Author(s): Fuchsia Dunlop
Sichuan food is one of the great unknown cuisines of the world. This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a range of recipes, from home peasant cooking to banquet dishes of the highest quality.
Winner of Guild of Food Writers Book of the Year Award (First Book) 2002.
Fuchsia Dunlop studied Sichuan cookery at the Sichuan Culinary Institute in Chengdu, where she lived from 1994-96. She is an East Asia specialist at the BBC World Service, and writes about Chinese food for Time Out magazine and guides.