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杰伊·雷纳(Jay Rayner)说，没有人像扶霞·邓洛普(Fuchsia Dunlop)那样解释川菜的错综复杂。这本书是我认为关于这个主题的经典。Fuchsia Dunlop关于四川烹饪的里程碑式著作的全面修订和更新版。在被OFM评为有史以来zui伟大的烹饪书籍之一的《四川烹饪》出版近20年后，Fuchsia Dunlop重新访问了她自己烹饪之旅开始的地区，在*初的条目中增加了50多种新食谱，并伴随着她对四川烹饪令人眼花缭乱的味道、质地和感觉的无与伦比的知识。在家里，在Fuchsia的明确指示下，你将能够重现四川经典，如麻婆豆腐、宫保鸡丁，或者尝试传统的凉菜，包括棒棒鸡、麻热牛肉干、辣黄瓜沙拉和姜汁绿豆。通过对四川烹饪和文化历史的引人入胜的书写，并伴随着华丽的旅行和美食摄影，深刻解析世界上伟大的美食之一——四川美食。Winner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020 Cookbook of the year Allan Jenkins, OFM No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject Jay RaynerA fully revised and updated edition of Fuchsia Dunlop s landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia s clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as 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. This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns Yotam Ottolenghi