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The Food of Sichuan (Hardcover)
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The Food of Sichuan (Hardcover)
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Almost twenty years after the publication of Land of Plenty,
considered by many to be one of the greatest cookbooks of all time,
Fuchsia Dunlop revisits the region where her own culinary journey
began, adding more than 70 new recipes to the original repertoire
and accompanying them with mouthwatering descriptions of the
dazzling flavors and textures of Sichuanese cooking. Food of
Sichuan shows home cooks how to re- create classics such as Mapo
Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional
spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot
Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce.
With gorgeous food and travel photography and enhanced by a
culinary and cultural history of the region, The Food of Sichuan is
a captivating insight into one of the world's greatest cuisines.
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