Working my way through the many vegetarian dishes in Fuchsia Dunlop's fantastic new Sichuanese cookbook, “Land of Plenty,” I’ve come across a few ingredients that are tough to find. I’m familiar with the...

I’ve been reading Fuchsia Dunlop's “Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China”. In the chapter on Hong Kong, she writes glowingly about Cheung Fat, an old Chiuchow café in Kowloon...

I don’t know their recipe, but you’ve got the right idea using preserved black beans, ginger, garlic, toasted Sichuan peppercorn, Shaoxing wine and a thickening starch slurry. Get Fuchsia Dunlop's books if you want a...

Try Fuchsia Dunlop's book on Sichuanese cooking, “Land of Plenty: A Treasury of Authentic Sichuan Cooking.” She’s got a bunch of mala recipes in there. Ma la also means both the numbing heat one gets from sichuan...

For clear instructions on a broad range of techniques and recipes from various regional cuisines, my favorite US-published book is still The Key to Chinese Cooking by Irene Kuo. For Sichuan and Hunan, Fuchsia Dunlop's books,...

I’m sort of scheming to make Fuchsia Dunlop's General Tso’s Chicken...haven’t had it in what seems like ages since my son has been on a low-sodium diet...that recipe is absolutely awesome...co-worker brought in...

Over on the Home Cooking board, we’re embarking on Chinese cooking — our March Cookbook of the Month is/are Fuchsia Dunlop's Sichuan and Hunan cookbooks. Not living in a major city, I (and probably other...

Fuchsia Dunlop's Ma Po Tofu

" based on Fuchsia Dunlop's recipe and the expertise of pals with smokers and the requisite know-how.It’s addictive and HDL-laden but sooo good.

I have to get back to Szechuan Legend. We had a great meal there a couple of months ago, combined with exceptionally warm and gracious service. If you’re interested in doing any Sichuan cooking yourself, I’d recommend...

I have just started to try Szechuan cooking — actually I just made my first dish yesterday. My guide for shopping and recipes has been Fuchsia Dunlop's “Land of Plenty,” an amazingly clear and accessible...

“Land of Plenty: A Treasury of Authentic Sichuan Cooking” by Fuchsia Dunlop is a great cookbook with lots of recipes featuring Sichuan peppercorns. You can buy it on Amazon. I love the bright, berry taste of the fresh...

i will try to pick the brain of a friend of mine who’s up at the asia food conference in Napa with some Sichuanese chefs at the moment. check out a cookbook by fuchsia dunlop as well. it will be a day or two...

looking for the Japanese equivalent of Sichuan Cookery by Fuchsia Dunlop. Has anyone an opinion on any of the following? Japanese Cooking: A Simple Art (Shizuo Tsuji, M.F.K. Fisher ) Shunju: New Japanese Cuisine (Charlie Trotter...

I’m cooking a lot from Fuchsia Dunlop's Sichuan cookbook (one of my 5 favorite cookbooks, now. Picked up from a recc of John Thorne’s.) But I’m having trouble finding certain ingredients, especially Sichuan...