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
