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Sichuan Cookery Paperback – 4 Dec 2003

4.1 out of 5 stars 36 customer reviews

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£300.00 £60.60
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£1,999.00
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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: 4.1 out of 5 stars 36 customer reviews
  • Amazon Bestsellers Rank: 395,559 in Books (See Top 100 in Books)
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Product description

Synopsis

Sichuan food is one of the great 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.

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.



36 customer reviews

4.1 out of 5 stars

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6 February 2014
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