Eating Las Vegas

John Curtas is …

Szechuan Superiority

imageBesides being a fun read about the birth of a food writer, Fuschia Dunlop’s Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China is a great primer on the glories of Szechuan cooking.

An unabashed fan of the Szechuan province (she considers it the ne plus ultra of Chinese cuisine) her book explores everything from the tongue-numbing effect of those mysterious peppercorns, to the Chinese propensity to eat “everything that flies except an airplane, and everything with four legs except the table.”

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John at Work Restaurant reviews, quips, picks and pans-with some seriously salivating history-from the man who eats his way through Sin City every day.
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