The Food of Sichuan by Dunlop, Fuchsia

Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.

Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.

Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
Published: 10/15/2019
Pages: 480
Binding Type: Hardcover
Weight: 3.40lbs
Size: 10.50h x 7.90w x 1.50d
ISBN: 9781324004837

Review Citation(s):
Library Journal 08/01/2019 pg. 116
Booklist 09/01/2019 pg. 20