The Breath of a Wok (Alternate UK link) has been named joint best food book in the 2005 World Food Media Awards. Judges said it was one of the tightest competitions in the competition's 10-year history.
Fuchsia Dunlop is on track to complete her second book by the end of December. The Revolutionary Chinese Cookbook focuses on the cooking of Hunan. It's scheduled for publication in June 2006 (UK only).
Egullet's China and Chinese Cuisine forum has some great conversations going on at present, particularly Tips on Chinese cooking techniques.
Globe and Mail journalist Jan Wong picks ten of Toronto's best Chinese restaurants in Bye, Bye Chop Suey while in London, Toby Young recommends London's Ping Pong dim sum parlour.
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