The Food of Sichuan
Almost twenty years after the publication of Land of Plenty, 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.
Food of Sichuan 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, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.
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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
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 "Eater"
A valuable resource for sparking new inspiration and excitement surrounding Sichuan food.--Danny Bowien, chef and cofounder of Mission Chinese Food
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 "Booklist"
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 "Library Journal"
[Dunlop] broadened Westerners' ideas about what Chinese food could be. And it's not just a cerebral understanding--her writing is so vivid. It has all the scents and the sounds of going into the mountains and eating from this enormous platter, big as a satellite dish, completely covered in chili peppers. The way she evokes the color and the taste, you can feel like you're feasting even if you're just reading.--Ligaya Mishan "New York Times"
Pure gold...Fuchsia's most remarkable skill is her ability to teach you brand-new techniques or introduce you to new ingredients, yet still leave you feeling confident that you'll be able to cook the dishes exactly as they should be cooked. Her prose and recipe style are incredibly inviting, and she'll have you genuinely excited to test out techniques and try unfamiliar flavors.--J. Kenji López-Alt "Serious Eats"
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