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Dunlop’s „Sichuan Cookery format/bindning?


Kamelion

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Dear all,

 

so glad to have found this forum!

 

I am about to purchase the (UK version of) Fuchsia Dunlop’s „Sichuan Cookery“ from an online source. Have any of you had both the hardcover (2001) and the paperback/softcover (2003) versions in your hands, and which would you prefer? I often find hardcover better bound, but sometimes a bit less practical.

 

Best regards!
 

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Kamekion -- I cannot answer your question, but I use some of Fuchsia's recipes and some of her cooking approaches on a regular basis and would consider myself a fan. I access her material via the internet.

 

If you are interested in Chinese cooking, I hope you will stick around and contribute. I often make Chinese cooking posts here in the food and drink forum, but it's lonesome territory much of the time.

 

https://www.chinese-forums.com/forums/forum/11-food-and-drink/

 

 

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