The Food of Sichuan

This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.

Author: Fuchsia Dunlop

Publisher: Bloomsbury Publishing

ISBN: 1526617862

Category: Cooking

Page: 496

View: 644

'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, now shortlisted for the Fortnum & Mason Cookery Book Award. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Shark s Fin and Sichuan Pepper

In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine .

Author: Fuchsia Dunlop

Publisher: Random House

ISBN: 1446489299

Category: Cooking

Page: 320

View: 695

A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs. The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog! In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine ...

Sichuan Cookery

Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine.

Author: Fuchsia Dunlop

Publisher: Penguin Books, Limited (UK)

ISBN: 9780140295412

Category: Cookery, Chinese

Page: 276

View: 497

One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes. With Fuchsia Dunlop's fascinating, practical and comprehensive book you can now create authentic Sichaun dishes at home. Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine.

Land of Plenty

A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of ...

Author: Fuchsia Dunlop

Publisher: W. W. Norton

ISBN: 9780393051773

Category: Cooking

Page: 395

View: 681

A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.

The Food and Cooking of Sichuan and West China

Brimming with inspirational photographs, cook's tips and variations, this is the essential volume for all lovers of spicy and aromatic food.

Author: Terry Tan

Publisher: Anness Pub Limited

ISBN: 9781903141816

Category: Cooking

Page: 160

View: 310

Brimming with inspirational photographs, cook's tips and variations, this is the essential volume for all lovers of spicy and aromatic food.

China A Cookbook

A comprehensive collection of authentic recipes from the diverse regions of China, sumptuously photographed throughout.

Author: Terry Tan

Publisher: Lorenz Books

ISBN: 9780754831006

Category: Cooking

Page: 624

View: 656

A comprehensive collection of authentic recipes from the diverse regions of China, sumptuously photographed throughout.

Hubei Cuisine

This book is the Volume of Hubei Cuisine among the "Chinese Cuisines Just Awesome" series.

Author: Mei Wei

Publisher: DeepLogic

ISBN:

Category: Cooking

Page:

View: 578

This book is the Volume of Hubei Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine,Jiangsu Cuisine, Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine,Beijing Cuisine,Shanghai Cuisine,Northeastern China Cuisine,Shanxi Cuisine,Henan Cuisine,Hubei Cuisine,Jiangxi Cuisine,Shaanxi Cuisine,Yunnan and Guizhou Cuisine, Minority Groups Cuisine,Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.

In Praise of Maoist Economic Planning

Living Standards and Economic Development in Sichuan Since 1931 Chris
Bramall, Lecturer in Contemporary Chinese Studies Chris Bramall. By
comparison , the share of food expenditure in total expenditure on average in
Sichuan's urban ...

Author: Chris Bramall

Publisher: Oxford University Press

ISBN:

Category: Social Science

Page: 385

View: 140

How much of the economics from the Maoist era in China is clear to Westerners? This work contributes to a better understanding of this through an evaluation of the economic development in China's most populous province, from the mid-1920s to the liberalization program initiated in 1978. Few works have dealt with this timespan, and Bramall deals with this complex and controversial subject effectively and objectively.

Mister Jiu s in Chinatown

With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of ...

Author: Brandon Jew

Publisher: Ten Speed Press

ISBN: 1984856510

Category: Cooking

Page: 304

View: 233

The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.

California Magazine

“Beijing cooking is the royal cuisine, the cuisine of China [what is known in this
country as Mandarin cooking]. Eighty percent of all ... “People are always asking
me to describe the difference between Sichuan and Hunan food. Both use chili ...

Author:

Publisher:

ISBN:

Category: California

Page:

View: 971


Food of Asia

The home of spicy food, Sichuan, is a landlocked province with remarkably fertile
soil and a population of over 100 million. The taste for piquant food is sometimes
explained by Sichuan's climate. The fertile agricultural basin is covered with ...

Author: Kong Foong Ling

Publisher: Tuttle Publishing

ISBN: 1462909728

Category: Cooking

Page: 192

View: 958

Featuring authentic recipes from master chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam The Food of Asia offers fascinating insights into the historical, geographic and cultural context of these recipes, enhancing your appreciation of these ancient cuisines. Anyone from the experienced cook to the novice can quickly prepare delicious meals by following the comprehensive; illustrated guide to ingredients, and helpful hints sections. This cookbook contains hundreds of recipes from 12 Asian countries and over 200 photos. The Food of Asia features recipes for appetizers, soups, salads, main courses, snacks, drinks, desserts, and more. Recipes include: Daikon salad Shark fin soup Samosas Tuna sambal Beef sukiyaki Bulgogi Nasi Ayam Rendang Daging Chicken & pork adobo Crab curry Steamed seafood cakes Beef pho And many more favorites from all over Asia! Also featured are measurement and unit conversion tables. Each chapter contains the history and culture of each featured country. You will learn about the food and customs of Asia while also learning how to set up an organized multi course dinner menu for every special occasion.

