Friday, March 06, 2009

Shark's Fin and Sichuan Pepper by Fuchia Dunlop


Tonight I am over the moon with excitement! I have been asked to moderate the book talk of Fuchsia Dunlop the cookery book writer from England. As most people know food is my passion and I have found a new affinity for Sichuan Cooking! Although I have dabbled a bit in Sichuan cooking the past 3 1/2 years since we have lived here "Shark's Fin & Sichuan Pepper" by Fuchsia Dunlop has given me much inspiration for this sassy food. I have been on an eating adventure the past month while reading this book and cooking many recipes from her "Sichuan Cookery" book. I looking forward to spending the next couple days at moderating Fuchsia's book talk and attending a lunch at her favorite Chengdu restaurant Yu Jia Chu Fang (Yu Family Kitchen). This will be my third trip there and I am looking so forward to hear an in depth discussion on what we are eating and how it was prepared.