"No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject."-Jay RaynerA fully revised and updated edition ofFuchsia Dunlop'slandmark book onSichuan Cookery.Almost twenty years after the publication ofSichuan Cookery, voted by theOFMas one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu,Twice-cooked porkandGong Bao chicken, or try your hand at a traditional spread of cold dishes comprisingBang bang chicken,Numbing-and-hot dried beef,Spiced cucumber saladandGreen beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography,The Food Of Sichuanis a captivating insight into one of the world's greatest cuisines."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