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Winner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020'Cookbook of the year' Allan Jenkins, OFM'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject
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Author Fuchsia Dunlop
Pages 496
Publisher Bloomsbury Publishing
Published Date 2019-10-03
ISBN 1526617862 9781526617866
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