Author Fuschia Dunlop went to great lengths to compile this encyclopedia of classic Sichuan, Chinese cuisine. Not only did the food writer travel extensively around the province, eating at restaurants and speaking to chefs, she also became the first foreign student ever enrolled at the Sichuan Institute of Higher Cuisine. With these experiences, Dunlop gives us an inside look at real Sichuanese cooking, from such well-known dishes as kung pao chicken, to simple street snacks and noodle dishes.

The recipes in this book may be a little difficult for those without experience cooking Chinese food. For one thing there are quite a lot of harder-to-find ingredients. However, the author included both a guide to ingredients and a list of shopping resources. Many of these ingredients are also available online now.

Cookbook by the Japanese restaurant in New York. Complex flavor combinations and beautiful presentations.