The Food of Sichuan

Fuchsia Dunlop returns to 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, nearly twenty years after the publication of Land of Plenty, widely regarded as one of the greatest cookbooks of all time.

The Food of Sichuan teaches home cooks how to make classics like Mapo Tofu, Twice-Cooked Pork, and Gong Bao Chicken, as well as a traditional spread of cold dishes like Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad, and Green Beans in Ginger Sauce. The Food of Sichuan is a captivating look at one of the world's greatest cuisines, complete with stunning food and travel photography, and the culinary and cultural history of the region.

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