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The Food of Sichuan
Almost twenty years after the publication of Land of Plenty, considered by many to be one of...
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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
About the Author
Dunlop, Fuchsia: - Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
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