Fuchsia Dunlop, the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, is a James Beard Award–winning writer has appeared on NPR’s "All Things Considered," "Science Friday," and "America’s Test Kitchen Radio." She is a regular contributor to publications including the Financial Times, Lucky Peach, Saveur, the Wall Street Journal, and The New Yorker. She speaks, reads, and writes Chinese, and lives in London.

An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.

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.

Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice- Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing- and- Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.