Why did I love this book?
In this beguiling, appetising, elegantly written book, food writer and journalist Fuchsia Dunlop shares her deep appreciation of Chinese cuisine. As the English author of acclaimed Chinese cookbooks, she is well-placed to do so.
Seductive descriptions of beautifully cooked Chinese meals she has enjoyed—exquisite clear soups, thrilling stir-fries, delicately cooked prawns—are an inviting strand woven together with Chinese history and insights into the skills underlying Chinese cuisine. She writes from a place of excellent knowledge with clarity, insight, and wit.
Intriguingly, she notes both the sad, over-simplified stereotyping of Chinese food in the West and how ‘European’ cuisine is misunderstood in China. The banquet Dunlop is inviting us to share as readers truly is a rich and splendid feast.
3 authors picked Invitation to a Banquet as one of their favorite books, and they share why you should read it.
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication-but today that is beginning to change.
In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she…