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The food of Sichuan

An essential update of Fuchsia Dunlop's landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culin...

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Main Author: Dunlop, Fuchsia (Author)
Other Authors: Sugiura, Yuki (Photographer), Cumming, Ian (Photographer)
Format: Books Print Book
Language:English
Published: New York, NY : W.W. Norton & Company, 2019.
Edition:Revised and updated edition, First American edition.
Subjects:
Cooking, Chinese > Sichuan style.
Cookbooks.
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Table of Contents:
  • The story of Sichuanese cuisine
  • The Sichuanese kitchen
  • The Sichuanese larder
  • The Sichuanese table
  • Cold dishes
  • Meat
  • Poultry & eggs
  • Fish & seafood
  • Tofu
  • Vegetables
  • Soups
  • Rice
  • Noodles
  • Small eats
  • Hotpot
  • Preserved foods
  • Sweet dishes
  • Seasonings & stocks
  • The 23 flavors of Sichuan
  • The 56 cooking methods of Sichuan.

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