Food of Sichuan
Fuchsia Dunlop returns to the fiery heart of Sichuan cuisine with a collection that expands on her seminal work. Discover how to master iconic dishes like Mapo Tofu and Gong Bao Chicken, along with a vibrant array of cold starters, all brought to life with vivid descriptions of their complex tastes and textures. This book is an essential guide for anyone eager to recreate authentic Sichuan flavors at home, complete with rich cultural context and stunning visuals.
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