Fuchsia dunlops land of plenty

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fuchsia dunlops land of plenty

Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop

The food of the Sichuan region in southwest China is one of the worlds 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 provinces 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 books 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
File Name: fuchsia dunlops land of plenty.zip
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Published 15.12.2018

Kung Pao Chicken // Chengdu: City of Gastronomy 37

Land of Plenty: A Treasury of Authentic Sichuan Cooking Hardcover – June, The food of the Sichuan region in southwest China is one of the world's great culinary secrets. You too may start to salivate halfway through the introduction to Dunlop's magnificent Land of Plenty: A.
Fuchsia Dunlop

Fuchsia Dunlop: the land of plenty and me

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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 that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparallelled flavoring techniques to create at least twenty-three distinct flavor combinations, from sour-sweet, melting "lychee flavor" to punchy, seductive "fish-fragrant flavor.

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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. Elizabeth David had it easy.

In Hackney the basic ingredients are right on our doorstep according to Chinese food expert and writer Fuchsia Dunlop, who says you can pick up the basics for a good meal from shops on Kingsland Road or Mare Street. Her journey started off in Sichuan. In the capital, Chengdu, she became the first Westerner to study full-time at the Sichuan Institute of Higher Cuisine, which is no small feat in itself, let alone the fact classes are taught in dialect. Food is typically very spicy, characterised by the Sichuan pepper, which tingles and numbs the lips, and chilli. After 20 years of break-neck modernisation, China is virtually unrecognisable from the country where she first sailed past the Three Gorges in a boat and spent time in Chengdu.

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