Land of Plenty: A Treasury of Authentic Sichuan Cooking

Rating:
4/5,
Buy Now:
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Price:
$22.98
By:
W.W. Norton & Co.
  • The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs.
  • Author:
    Fuchsia Dunlop
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5951
    EAN:
    9780393051773
    ISBN:
    0393051773
    Label:
    W.W. Norton & Co.
    Languages:
    English
    List Price:
    $30.00
    Manufacturer:
    W.W. Norton & Co.
    Number Of Items:
    1
    Number Of Pages:
    395
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2003-06
    Publisher:
    W.W. Norton & Co.
    Studio:
    W.W. Norton & Co.
    Title:
    Land of Plenty: A Treasury of Authentic Sichuan Cooking
    Feature:
    <a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>

Recent User Reviews

  1. emathias
    "Great resource"
    4/5,
    Writing:
    4/5,
    Illustration:
    4/5,
    Usefullnes:
    4/5,
    Purchase Date:
    Dec 1, 2008
    Pros - Good breadth of cooking Sichuan food
    Cons - Additional info on alternate versions would be nice
    I really like this cookbook. It has a decent number of photographs, without making every page a photo page. I don't like every page to be a photo page, since a good cookbook ends up getting used and a little messy.

    The author is native British, but graduated from culinary school in Sichuan, so she has a good background to help translate ingredients and cooking technique in a way that is understandable.

    She starts out describing many of the ingredients that will be used in the book, basic cutting techniques used for Chinese cooking, and core cooking techniques in how to use a wok and what the different techniques are used to accomplish.

    For people familiar with cooking Chinese food, some of that will be review, but it's still nice to see it spelled out so you have background in terms and techniques she mentions in recipes.

    It's not 100% perfect, there are times when her description of the finished dish isn't quite how the dish will actually look, and I wish she'd spend a little space on acceptable substitutes for various ingredients.  Most people in major cities can get most of the ingredients, but for people in smaller markets or for some fresh ingredients, knowing how to pick substitutes would be helpful.

    Overall, I highly recommend the book if you're interested in taking up Sichuanese (Szechuanese) cooking.

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