The Food Of Sichuan

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The Food of Sichuan

Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 1029 pages
File Size : 42,7 Mb
Release : 2019-10-03
Category : Cooking
ISBN : 9781526617866

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The Food of Sichuan by Fuchsia Dunlop Pdf

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Land of Plenty

Author : Fuchsia Dunlop
Publisher : W. W. Norton
Page : 395 pages
File Size : 43,6 Mb
Release : 2003
Category : Cooking
ISBN : 0393051773

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Land of Plenty by Fuchsia Dunlop Pdf

A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.

Sichuan Cookery

Author : Fuchsia Dunlop
Publisher : Penguin Books, Limited (UK)
Page : 276 pages
File Size : 51,7 Mb
Release : 2003
Category : Cookery, Chinese
ISBN : 0140295410

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Sichuan Cookery by Fuchsia Dunlop Pdf

One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes. With Fuchsia Dunlop's fascinating, practical and comprehensive book you can now create authentic Sichaun dishes at home. Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine.

Every Grain of Rice

Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 357 pages
File Size : 55,5 Mb
Release : 2019-11-14
Category : Cooking
ISBN : 9781526617842

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Every Grain of Rice by Fuchsia Dunlop Pdf

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Shark's Fin and Sichuan Pepper

Author : Fuchsia Dunlop
Publisher : Random House
Page : 320 pages
File Size : 48,6 Mb
Release : 2014-03-31
Category : Cooking
ISBN : 9781446489291

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Shark's Fin and Sichuan Pepper by Fuchsia Dunlop Pdf

A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs. The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog! In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine ...

Land of Fish and Rice

Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 368 pages
File Size : 54,9 Mb
Release : 2019-11-14
Category : Cooking
ISBN : 9781526617859

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Land of Fish and Rice by Fuchsia Dunlop Pdf

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

The Food and Cooking of Sichuan and West China

Author : Terry Tan
Publisher : Lorenz Books
Page : 0 pages
File Size : 49,9 Mb
Release : 2011
Category : Cooking
ISBN : 1903141818

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The Food and Cooking of Sichuan and West China by Terry Tan Pdf

From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, explore west China's ancient cuisine in this stunning new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles. Chapters cover all the courses, including fiery soups and dim sum, fresh fish and shellfish, tender poultry, aromatic meat, classic rice and noodles, piquant vegetable dishes and unusual sweet things. There is an informative introduction that traces the history of western Chinese food culture and provides an illustrated guide to the ingredients, tools and equipment you will need. This irresistible volume is brought to life with more than 370 mouthwatering photographs, and step-by-step instructions ensure perfect results each time. It includes nutritional information for each recipe. Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. In this exquisite new book, Terry Tan explores the diverse landscapes and cultures of west China.

China - A Cookbook

Author : Terry Tan
Publisher : Lorenz Books
Page : 624 pages
File Size : 46,5 Mb
Release : 2018-09-15
Category : Cooking
ISBN : 0754831000

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China - A Cookbook by Terry Tan Pdf

A comprehensive collection of authentic recipes from the diverse regions of China, sumptuously photographed throughout.

Xi'an Famous Foods

Author : Jason Wang
Publisher : Abrams
Page : 403 pages
File Size : 44,7 Mb
Release : 2020-10-13
Category : Cooking
ISBN : 9781647000080

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Xi'an Famous Foods by Jason Wang Pdf

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

Mrs. Chiang's Szechwan Cookbook

Author : Jung-feng Chiang,Ellen Schrecker,John E. Schrecker
Publisher : HarperCollins Publishers
Page : 392 pages
File Size : 41,8 Mb
Release : 1976
Category : Cooking
ISBN : UCSC:32106015043513

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Mrs. Chiang's Szechwan Cookbook by Jung-feng Chiang,Ellen Schrecker,John E. Schrecker Pdf

The Good Food of Szechwan

Author : Robert Delfs
Publisher : Kodansha Amer Incorporated
Page : 124 pages
File Size : 55,7 Mb
Release : 1974
Category : Cooking
ISBN : 0870112317

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The Good Food of Szechwan by Robert Delfs Pdf

Meat and vegetable ingredients familiar to Westerners are used in these basic recipes from China's most densely populated province.

Revolutionary Chinese Cookbook

Author : Fuchsia Dunlop
Publisher : W. W. Norton
Page : 304 pages
File Size : 51,8 Mb
Release : 2007
Category : Cooking
ISBN : 0393062228

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Revolutionary Chinese Cookbook by Fuchsia Dunlop Pdf

Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.

The Sichuan Cookbook

Author : John Whalen
Publisher : Whalen Book Works
Page : 0 pages
File Size : 42,5 Mb
Release : 2024-02-06
Category : Cooking
ISBN : 1732512671

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The Sichuan Cookbook by John Whalen Pdf

The Sichuan Cookbook features a collection of 88 recipes for regional Sichuan cooking, which is quintessentially málà (pinyin for “numbing and spicy"). Garlic, chili peppers, and Szechuan peppercorn give Sichuan food a flavor profile that is distinctively málà (pinyin for “spicy and numbing"). The Sichuan Cookbook celebrates its unforgettable sour-sweet-hot taste with a stunning array of recipes, from hot/cold appetizers and dry fry to noodles and hotpots. Try Dan Dan Noodles, Dry-Fried Green Beans, Sichuan Lobster, Mapo Doufu, and of course, the fiery Sichuan Hotpot—all of which require few ingredients and are ridiculously easy to make! With a complete history of the Sichuan Province, a map of the region (marked with key flavor profiles and signature dishes of cities and towns), and guide to dining and drinking culture in Sichuan, The Sichuan Cookbook provides 88 recipes and 60 photographs. Also included are cooking techniques, recipes for homemade ingredients, and a guide to stocking your Sichuan pantry that details key Sichuan ingredients and their fascinating histories. Fall in love with Sichuan food!

All Under Heaven

Author : Carolyn Phillips
Publisher : Ten Speed Press
Page : 524 pages
File Size : 45,9 Mb
Release : 2016-08-30
Category : Cooking
ISBN : 9781607749837

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All Under Heaven by Carolyn Phillips Pdf

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016

Classic Food of China

Author : Yan-kit So
Publisher : Trafalgar Square Publishing
Page : 0 pages
File Size : 47,8 Mb
Release : 1997-04
Category : Chinese
ISBN : 0333569075

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Classic Food of China by Yan-kit So Pdf