'Warm, generous and joyful'

Fuchsia Dunlop revisits the richness of a regional Chinese cuisine in The Food of Sichuan

— Cook this: Mapo tofu from The Food of Sichuan
— Cook this: Fish-fragrant eggplants from The Food of Sichuan
— Cook this: Soup noodles with ground pork topping from The Food of Sichuan
— Fuchsia Dunlop revisits the richness of a regional Chinese cuisine in The Food of Sichuan

IN PRINT:
National Post: Feb. 22, 2020; page WP4
Vancouver Sun: March 4, 2020; page C3
Calgary Herald: March 4, 2020; page C3
Edmonton Journal: March 4, 2020; page C3
Saskatoon StarPhoenix: March 4, 2020; page C4
Windsor Star: March 4, 2020; page C3
Ottawa Citizen: March 4, 2020; page C4
Montreal Gazette: March 4, 2020; page C3

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