Like spicy food, but can’t find anything hot enough no matter where you look? Maybe it’s time you tried Sichuan cuisine? Chef and author Fuchsia Dunlop (Land of Plenty: A Treasury of Authentic Sichuan Cooking) has you covered with her latest book of recipes and travel writing focused on the notoriously fiery food of that region of China. Depending on your heat tolerance, these dishes—from Bang Bang Chicken to Gong Bao Chicken to Numbing-and-Hot Dried Beef—will get you either salivating or screaming, or maybe a little of both. by David Lewis (Duplicate)