{"product_id":"the-food-of-sichuan-9781324004837","title":"The Food of Sichuan","description":"\u003cp\u003eAlmost twenty years after the publication of \u003cem\u003eLand of Plenty\u003c\/em\u003e, 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.\u003c\/p\u003e\u003cp\u003e \u003cem\u003eFood of Sichuan\u003c\/em\u003e 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, \u003cem\u003eThe Food of Sichuan\u003c\/em\u003e is a captivating insight into one of the world's greatest cuisines.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fuchsia Dunlop\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e W. W. Norton \u0026amp; Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/15\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 480\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.50h x 7.90w x 1.50d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781324004837\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2019 pg. 116\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 09\/01\/2019 pg. 20\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eDunlop, Fuchsia:\u003c\/i\u003e\u003c\/b\u003e - \u003cstrong\u003eFuchsia Dunlop\u003c\/strong\u003e 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 \u003cem\u003eThe Food of Sichuan\u003c\/em\u003e, \u003cem\u003eShark's Fin and Sichuan Pepper\u003c\/em\u003e, \u003cem\u003eEvery Grain of Rice\u003c\/em\u003e, and \u003cem\u003eLand of Fish and Rice\u003c\/em\u003e, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.","brand":"booksdeli.com","offers":[{"title":"Fuchsia Dunlop \/ Hardcover \/ English","offer_id":47283668943005,"sku":"9781324004837","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7d8a8cf3-2ff1-4428-adde-6085bd8a0fbf.jpg?v=1759970464","url":"https:\/\/booksdeli.com\/products\/the-food-of-sichuan-9781324004837","provider":"booksdeli.com","version":"1.0","type":"link"}