‘Fuchsia Dunlop has done more to explain real Chinese cooking to non-Chinese cooks than anyone’, according to The New York Times. Dunlop, a four-time James Beard award winner and TV food expert (Chef’s Table; Anthony Bourdain’s Parts Unknown) 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. The delectable result might be green beans with “strange-flavor” sauce, spicy peanut butter noodles, or a steamed fish that sings with citrus notes. Join Dunlop as she explores the magical complexity of one of the world’s greatest cuisines.