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The Food of Sichuan
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incom...
Road Racer
Michael Dunlop has a reputation for being the wild man of TT - often mercurial and outright dangerous. However,Road Racer reveals his emotional, human journey, taking the reader beyond the story of the sporting career of this aggressive and tenacious competitor.
Breakfast in Nudie Suits
Offering a unique glimpse into the Gram Parsons legend from his bandmate in The International Submarine Band.
Land of Fish and Rice
'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 The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is...
Dance Words
In her unique collection of the verbal language of dance practitioners and researchers, Valerie Preston-Dunlop presents a comprehensive view of people in dance: what they do, their movement, their sound, and the space in which they work - from the standpoint of the performers, choreographers, audiences, administrators, and teachers. The words and phrases of their technical and vernacular languages, which are used to communicate what is essentially a non-verbal activity, have been collected in rehearsal classes and workshops by interviews, and from published sources. In this first collection of its kind Valerie Preston-Dunlop extends her selection of verbal language to include the various social and theatrical domains of dance.
Shark's Fin and Sichuan Pepper
A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs. The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog! In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine ...
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