Kamelion Posted April 3, 2017 at 06:15 PM Report Share Posted April 3, 2017 at 06:15 PM 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! Quote Link to comment Share on other sites More sharing options...
abcdefg Posted April 5, 2017 at 12:17 AM Report Share Posted April 5, 2017 at 12:17 AM 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/ Quote Link to comment Share on other sites More sharing options...
Kamelion Posted April 5, 2017 at 10:02 PM Author Report Share Posted April 5, 2017 at 10:02 PM Dear abcdefg, I have to say I am a fan as well. Just bought a hardcopy from abebooks. I will for sure hang around. Have already read many of your posts, very nice! I just started another thread where I hope to get some Chinese expertise help, feel free to weigh in. Quote Link to comment Share on other sites More sharing options...
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