Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
Books which are part of ckbk's collection show one of these two logos:
Food writer and historian
Dunlop, who trained at the school of cookery in Chengdu, opened our eyes to a completely different style of Chinese cooking, edgy with chillis and fermented beans. She is the true heir to Elizabeth David: a traveller-cook with exceptional taste.
Editor-in-Chief, Lucky Peach
Fuchsia gets Chinese food. She's done a tremendous service for Westerners in unpacking a very dense and insular cooking culture. Every time someone "discovers" some new Chinese dish, chances are Fuchsia's already written about it.
Restaurant Critic, Food Writer and Broadcaster
All of the food of Sichuan is here, with history, technique and ingredients thrown in alongside the clasisc recipes. Emminently readable, elegantly written and a true taste of one of China's great regions.
Food writer and food stylist
Fuchsia opened my eyes to the wonders of chinese cookery, its flavours and complexities but also how simple and light and elegant it can be. Her recipe for mapo doufu is magnificent.
Food writer and restaurant critic
Some of my favorite restaurants are Sichuan here in Pittsburgh (and New York) and there's no better English-speaking guide through the flavors of this captivating regional cuisine.
A new classic. She's got such a great honest story and the recipes rock. Such a big fan.
Authentic Sichuan recipes.
Author, columnist and TV host
Food historian and writer
Author of 'Chinatown Kitchen' and Hollow Legs
Author and editor
Food and travel journalist and author
Food and travel writer
Food and drink writer
Managing Culinary Director, Serious Eats
Author and editor
Author and lecturer