Fuchsia Dunlop, a four-time James Beard award winner and TV food expert has already explored Hunan cooking and Szechuan food with her large legion of readers. Now, in her latest book, she tackles the "five tastes" which a Chinese chef needs to be able to marshal harmoniously: salty, sweet, sour, bitter and pungent. FIVE TASTES: An Evening with Fuchsia Dunlop Details & RSVP
Read More