Land of Plenty/Sichuan Cookery

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

(This edition has now been updated and published in both the UK and US as The Food of Sichuan (2019))

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 tofu (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, 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.’
Newsweek


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