The Food of Sichuan

By Fuchsia Dunlop

Most popular

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:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk
Original Publisher
WW Norton
Date of publication
2019
ISBN
1324004835

Recommended by

Mark Mardell

Journalist

Fuchsia Dunlop My first experiments in cooking were with Chinese food, and it is still my default setting. Any of her books would do really but I love the spicy tingle of this cuisine and have fond memories of squatting on plastic chairs with all the family eating street food there. Fuchsia used to work for the BBC world service, and I remember being thrilled ringing from some assignment and her answering the phone - a bit like booking a satellite truck though Elizabeth David.

Nik Sharma

Food writer

It gives you an appreciation of the enormous task of what it takes to write a book on regional cooking of a country. Interspersed within the recipes are helpful snippets of information on how to cook with ingredients while revealing what the method actually does.

Tim Hunt

Biochemist

Jay Rayner

Food writer and broadcaster