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Food writer Fuschia Dunlop’s book, Land of Plenty, is considered still by many people to be the ne plus ultra volume on Sichuan cooking. Here, in Food of Sichuan, Dunlop revists the province that first enticed her to China all those years ago. Expect smashing recipes, but also wry writing and useful historical context.

  • 1 Book

Food business operator: China Sichuan
Country of Origin: N/A

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