The Food of Sichuan

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Almost twenty years after the publication of her landmark book Sichuan Cookery, voted one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her culinary journey began, adding more than 70 new recipes to the original repertoire. At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken. 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.