Winner of the Fortnum & Mason Cookery Book Award 2020bbrShortlisted for the Guild of Food Writers Award 2020bbrShortlisted for the James Beard Award 2020brbrb'Cookbook of the year' Allan Jenkins, iOFMibbrbrb'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book rains my bible for the subject' Jay RaynerbbrbrbA fully revised and updated edition of Fuchsia Dunlop?s landmark book on Sichuan cookery.bbrbrAlmost twenty years after the publication of iSichuan Cookeryi, voted by the iOFMi 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 th with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.brbrAt 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. brbrWith spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, iThe Food of Sichuani is a captivating insight into one of the world?s greatest cuisines.brbr'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 Ottolenghib