A mouth-wateringly tasty bookshop supper of Sichuanese cuisine. Fuchsia Dunlop is one of our greatest food writers and experts on Chinese gastronomy and this evening she will talk about her landmark classic, The Food of Sichuan over supper. Sichuanese cooking is known for its use of chilli, but a multitude of flavours lie at the heart of each dish and each meal – from hot and spicy to sweet-and-sour, light and delicate to heady, aromatic Sichuan pepper.
Fuchsia Dunlop revisits the region where her own culinary journey began, adding new recipes to the original and bringing her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, you will be able to recreate Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.
‘No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This books remains my bible for the subject’ Jay Rayner
‘This book offers an unmissable opportunity to ultilise the work and cleaver, brave the fiery Mapo, tofu and expand your technique with pot-stickers and steamed buns’ Yotam Ottolenghi