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.
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Customer Reviews
Most Helpful Customer Reviews
40 of 42 people found the following review helpful
By Shun Yao
Format:Paperback|Amazon 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!
26 of 28 people found the following review helpful
By Peter Liu
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
14 of 15 people found the following review helpful
By A Customer
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...
12 of 13 people found the following review helpful
By Liuzhou
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.
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.
12 of 13 people found the following review helpful
By A Customer
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!
12 of 13 people found the following review helpful
By A Customer
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!
11 of 12 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
I bought this book after being taken to a Sichuan restaurant in north London by my partner (who is originally from Chengdu). Having had this book for around a year now, and having been to Sichuan in the meantime, I can honestly say this is the best damn cookery book I ever bought... With a huge range of recipies, from the mild but delicious Twice Cooked Pork to the fiery Sichuan Hotpot, to a dish they are extremely authentic, well described and easy to follow.
To be recommended to everyone, whether or not you have tried Sichuan cookery before, I promise you won't regret it...
To be recommended to everyone, whether or not you have tried Sichuan cookery before, I promise you won't regret it...
10 of 11 people found the following review helpful
By A Customer
Format:Hardcover
I first saw this cookbook in the kitchen of a friend who is not only an authority on classical Chinese poetry but the best cook I know, so it came with a fairly strong recommendation. Having put it to the test I have to say that this is on a par with Elizabeth David in terms of entertainment, clarity of explanation and the enormous breadth of knowledge that clearly forms the background to what she writes. It's worth reading in itself, whether or not you then choose to cook any of the recipes. Some are a little complicated, and some of the ingredients are hard to source outside London, but Ms Dunlop (fab name too, Fuschia, btw) has addressed this too with online retailer details. And if you haven't tried the shallow fried green beans then life must be drab indeed....
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Most Recent Customer Reviews
5.0 out of 5 stars
Great book!
This was exactly what I was looking for - meets all expectations - recipes and history of Sichuan cookery well explained and easy to follow.
Published 3 months ago by Brenda
5.0 out of 5 stars
Mrs
I bought this cookery book as a Christmas present for my husband who has already read the book written by the same writer. Read more
Published 4 months ago by Jie Jane Chen
5.0 out of 5 stars
One of the all time great cook books
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... Read more
Published 11 months ago by aa
5.0 out of 5 stars
Sichuan Cookery
This is an excellent book. It uses commonly available ingredients for most dishes and gives advise on where to get the less common ones in the UK. Read more
Published 14 months ago by Mark Rostron
1.0 out of 5 stars
Awful book.
I've read about the author in Financial Times and other places and I had great hope. Here is a westerner who has gone to a Chinese cooking school and really spent time investigated... Read more
Published 20 months ago by Jackal
5.0 out of 5 stars
written like a local
I am from Sichuan, and knows this is the best Sichuan cook book! Detailed recipe, understand the philosophy, and great choice of dishes!
Published 22 months ago by Pirateyang
4.0 out of 5 stars
Sichuan Cookery
The book has easy to follow recipes with ingredients that we have managed to get from our local Chinese supermarket. The results taste very authentic. Read more
Published 22 months ago by Sue
2.0 out of 5 stars
Text book!
I ordered this book looking at the reviews, but was really disappointed when I received it. It has lots of "nice" authentic receipes, but there are hardly any pictures. Read more
Published on 16 Jun 2011 by Rocky
3.0 out of 5 stars
A minor but terrible mistake
This is a nice book.Detailed and interesting.But I really feel shocked to see the Chinese Characters on the side of the page 200. Read more
Published on 26 April 2010 by Shangguan
5.0 out of 5 stars
Genuine Sichuan cooking
This book is amazing! There is a really good selection of recipes, and the dishes in this book are REAL dishes from Sichuan. Read more
Published on 31 Mar 2010 by Lenny
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