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International Perspectives on the Yugoslav Conflict
International Perspectives on the Yugoslav Conflict is a collection of important new work by the leading authorities in the field. Unusually, this is an international investigation of an international conflict. The result is both profound and provocative - the most stimulating and the most far-reaching exploration of the subject yet to appear.
Invitation to a Banquet: The Story of Chinese Food
The world’s most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes. Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world’s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores t...
Stephen Chambers
Stephen Chambers is one of the painter Royal Academicians who has emerged as one of the most interesting and resourceful artists of his generation with work in both public and private collections across the world.
Says the Junk in the Yard
This volume is the catalogue for 'says the junk in the yard', an exhibition at Flowers East, which takes junk as its theme and features the works of Can Altay, Keith Arnatt, Phyllida Barlow, Peter Blake, Derek Boshier, Edward Burtynsky, Kimberly Clark, Helen Chadwick, Susan Collis, Doug Fishbone, Neil Gall, Sophie Gerrard, Stephen Gill, Stuart Haygarth, Andy Hsu, Graham Hudson, David Hughes, Tim Lewis and others.
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...
The Art and Life of Josef Herman
This work traces Herman's life and work from his earliest years through to his mature work. It combines biographical detail, an analysis of individual artworks in a variety of media, and an assessment of his status within the history of 20th-century art.
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 ...
Every Grain of Rice
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
