|Land of Plenty: A Treasury of Authentic Sichuan Cooking|
"It is an exceptionally significant time-frame since I saw a book which is so obviously an outright 'must.'"―Alan Davidson, writer of The Oxford Companion to Food
The nourishment of the Sichuan locale in southwest China is one of the world's incredible culinary privileged insights. A large number of us know it for its "hot and hot" notoriety or a couple of its most well known dishes, most quite Kung Pao chicken, yet that is just the start. Sichuanese cooking is amazing in China for its modernity and shocking decent variety: nearby gourmets guarantee the area flaunts 5000 unique dishes.
Fuchsia Dunlop became hopelessly enamored with Sichuanese nourishment on her first visit to the territory ten years prior. The next year she went to live in the Sichuanese capital Chengdu, where she turned into the primary outsider to concentrate full-time at the region's well known cooking school, the Sichuan Institute of Higher Cuisine. Presently she has given us a cookbook accumulated on the spot from the kitchens of Sichuan, loaded up with stories and bright depictions of the locale itself. Helpful for the excited amateur just as the accomplished cook, Land of Plenty shows you how to set up the Sichuan plans as well as the specialty of slashing and to value the surfaces of dishes.
Among this current book's one of a kind highlights: a full glossary of Chinese terms; Chinese characters valuable for shopping; a functional prologue to the craft of cutting; point by point arrangements of the 23 perceived flavor blends and 56 cooking techniques utilized in Sichuanese food; 16 shading photos of the fixings and completed dishes; twofold page maps of the district; and Chinese characters for each formula
About the AuthorFuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.
I am a native of Chengdu, the capital of Sichuan province where Fuchsia Dunlop received the culinary training that inspired this cookbook. The dishes in this book are familiar classic examples of the cuisine I grew up with. My family immigrated to the United States when I was young, but my parents, both having lived in Chengdu their whole lives until immigrating, were nostalgic for our native cuisine. My family used to drive many hours to buy ingredients or to try new Sichuan restaurants (which are few and far between in the Midwest), and my mother cooked traditional Sichuan dinners every night. She eventually opened her own restaurant, and she and my father are currently owners of another popular Sichuan restaurant. The food is unlike the Cantonese-inspired dishes served in your run of the mill American-Chinese restaurant. That being said, I know my Sichuan food. Having never learned to cook while growing up, when I left home and moved many hours away, I was constantly nostalgic for the dishes I grew up on. I purchased this book almost 7 years ago, and it was my first step in learning to cook properly. Since I am unable to read Chinese, this book is the closest thing I've found to an authentic Sichuan cookbook.-Dee Doo
According to her blog, it was reprinted in 2016 but I still only see it available through third-party sellers for a lot more than the list price. Fuchsia Dunlop is an amazing writer and observer. The explanations of ingredients are clear, and a lot of interesting variations and history are included. Also highly recommend her memoir, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.-Scrum Amy
I have been cooking Chinese food for 35 years and have many cookbooks. Right before my first trip to China I got this book. After some great Sichuan meals in China, I returned to try a couple recipes of dishes I ate there. And they were THAT SAME. Based on my experience in China since, and cooking for many Chinese nationals, I can say this is the most authentic cookbook out there for Sichuan food. The recipes are well described and complete. -Jenny Cheng
Download Cooking Ebook Land of Plenty: A Treasury of Authentic Sichuan Cooking | 31 Mb | Pages 424 | PDF | 2003