POSTPONED – Talk and Tastings with Fuchsia Dunlop on the Culinary Heart of China

This event is postponed and will be rescheduled for a later date.

“Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too, “Claudia Roden.

“Fuchsia Dunlop’s erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok, “Ken Hom

Take a journey to the land of fish and rice, as it has been called since ancient times –the Lower Yangtze region or Jiangnan, with its modern capital Shanghai. For centuries, local cooks have been using the plentiful produce of the area’s lakes, rivers, fields and mountains, combined with ingredients of rice vinegar, soy sauce, spring onion and ginger, to create a cuisine known throughout China for its delicacy and beauty.

Drawing on years of study and exploration, Fuchsia Dunlop’s latest book Land of Fish and Rice presents the food of the fascinating Jiangnan region in East China. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. They will inspire you to try classic dishes such as Beggar’s chicken and sumptuous Dongpo pork.

Dunlop will discuss how she created this fascinating – and beautiful – new book. Prepare to leave feeling hungry and knowledgeable about a cuisine that says as much about a culture and location as it does about simple eating.