In a hidden, secret part of Glen Waverley…

A food-obsessed couple discovers the long-forgotten secrets of traditional Sichuanese food.

After reading and falling head over heels in love with Fuchsia Dunlop’s wonderful book Shark’s Fin and Sichuan Peppers

Sharks Fin and Sichuan Peppers

Through the ravages of China’s industrialisation, many of the ancient traditions of Chinese cooking had been forgotten. Their secrets still used daily in the kitchens of a handful of Chinese, but lost to the western world.

Children, like myself who were unfortunate to be born in the west, had lost the ability to cook for themselves.

Without this vital skill they were slaves to purchase unhealthy, cancerous food.

And also to spend their hard-earned money on the food that would ultimately kill them.

Through a thorough study of this book, and Fuchsia’s most wonderful cookbook Every Grain of Rice, the couple changed their lives.

Every Grain of Rice

They not only could partake in delicious dishes. But they were astounded at how simple they could be.

Fresh and simple ingredients, and a few minutes of a steel wok over a hot flame.

And such healthy food!

Fresh, fresh ingredients that were healthy and inexpensive!

And the most unlikely discovery – cooking is fun!

I highly recommend these wonderful tomes. If you can, read her memoirs first. It’s a wonderful tale that will make you fall in love with Chinese cuisine, and Fuchsia.

And then embark upon cooking some of the simple yet incredibly delicious home-style cooked meals from Every Grain of Rice.

 

Eugene Ware

CEO of Noble Samurai, Business Man, Minimalist, Cyclist and Software Developer

 

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