From Revolutionary Chinese Cookbook: Peng’s Home-Style Bean Curd

This is actually the second recipe I cooked from Revolutionary Chinese Cookbook, but I am presenting it first because so far, it is my favorite. It is a simple dish, though it does require the extra step of deep-frying the tofu. However, the results are so very worth the extra time, trouble and mess that […]

Book Review: Revolutionary Chinese Cookbook

Fuchsia Dunlop opens her second Chinese cookbook with words of wisdom from Chairman Mao: “You can’t be a revolutionary if you don’t eat chilies.” Perhaps the most famous son of Hunan province, Mao Zedong, provides one of the hooks that draws the reader and cook into Revolutionary Chinese Cookbook; the other is provided by the […]

Weekend Kat Blogging: Kitties, Kats and Bunnies, Oh, My!

I don’t even know if food bloggers are still doing Weekend Cat Blogging or not, but I know that if I wanted to, I could probably post a different cat picture every day on this blog and not run out of amusing images for years. I think that is what happens when one has as […]

A Curry of One’s Own: Murgh Padmavati

Sometimes, one has a flavor or a color or a texture in mind, and one wants to create a dish to showcase it. Sometimes, one has all three of these culinary qualities jostling about in one’s thoughts, all clamoring for expression, leading the cook to dream during slumber and waking, of a dish that will […]

It’s HERE!

Pardon me while I jump up and down (virtually) for a while and do the happy Barbara dance, because a long-awaited cookbook is not only finally out, but it is out a full month earlier than I expected!
Yes, folks, Fuchsia Dunlop, the author of the definitive Sichuan cookbook in English, Land of Plenty, has taken […]