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February 24 @ 12:00 pm - 1:00 pm
This year, we’re cooking from around the world, trying to tie in a holiday from that region to our cooking!
Today we’re celebrating Chinese New Year with some simple home dishes! We’ll be cooking from Every grain of rice : simple Chinese home cooking by Fuchsia Dunlop ; photography by Chris Terry.
Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food.
We’ll have copies in the library or you can reserve one HERE
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