컨텐츠로 이동
Land of plenty : a treasury of authentic Sichuan cooking 해당 항목을 미리보기
닫기해당 항목을 미리보기

Land of plenty : a treasury of authentic Sichuan cooking

저자: Fuchsia Dunlop
출판사: New York : W.W. Norton, 2003.
판/형식:   인쇄본 : 영어 : 1st American ed모든 판과 형식 보기
데이터베이스: WorldCat
요약:
"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
Rollins College 네트워크에 연결되지 않았음 온라인 콘텐츠 및 서비스에 대한 이용은 도서관에서 인증을 요구할 수 있습니다.
이 항목의 온라인 사본 가지러 가는 중… 이 항목의 온라인 사본 가지러 가는 중…

도서관에서 사본 찾기

해당 항목에 대한 위치와 이용가능성을 보기 해당 항목에 대한 위치와 이용가능성을 보기

WorldCat

전세계 도서관에서 찾기
이 항목을 소유하고 있는 전세계 도서관

상세정보

제목: Land of plenty : a treasury of authentic Sichuan cooking /
데이터베이스 이름: WorldCat
모든 저자 / 참여자: Fuchsia Dunlop
ISBN: 0393051773; 9780393051773
메모: Originally published: Sichuan cookery. London : M. Joseph, 2001.
참고문헌: Includes bibliographical references (pages 382-383) and index.
설명: 395 pages : color illustrations ; 25 cm
내용: 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.
책임: Fuchsia Dunlop.
장르/폼: Cookbooks
Cookbooks -- 2000-2009.
Cookbooks.
연도: 2003.
출판사: New York : W.W. Norton,
표준 번호: LCCN: 2003002213
클래스 기술어: LC Class No.: TX724.5.C5; 듀이번호: 641.5951
OCLC 번호: 51613882

초록:

"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 just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparalleled flavoring techniques to create at least 23 distinct flavor combinations, from sour-sweet, melting "lychee flavor" to punchy, seductive "fish-fragrant flavor."" "Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital, Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school. She spent her spare time studying in the kitchens of some of the region's most famous restaurants, exploring street markets and food stalls, and cooking and eating with her Sichuanese friends in their homes. Her passionate enthusiasm for the food and her fluency in the Chinese language gave her unprecedented access to China's most vibrant culinary region."

"Now, for the first time in the English language, she has given us a cookbook gathered on the spot from the kitchens of Sichuan. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches not only how to prepare the Sichuan recipes but also the art of chopping and how to appreciate the textures of dishes. Cook up a genuine Pock-Marked Mother Chen's Bean Curd or a Twice-Cooked Pork, make the fiery Dan Dan Noodles that are traditionally sold by Sichuanese street vendors. Try out delicious and easy-to-make recipes for appetizers like Sweet-and-Sour Red Peppers and Beef Slivers with Sesame Seeds or take on the challenge of the famous Tea-Smoked Duck. And if you like to read cookbooks, just curl up in bed and savor the stories and adventures that will transport you to another world." "Among this book's unique features: a pantry section that describes all the ingredients you need to make the recipes; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; a double-page map of the region; and Chinese characters throughout, useful for shopping. Land of Plenty won the British Guild of Food Writers Jeremy Round Award. Book jacket."--Jacket.
해당 항목에 대한 메모 불러오기 해당 항목에 대한 메모 불러오기

리뷰

편집자의 리뷰

출판사 줄거리

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 더 읽기…

 
사용자-기여 리뷰

태그

첫번째 되기

유사 항목

제목:(1)

이 항목을 가지고 있는 사용자 목록 (3)

요청하신 것을 확인하기

이 항목을 이미 요청하셨을 수도 있습니다. 만약 이 요청을 계속해서 진행하시려면 Ok을 선택하세요.

윈도우 닫기

WorldCat에 로그인 하십시오 

계정이 없으세요? 아주 간단한 절차를 통하여 무료 계정을 만드실 수 있습니다.