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Shark S Fin And Sichuan Pepper A Sweet Sour Memoir Of Eating In China First Edition

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2009-08-24
Publisher by : W. W. Norton & Company

ISBN : 9780393248982

"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly)....

Shark S Fin And Sichuan Pepper A Sweet Sour Memoir Of Eating In China Second Edition

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2019-10-15
Publisher by : W. W. Norton & Company

ISBN : 9780393357752

The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New York Times). In Shark’s Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down....

Shark S Fin And Sichuan Pepper

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2008
Publisher by : W W Norton & Company Incorporated

ISBN : 0393066576

A new memoir by the most talented and respected British food writer of her generation....

The Food Of Sichuan

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2019-10-03
Publisher by : Bloomsbury Publishing

ISBN : 9781526617866

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi...

Every Grain Of Rice

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2019-11-14
Publisher by : Bloomsbury Publishing

ISBN : 9781526617842

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike....

Land Of Plenty

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2003
Publisher by : W. W. Norton

ISBN : 0393051773

A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing....

Sichuan Cookery

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2003
Publisher by : Penguin Books, Limited (UK)

ISBN : 0140295410

One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes. With Fuchsia Dunlop's fascinating, practical and comprehensive book you can now create authentic Sichaun dishes at home. Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine....

Land Of Fish And Rice

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2019-11-14
Publisher by : Bloomsbury Publishing

ISBN : 9781526617859

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions....

Intoxicating Manchuria

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Author by : Norman Smith
Languange Used : en
Release Date : 2012-10-03
Publisher by : UBC Press

ISBN : 9780774824316

In China, both opium and alcohol were used for centuries in the pursuit of health and leisure while simultaneously linked to personal and social decline. The impact of these substances is undeniable, and the role they have played in Chinese social, cultural, and economic history is extremely complex. In Intoxicating Manchuria, Norman Smith reveals how warlord rule, Japanese occupation, and political conflict affected local intoxicant industries. These industries flourished throughout the early twentieth century, even as a vigorous anti-intoxicant movement raged. Through the lens of popular Chinese media depictions of alcohol and opium, Smith analyzes how intoxicants and addiction were understood in this society, the role the Japanese occupation of Manchuria played in their portrayal, and the efforts made to reduce opium and alcohol consumption. This is the first English-language book-length study to focus on alcohol use in modern China and the first dealing with intoxicant restrictions in the region....

Ballads And Stories From Tun Huang

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Author by : The Arthur Waley Estate
Languange Used : en
Release Date : 2012-11-12
Publisher by : Routledge

ISBN : 9781135651190

First published in 1960. Over a century ago the Chinese discovered in a sealed-up cave in the west of China a collection of manuscripts dating from the fifth century to the end of the tenth. These included many specimens of popular literature of a kind that was not previously known to exist. Although the find was made long ago, only two or three of these pieces had been translated before. Arthur Waley here translates, whole or as extracts, twenty-six pieces, making an invaluable addition to world literature....