The Food of Sichuan
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A Finalist for the 2020 James Beard Foundation Cookbook Award One of the 25 Most Influential Cookbooks from the Last 100 Years ( New York Times) Named a Best Cookbook of the Year by NPR, the Guardian, Condé Nast Traveler, and Chowhound An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.
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A Finalist for the 2020 James Beard Foundation Cookbook Award One of the 25 Most Influential Cookbooks from the Last 100 Years ( New York Times) Named a Best Cookbook of the Year by NPR, the Guardian, Condé Nast Traveler, and Chowhound An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.
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