The food of Sichuan / Fuchsia Dunlop ; photography by Yuki Sugiura with additional location photography by Ian Cumming.
- 0 of 1 copy available at Evergreen Indiana.
1 current hold with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|West Lafayette PL - West Lafayette||641.5951 DUN (Text)||31951004453442||Main Floor - New Arrivals||Checked out||12/22/2019|
- ISBN: 9781324004837
- ISBN: 1324004835
- Physical Description: 495 pages : illustrations (some color) ; 28 cm.
- Edition: First American edition.
- Publisher: New York, New York : W.W. Norton & Company, 2019.
First published in the UK in 2001 by Michael Joseph as Sichuan Cookery and in the US in 2003 by W. W. Norton & Company as Land of Plenty.
This revised and updated edition first published in 2019 by Bloomsbury Publishing.
|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.
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.
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|Subject:||Cooking, Chinese > Szechwan style.