Women of China

Spicy - hot Sichuan Food Provides Warmth in Freezing Winter 香辣川菜点燃寒冬
LU YAOKUN Sichuan dishes can help if you are feeling a bit chilly on a cold
winter day .寒冷的冬天,不妨试试以“辣”闻名的川菜,保证能让你热起来。 have
strictly ...

Author:

Publisher:

ISBN:

Category: Women

Page:

View: 636


Northwestern Chinese Cuisine

This book is the Volume of Northwestern Chinese Cuisine among the "Chinese Cuisines Just Awesome" series.

Author: Mei Wei

Publisher: DeepLogic

ISBN:

Category: Cooking

Page:

View: 991

This book is the Volume of Northwestern Chinese Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine,Jiangsu Cuisine, Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine,Beijing Cuisine,Shanghai Cuisine,Northeastern China Cuisine,Shanxi Cuisine,Henan Cuisine,Hubei Cuisine,Jiangxi Cuisine,Shaanxi Cuisine,Yunnan and Guizhou Cuisine, Minority Groups Cuisine,Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.

The Sichuan Cookbook

The Sichuan Cookbook features a collection of 88 recipes for regional Sichuan cooking, which is quintessentially málà (pinyin for “numbing and spicy").

Author: John Whalen

Publisher: Whalen Book Works

ISBN: 9781732512672

Category: Cooking

Page: 240

View: 441

The Sichuan Cookbook features a collection of 88 recipes for regional Sichuan cooking, which is quintessentially málà (pinyin for “numbing and spicy"). Garlic, chili peppers, and Szechuan peppercorn give Sichuan food a flavor profile that is distinctively málà (pinyin for “spicy and numbing"). The Sichuan Cookbook celebrates its unforgettable sour-sweet-hot taste with a stunning array of recipes, from hot/cold appetizers and dry fry to noodles and hotpots. Try Dan Dan Noodles, Dry-Fried Green Beans, Sichuan Lobster, Mapo Doufu, and of course, the fiery Sichuan Hotpot—all of which require few ingredients and are ridiculously easy to make! With a complete history of the Sichuan Province, a map of the region (marked with key flavor profiles and signature dishes of cities and towns), and guide to dining and drinking culture in Sichuan, The Sichuan Cookbook provides 88 recipes and 60 photographs. Also included are cooking techniques, recipes for homemade ingredients, and a guide to stocking your Sichuan pantry that details key Sichuan ingredients and their fascinating histories. Fall in love with Sichuan food!


The Revolutionary Chinese Cookbook

Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries.With food photographs by the award-winning ...

Author: Fuchsia Dunlop

Publisher: Ebury Press

ISBN: 9780091904838

Category: Cookery, Chinese

Page: 304

View: 745

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.

East Asia

Some writers claim that the Sichuan love of spicy, pungent food can be attributed
to the highly variable climate, which is characterised by humidity throughout
much of the year, and to its freezing winters. There are many excellent Sichuan ...

Author: Heidi Sopinka

Publisher: Insight Guides

ISBN: 9780887293702

Category: Travel

Page: 414

View: 469

One of over 400 titles in the Insight series, Insight Guide East Asia. This 412-page book includes chapters detailing the history of each of the region's four countries, features covering aspects of the area's life and culture, ranging from Chinese porcelain to Japanese Shintoism, a country by country visitor's guide to the sights, and a comprehensive Travel Tips section packed with essential contact addresses and numbers. Plus more than 250 astounding photographs and 16 maps.

Aspects of Chinese Culture

Chuan Cai ( Sichuan Cuisine ) Sichuan Cuisine , though a local style of cooking
popular in Southwest China , is well - known throughout the country as well as
abroad for its hot , spicy dishes . Lavish use of red chills , garlic and fagara ...

Author: Aimin Cheng

Publisher:

ISBN:

Category: China

Page: 256

View: 970


Xi an Famous Foods

SPICY—THE HOT KIND Contrary to popular belief, our food isn't supposed to
burn your face off. ... If you want truly mind-numbing, tastebud-obliterating spicy
food, Sichuan is your North Star, with dishes that will simultaneously burn your ...

Author: Jason Wang

Publisher: Abrams

ISBN: 1647000084

Category: Cooking

Page: 304

View: 421

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

Martin Yan the Chinese Chef

Food from Szechuan and Hunan is unique . Don ' t be timid when tasting these
spicy specialties . " These two hot , humid provinces are well inland . Hunan is
immediately north of Guangdong , my home province , and Sichuan ( Szechuan )
 ...

Author: Martin Yan

Publisher: Doubleday Canada

ISBN: 9780385234122

Category: Cooking

Page: 179

View: 280

This new collection of recipes, keyed to the new season of the PBS series "Yan Can Cook," features unusual yet classic dishes, reflecting innovative cooking techniques, and includes a listing of basic--and exotic--ingredients