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Land of plenty : a treasury of authentic Sichuan cooking

Author: Fuchsia Dunlop
Publisher: New York : W.W. Norton, 2003.
Edition/Format:   Print book : English : 1st American edView all editions and formats
Summary:
"The Food of the Sichuan Region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao Chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5,000 different dishes. And it's not
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Fuchsia Dunlop
ISBN: 0393051773 9780393051773
OCLC Number: 51613882
Notes: Originally published: Sichuan cookery. London : M. Joseph, 2001.
Description: 395 pages : color illustrations ; 25 cm
Contents: Basic cutting skills 36 --
Cooking methods 40 --
Equipment 45 --
The Sichuanese pantry 53 --
Map of Sichuan 82 --
1 Noodles, Dumplings, and other Street Treats 84 --
2 Appetizers 136 --
3 Meat Dishes 192 --
4 Poultry 236 --
5 Fish 258 --
6 Vegetables and Bean Curd 282 --
7 Stocks and Soups 318 --
8 Sweet Dishes 338 --
9 Hotpot 344 --
The 23 flavors of Sichuan 353 --
The 56 cooking methods of Sichuan 358.
Responsibility: Fuchsia Dunlop.

Abstract:

In this unique, user-friendly introduction to one of China's richest cuisines, Dunlop provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of  Read more...
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You may not think you need a book on the cooking of the Sichuan province in Southwest China but this small, perfect book is illuminating and appealing. Already one of the essential texts written in Read more...

 
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