[chrislehrer]

Fuchsia Dunlop for Sichuan cuisine. Her revised first cookbook is brilliant.

You would probably find Lin Xiangru's book (really written primarily by her father, Lin Yutang, the great scholar, litterateur, writer, and gourmet) to be fascinating, and it does include a (somewhat ill-explained) recipe for Dongpo Rou; you might find the book under Lin Xiangru, Lin Xiang-Ru, Lin Hsiang-Ju, or something similar; I don't have my collection to hand to look it up for you, but WorldCat lists the book as Lin Hsiang-Ju, Chinese Gastronomy (Chinese title Zhi wei 知味).

 

[chrislehrer]

For some strange reason I struggle with Fuchsia Dunlop's szechuan cooking.
I love her shark's fin & sichuan pepper memoir though

For me, there's something very familiar and evocative about the way Dunlop does Sichuan; I suppose it's partly that I spent a year and a bit bumming around Taiwan among a group whose parents were all Sichuanese immigrants. I'm not claiming anything about authenticity, you understand, it just all feels very "right" to me somehow.

Have not read the memoir, but I'm interested.