Call number
Publication
New York : W.W. Norton, 2003.
Pages
395
Description
Sichuan food in one of the great unknown cuisines of the world, famous in Chinese history and legend for its extraordinary variety and richness. Chinese people say that China is the place for food, but Sichuan is the place for flavour, and local gourmets claim the region boasts 5000 different dishes.
Awards
Guild of Food Writers Awards (2002)
Language
Original language
English
Original publication date
2001-06-28
2003 (US)
Physical description
395 p.; 9.8 inches
ISBN
0393051773 / 9780393051773
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User reviews
LibraryThing member herschelian
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
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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. Show Less
LibraryThing member jontseng
One of the few books in English which really engages with the regional cuisine of China.
LibraryThing member surreality
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
Extensive extra sections cover
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cooking and cutting styles as well as cooking utensils and the proper composition of meals. This book is priceless for real Sichuan recipes. Show Less
LibraryThing member Amelia_Smith
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.
LibraryThing member cissa
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
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
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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!
Show Less