Land of Plenty: A Treasury of Authentic Sichuan Cooking

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9780393051773: Land of Plenty: A Treasury of Authentic Sichuan Cooking
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Book by Dunlop Fuchsia

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With the official publication of her first book [Land of Plenty], Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden. Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one. --John Thorne, author of The Outlaw Cook Fuchsia Dunlop is one of Britain's best writers on Chinese Food, and [Land of Plenty] makes this thrilling regional cuisine accessible to the amateur but enthusiastic... cook. --Guy Dimond, Food Editor, Time Out The sort of eye-opening, groundbreaking, reporting-from-the-source kind of cookbook that until previously has been restricted to the provincial cooking of Italy and France. Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one. --John Thorne, author of The Outlaw Cook" Fuchsia Dunlop's book shows an understanding of Sichuan cooking that is unique to my knowledge. It's for those on the lookout for real information about one of the world's most varied, full-flavored (and often misrepresented) cuisines. --Bruce Cost, author of Asian Ingredients" Sichuanese food has intrigued and enraptured the Western palate for ages. Now, finally a book that takes you to the source and unlocks the secrets of one of China's most celebrated cuisines. --Nina Simonds, author of A Spoonful of Ginger" A masterly paean to the cooking of one of the least-known provinces of China and it looks set to become a classic.... This is the cookbook you didn't know you needed. --Lindsey Bareham, winner, Glenfiddich and Andre Simon Awards" 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 the English language. Fuchsia Dunlop is one of Britain's best writers on Chinese Food, and [Land of Plenty] makes this thrilling regional cuisine accessible to the amateur but enthusiastic... cook. --Guy Dimond, Food Editor, Time Out A masterly paean to the cooking of one of the least-known provinces of China and it looks set to become a classic.... This is the cookbook you didn't know you needed. --Lindsey Bareham, winner, Glenfiddich and Andre Simon Awards Sichuanese food has intrigued and enraptured the Western palate for ages. Now, finally a book that takes you to the source and unlocks the secrets of one of China's most celebrated cuisines. --Nina Simonds, author of A Spoonful of Ginger Fuchsia Dunlop's book shows an understanding of Sichuan cooking that is unique to my knowledge. It's for those on the lookout for real information about one of the world's most varied, full-flavored (and often misrepresented) cuisines. --Bruce Cost, author of Asian Ingredients The sort of eye-opening, groundbreaking, reporting-from-the-source kind of cookbook that until previously has been restricted to the provincial cooking of Italy and France. Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one. --John Thorne, author of The Outlaw Cook

Reseña del editor:

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 the 23 flavors at the heart of the Sichuanese culinary canon. Color photos.

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Dunlop, Fuchsia
Verlag: W. W. Norton & Company (2003)
ISBN 10: 0393051773 ISBN 13: 9780393051773
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