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The Food of Sichuan [9781408867556]

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Almost twenty years after the publication of her landmark book Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.

At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce.

With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.


AUTHOR: Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including the Financial Times, the New Yorker and the Observer, and has appeared on Gordon Ramsay's The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking, Land of Fish and Rice and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. She speaks, reads and writes Chinese, and she lives in East London. fuchsiadunlop.com / @fuchsiadunlop

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SKU:
9781408867556
ISBN13:
9781408867556
Availability:
Delivery Usually In 4-8 Working Days
Author:
Fuchsia Dunlop
Publisher:
Bloomsbury Publishing PLC
Publication:
03-Oct-2019
Format:
Hardback
Pages:
496
Weight:
1,562 Grams
  • 5
    The Food of Sichuan

    Posted by Lyn Penfold on 30th Apr 2021

    Fuchsia Dunlop opens the door to Chinese cooking in a way that is different from anyone else. She focuses on one region. She writes beautifully. This book is an updated and bigger version of her much earlier Sichuan Cooking, and it has more photos which is always useful. This new edition has won awards and been shortlisted for awards - all well deserved. Her recipes are easy to follow, not complicated, and there is a good section on ingredients and staples. I do love this book (as I love her other books) and recommend it to anyone who likes strong tasting food at home. I know I do. Fish fragrant aubergine is a staple in my house.

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