If you are a Fuchsia Dunlop fan (you are, we hope), you probably already have a copy of her new cookbook, Every Grain of Rice: Simple Chinese Home Cooking, and are halfway through a lunch of braised ...

Fuchsia Dunlop has been called the Julia Child of Chinese cuisine. The British food writer who has become the Western world's authority on spicy Sichuanese cooking is now back with "Invitation to a ...

After decades of Cantonese food adapted to sweet western tastes, British diners can now try bold, spicy specialities from Sichuan, Hunan, Shanghai and GuizhouKai Wang and her friends like to sniff out ...