Hello all, again:
I have been cooking a lot (lot lot lot!) of Thai food recently, and having a lot of luck with it. It's fun to cook, very fast from the fridge to the table, and it is, of course, delicious. I'm already thinking ahead to the next cuisine I want to tackle, though.
While I've already got a backlog of cookbooks to work through (I've also toyed with Bayless' Mexican Everyday a bit), I'm very interested in learning more about Chinese cuisine, specifically Cantonese and Sichuan.
I noticed that Fuchsia Dunlop's books have gotten generally good mentions: can anyone speak specifically to Land of Plenty? And what about Cantonese cooking?
Thanks in advance!