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Land of Plenty: A Treasury of Authentic Sichuan Cooking Hardcover – 30 Dec 2005


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Land of Plenty: A Treasury of Authentic Sichuan Cooking + Every Grain of Rice: Simple Chinese Home Cooking + Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China
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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: 2 x 0.4 x 2.4 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 44,400 in Books (See Top 100 in Books)

More About the Author

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Sichuan Cookery' (published in the US as 'Land of Plenty') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. Her latest book, 'Every Grain of Rice: Simple Chinese Home Cooking', was published in 2012.

Fuchsia's articles on Chinese cuisine and food culture have appeared in many publications, including The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Aubergines (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com

Product Description

Amazon 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

Fuchsia Dunlop is one of Britain's best writers on Chinese Food, and [Land of Plenty] makes this thrilling regional cuisine accessible to the amateur but enthusiastic... cook. --Guy Dimond, Food Editor, Time Out

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Customer Reviews

4.4 out of 5 stars
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Most Helpful Customer Reviews

18 of 18 people found the following review helpful By Graeme Withers on 15 July 2010
Format: 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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9 of 9 people found the following review helpful By Dune on 3 July 2011
Format: Hardcover Verified Purchase
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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2 of 2 people found the following review helpful By GF on 10 Mar 2010
Format: 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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Format: Hardcover Verified Purchase
Really good book, it can be considered to be a textbook on sichuan cooking. I wish it had more photos or illustrations though - it is often hard to describe complex processes without pictures when you have not seen them before. Fortunately for me I am familiar with this style of food so I found the book very useful.
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By Phil on 18 Dec 2012
Format: Hardcover Verified Purchase
I absolutely love the recipes, the stories and the passion.

Simple food that can set your taste buds alight within a few minutes or have you going all day
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