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Sichuan Cookery [Hardcover]

Fuchsia Dunlop
4.5 out of 5 stars  See all reviews (35 customer reviews)

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Book Description

28 Jun 2001
Sichuan food is one of the unknown cuisines of the world, famous in Chinese history and legend 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, Sichuan culinary culture, the art of cutting, the importance of balance in taste, presentation and nutrition, cooking ingredients and methods. This guide is full of intriguing anecdotes and recipes.


Product details

  • Hardcover: 352 pages
  • Publisher: Michael Joseph Ltd (28 Jun 2001)
  • Language: English
  • ISBN-10: 071814404X
  • ISBN-13: 978-0718144043
  • Product Dimensions: 21.6 x 20.4 x 3.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Bestsellers Rank: 588,776 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. 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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Customer Reviews

Most Helpful Customer Reviews
49 of 51 people found the following review helpful
5.0 out of 5 stars As authentic as you will get! 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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14 of 15 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!
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16 of 17 people found the following review helpful
5.0 out of 5 stars Wonderful 18 Oct 2006
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.
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15 of 16 people found the following review helpful
5.0 out of 5 stars The best cookery book I own! 22 Aug 2005
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...
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32 of 35 people found the following review helpful
5.0 out of 5 stars Fantastic - And My Dads a Chef from Szechuan! 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
5.0 out of 5 stars my best chinese cookbook 17 Mar 2010
By GF
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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13 of 14 people found the following review helpful
5.0 out of 5 stars A Classic! 25 Oct 2006
Format:Paperback|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...
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13 of 14 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!
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Best book I ever bought. I really enjoy the background stories as well.
Published 1 month ago by Nikolaus M. Braun
5.0 out of 5 stars Difficult to get into, but amazing once you've passed the barrier
The main problem of this book is its relative unacessibility. Many people need photos for each recipe to make them wanna cook. Read more
Published 6 months ago by Hallu
3.0 out of 5 stars could do with a few more pictures
lots and lots of lovely recipes but with so few pictures I'm finding it hard to choose which I want to cook. Read more
Published 8 months ago by Miss T J Hickman
1.0 out of 5 stars Pictures of spices!
This book isn't worth the paper it is printed on. I am an experienced cook but to have no pictures of finished dishes is absolutely dire. Read more
Published 12 months ago by Susie Gennoe
5.0 out of 5 stars One of the best cookery books in any genre
This is, hands down, one of the best cookbooks I have ever used. Before using it I had barely tasted good Sichaunese food; now cooking it comes quite naturally. Read more
Published 13 months ago by Samuel J. Parkinson
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 18 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 19 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 on 7 July 2012 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 on 25 April 2012 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 on 2 Oct 2011 by Jackal
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