The Food of Sichuan

13th May 2019

Another cookbook Sophie could not live without, this book has been voted for by the OFM as one of the greatest cookbooks of all time. In this revised edition, 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. Guided by Fuchsia’s clear instructions, you can recreate Sichuan favourites, 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.