Forum

Hi, what's your preferred way of receiving feedback and suggestions?  I couldn't see a forum topic, and don't want to spam you to death with little (even if important) things.

Some suggestions:

I use Fuschia Dunlop's books at lot, and rather than Shaoxing wine or Shao Hsing wine, they've been indexed with sherry - dry.  I have the UK edition of Sichuan Cookery (Land of Plenty) in the US, but I'm pretty sure sherry would be a substitution rather than the preferred ingredient.

Also, there's no pig cheeks or head in the drop down list for searching.

Thanks - happy to provide this kind of feedback in way most convenient for you, so please let me know if another method is better.

Love, love, love the site.

This way of giving feedback is fine and then everyone can see the issue and response.  You could well be right about the Shaoxing wine - in the early days of indexing, and Sichuan Cooking was one of the first books we indexed, the indexers were meant to add any new ingredients they came across.  Specialist books like this would have a lot of new ingredients to be added, and maybe the indexer took a shortcut and put in the alternative ingrdient, which they aren't meant to do.  We will check it out.

Pig's cheek and pig's head are both ingredients in the EYB Library but they will only appear in your recipe searches if you have recipes that contain those ingredients.  You can check it out by searching in recipes in the EYB Library - there are 12 recipes using pig's cheek and 34 using pig's head.

Glad to hear how much you love EYB!