The food of Sichuan
Dunlop, Fuchsia2019
Books
Find it!
Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, 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.
Main title:
The food of Sichuan / Fuchsia Dunlop ; photography by Yuki Sugiura ; with additional location photography by Ian Cumming.
Author:
Dunlop, Fuchsia, authorSugiura, Yuki, photographer (expression)Cumming, Ian, photographer (expression)
Edition:
Revised and updated edition.
Imprint:
London : Bloomsbury Publishing, 2019.
Collation:
495 pages : illustrations (black and white, and colour) ; 28 cm
Notes:
Previous edition: published as Sichuan cookery. London: Michael Joseph, 2001.Includes bibliographical references and index.
ISBN:
9781408867556 (hbk. :)
Dewey class:
641.595138
Language:
English
Added title:
BRN:
1942798
Bookmark link:
More Information: