Wednesday, 10 December 2008

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 FT.com



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