The Food of Sichuan

New York Times "Holiday Books 2019--Cooking" - NPR "Favorite Books of 2019" - Guardian "Best Cookbooks and Food Writing of 2019" - Condé Nast Traveler "Best Travel Cookbooks 2019" - Chowhound "Best New International Cookbooks for Fall 2019"

An essential update of Fuchsia Dunlop's landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.
First published in the UK in 2001 by Michael Joseph as Sichuan Cookery and in the US in 2003 by W. W. Norton & Company as Land of Plenty.
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.
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
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
A valuable resource for sparking new inspiration and excitement surrounding Sichuan food.--Danny Bowien, chef and cofounder of Mission Chinese Food
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
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