Comments on: Sichuan Fish for Lent

By: Cured, Fermented, and Smoked « Comestibles

Cured, Fermented, and Smoked « Comestibles — Wed, 07 Jul 2010 15:07:25 +0000

[...] Barshu Restaurant where the aforementioned Fuchsia Dunlop is a consultant. Having cooked several dishes from her superb cookbooks, I’m really looking forward to this [...]

By: Kathryn McGowan

Kathryn McGowan — Thu, 25 Feb 2010 15:23:38 +0000

Thanks Tinky. It makes it more fun and less like self-denial. It’s also a great opportunity to plumb the depths of my extensive cookbook collection.

By: Tinky Weisblat

Tinky Weisblat — Thu, 25 Feb 2010 14:17:22 +0000

I’m in awe of you. What a delicious way to handle the restrictions of Lent.