On Sunday Dec 18, join us to explore the delicious tastes of Hunan, Chairman Mao’s home province. Click here to find out more about our Sizzling Hunan workshop, and about a cuisine that is even spicier than Sichuan. After a sumptuous class, go home with a copy of Fuchsia Dunlop’s critically-acclaimed The Revolutionary Chinese Cookbook. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings the vibrant culinary traditions of the region of Hunan to life.
Fuchsia Dunlop, the cook and food writer who has been dubbed the best writer in the West on Chinese food, is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, as well as two crtically acclaimed Chinese cookbooks. Dunlop writes for The New Yorker and the Financial Times and was named “Food Journalist of the Year” in 2006. Click here to find out more about Fuchsia Dunlop.
Cook Your Book is the culinary workshop with a literary edge, brought to you by The Bookworm and The Hutong. One workshop. One book. Three different dishes.
Date: Sunday, Dec 18, 11 – 1:30
Price: 590 RMB, includes the class and the cookbook (360 RMB).
Click here to register.
Only at The Hutong. Sharing Culture, Sharing Knowledge.
