Invitation to a Banquet

Praise for Fuchsia Dunlop “[Fuchsia Dunlop] has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” — New York Times “One of the world’s experts in Chinese cooking.” — Boston Globe “When Fuchsia Dunlop writes about Chinese food, you pay attention.” — Eater “A world authority on Chinese cooking…Her approach is a happy mixture of scholarly and gluttonous.” — Observer Food Monthly “Fuchsia understands Chinese cuisine better than any other foreigner I know.” — Chen Xiaoqing, director of the hit TV shows Flavorful Origins, A Bite of China , and Once Upon a Bite “One of our very finest chroniclers of food cultures, I want to read everything Fuchsia Dunlop writes.” — Caroline Eden, author of Red Sands Finalist for the 2024 IACP Award for Literary or Historical Food Writing A Newsweek Nonfiction Pick for Summer 2024 • An NPR " Books We Love" Pick • A Food & Wine Best Food Book of 2023 • A Financial Times Best Food and Drink Book of 2023 • One of Smithsonian's Ten Best Books About Food of 2023 The world’s most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes.

Pages: 480, Hardcover, W. W. Norton & Company