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The Food of Sichuan (Hardback)
  • The Food of Sichuan (Hardback)
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The Food of Sichuan (Hardback)

(author)
£30.00
Hardback 496 Pages / Published: 03/10/2019
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Waterstones Says

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: 1564 g
Dimensions: 265 x 194 mm


MEDIA REVIEWS

'Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish' - Ken Hom, OBE

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

'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

'This book transports you to another world...' - The Guardian

'Fuchsia Dunlop writes beautifully about Sichuan's culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes...' - Sybil Kapoor, The Independent

'Sichuan Cookery is an outstanding work that deserves every accolade' - Bee Wilson

'A scholarly, comprehensive expert's guide to the cooking of south-west China... A curiosity and a joy' - The Sunday Telegraph

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