“Invitation to a Banquet: The Story of Chinese Food” by Fuchsia Dunlop
Anyone familiar with Fuchsia Dunlop’s work would surely take up any “Invitation to a Banquet” from her. For those unfamiliar with her oeuvre, she has previously written four cookbooks and a memoir covering her time apprenticing at a Sichuanese cooking school, where she was the only non-Chinese student and one of only a handful of…


