New York Times recipe lab (+ a note on substitutions)
You can see Julia Moskin and three New York Times readers chatting with me about ‘Every Grain of Rice’ here: And the full article, focusing on…
Talking about Chinese food
Here’s a video interview I did about Chinese food:
Cooking and talking on the radio
This morning I cooked Twice-cooked Swiss Chards, a recipe from Every Grain of Rice, for Jane Garvey on Woman’s Hour, BBC Radio 4. It’s actually one…
A little interview on Polish TV
I did this little interview (via Skype)Â with a Polish journalist, Ola Lazar, who presents a show about cookery books, while I was in Chengdu last month:
El Bulli
The legendary Catalan chef Ferran Adria announced last night that he would be closing his restaurant, El Bulli, after the next two seasons. As I think…
Why I write
New listing on the That’s Shanghai website, as part of a series of Q&As with China-focused writers.