The food of Sichuan / Fuchsia Dunlop ; photography by Yuki Sugiura ; with additional location photography by Ian Cumming.

Dunlop, Fuchsia, (author.). Sugiura, Yuki, (photographer.). Cumming, Ian. (Added Author).

Summary:

An essential update of Fuchsia Dunlop's landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. -- Amazon.com

Record details

ISBN: 9781324004837
ISBN: 1324004835
Physical Description: 495 pages : color illustrations ; 28 cm
Edition: Revised and updated edition, First American edition.
Publisher: New York, NY : W.W. Norton & Company, 2019.
Copyright: ©2019

Content descriptions

Bibliography, etc. Note:	Includes bibliographical references (page 479) and index.
Formatted Contents Note:	The story of Sichuanese cuisine -- The Sichuanese kitchen -- The Sichuanese larder -- The Sichuanese table -- Cold dishes -- Meat -- Poultry & eggs -- Fish & seafood -- Tofu -- Vegetables -- Soups -- Rice -- Noodles -- Small eats -- Hotpot -- Preserved foods -- Sweet dishes -- Seasonings & stocks -- The 23 flavors of Sichuan -- The 56 cooking methods of Sichuan.