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The Food of Sichuan is a book about the cuisine of Sichuan, China. Written by Fuchsia Dunlop, a British chef and food writer, it explores the history and culture of Sichuanese cuisine, as well as the ingredients, techniques, and dishes that make it so popular. It includes over 80 recipes, including some of the most famous dishes from the region, such as Mapo Tofu and Twice-Cooked Pork. The book also provides an introduction to the region's culinary history, as well as a guide to the key ingredients of Sichuan cooking. The book is illustrated with full-color photos and is designed to be accessible to home cooks of all levels.
The Food of Sichuan is a book about the cuisine of Sichuan, China. Written by Fuchsia Dunlop, a British chef and food writer, it explores the history and culture of Sichuanese cuisine, as well as the ingredients, techniques, and dishes that make it so popular. It includes over 80 recipes, including some of the most famous dishes from the region, such as Mapo Tofu and Twice-Cooked Pork. The book also provides an introduction to the region's culinary history, as well as a guide to the key ingredients of Sichuan cooking. The book is illustrated with full-color photos and is designed to be accessible to home cooks of all levels.
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