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: 173

'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: 107

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 ...

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: 902

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.

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: 566

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.

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: 512

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

Sichuan Cuisines

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

Author: Mei Wei

Publisher: DeepLogic

ISBN:

Category: Cooking

Page:

View: 228

This book is the Volume of Sichuan Cuisines 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.

Food of China

THE FOOD OF THE WEST The cooking of China's central and western
heartlands is dominated by the spice of Sichuan , whose fertile plains are fed by
the Yangtze River and its tributaries . It is famous for its hot cuisine and the sheer
variety of ...

Author: Deh-Ta Hsiung

Publisher: Allen & Unwin

ISBN: 9781740454636

Category: Cooking, Chinese

Page: 296

View: 583

A real taste of a country that has one of the worl

The Food of Taiwan

A signature condiment of Sichuan province, this sauce marries fermented beans
and chilies in a pungent, pastelike mixture. Numerous variations exist: some may
be studded with black soy beans while others, with yellowcolored fava beans, ...

Author: Cathy Erway

Publisher: Houghton Mifflin Harcourt

ISBN: 0544303016

Category: Cooking

Page: 256

View: 358

Collects recipes for home-style Taiwanese dishes and authentic street food, including peppery pork buns, danzai noodle soup, sweet potato congee, fried chicken steaks, three cup squid, and deep-fried shrimp rolls.

Food of Malaysia

Yet others think the Malaysian Rojak best encapsulates what is most unique
about Malaysia's cuisine: rojak is a mixed salad ... The light, clean, non-greasy
food of the Cantonese, and the pungent, chilli-hot cuisine of Sichuan are well-
known ...

Author: Wendy Hutton

Publisher: Tuttle Publishing

ISBN: 1462916376

Category: Cooking

Page: 112

View: 692

Create flavorful and visually stunning dishes with this easy-to-follow Malaysian cookbook. The Food of Malaysia presents over 62 easy-to-follow recipes with detailed descriptions of Malaysian cooking methods and ingredients, enabling you to reproduce the exotic flavors of Malaysia in your own kitchen. Malaysia's cuisine is an exciting blend of Malay, Chinese, Indian, and European cooking. Drawing on their multiethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay Chicken Satay, Chinese Fried Kway Teow and Indian Chicken Curry Puffs. Added to these are exotic creations like the fiery Portuguese Baked Fish prepared by Malacca's Eurasian community, Kelantanese Nasi Ulam (rice blended with handfuls of freshly chopped herbs) and savory Butter Prawns—a dish that blends seasonings from all of Malaysia's major ethnic groups. The Food of Malaysia provides a selection of unforgettable recipes, at the same time introducing the reader to the nation's diverse cultural and culinary traditions. Delicious Malaysian recipes include: Mango Chutney Borneo Fish Ceviche Zen's Crispy Brown Noodles with Gravy Fiery Chicken Curry Devil Southern Indian Mutton Curry Black Pepper Crab Pancakes with Sweet Coconut Filling And many more…

Chongqing The Three Gorges

1 Food in China there are four great ancient beauties, four great ancient
inventions and four great cuisines. sometimes these cuisines are expanded into
a list of eight, but Chongqing is still a part of sichuan when it comes to food.
unlike the ...

Author: Kim Hunter Gordon

Publisher: Kim Hunter Gordon

ISBN: 7502252150

Category:

Page: 288

View: 355


The Shun Lee Cookbook

With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it.

Author: Michael Tong

Publisher: Harper Collins

ISBN: 0062045911

Category: Cooking

Page: 272

View: 888

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America. Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere. Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions. In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout. Why order takeout when you can take home The Shun Lee Cookbook?

The Edible Atlas

Red rice vinegar has a sweet and sour edge and is often used as a dipping
sauce in Cantonese cuisine. ... of Guangdong, or Cantonese food, has
spearheaded the rise of Chinese cuisine overseas while the food of Sichuan was
developed by ...

Author: Mina Holland

Publisher: Canongate Books

ISBN: 085786856X

Category: Cooking

Page: 368

View: 901

'A delight to read' RACHEL KHOO Shortlisted for the 2015 Fortnum & Mason Food Book Award Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? What's the story behind the curries of India? Weaving anecdotes and history - from the role of a priest in the genesis of camembert to the Mayan origins of the word 'chocolate' - with recipes and tips from food experts such as Yotam Ottlolenghi, Jos Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.

Food of China

Fiery Sichuan Cooking Sichuan, the home of spicy food, is a landlocked province
with remarkably fertile soil and a population of more than 100 million. But despite
the province's incendiary reputation, many of the most famous dishes are not ...

Author: Kenneth Law

Publisher: Tuttle Publishing

ISBN: 1462916368

Category: Cooking

Page: 112

View: 166

The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era.

China to Chinatown

From there Chinese food infiltrated other lifestyle choices, for example
convenience foods, fastfood home delivery and ... Sichuan food, he noted, had
suddenly become popular in the United States and the 'wildest phenomenon of
recent ...

Author: J.A.G. Roberts

Publisher: Reaktion Books

ISBN: 1861896182

Category: Political Science

Page: 256

View: 793

China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.

Regulating Safety of Traditional and Ethnic Foods

Regulation 1169/2011 of the European Parliament and of the Council of 25
October 2011 on the provision of food information ... The report on the Chinese
food culture ( ). ... Discuss the standardization and canonization of Sichuan
cuisine ().

Author: V. Prakash

Publisher: Academic Press

ISBN: 012800620X

Category: Technology & Engineering

Page: 536

View: 844

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

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: 145

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.

Lifestyle in China

According to statistics , there are 23 traditional flavors in Sichuan food . The
flavors of the new - style Sichuan food , which has been developed in the past
few years by adopting qualities from other regions , number over 40 . Aside from
its ...

Author: Wen Gong

Publisher: 五洲传播出版社

ISBN: 9787508511023

Category: Beverages

Page: 176

View: 845

Lifestyle in China presents the largest country in the world not as a political and economic superpower but simply as a country, with a long, storied history and complex culture. More important than the China of today s international news is its people: what does the everyday life of a Chinese family look like? This book explores the leisure activities and rich food culture of the Chinese that has continued throughout the ages since ancient China. Understanding China s people and their lifestyle will ultimately help us understand China s dynamic place in today s world."

Sichuan cuisine is known internationally. "Sichuan," also known as the heavenly
country, is a province abundant in natural resources. From ancient writing, it is
said "People of Sichuan uphold good flavor," and "they are fond of hot and spicy
 ...

Author:

Publisher: 橘子文化事業有限公司

ISBN: 9789867997715

Category: Cookery, Chinese

Page: 173

View: 727


Every Grain of Rice

With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Author: Fuchsia Dunlop

Publisher: Bloomsbury Publishing

ISBN: 1526617846

Category: Cooking

Page: 352

View: 112

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

The Land of the Five Flavors

Singapore: Marshall Cavendish International Asia, 2011. Tan, Terry. The Food
and Cooking of Sichuan and West China. Leicester: Anness, 2012. Tang Sunlun.
Zhongguo chi. Taipei: Dadi chubanshe, 2000. Tao L. K. [Tao Menghe]: Livelihood
 ...

Author: Thomas O. Höllmann

Publisher: Columbia University Press

ISBN: 0231536542

Category: Cooking

Page: 304

View: 964

Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.