RE: Sichuan Peppercorns -- They're Back
I haven't seen Land of Plenty. It sounds like a gooder. The Szechwan tomes I use are Mrs. Chaing's Szechwan Cookbook, Harper and Row, 1976, and The Good Food of Szechwan, a Japanese book from 1974. I also use Yan-Kit So's Classic Food of China for all sorts of styles, including Szechwan. That's one of my all-time favorite cookbooks.