China’s Lower Yangtze region is known in Chinese as Jiangnan or “south of the river.” Fuchsia Dunlop spent a decade exploring this bountiful region and researching its culinary traditions. Her latest cookbook, Land of Fish and Rice: Culinary Recipes from the Heart of China, is the first to introduce Western cooks to the flavors of Jiangnan. Join MOFAD at our first program of the season as Fuchsia presents the recipes, techniques, and ingredients of the Jiangnan kitchen. Stick around after the program for the chance to meet Fuchsia and pick up a signed copy of Land of Fish and Rice.
Land of Fish and Rice: Recipes from the Culinary Heart of China will be available for purchase at the event.
Ticket price includes entrance to Chow: Making the Chinese American Restaurant at 6 pm. Program begins promptly at 7. A reception and book signing will immediately follow the program.
ABOUT FUCHSIA DUNLOP
Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. The New York Times called her book Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, “a swashbuckling memoir . . . a distinguished contribution to the literature of gastronomy.” She lives in London.
