Another year, another cookbook. Tofu is at the heart of this one, with vegetarian as well as meat recipes making an appearance. The first Sichuan dish Richard taught me 4 years ago was mapo dofu (pictured below), and I've eaten it about once a week since. The kimchi and pork belly is great for dinner parties, and the stuffed tofu is sure to impress as well. We hope you enjoy these dishes!

Click here to download the PDF (~24 MB)