The Food of Sichuan
strongA Finalist for the 2020 James Beard Foundation Cookbook Award (International)emNew York Times/em &quotHolday Books 2019&#8213Coking&quot&#8226emNPR/em &quotFavrite Books of 2019&quot&#8226emGuardian/em &quotBesCookbooks and Food Writing of 2019&quot&#8226emCond&#233Nast Traveler/em &quotBesTravel Cookbooks 2019&quot&#8226emChowhound/em &quotBesNew International Cookbooks for Fall 2019&quotAn essential update of Fuchsia Dunlop&#8217slandmark book on Sichuan cuisine, with 200 recipes and stunning photographs./strongAlmost twenty years after the publication of emLand of Plenty/em, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits 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.emFood of Sichuan/em shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, emThe Food of Sichuan/em is a captivating insight into one of the world&#8217sgreatest cuisines.
The Food of Sichuan
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