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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
"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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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.


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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