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The Food of Sichuan (Classic Cookbook by Fuchsia Dunlop)
$35
The Definitive Sichuan Cookbook
Named one of the 25 Most Influential Cookbooks From the Last 100 Years by the New York Times in 2024.
Whether you're new to Sichuan cooking or have been at it for years, this is the one cookbook you cannot do without. Newbies will find a thorough introduction to ingredients and dozens of classic Sichuan recipes, while experienced cooks will be thrilled to discover recipes that delve deep and wide into all corners of the province and the history of the cuisine.
Even if you have the first edition of this book, entitled The Land of Plenty and published in the U.S. in 2001, you'll want to add The Food of Sichuan, as it has been thoroughly updated and expanded.
Fuchsia Dunlop, the British chef and author of The Food of Sichuan, is universally acclaimed as the foremost writer on Mainland Chinese cuisine in the English language, and this is the book that started it all. She wrote it in the late 1990s, after being the first foreigner to study at the Sichuan Higher Institute of Cuisine, which trains many of the country's top Sichuan chefs.
Since then, China has changed at breakneck speed, as has its food, and this edition reflects that evolution as well as Dunlop's own growing expertise. All the original recipes have been retested and tweaked and there are more than 70 new recipes.
We have made it our goal at The Mala Market to import the highest-quality version of all the major ingredients the book calls for to stock a Sichuanese "larder." So with the combination of this book and our products, there's really no Sichuan dish you can't make. Not to mention that there is no better gift for a Sichuan-food lover than The Food of Sichuan and one of our Sichuan Pantry Collections.
Contents
After a thorough historical introduction, the recipes are organized by type, starting with Cold Dishes and ending with Seasonings & Stocks, with Tofu, Noodles, Hotpot and Preserved Foods sections as well as the usual Meat, Vegetables, etc.
That’s followed by a chapter on The 23 Flavors of Sichuan and The 56 Cooking Methods of Sichuan.
Here is what Fuchsia told us about the recipes: “Among the new recipes, my favourites include the liangfen, the sweet water noodles, spicy blood stew and Gong Bao prawns, as well as some of the recipes from southern Sichuan, including 'rabbit eaten cold' and Li Zhuang head bowl."
Perhaps our favorite new addition is the two pages toward the back devoted to Sauces and Dips. For those who already cook Sichuan food, this is a great shortcut and handy guide to flavoring cold dishes and small plates with Sichuan's iconic flavor combinations.
