The Food of Sichuan (Classic Cookbook by Fuchsia Dunlop)

Named one of the 25 Most Influential Cookbooks From the Last 100 Years by the New York Times in 2024.  Whether you're new to Sichuan cooking or have been at it for years, this is the one cookbook you cannot do without. Newbies will find a thorough introduction to ingredients and dozens of classic Sichuan recipes, while experienced cooks will be thrilled to discover recipes that delve deep and wide into all corners of the province and the history of the cuisine. Even if you have the first edition of this book, entitled The Land of Plenty and published in the U.S. in 2001, you'll want to add this one, as it has been thoroughly updated and expanded. Fuchsia Dunlop, the British chef and author of The Food of Sichuan, is universally acclaimed as the foremost writer on Mainland Chinese cuisine in the English language, and this is the book that started it all. She wrote it in the late 1990s, after being the first foreigner to study at the Sichuan Higher Institute of Cuisine, which trains many