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    The Food of Sichuan
    Unavailable
    The Food of Sichuan
    Unavailable
    The Food of Sichuan
    Ebook896 pages9 hours

    The Food of Sichuan

    By Fuchsia Dunlop

    4.5/5

    ()

    Unavailable in your country

    Unavailable in your country

    About this ebook

    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
    LanguageEnglish
    PublisherBloomsbury Publishing
    Release dateOct 3, 2019
    ISBN9781526617866
    Unavailable
    The Food of Sichuan
    Author

    Fuchsia Dunlop

    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 theFinancial 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 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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