Winner of the Fortnum amp Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020Cookbook of the year Allan Jenkins OFMNo one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject Jay RaynerA fully revised and updated edition of Fuchsia Dunlops landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery voted by the OFM 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 them with her incomparable knowledge of the dazzling tastes textures and sensations of Sichuanese cookery.At home guided by Fuchsias clear instructions and using just a few key Sichuanese storecupboard ingredients you will be able to recreate Sichuanese classics such as Mapo tofu Twicecooked pork and Gong Bao chicken or try your hand at a traditional spread of cold dishes comprising Bang bang chicken Numbingandhot dried beef Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography The Food of Sichuan is a captivating insight into one of the worlds greatest cuisines.This book offers an unmissable opportunity to utilise the wok and cleaver brave the fiery Mapo tofu and expand your technique with potstickers and steamed buns Yotam Ottolenghi