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Sichuan Cookery Paperback – 4 Dec 2003


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Product details

  • Paperback: 376 pages
  • Publisher: Penguin; New Ed edition (4 Dec. 2003)
  • Language: English
  • ISBN-10: 0140295410
  • ISBN-13: 978-0140295412
  • Product Dimensions: 19.6 x 2.1 x 20.9 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Bestsellers Rank: 184,750 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

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.

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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

51 of 53 people found the following review helpful By Shun Yao on 28 May 2006
Format: Paperback Verified Purchase
I lived in China for a few years and it always niggles at the back of my mind when I am in restaraunts or using Chinese cook books that the recipes are not quite like the Chinese really cook them. This is a pity as I loved Sichuan food, and Sichuan in your Chinese restaraunt is unlikely to taste any thing like the reality. The reason I give this book five stars is it simply allows me to cook almost exactly those same flavours and tastes that I remember. Hui guo ruo, shui zhu niu ruo, hong shao qie zi. All present and correct. Fantastic!
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18 of 19 people found the following review helpful By A Customer on 22 Aug. 2005
Format: Paperback
I loved this witty, down-to-earth cookery book - it inspired me to hot-foot it down to my local Chinese supermarket and equip myself with all sorts of new ingredients. The recipes use similar core ingredients, so one thorough shopping expedition should do the trick. Not having ever cooked Chinese food before, I am now looking forward to providing a banquet for some friends! Even if you don't ever cook, this is still a great book to dip into and get your taste buds tingling...
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15 of 16 people found the following review helpful By A Customer on 5 July 2005
Format: Hardcover
As a long time China afficionado, I have long lamented the fact that real Chinese food is so rare in the UK, as well as regretting the fact I never learnt to cook Chinese food when I was there. This book sets all that right.
The recipes are a little daunting at first - I put off using the book when I was given it for ages because I didn't have all the ingredients and never seemed to find time to get them. But all it needs is a thorough shop in Chinatown or at your local Chinese supermarket and you're on your way. What's really helpful is the explanations of the ingredients and the advice about the best brands to buy and where to buy them.
But once you get started there'll be no stopping you (well, if you love Sichuan food anyway!). The ma po doufu is fantastic, as is the fish fragrant aubergine, as is the gong bao chicken... The great thing is that Chinese food is more a case of efficient preparation rather than great culinary skill, so even a novice can make this authentic Chinese food. Be brave and turn that wok flame up high for the best results!
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3 of 3 people found the following review helpful By aa on 7 July 2012
Format: Paperback Verified Purchase
As a Mandarin Chinese speaker who has worked in China and travelled there regularly, and spent time in Chengdu and Sichuan Province, I had eaten pretty much all of the dishes in this cookbook. Since buying it, I have cooked pretty much all of the recipes too. This is a wonderful cookbook. The recipes are straightforward and when followed closely, produce dishes that taste very much like the meals you get in good Sichuan restaurants in China itself. The acid test for me was mapo doufu, which is rarely done well in the UK, and yet is one of the signature dishes of Sichuan cooking (best eaten at the three Chen Mapo Doufu restaurants in Chengdu). Fuchsia Dunlop's recipe delivers the end product, tasting the same as you would get in those restaurants. The dumplings taste like those you get in Longshaochou, a wonderful 'small eats' restaurant in the middle of Chengdu, and even the hotpot takes me back to places in that city and Chongqing (if you are travelling or living there, I recommend huangcheng laoma in southern Chengdu on the second ringroad, both for the food and the decor). Indeed, each recipe delivers real Sichuan cooking, with clear instructions. My only, very minor, gripe is that with some the quantities are on the previous page, so you flick backwards and forwards when cooking quickly with a very hot wok. For a future edition, I would recommend the whole recipe on a single opened out spread rather than across pages.

So, to sum up: recipes that produce food you would get in China as authentic Sichuan food, clearly and well written with precise guidance that delivers outstanding results each time. Buy it and cook EVERY recipe - you won't regret it.
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17 of 18 people found the following review helpful By Liuzhou on 18 Oct. 2006
Format: Paperback
I live in China and had this book sent to me by my parents (after much nagging).

After I cooked them a few dishes, all my Chinese friends want it translated into Chinese!

Can't say better than that! A wonderful book.
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14 of 15 people found the following review helpful By GF on 17 Mar. 2010
Format: Paperback
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.

**DO NOT BUY THIS BOOK TOGETHER WITH "LAND OF PLENTY" BY THE SAME AUTHOR. THE TEXTS ARE IDENTICAL**
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32 of 35 people found the following review helpful By Peter Liu on 17 Nov. 2007
Format: Paperback
I love this book. My Dad is one of the few authentic chefs from Szechuan in the UK(Szechuan Restaurant, Edinburgh) and frustratingly, having been born and bred in the UK, we get a little lost in translation. Fuchsia Dunlop has done a marvellous job of reporting authentic chinese cooking. I doubt there's a more definitive Szechuanese/Regionial Chinese Cuisine cookbook around. I lost my first copy and am now buying this again. That's how much I like this book
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13 of 14 people found the following review helpful By A Customer on 6 Sept. 2001
Format: Hardcover
As a frequent traveller to China, and great admirer of their food, and an amateur cook, this book is a tremendous find, offering a very wide range of authentic recipes in a manner that a Westerner can follow easily (assuming you have access to good Asian groceries). A must have!
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