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Land of Plenty: A Treasury of Authentic Sichuan Cooking
 
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Land of Plenty: A Treasury of Authentic Sichuan Cooking [Hardcover]

Fuchsia Dunlop (Author)
4.3 out of 5 stars  See all reviews (3 customer reviews)
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Product details

  • Hardcover: 256 pages
  • Publisher: WW Norton & Co; 1st American Ed edition (30 Dec 2005)
  • Language English
  • ISBN-10: 0393051773
  • ISBN-13: 978-0393051773
  • Product Dimensions: 24.4 x 19.4 x 3.3 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 226,301 in Books (See Top 100 in Books)

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Fuchsia Dunlop
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Product Description

Amazon.co.uk Review

Land of Plenty: A Treasury of Authentic Sichuan Cooking makes you think Elizabeth David had it easy. All she had to do was eat her way through France and Italy and translate the essence of the encountered cuisines for a ravenous, literate, English-speaking public. Fuschia Dunlop, on the other hand, went to Chengdu, the capital of Sichuan in China, where she ended up the first foreign student enrolled at the Sichuan Institute of Higher Cuisine. That was nearly 10 years ago. After annual return visits and endless research she has produced, in English, a magnificent introduction to the food and foodways of Sichuan. She is in every way the dharma inheritor of Elizabeth David.

You may start to salivate halfway through the introduction. Perhaps it begins when she explains "xian"--"one of the most beautiful words in the Chinese culinary language". It describes an entire range of flavour and sensation, "the indefinable, delicious taste of fresh meat, poultry and seafood, the scrumptious flavours of a pure chicken soup..." Before you know it you are running headlong into a world of 23 distinct flavours and 56 cooking methods (they are all listed at the end of the book). Sichuan is the place where "barbarian peppers" met up with a natural cornucopia and a literary cooking tradition stretching back to the fifth century AD. Innovation in cooking technique and new and challenging ingredients remains a hallmark of Sichuan.

After describing basic cutting skills and cooking techniques, Dunlop presents her recipes in chapters that include "Noodles, Dumplings, and Other Street Treats", "Appetizers", "Meat", "Poultry", "Fish", "Vegetables and Bean Curd", "Stocks and Soup", "Sweet Dishes" and "Hotpot". Yes, you will find gong bao (kung pao) chicken with peanuts, or "gong bao ji ding". It's named after a late 19th-century governor of Sichuan, Ding Baozhen and brought on the wrath of the Cultural Revolution for its imperial associations. Until rehabilitation, the dish was called "fast-fried chicken cubes" or "chicken cubes with seared chilies."

Land of Plenty is literary food writing at its best, as well as a marvellous invitation to new skills and flavours for the home cook. Read it, cook it, eat it. And take pleasure in the emerging career of Fuschia Dunlop, a big new voice in the world of food. --Schuyler Ingle, Amazon.com

Review

Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one.--John Thorne, author of The Outlaw Cook
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Customer Reviews

3 Reviews
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Average Customer Review
4.3 out of 5 stars (3 customer reviews)
 
 
 
 
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8 of 8 people found the following review helpful:
3.0 out of 5 stars Caveat emptor, 15 July 2010
By 
Graeme Withers (Melbourne, Australia) - See all my reviews
(REAL NAME)   
This review is from: Land of Plenty: A Treasury of Authentic Sichuan Cooking (Hardcover)
I suspect that this might be the American edition of the book published by Penguin in the UK as "Sichuan Cookery". Check a bookshop before you buy.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars Confirmation, 3 July 2011
This review is from: Land of Plenty: A Treasury of Authentic Sichuan Cooking (Hardcover)
Just to confirm an earlier reviewer's suspicion that "Land of Plenty" is an American edition of "Sichuan Cookery". It is. The sequence of the recipes has been changed, there are no metric measurements and ingredients have been given American names where they differ from English.

There may be other differences, but as I bought this as a backup (having splashed coffee all over my copy of "Sichuan Cookery" due to being too absorbed in what I was reading and not paying attention to where the table ended and free space began) I haven't delved down deep.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars my best chinese cookbook, 10 Mar 2010
This review is from: Land of Plenty: A Treasury of Authentic Sichuan Cooking (Hardcover)
this is a kind and effective cookbook, written with deep expertise.

it contains no strange or unknown ingredients, just the things you can find in the asian supermarket or even the big ordinary western supermarket anywhere. the recipes are also easy to perform.

i read many other chinese cookbooks, especially sichuan and hunan, but i always return to these recipes for what we really want to eat.
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