A fully revised and updated edition of Fuchsia Dunlop’s landmark book on Sichuan cookery – winner of the Fortnum & Mason Cookery Book Award
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 the Financial 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, Land of Fish and Rice 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
Cookbook of the year for me. A masterwork to be measured next to
the best of Claudia Roden, by a skilled cook and writer immersed in
the food and region. A book to be kept near the cooker, to be
splattered in red oil
*Observer Food Monthly*
Every now and then a book comes along that is more than a cookbook
or a book on food, and without a doubt that book is The Food of
Sichuan. Fuchsia's deep understanding and clear description of the
dishes is simply so mouth-watering that I wanted to run to the
kitchen and start cooking every dish
*Ken Hom, OBE*
No one explains the intricacies of Sichuan food like Fuchsia
Dunlop. This book remains my bible for the subject
*Jay Rayner*
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*
Sichuan is where Dunlop – a major expert on the cooking and culture
of China – started her culinary journey and there’s no better guide
to the region’s food. Her work is scholarly but accessible and her
instructions clear
*Daily Telegraph*
It's much more than a splendid cookbook, dwelling on a fascinating
region of south-west China and its spicy and fashionable
cuisine
*Country Life*
If Sichuan is entirely new to you though, Fuchsia is the ideal
guide
*Western Morning News*
Praise for Sichuan Cookery
*-*
This book transports you to another world…
*Guardian*
Fuchsia Dunlop writes beautifully about Sichuan’s culinary history,
culture, methodology, philosophy and ingredients. She makes you
want to cook every one of her gorgeous-sounding recipes…
*Independent*
Sichuan Cookery is an outstanding work that deserves every
accolade
*Bee Wilson*
A scholarly, comprehensive expert’s guide to the cooking of
south-west China… A curiosity and a joy
*Sunday Telegraph*
I will cook it again and again
*BBC Good Food Magazine*
Fuchsia Dunlop's mince pies are better than yours
*Yorkshire Post*
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