Sunday night supper
“Hmm, this black garlic is delicious.” “Actually it’s made from the single-cloved garlic of Sichuan.” “Is that like the wild elephant garlic of Iran?” Such is…
The ultimate multi-function kitchen gadget
You can hear me talking about the versatility of the Chinese kitchen cleaver (èœåˆ€) in last week’s edition of The Food Programme on BBC Radio 4.…
In praise of hong cai tai (and other Chinese greens)
I’m back in Changsha, where I lived for a few months while researching my Revolutionary Chinese Cookbook, for the first time in five years. It’s wonderful…
Guild of Food Writers knife clinic
The knife clinic, held last Thursday, was great fun. Delicious canapes by Daylesford Organic, great demos by Marianne Lumb and Corin Mellor. And I did a…
Turin adventures
I’m just back from a week in Turin for my first Slow Food Salone Del Gusto and Terra Madre. The Salone Del Gusto centres on a…
The culinary delights of Suzhou
You can read my article about Suzhou cuisine in today’s Financial Times Weekend. Here are a few photographs from my various trips there: one of my…
Of salt and sodium
A blog reader called Tom emailed me recently to say that he was enjoying cooking from my books, but: I am trying to figure out whether…
Chinese food slurred again
I’ve just written a guest post for the Guardian’s Word of Mouth blog, which you can read here.
Fire and heat
A blog reader called Graham wrote to me to ask advice about how to get a decent high-powered flame for cooking Chinese food in a UK…
Barshu awayday
Last week Barshu (the Sichuanese restaurant where I work as consultant) ran a team-building awayday for some corporate clients in the beautiful private room on the…