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
The Food of Sichuan by Fuchsia Dunlop is a fascinating and authoritative guide to the rich culinary traditions of the Sichuan province in China. This fully revised and updated edition builds on Dunlop’s landmark book Sichuan Cookery, which was originally published almost twenty years ago and acclaimed as one of the greatest cookbooks of all time. With over 50 new recipes added to the original collection, this book offers a comprehensive exploration of Sichuanese cookery through Dunlop’s unparalleled insight and knowledge.
Dunlop, who is widely recognised as a leading authority on Chinese cuisine, takes readers on a culinary journey through Sichuan, a region famed for its bold flavours, aromatic spices, and complex techniques. From fiery Mapo tofu to the tantalisingly spicy Twice-cooked pork, each recipe is presented with clear instructions that make it accessible for home cooks and professionals alike. The book also features an array of traditional cold dishes such as Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad, and Green beans in ginger sauce, allowing readers to create a full Sichuanese banquet in their own kitchen.
Accompanied by stunning photography that captures both the vibrant dishes and the enchanting landscapes of Sichuan, The Food of Sichuan is as much a visual feast as it is a practical guide. Dunlop’s writing delves deep into the culinary and cultural history of the region, bringing to life the stories behind the recipes and the people who have preserved these traditions for generations.
This book is not just a collection of recipes; it is an immersive experience that inspires readers to experiment with new techniques, flavours, and ingredients. With contributions from renowned chefs and food writers such as Yotam Ottolenghi, who praises the book as an “unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns”, it is a must-have for anyone interested in the culinary arts.
Whether you are a seasoned cook or new to Sichuanese food, The Food of Sichuan offers an unparalleled window into one of the world’s most exciting and diverse cuisines. Using just a few key ingredients from your storecupboard, you can recreate the full spectrum of Sichuanese flavours and enjoy a taste of this remarkable region in your own home.
