Barbara Tropp and Pink Root Ends

By |2015-10-07T21:21:08+00:00October 7th, 2015|Books|

One of my favorite cookbooks has been, for years and long before I thought of food publishing, Barbara Tropp’s 1982 The Modern Art of Chinese Cooking. It doesn’t have the glossy photographs of Fuchsia Dunlop’s books, and the recipes are long – which might suggest complexity. But what Tropp does is take the reader by the hand and, with words, helps us see and taste and feel – before we write a shopping list or pick up a knife.


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