Cookbooks £30.00

The Food Of Sichuan

Fuch­sia Dunlop

Product Details

Hailed as a mod­ern clas­sic and one of the great­est cook­books of all time upon its ini­tial pub­li­ca­tion twen­ty years ago, The Food of Sichuan has now been updat­ed in a sump­tu­ous new edi­tion, with over fifty new recipes evoca­tive of the region and its culi­nary sin­gu­lar­i­ty. Revis­it­ing the areas that informed her gas­tro­nom­ic jour­ney two decades ago, Dun­lop has suc­ceed­ed in revi­tal­is­ing a sem­i­nal text of the cook­ery genre.

No one explains the intri­ca­cies of Sichuan food like Fuch­sia Dun­lop. This book remains my bible for the sub­ject’ — Jay Rayner

A ful­ly revised and updat­ed edi­tion of Fuch­sia Dun­lop’s land­mark book on Sichuan cook­ery. Almost twen­ty years after the pub­li­ca­tion of Sichuan Cook­ery, vot­ed by the Observ­er Food Month­ly 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.

Pub­lish­er: Blooms­bury Pub­lish­ing PLC
ISBN: 9781408867556
Num­ber of pages: 496
Weight: 1550 g
Dimen­sions: 265194 mm