- 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: 4.6 out of 5 stars See all reviews (27 customer reviews)
- Amazon Bestsellers Rank: 504,881 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
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.
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
35 of 35 people found the following review helpful
Format:Paperback
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!
20 of 20 people found the following review helpful
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
12 of 12 people found the following review helpful
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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Most Recent Customer Reviews
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 1 month ago by Mark Rostron
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 8 months ago by Jackal
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 9 months ago by Pirateyang
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 9 months ago by Sue
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 11 months ago by Rocky
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
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
my best chinese cookbook
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... Read more
it contains no strange or unknown ingredients, just the things you can find in the asian supermarket... Read more
Published on 17 Mar 2010 by GF
Constructive obsession
This is the second copy of this book I have bought. It is the result of one intelligent woman's obsession with the cuisine of Sichuan and gives an account of the culture and... Read more
Published on 7 Feb 2010 by G. Kenny
Simply the best
This is a truly excellent book: the writer has a thorough knowledge of Sichuan food and her recipes are clear, for the most part simple, and always absolutely delicious. Read more
Published on 14 Nov 2009 by Rachel Wright
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