Sichuan food is one of the great unknown cuisines of the world, famous in Chinese history and legendary 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. This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a whole range of recipes, from home peasant cooking to banquet dishes of the highest quality. Full of intriguing anecdotes and packed with the most delicious recipes, this book is an absolute must for those interested in this wonderful cuisine.
"synopsis" may belong to another edition of this title.
Fuchsia Dunlop studied Sichuan cookery at the Sichuan Culinary Institute in Chengdu, where she lived from 1994-96. She is an East Asia specialist at the BBC World Service, and writes about Chinese food for Time Out magazine and guides.
"About this title" may belong to another edition of this title.
Book Description Penguin Books Ltd, 2003. Paperback. Book Condition: New. Bookseller Inventory # P110140295410
Book Description Penguin Books Ltd. PAPERBACK. Book Condition: New. 0140295410 We guarantee all of our items - customer service and satisfaction are our top priorities. Please allow 4 - 14 business days for Standard shipping, within the US. Bookseller Inventory # TM-0140295410
Book Description Penguin Books Ltd, 2003. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Bookseller Inventory # ABE_book_new_0140295410