Chinese-food master fuchsiadunlop just released a shiny new revision of her Sichuan-cooking classic. She and dgritzer dug into some of her favorite recipes in our test kitchen and it was delicious. Here’s a little teaser...stay tuned for more.
—so why revise it? After nearly 20 years, Fuchsia has managed to go even deeper into Sichuan cooking, tinkering with her recipes, adding more than 70 new ones, and making changes that reflect the cuisine's evolution.
I've been cooking from the new edition for the past several weeks, ever since Fuchsia came to the Serious Eats test kitchen to film a series of videos about Sichuan cooking . I can now say that she's managed to do a remarkable thing, which is to improve upon what was already a great work. The book's new design is beautiful, lending it a visual authority that matches its contents, and it's absolutely packed from cover to cover with recipes I can't wait to cook. Diving into an entirely new cuisine at home can be daunting, but one of the things that became clear to me when filming with Fuchsia is that with just a small number of key Sichuan ingredients, almost all of the recipes are easy and accessible..
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