'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner

A 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, 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

Liu Junru, an associate professor at Beijing Language and Culture University, engaged in teaching and research of Chinese literature and culture for long, and taught Chinese language and culture at Murray State University in the United States in 2009. The main works include: Modern Stylistic Writing, A Kaleidoscope of Chinese Culture (co-author), Chinese Foods and more than ten academic essays.

When it comes to food,the Chinese have a common saying, "The masses regard food as their heaven", which means that food is people's primal want,It should clearly justify the importance that "eating" holds in Chinese people's lives. Eating is not just meant to fill the stomach; haveing food at one's disposal,being able to consume a good amount of food, and knowing what and how to eat are all viewed as a good "fortune". Those who promote food cultue often use the words of Chinese philosopher Confucius, "diet and love-making, all primal needs of every human being," finding an aspiring and positive thought basis for such an epicurean lifestyle. There's probably not another place in this world that has as great a variety of delicious fare as China. The Chinese, who see eating as a fortune and life as an art, not only created various kinds of regional food styles in its own vat lands, but have also spread Chinese food culture to far across the seas. Today, in this world where even the farthest corners can seem as close as one's back yard, Chinese food can be enjoyed in each and every metropolitan throughout the world.

This book discusses the development of garment making through archeological investigation, and the portrayals of different types of clothing in ancient texts and drawings. As a retrospective of garments throughout Chinese history, we can define cultural movements throughout the centuries. In vivid color, with illustrations and photographs accompanying the text throughout.

A recipe book of fresh arrangements, with simple and accurate illustrations and completed matched photos of steps as well as links to professional videoes, presenting the beauty of dishes.