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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....

The Food Of Sichuan

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

ISBN : 9781324004844

Named one of the most anticipated cookbooks of Fall 2019 by Bon Appétit, Eater, Epicurious, and Literary Hub. An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines....

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....

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)....

The Sichuan Cookbook

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Author by : John Whalen
Languange Used : en
Release Date : 2024-02-06
Publisher by : Whalen Book Works

ISBN : 1732512671

The Sichuan Cookbook features a collection of 88 recipes for regional Sichuan cooking, which is quintessentially málà (pinyin for “numbing and spicy"). Garlic, chili peppers, and Szechuan peppercorn give Sichuan food a flavor profile that is distinctively málà (pinyin for “spicy and numbing"). The Sichuan Cookbook celebrates its unforgettable sour-sweet-hot taste with a stunning array of recipes, from hot/cold appetizers and dry fry to noodles and hotpots. Try Dan Dan Noodles, Dry-Fried Green Beans, Sichuan Lobster, Mapo Doufu, and of course, the fiery Sichuan Hotpot—all of which require few ingredients and are ridiculously easy to make! With a complete history of the Sichuan Province, a map of the region (marked with key flavor profiles and signature dishes of cities and towns), and guide to dining and drinking culture in Sichuan, The Sichuan Cookbook provides 88 recipes and 60 photographs. Also included are cooking techniques, recipes for homemade ingredients, and a guide to stocking your Sichuan pantry that details key Sichuan ingredients and their fascinating histories. Fall in love with Sichuan food!...

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....

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....

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....

Mini Spicy Sichuan Cooking

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Author by : Daniel Reid
Languange Used : en
Release Date : 2013-01-05
Publisher by : Tuttle Publishing

ISBN : 9781462911219

With its clear photography and easy to read recipes, Spicy Sichuan Cooking contains everything you need to make over 30 healthy and authentic Sichuan dishes. This cookbook features spicy recipes from all over the famous province. Spicy Sichuan Cooking has recipes for seafood, meat, poultry, soups, snacks, vegetables, and more. Recipes include: Prawns with sweet chili sauce Gung Bao chicken Hot and sour soup Ma po tofu Pea shoots with garlic and ginger Minced chicken in a pumpkin Twice cooked pork Seafood and mixed vegetables And many more Sichuan favorites! Also included are unit conversion tables, dual measurements, over 30 detailed photos, and basic Sichuan ingredients. Each recipe includes cook time, prep time, and serving sizes. Enjoy!...

Revolutionary Chinese Cookbook

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Author by : Fuchsia Dunlop
Languange Used : en
Release Date : 2007
Publisher by : W. W. Norton

ISBN : 0393062228

Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes....