Fuchsia Dunlop is a world authority on Chinese cooking and her books, articles and blogs are an absolute delight.
Here she talks about her latest book, Every Grain of Rice, which, unlike her others, is not focused on one province, but is a collection of delicious everyday recipes, mainly from southern China.
This is an extract from a longer interview and discussion on Chinese food with Mark Hilton of Xiamen University which will follow shortly.
