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Thomas Dubois
Historian
https://sevenbanquets.comBiography
Thomas Dubois is a historian of modern China, based at Beijing Normal University. His forthcoming book on the history of food in China will be published in 2023 by Reaktion Books.
Read MoreThomas's recommendations
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The Food of Sichuan
Fuchsia is regarded in Sichuan with equal parts awe and delight.
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Classic Food of China
Justly regarded as a classic.
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Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes
Prized for decades by countless Arab-American kitchens.
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A Gift to Young Housewives
Eat like a Karamazov!
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The Songs of Sapa
Goat meat with fermented tofu. We’re not playing around here.
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My Rendang isn't Crispy
Never skimps on the sambal.
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Fermentation
A wonderfully expansive book, although fermentation itself is more sorcery than cooking.
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Dashi and Umami: The Heart of Japanese cuisine
Methodical approach to ingredients and techniques.
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Honglou shijing [Red Mansion menu]
Recipes and menus recreated from the novel Dream of Red Mansions