The Food of SichuanSIGNED COPIES AVAILABLE, BUT LIMITED QUANTITY!!! 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner 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, A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost
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