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Synopsis
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.
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About the Author
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. She speaks and reads Chinese, and has recently joined the advisory committee for the Chinese Chef's School at Westminster College in London.
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Sichuan Cookery
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Sichuan Cookery
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Sichuan Cookery
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Sichuan Cookery
Published by
Michael Joseph, London, 2001
ISBN 10: 071814404X
ISBN 13: 9780718144043
Used
Hardcover
First Edition
Seller: Books & Bygones, Reading, United Kingdom
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Hardcover. Condition: As New. Dust Jacket Condition: As New. Fisher, Tara - Photography (illustrator). First Edition. 276 pages. Try authentic versions of the region's most famous and best-loved dishes, including Twice-cooked Pork, Fish-fragrant Aubergines and Pock-marked Mother Chen's Beancurd. Experience the delights of a Sichaunese hotpot, spicy 'Zhong' Dumplings and the intriguingly named Man-and-Wife Meat Slices. Seller Inventory # 26025
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Sichuan Cookery
Seller: Toscana Books, AUSTIN, TX, U.S.A.
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Hardcover. Condition: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. Seller Inventory # Scanned071814404X
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