Land of Plenty: A Treasury of Authentic Sichuan Cookingby Fuchsia Dunlop
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
"It is a very long time since I saw a book which is so patently an absolute 'must.'"Alan Davidson, author of The Oxford Companion to Food
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.
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. Now 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. 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.
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
- Norton, W. W. & Company, Inc.
- Publication date:
- Edition description:
- 1 AMER ED
- Product dimensions:
- 7.80(w) x 9.60(h) x 1.50(d)
Meet the Author
Fuchsia Dunlop has appeared on NPR’s “All Things Considered,”
“Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times,
Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker.
She trained as a chef in China and has won four James Beard
Awards for her writing about Chinese food. She lives in London.
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it took a long time for truly authentic Sichuan recipes to come to our shores and it turns out it took a Brit who enrolled at a Sichuan culinary school to do it. For years when I lived in New York city, I used double cooked pork as benchmark dish against which to judge and compare all Sichuan restaurants. It was on every mennu, it was different than my Cantonese roots and I liked it. Little did I know how far the versions at almost all Chinese-American restaurants are from the real dish. Dunlop points you toward using the right cut of pork (belly is best) or alternative, use leeks (preferably hard to find Chinese leeks) and most important Sichuan sourced broad (not soy!) bean based chili paste. After that the dish is actually easy to make but amazingly deep in its earthy flavors and deeply satisfying. Leftovers may even taste better than the fresh made. The broad bean sauce is best if it's labeled Pixian sauce which is a label or trademark strictly governed by a provincial agency. Dunlop brings in the authentic with a nod toward what's practical to obtain in terms of ingredients. The techniques for the most part are straightforward by themselves so this book will get you cooking not only closer to authentic Sichuan but, I think, tastier and that's what matters most.
I've collected Chinese Cookbooks and used their recipies for close to 30 years. This cookbook taught me the principles of Sichuan Cuisine like none other