Land of Plenty: A Treasury of Authentic Sichuan Cooking
by Fuchsia Dunlop
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Description
"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 5,000 different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs show more use unparalleled flavoring techniques to create at least 23 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. 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 her 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. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches not only how to prepare the Sichuan recipes but also the art of chopping and how 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 that are traditionally sold by Sichuanese street vendors. Try out delicious and easy-to-make recipes for appetizers like Sweet-and-Sour Red Peppers and Beef Slivers with Sesame Seeds or take on the challenge of the famous Tea-Smoked Duck. And if you like to read cookbooks, just curl up in bed and savor the stories and adventures that will transport you to another world." "Among this book's unique features: a pantry section that describes all the ingredients you need to make the recipes; 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; a double-page map of the region; and Chinese characters throughout, useful for shopping. Land of Plenty won the British Guild of Food Writers Jeremy Round Award. Book jacket."--Jacket. show lessTags
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Member Reviews
These recipes are not the last word in cooking Sichuan dishes here in the USA... but they are a pretty good intro to such.
I love Dunlop's writing, and have read all her books. Occasionally, this helps inform the way I interpret her recipes.
My husband and I love Sichuan dishes, and are currently on a Quest to make our ultimate hot and sour soup. Dunlop's recipe is not our ultimate as written, but it does include several elements that the master recipe will need to incorporate!
Also, I am very intrigued by the steamed buns, and the salted duck eggs.
It is bridging a gap, and has both the virtues and the problems associated with that.
Nonetheless, just reading it makes me excited to try new things!
I love Dunlop's writing, and have read all her books. Occasionally, this helps inform the way I interpret her recipes.
My husband and I love Sichuan dishes, and are currently on a Quest to make our ultimate hot and sour soup. Dunlop's recipe is not our ultimate as written, but it does include several elements that the master recipe will need to incorporate!
Also, I am very intrigued by the steamed buns, and the salted duck eggs.
It is bridging a gap, and has both the virtues and the problems associated with that.
Nonetheless, just reading it makes me excited to try new things!
This is an awesome cookbook. I lived in Sichuan for about 5 months, and this enabled me to re-create, and in some cases improve on, many of my favorite foods from there.
Fiona Dunlop is one of the best writers on regional Chinese cooking. She studied at what used to be China's only professional cooking school, in Chengdu the capital city of Sichuan province.This book covers the cooking of that region in great depth. Dunlop gives the reader a culinary history of Sichuan, the 56(!!)cooking methods, cutting methods - which are extremely important in Chinese cooking, and introduces you to the ingredients which are commonly used in a Sichuan kitchen. The recipes are carefully explained with clear instructions. This is not a book I use very often, but I have twice attempted an entire meal from it and both times it turned out very well.
The recipes are easy to follow and well-explained. They aren't adjusted to the western taste at all and are truly authentic, which makes this book an exception. Everything from home cooking to banquets is covered. Advice is given on the more unusual ingredients.
Extensive extra sections cover cooking and cutting styles as well as cooking utensils and the proper composition of meals. This book is priceless for real Sichuan recipes.
Extensive extra sections cover cooking and cutting styles as well as cooking utensils and the proper composition of meals. This book is priceless for real Sichuan recipes.
One of the few books in English which really engages with the regional cuisine of China.
Chinese food, Cookbooks
Surprise gift of Stefan's friend
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Author Information
13+ Works 2,400 Members
Fuchsia Dunlop is the author of four Chinese cookbooks including The Food of Sichuan. She speaks, reads, and writes Chinese, and lives in London.
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Awards and Honors
Common Knowledge
- Canonical title
- Land of Plenty: A Treasury of Authentic Sichuan Cooking
- Original title
- Sichuan Cookery
- Original publication date
- 2001-06-28; 2003 (US) (US)
- Important places
- Sichuan Province, China
- Epigraph
- I never raise my chopsticks without remembering my dear Sichuan.
--Lu You - Dedication
- For my mother, Carolyn
Classifications
- Genres
- Nonfiction, Food & Cooking, General Nonfiction
- DDC/MDS
- 641.5951 — Applied science & technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Ethnic Cookbooks Asia China and adjacent areas
- LCC
- TX724.5 .C5 .D86 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 442
- Popularity
- 69,124
- Reviews
- 8
- Rating
- (4.52)
- Languages
- English, French
- Media
- Paper
- ISBNs
- 4
- ASINs
- 3
