Sichuan Cooking

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 26 March 2005

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

"Our guest is BBC journalist Fuchsia Dunlop, the first foreigner invited to study at the professional chef's school in Sichuan, China. She fell in love with the spicy, hot, and unique cuisine the Chinese call "audacious cooking," and went on to pen Land of Plenty: A Treasury of Authentic Sichuan Cooking. She leaves us her recipe for Fish-Fragrant Eggplant from the book.

For the Sterns, it's French toast and Red Velvet Cake at Diana's in Charleston, and Lynne reveals her "Southern Fantasy Trip Back Seat Library!" We'll talk international beans and weenies with Anya Von Bremzen. Her recipe for Feijoada Completa is from her new book, The Greatest Dishes!: Around the World in 80 Recipes.

Wine expert Jay McInerney is back offering his opinions on the world of wine. This time he's predicting Sauvignon Blanc will cancel out Chardonnay! In a bow to the current political climate, we'll address one of the issues dividing the nation—the diet wars. And we'll hear from Murph Dawkins who, during a renovation of her St. Paul bar, discovered hidden treasure in the basement!

Broadcast dates for this episode:

March 20, 2004 (originally aired)
March 26, 2005 (rebroadcast)

Transcript

Click on a timestamp to play from that location

0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.1	It's Lynn Rosetta-Castor with the splendid table.
0:42.2	Music blended table. Today we meet the first foreigner invited to study at the professional chef school of Sichuan
0:47.6	China.
0:48.5	Fuchsia Dunlop is a BBC journalist who fell in love with the unique food of Sichuan.
0:53.6	It's spicy, it's hot, and it's
0:56.1	fascinating. The Chinese call it audacious cooking. The Stearns are doing classic southern
1:01.8	cakes in Charleston. We talk international beans and weenies with Anya Van Bremsen, author of
1:07.8	the greatest dishes around the world in 80 recipes. Wine expert, Jay McEnInerney clues us into the wine shoving aside Chardonnay.
1:15.6	Then, an about of the current political climate, we address the issue dividing the nation, the diet war.
1:22.6	All this and your calls coming up on the splendid table.
1:26.6	But first, this. I'm Oh Yeah
1:45.0	Yeah
1:48.0	Yeah
1:50.0	I
1:51.0	Oh
1:52.0	Yeah
1:53.0	I
1:54.0	Yeah I'm Yeah I'm Yeah I I'm I'm I'm I'm
2:18.3	Yeah
	...

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