The 10 cookbooks you'll want to give — and get — this holiday season
by Genevieve Ko and Ben Mims, Los Angeles Times
Nov 21, 2019
3 minutes
FOR SICHUAN FOOD LOVERS
Almost 20 years ago, Fuchsia Dunlop published "Land of Plenty," introducing the Western world to Sichuanese cuisine. This fall, she released an updated version, "The Food of Sichuan." As impressive as the first, Dunlop combines recipes from the chefs, home cooks, and street cart vendors of the Sichuan province with historical facts, cultural insight and personal stories. Dunlop has been immersed in the food, language, and country for years and her expertise shows. This is a must-have English-language encyclopedic guide to everything you want to eat from Sichuan.
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