The Food Of Sichuan

"In 2003, Fuchsia Dunlop published Land of Plenty, her award-winning first cookbook on Sichuanese cuisine. But Dunlop’s love of this region and its food was not exhausted, and this year she has returned to expand and embellish on this classic tribute. In addition to the dan dan noodles and ma po dou fu of the original, The Food of Sichuan introduces bowl-steamed pork in ricemeal with peas, gong bao shrimp with cashews and any number of other fiery, sweet, numbing, tart, chili-laced delights. Fresh photography and essays seek to capture a timeless culture in fast-changing times."