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Product Description
Book 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 50000 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.
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 50000 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.
This week a writer appears on the scene with a book that, if there's any justice in cookery-book sales, ought to become a classic. With the official publication of her first book Sichuan Cookery, Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden. Sichuan Cookery is an authoritative, engaging and well-researched book of recipes from a relatively unexplored centre of gastronomy...Fuchsia Dunlop's Sichuan Cookery is entertaining, original and deserves to do well. - Sybil Kapoor
It is one of the very few really good books on Chinese cookery, and virtually the only one specialising in the sophisticated and diverse cooking of Sichuan. - Time Out
Synopsis
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.
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The Revolutionary Chinese Cookbook by Fuchsia Dunlop (5)
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