I love the prosaic title of Sichuan (China) Cuisine in Both Chinese and English (2010), which is – you guessed it – about Sichuan cuisine and written in English and simplified Chinese. The book is a joint effort by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association.Chengdu’s Sichuan Higher Institute of Cuisine is the school that British cookbook author Fuchsia Dunlopattended as its first foreigner. She helped with the translation of this cookbook.In the introduction,…



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