Christmas with a Sichuan twist

Food & Drink
My style of cooking, like that of most people who cook regularly, is a shifting thing. It has its roots in family tradition but it’s also influenced by where I’ve been and who I’ve met, books I’ve read and things I’ve tasted. Certain recipes are indelibly linked to particular people and places. ...
... I still make parmigiana di melanzane (aubergine parmesan) from a recipe I learnt as a teenager from a Sicilian family friend; and whenever I stir-fry gai lan (Chinese broccoli) with ginger and Shaoxing wine, I think of my late friend and mentor Yan-kit So. Trips abroad leave their kitchen legacies ...

Full Story: Christmas with a Sichuan twist; By Fuchsia Dunlop, on

0 commenti:

Post a Comment

Terra e Gusto...



Stat counter

Site Info


We have lots of emails and it may take sometime to answer.
Currently WE ARE NOT PUBLISHING any new content.
Thanks a lot for stopping by.


Blogger Privacy Policy

Disclaimer and Privacy

The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

Opinion on this site are provided for informational purposes only and are not meant to substitute the advice provided by professionals. No guarantee is given as to the accuracy, consistency, or completeness of the information displayed in the database records.
Food Meditations... Copyright 2017 - Template Designed by Bie Template