Land of Fish and Rice
by Fuchsia Dunlop
We spent a morning with Fuchsia Dunlop this summer, shortly before the publication of her brilliant fifth cookbook, and she cooked us three dishes from it, including steamed pork with salted mackerel and pak choy with dried shrimps. Land of Fish and Rice focuses on the Lower Yangtze region, known in Chinese as Jiangnan. “It’s one of the richest gastronomic regions of China,” she says, “but almost unknown as a region outside the country. Historically, you can argue it’s the birthplace of what we think of as Chinese cuisine.” This book is the best imaginable tribute to the region’s food.