Recipes from The Food of Sichuan

Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.

A brown ceramic bowl filled with mapo tofu.

Mapo Tofu

Comfort food of a different sort. The sort with a spicy, tingling, almost numbing awesomeness that we can’t seem to get enough of whatever the day of the week or time of the year.