The Food of Sichuan new book a new book 
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Winner of the Fortnum & Mason Cookery Book Award 2020
Shortlisted for the Guild of Food Writers Award 2020
Shortlisted for the James Beard Award 2020

'Cookbook of the year' Allan Jenkins, OFM

'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 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, and using just a few key Sichuanese storecupboard ingredients, 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.

'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
 
 
 
 
 



        

            
            

                
Publisher
                
Bloomsbury Publishing; 1st edition (3 Oct. 2019)
            
            
            

                
Dimensions
                
27.4 x 3.5 x 20.3 cm
            
            
            

                
Language
                
English
            
            
            

                
Hardcover
                
496 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
1408867559
            
            
            

                
ISBN-13
                
978-1408867556
            
            
        
         




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