I picked this up with the express intent of comparing it with Fuchsia Dunlop's Sichuan food classic, Land of Plenty/Sichuan Cookery (US/UK titles).
Family Style Sichuan Food
I realise it is a somewhat unfair comparison as the two books were written for very different audiences. Ms. Dunlop was writing to introduce a cuisine to people who probably knew little, if anything, about it. This book is written for people who know the dishes, but perhaps not how to recreate them. But hey!
I've put recipes which are also in Dunlop in red,although some are under slightly different names.
The book is glossy with good illustrations and clear recipes. It also has useful tips and general suggestions in addition to straight-forward recipes. A couple of sample pages
The book is in five sections.
