Overview

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

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9781408867556

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Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBE No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay Rayner 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

Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBE No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay Rayner 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 This book transports you to another world... * Guardian * Fuchsia Dunlop writes beautifully about Sichuan's culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes... -- Sybil Kapoor * Independent * Sichuan Cookery is an outstanding work that deserves every accolade -- Bee Wilson A scholarly, comprehensive expert's guide to the cooking of south-west China... A curiosity and a joy * Sunday Telegraph *

Cookbook of the year for me. A masterwork to be measured next to the best of Claudia Roden, by a skilled cook and writer immersed in the food and region. A book to be kept near the cooker, to be splattered in red oil -- Allan Jenkins * Observer Food Monthly * Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBE No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay Rayner 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 Sichuan is where Dunlop – a major expert on the cooking and culture of China – started her culinary journey and there’s no better guide to the region’s food. Her work is scholarly but accessible and her instructions clear -- Diana Henry * Daily Telegraph * It's much more than a splendid cookbook, dwelling on a fascinating region of south-west China and its spicy and fashionable cuisine * Country Life * If Sichuan is entirely new to you though, Fuchsia is the ideal guide * Western Morning News * Praise for Sichuan Cookery -- - This book transports you to another world… * Guardian * Fuchsia Dunlop writes beautifully about Sichuan’s culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes… -- Sybil Kapoor * Independent * Sichuan Cookery is an outstanding work that deserves every accolade -- Bee Wilson A scholarly, comprehensive expert’s guide to the cooking of south-west China… A curiosity and a joy * Sunday Telegraph * I will cook it again and again * BBC Good Food Magazine * Fuchsia Dunlop's mince pies are better than yours * Yorkshire Post *

Author Information

Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including the Financial Times, the New Yorker and the Observer, and has appeared on Gordon Ramsay’s The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking, Land of Fish and Rice and Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. She speaks, reads and writes Chinese, and she lives in East London. fuchsiadunlop.com / @fuchsiadunlop

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