, fabulous deepfried tofu squares in a bed of dried chiles, malantou in a sesame dressing, hotpot, bitter melon. The Chinese name of the place is La Meizi, said by Fuchsia Dunlop to be a fond reference to Sichaunese women but by...

I just bought Fuchsia Dunlop's “Land of Plenty” and now I’m realizing how needy I am for the ingredients she uses in her book. Sichuan chili bean paste, fermented black beans, etc. Any suggestions on where I...

at all, lacking flavor and numbing ability. The ones from Kam Sam were reddish; the ones from Da Hua were more brown. I speculate that this may have been due to more intense heat treatment. Unsolicited advice: Get the Fuchsia...

You might look into Fuschia Dunlop's “Land of Plenty”, which was a cookbook of the month along with one of her other ones – which is the one I cooked from: Fuchsia Dunlop, Revolutionary Chinese Cookbook and Land...

Just buy Fuchsia Dunlop's “Land of Plenty.” Best Sichuan cookbook presently available.

disappointing too – it definitely lacked spice, but I must add that I’m not an expert on Szechuan cookery (yet – I have just bought the Fuchsia Dunlop book). The high points were the Tibetan lamb, which was...

In her classic book on Sichuan cooking, Fuchsia Dunlop says that the quality of those available in various Chinatown stores is very poor. She suggests ordering by mail and gives a few addresses....one of these, however, is now...

I just got Fuchsia Dunlop's book on Sichuan cooking. In it, she mentions “Facing Heaven” chiles, describing the fragrant but not explosively hot flavor and the incomparable red color it gives to the cooking oil. Does...

in China. You might want to try tracking down the Fuchsia Dunlop Sichuan book; even if it doesn’t have direct suggestions it would probably be a good general guide to the cuisine cheerio J

Okay, so I’ve read your opinions, votes, and suggestions and have come up with the following: The Fuchsia Dunlop books got the most overall votes. Some smart person (too lazy to go look to see who it is but thank you) came...

I am a recent convert to Sichuan peppercorns, and that is after I have used Fuchsia Dunlop's food, which is really fabulous! It is really fragrant once you have pan roasted and then crush them. Thus far, I have used it in fairly...

financially, but the commute is killing me. I’ve done the research, acquired an extensive array of ingredients, and sought out the seemingly most authentic recipes (Fuchsia Dunlop, etc.), but I cannot seem to duplicate the...

I’m trying to pad out my cookbook collection with some cookbooks that are strong on flavor. My household is filled with what I deem non-supertasters. I’ve got: Fuchsia Dunlop's Land of Plenty Rick Bayless ...and a big...

to explore traditional Chinese so much. I have done about 30 recipes from Fuchsia Dunlop's “Land of Plenty” and really love the way it has expanded my Chinese cooking, but is still "traditional." Martin Yan’s...

I buy a brand of Chinkiang vinegar called Gold Plum. It’s very nice, and also the one recommended by Fuchsia Dunlop in her book about Sichuan cookery.