Land of Plenty/Sichuan Cookery

Winner of the Jeremy Round Award for Best First Book (2002)

Amazon US | Amazon UK

On its publication in 2001, Sichuan Cookery (published in the United States as Land of Plenty) was immediately acclaimed as a classic. For the first time in the English language, it brought together authentic recipes gathered in the kitchens of Sichuan with a wealth of anecdotes and colourful descriptions of Sichuanese life. The book includes detailed information on kitchen techniques, and many irresistible recipes such as fish-fragrant aubergines (the author’s favourite), Gong Bao chicken, Pock-marked old woman’s beancurd (mapo doufu) and twice-cooked pork.

Selected reviews

‘As exciting as Elizabeth David … Outstandingly good’   John Lanchester, Daily Telegraph

‘After reading the book cover to cover, I sharpened the cleaver and heated the wok’   Florence Fabricant, The New York Times

‘A volume that is sure to take its place among the classics of Chinese cuisine… a pleasure – both to cook from and to read.’   Publishers Weekly

‘Astonishing and authoritative’   The Independent

‘Documents the robust, fiery cooking of [Sichuan] more comprehensively than any book before it, but it reads like a lighthearted adventure story’ Saveur

‘This book transports you to a different world … Her experience has proved a thrilling glimpse into the culinary culture of a region’   Guardian

‘A book of real excellence and originality … An outstanding work that deserves every accolade’  New Statesman

‘What many foodies are already raving about as a classic … Irresistible for anyone who wants a cookery book to offer more than just recipes’  The Times

‘Fuchsia Dunlop’s mastery of Sichuan Chinese means you’ll never order blind again’


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