Sichuan Cookery

Sichuan Cookery, published in the United States as Land of Plenty: A Treasury of Authentic Sichuan Cooking, is a 2001 cook book by Fuchsia Dunlop. It was published in the United States by W. W. Norton.

A new edition of the book, The Food of Sichuan, was published in 2019.[1] This edition was published in the United Kingdom by Bloomsbury.[2]

  1. ^ Gritzer, Daniel (2019-12-11). "Fuchsia Dunlop Is a Master of Sichuan Cooking. This Cookbook Is Proof". Serious Eats. Retrieved 2023-12-17.
  2. ^ Rayner, Jay (2021-02-07). "The vivid flavours of Sichuan, with Fuchsia Dunlop as our guide". The Guardian. Retrieved 2023-12-17.