Fuchsia Dunlop has been cooking and writing about Chinese food since the early 1990s, when she first traveled to the country soon after graduating from Cambridge University. A fluent Mandarin speaker, she was the first Westerner to train at the Sichuan Higher Institute of Higher Cuisine. She has since gone on to deepen her knowledge of all types of Chinese cooking, pouring her experience into several books. Her latest, Invitation to a Banquet, is a part-history, part-celebration of the world of