295422 Fri Dec 19 13:41:51 -0800 2003 2 27 General Chowhounding Topics 0 1623533 Mentioned already by British chowhounds, this book has different titles in Great Britian and the United States. Dunlop studied Chinese and Chinese cooking in Chengdu some years ago; her recipes are marked by clarity, enlivened with anecdotes, and the book has a great deal of information not only about Sichuan's great cusine but about Chinese gastronomic culture more generally. I've read a lot of it and cooked a bit of it and am utterly convinced that this is the best Chinese cookbook in the English language. Fri Dec 19 13:41:51 -0800 2003 0 Samo 1 1623561 I bought the British edition a few years ago because I read something where Ken Hom praised it. It is extremely well written. I have no way of judging authenticity but everything I have made has been tasty. Fri Dec 19 15:22:20 -0800 2003 1623533 0 wally 2 1623615 I bought the American edition a few weeks ago. It's one of the best cookbooks I've bought all year. I highly recommend the fish fragrant pork and Ma Po Dofu recipes. Dunlop's discussion of specialty ingredients is excellent. The discussion of the food and culture of the region is very good, too. Fri Dec 19 20:29:28 -0800 2003 1623561 0 Lindsay B.