Authentic Sichuan Cuisine Cookbook - Signed Edition | Explore Traditional Chinese Recipes for Home Cooking & Gourmet Dining

Product Description

Award-winning food writer and cookbook author Fuchsia Dunlop was the first Westerner to enroll in the chef’s training program at the Sichuan Institute of Higher Cuisine. Her first cookbook, titled Sichuan Cookery in the UK (2001) and retitled Land of Plenty for its 2003 US publication, was an impressive and authoritative debut, one that bolstered the understanding of China’s regional cuisine.

In the two subsequent decades, Dunlop continued to produce regionally-focused cookbooks and contribute articles to such esteemed publications as Lucky Peach.  In 2019, her never waning curiosity led to the repackaged and reimagined update to her original work.  

The Food of Sichuan bears the footprint of the initial concept but with the inclusion of more than 70 new recipes, fresh photography, and the deepened understanding that an additional twenty years of experience brings. A remarkable career arc and one we might all learn from.