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Land of plenty : a treasury of authentic Sichuan cooking

Author: Fuchsia Dunlop
Publisher: New York : W.W. Norton, 2003.
Edition/Format:   Print book : English : 1st American edView all editions and formats
Summary:
"The Food of the Sichuan Region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao Chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5,000 different dishes. And it's not
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Fuchsia Dunlop
ISBN: 0393051773 9780393051773
OCLC Number: 51613882
Notes: Originally published: Sichuan cookery. London : M. Joseph, 2001.
Description: 395 pages : color illustrations ; 25 cm
Contents: Basic cutting skills 36 --
Cooking methods 40 --
Equipment 45 --
The Sichuanese pantry 53 --
Map of Sichuan 82 --
1 Noodles, Dumplings, and other Street Treats 84 --
2 Appetizers 136 --
3 Meat Dishes 192 --
4 Poultry 236 --
5 Fish 258 --
6 Vegetables and Bean Curd 282 --
7 Stocks and Soups 318 --
8 Sweet Dishes 338 --
9 Hotpot 344 --
The 23 flavors of Sichuan 353 --
The 56 cooking methods of Sichuan 358.
Responsibility: Fuchsia Dunlop.

Abstract:

In this unique, user-friendly introduction to one of China's richest cuisines, Dunlop provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of  Read more...

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With the official publication of her first book [Land of Plenty], Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden. Now, out of the blue, we have a Read more...

 
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   schema:description ""Now, for the first time in the English language, she has given us a cookbook gathered on the spot from the kitchens of Sichuan. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches not only how to prepare the Sichuan recipes but also the art of chopping and how to appreciate the textures of dishes. Cook up a genuine Pock-Marked Mother Chen's Bean Curd or a Twice-Cooked Pork, make the fiery Dan Dan Noodles that are traditionally sold by Sichuanese street vendors. Try out delicious and easy-to-make recipes for appetizers like Sweet-and-Sour Red Peppers and Beef Slivers with Sesame Seeds or take on the challenge of the famous Tea-Smoked Duck. And if you like to read cookbooks, just curl up in bed and savor the stories and adventures that will transport you to another world." "Among this book's unique features: a pantry section that describes all the ingredients you need to make the recipes; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; a double-page map of the region; and Chinese characters throughout, useful for shopping. Land of Plenty won the British Guild of Food Writers Jeremy Round Award. Book jacket."--Jacket."@en ;
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   schema:reviewBody ""The Food of the Sichuan Region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao Chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5,000 different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparalleled flavoring techniques to create at least 23 distinct flavor combinations, from sour-sweet, melting "lychee flavor" to punchy, seductive "fish-fragrant flavor."" "Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital, Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school. She spent her spare time studying in the kitchens of some of the region's most famous restaurants, exploring street markets and food stalls, and cooking and eating with her Sichuanese friends in their homes. Her passionate enthusiasm for the food and her fluency in the Chinese language gave her unprecedented access to China's most vibrant culinary region."" ;
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