The Food of Sichuan

Available

Product Details

Price
$40.00  $36.80
Publisher
W. W. Norton & Company
Publish Date
Pages
480
Dimensions
7.9 X 1.5 X 10.5 inches | 3.4 pounds
Language
English
Type
Hardcover
EAN/UPC
9781324004837
BISAC Categories:

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About the Author

Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.

Reviews

A valuable resource for sparking new inspiration and excitement surrounding Sichuan food.--Danny Bowien, chef and cofounder of Mission Chinese Food
Fuchsia Dunlop, unquestionably the foremost authority on Sichuan cookery, brings her unmatched knowledge of every aspect of the cuisine to this magnificent volume.--Grace Young, author of Stir-Frying to the Sky's Edge and The Breath of a Wok
An unmissable opportunity to utilize the wok and cleaver, brave the fiery Mapo tofu, and expand your technique with pot-stickers and steamed buns.--Yotam Ottolenghi
Dunlop shares with her readers not merely recipes, but essays and instructive tables delineating the 23 flavors and 56 cooking methods of Sichuan.--Mark Knoblauch
With the original still considered one of the best sources on Sichuan cooking, this new edition is a must-have for anyone interested in authentic Chinese cuisine.--Devon Thomas
Both poetic and practical, this book offers something to both novices and connoisseurs of Sichuanese food, with recipes for the ubiquitous mapo tofu sitting alongside lesser-known dishes like "phoenix tails" (tender tufted lettuce leaves) in sesame sauce. It is, in a word, phenomenal.--Jenny Zhang
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