Description
Book SynopsisTrade Review"I've been cooking and studying recipes for 20 years, but I could spend the next 10 with Fuchsia Dunlop's
The Food of Sichuan…This book reminded me of how little I know and made me thankful that experts still exist." -- Carla Lalli Music - Bon Appétit
"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
"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
"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 - Eater
"A valuable resource for sparking new inspiration and excitement surrounding Sichuan food." -- Danny Bowien, chef and cofounder of Mission Chinese Food
"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 - Booklist
"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 - Library Journal
