Synopses & Reviews
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 5000 different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparallelled flavoring techniques to create at least twenty-three 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, the Sichuan Institute of Higher Cuisine. 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 fluency in the Chinese language gave her unprecedented access to China's most vibrant culinary region. Now for the first time in the English language, she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Written with the support of leading Sichuanese chefs and scholars, and researched entirely from local sources, Land of Plenty offers a clear and fascinating introduction to the real Sichuanese cuisine. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and 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 which are traditionally sold by Sichuanese street vendors. Try out delicious and easy-to-make recipes for appetizers like Sweet-and-Sour Red Peppers and stir-fries or take on the challenge of the famous tea-smoked duck. And if you like to read cookbooks at night, just curl up in bed and savour the stories and adventures that will transport you to another world. Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; 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; double-page maps of the region; and Chinese characters for every recipe.
Review
"Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one. " John Thorne, author of
Review
"Fuchsia Dunlop's book shows an understanding of Sichuan cooking that is unique to my knowledge. It's for those on the look-out for real information about one of the world's most varied, full flavored (and often misrepresented) cuisines. " Bruce Cost, author of
Review
"Sichuanese food has intrigued and enraptured the Western palate for ages. Now, finally a book that takes you to the source and unlocks the secrets of one of China's most celebrated cuisines. " Nina Simonds, author of
Review
"With the official publication of her first book [], Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden." The Independent
Review
"You may not think you need a book on the cooking of the Sichuan province in Southwest China but this small, perfect book is illuminating and appealing." The Times [London]
Review
"A masterly paean to the cooking of one of the least-known provinces of China and it looks set to become a classic . . . This is the cookbook you didn't know you needed. " Lindsey Bareham, winner, Glenfiddich and André Simon Awards
Review
"Already one of the essential texts written in the English language." Time Out
Review
"Fuchsia Dunlop is one of Britain's best writers on Chinese food, and [] makes this thrilling regional cuisine accessible to the amateur but enthusiastic . . . cook." Guy Dimond, Food Editor,
Review
" " John Thorne, author of The Outlaw Cook
Review
" " Bruce Cost, author of Asian Ingredients
Review
" " Nina Simonds, author of A Spoonful of Ginger
Review
" " Lindsey Bareham, winner, Glenfiddich and André Simon Awards
Review
" " Guy Dimond, Food Editor, Time Out
Synopsis
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs.
Synopsis
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 5000 different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparallelled flavoring techniques to create at least twenty-three 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, the Sichuan Institute of Higher Cuisine. 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 fluency in the Chinese language gave her unprecedented access to China's most vibrant culinary region. Now for the first time in the English language, she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Written with the support of leading Sichuanese chefs and scholars, and researched entirely from local sources, offers a clear and fascinating introduction to the real Sichuanese cuisine. Useful for the enthusiastic beginner as well as the experienced cook, teaches you not only how to prepare the Sichuan recipes but also the art of chopping and 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 which are traditionally sold by Sichuanese street vendors. Try out delicious and easy-to-make recipes for appetizers like Sweet-and-Sour Red Peppers and stir-fries or take on the challenge of the famous tea-smoked duck. And if you like to read cookbooks at night, just curl up in bed and savour the stories and adventures that will transport you to another world. Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; 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; double-page maps of the region; and Chinese characters for every recipe.
Synopsis
"It is a very long time since I saw a book which is so patently an absolute 'must.'"--Alan Davidson, author of
Synopsis
Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; 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; double-page maps of the region; and Chinese characters for every recipe.
About the Author
Fuchsia Dunlop writes for Gourmet, Saveur, the Financial Times, and Time Out. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London, where she consults for the city's first authentic Sichuan restaurant, Bar Shu.