The Food of Sichuan

Cookbook of the year for me. A masterwork to be measured next to the best of Claudia Roden, by a skilled cook and writer immersed in the food and region. A book to be kept near the cooker, to be splattered in red oil -- Allan Jenkins * Observer Food Monthly *
Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBE
No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay Rayner
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 Ottolenghi
Sichuan is where Dunlop – a major expert on the cooking and culture of China – started her culinary journey and there’s no better guide to the region’s food. Her work is scholarly but accessible and her instructions clear -- Diana Henry * Daily Telegraph *
It's much more than a splendid cookbook, dwelling on a fascinating region of south-west China and its spicy and fashionable cuisine * Country Life *
If Sichuan is entirely new to you though, Fuchsia is the ideal guide * Western Morning News *
Praise for Sichuan Cookery -- -
This book transports you to another world… * Guardian *
Fuchsia Dunlop writes beautifully about Sichuan’s culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes… -- Sybil Kapoor * Independent *
Sichuan Cookery is an outstanding work that deserves every accolade -- Bee Wilson
A scholarly, comprehensive expert’s guide to the cooking of south-west China… A curiosity and a joy * Sunday Telegraph *
I will cook it again and again * BBC Good Food Magazine *
Fuchsia Dunlop's mince pies are better than yours * Yorkshire Post *