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9780241516980 650ed076d3642fbf45b6c047 Invitation To A Banquet The Story Of Chinese Food https://www.midlandbookshop.com/s/607fe93d7eafcac1f2c73ea4/650ed077d3642fbf45b6c073/71kv0l218el-_sy385_.jpg

Review

A brilliant, passionate and spellbinding tour de force -- Claudia Roden

Fuchsia Dunlop is one of the world's best writers on Chinese food. This book is ample proof of that. Each chapter becomes a course, written in her usual erudite manner but entertaining and informative at the same time. I found the book irresistible, addicting and mouth-watering. If you love Chinese food then you must accept the invitation to her banquet! -- Ken Hom CBE, author of CHINESE COOKERY

As a young Chinese food writer, Fuchsia Dunlop's books were my Harry Potter. She introduced me to the vibrant, expansive, magical world of Chinese gastronomy beyond the four walls of my Cantonese home. Next to my parents, there's no person I've learned more about the cooking of my people than Fuchsia Dunlop. Invitation to a Banquet just might be her magnum opus: the richest English-language accounting of China's culinary history I've ever read. I'm grateful this magnificent book exists -- Kevin Pang, author of A VERY CHINESE COOKBOOK

Fuchsia Dunlop is such a gifted writer that the reader cannot help being swept along by her masterful, yet intimate, account of a cuisine that is unmatched not only in its refinement and diversity, but also in the richness of its history of nutritional experimentation and speculation. Invitation to a Banquet is destined to become a classic of travel literature and ethnography as well as food writing -- Amitav Ghosh, author of SMOKE AND ASHES

There are cooks who write and writers who cook, but very few succeed in blending both arts to perfection in the way Fuchsia Dunlop does. The flavours arising from these pages are sprinkled with insight and experience, its narrative is infused with anecdote and historical depth. This book is the perfect dish for anyone curious about the story of Chinese cuisine and a joy for those among us simply in need of food for thought -- Professor Roel Sterckx, author of CHINESE THOUGHT

Fuchsia understands Chinese cuisine better than any other foreigner I know -- Chen Xiaoqing, director of FLAVORFUL ORIGINS, A BITE OF CHINA, and ONCE UPON A BITE

Fuchsia Dunlop's expertise in Chinese cuisine is both remarkable and enlightening. She has devoted her life to intricately intertwining China's rich history with its culinary traditions, making significant contributions in sharing this delicious knowledge. Invitation to a Banquet offers a captivating glimpse into Chinese culture, served as a mouthwatering feast. Indeed, there's no better way to understand a culture than through its food, and Fuchsia captures this notion with mastery -- René Redzepi, co-owner and chef of noma

How the scales fall away from the eyes reading this masterpiece. Invitation to a Banquet enthrals as it enlightens as it delights. Fuchsia Dunlop has a way with words and cooking quite unique and mesmerising. I have had to put the book down only out of necessity and wish only that instead of mounting a bicycle headed to work, I had boarded a train bound for China, book in hand, with a blanket, chopsticks and a hamper brimming with dishes prepared by Fuchsia -- Jeremy Lee, author of COOKING

One of our very finest chroniclers of food cultures, I want to read everything Fuchsia Dunlop writes -- Caroline Eden, author of RED SANDS

Any book by Fuchsia Dunlop is cause for celebration, but this one is very special. Heart-felt and beautifully researched, Invitation to a Banquet serves up an entirely new way to enjoy Chinese food. It is a gift to everyone who ever picked up chopsticks -- Ruth Reichl

About the Author

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been travelling around China, researching and cooking Chinese food, for some 30 years. Her award-winning and bestselling books include The Food of SichuanShark's Fin and Sichuan PepperEvery Grain of Rice and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads and writes Chinese.
9780241516980
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Invitation To A Banquet The Story Of Chinese Food

ISBN: 9780241516980
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  • ISBN: 9780241516980
  • Author: Fuchsia Dunlop
  • Publisher: Particular Books
  • Pages: 480
  • Format: Hardback
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Book Description

Review

A brilliant, passionate and spellbinding tour de force -- Claudia Roden

Fuchsia Dunlop is one of the world's best writers on Chinese food. This book is ample proof of that. Each chapter becomes a course, written in her usual erudite manner but entertaining and informative at the same time. I found the book irresistible, addicting and mouth-watering. If you love Chinese food then you must accept the invitation to her banquet! -- Ken Hom CBE, author of CHINESE COOKERY

As a young Chinese food writer, Fuchsia Dunlop's books were my Harry Potter. She introduced me to the vibrant, expansive, magical world of Chinese gastronomy beyond the four walls of my Cantonese home. Next to my parents, there's no person I've learned more about the cooking of my people than Fuchsia Dunlop. Invitation to a Banquet just might be her magnum opus: the richest English-language accounting of China's culinary history I've ever read. I'm grateful this magnificent book exists -- Kevin Pang, author of A VERY CHINESE COOKBOOK

Fuchsia Dunlop is such a gifted writer that the reader cannot help being swept along by her masterful, yet intimate, account of a cuisine that is unmatched not only in its refinement and diversity, but also in the richness of its history of nutritional experimentation and speculation. Invitation to a Banquet is destined to become a classic of travel literature and ethnography as well as food writing -- Amitav Ghosh, author of SMOKE AND ASHES

There are cooks who write and writers who cook, but very few succeed in blending both arts to perfection in the way Fuchsia Dunlop does. The flavours arising from these pages are sprinkled with insight and experience, its narrative is infused with anecdote and historical depth. This book is the perfect dish for anyone curious about the story of Chinese cuisine and a joy for those among us simply in need of food for thought -- Professor Roel Sterckx, author of CHINESE THOUGHT

Fuchsia understands Chinese cuisine better than any other foreigner I know -- Chen Xiaoqing, director of FLAVORFUL ORIGINS, A BITE OF CHINA, and ONCE UPON A BITE

Fuchsia Dunlop's expertise in Chinese cuisine is both remarkable and enlightening. She has devoted her life to intricately intertwining China's rich history with its culinary traditions, making significant contributions in sharing this delicious knowledge. Invitation to a Banquet offers a captivating glimpse into Chinese culture, served as a mouthwatering feast. Indeed, there's no better way to understand a culture than through its food, and Fuchsia captures this notion with mastery -- René Redzepi, co-owner and chef of noma

How the scales fall away from the eyes reading this masterpiece. Invitation to a Banquet enthrals as it enlightens as it delights. Fuchsia Dunlop has a way with words and cooking quite unique and mesmerising. I have had to put the book down only out of necessity and wish only that instead of mounting a bicycle headed to work, I had boarded a train bound for China, book in hand, with a blanket, chopsticks and a hamper brimming with dishes prepared by Fuchsia -- Jeremy Lee, author of COOKING

One of our very finest chroniclers of food cultures, I want to read everything Fuchsia Dunlop writes -- Caroline Eden, author of RED SANDS

Any book by Fuchsia Dunlop is cause for celebration, but this one is very special. Heart-felt and beautifully researched, Invitation to a Banquet serves up an entirely new way to enjoy Chinese food. It is a gift to everyone who ever picked up chopsticks -- Ruth Reichl

About the Author

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been travelling around China, researching and cooking Chinese food, for some 30 years. Her award-winning and bestselling books include The Food of SichuanShark's Fin and Sichuan PepperEvery Grain of Rice and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads and writes Chinese.

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