The Food of Sichuan

Nearly two decades after the publication of Land of Plenty, widely regarded as one of the greatest cookbooks of all time, 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.

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

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