Land of Plenty: A Treasury of Authentic Sichuan Cooking

ISBN-13: 9780393051773
ISBN-10: 0393051773
Edition: 1st American Ed
Author: Fuchsia Dunlop
Publication date: 2003
Publisher: W. W. Norton & Company
Format: Hardcover 395 pages
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Book details

ISBN-13: 9780393051773
ISBN-10: 0393051773
Edition: 1st American Ed
Author: Fuchsia Dunlop
Publication date: 2003
Publisher: W. W. Norton & Company
Format: Hardcover 395 pages
Category: Cooking , Writing

Summary

Acknowledged authors Fuchsia Dunlop wrote Land of Plenty: A Treasury of Authentic Sichuan Cooking comprising 395 pages back in 2003. Textbook and eTextbook are published under ISBN 0393051773 and 9780393051773. Since then Land of Plenty: A Treasury of Authentic Sichuan Cooking textbook was available to sell back to BooksRun online for the top buyback price of $ 15.20 or rent at the marketplace.

Description

"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

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