The Food of Sichuan – Fuchsia Dunlop
This is an updated and revised edition of Fuchsia Dunlop’s book that includes more than fifty new recipes as well as handsome food and location photography. One of these recipes (or at least my version of it depending on whether I have the necessary ingredients) has become something of a staple in our house – fish-fragrant aubergines. Not a dish of aubergines that smells like fish but a dish of aubergines that is cooked in a method similar to the way of cooking fish in Sichaunese food.
Dunlop’s ability to explain the complexities fo this regional Chinese food and also make it clear and mouthwatering is exemplary and as she points out in recipes such as that for stir-fried cabbage with chilli, the Chinese understand how to make the cheap, healthy greens of the cabbage family taste irresistible.
Yotam Ottolenghi is quoted in the blurb on the back of the book:
‘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.’
Hardback. 496 pages.
20.1cm x 27.2cm x 3.8cm