Sichuan food is famous in Chinese history and legend for it's flavour and richness. This volume includes sections on Sichuan's culinary history, the 23 flavours of Sichuan, the art of cutting, presentation and nutrition, ingredients and methods for a wide range of recipes.
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. She speaks and reads Chinese, and has recently joined the advisory committee for the Chinese Chef's School at Westminster College in London.
Winner of Guild of Food Writers Book of the Year Award (First Book) 2002.