Tag Archives: Fuchsia Dunlop

Recipe of the week: Fresh Oyster Omelette

Our February issue’s Top Pick in Cookbooks imparts tips, tricks and guidance to help you “become an accomplished creator of Chinese home cooking.” Fuchsia Dunlop’s Every Grain of Rice helps make a daunting cuisine “definitely doable.” Fresh Oyster Omelette Dan … Continue reading

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Recipe of the week: Pock-Marked Old Woman’s Tofu (Vegetarian Version)

Never thought of cooking Chinese food at home? You’re not alone, but Every Grain of Rice by Fuchsia Dunlop may change that tune. Cooking columnist Sybil Pratt writes, “Chinese cooking can be elegant, complex and daunting. . . . Over … Continue reading

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