The Food of Sichuan
- Downloads：2623
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-10-27 06:53:10
- Update Date：2025-09-06
- Status：finish
- Author：Fuchsia Dunlop
- ISBN：1324004835
- Environment：PC/Android/iPhone/iPad/Kindle
- Download
Summary
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。
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。
Reviews
Marlo
，
Just what I needed to level up my Chinese cooking skills！ Because I'm vegan， I particularly love spicy Chinese food because it's got such intense flavour （unlike Cantonese cuisine， which relies on the inherent flavour of fresh ingredients， and which historically has dominated North American Chinese food）。 Sichuan cuisine also has so many excellent tofu， noodle and vegetable dishes。 Dunlop's knowledge is profound， and her experiences in Sichuan （she has trained as a chef there） and the historical Just what I needed to level up my Chinese cooking skills！ Because I'm vegan， I particularly love spicy Chinese food because it's got such intense flavour （unlike Cantonese cuisine， which relies on the inherent flavour of fresh ingredients， and which historically has dominated North American Chinese food）。 Sichuan cuisine also has so many excellent tofu， noodle and vegetable dishes。 Dunlop's knowledge is profound， and her experiences in Sichuan （she has trained as a chef there） and the historical background of the food are super interesting。 。。。more
Siyuan
，
This is ostensibly a cookbook， but I’ve spent hours reading it and I haven’t cooked from a single recipe yet， though I’ve had some delicious dumplings from this book made by someone else。 Her writing is lovely， and also sometimes surprisingly funny， every sentence makes me hungry， and the cover and photos are gorgeous。 And while I’m usually the first to complain about cultural appropriation or， even worse， white people diving into other cultures to become the most knowledgeable/skillful authorit This is ostensibly a cookbook， but I’ve spent hours reading it and I haven’t cooked from a single recipe yet， though I’ve had some delicious dumplings from this book made by someone else。 Her writing is lovely， and also sometimes surprisingly funny， every sentence makes me hungry， and the cover and photos are gorgeous。 And while I’m usually the first to complain about cultural appropriation or， even worse， white people diving into other cultures to become the most knowledgeable/skillful authority on that culture a la the last samurai， that isn’t at all what she does here。 She faithfully relays what she’s learned from Chinese home cooks， chefs， restaurateurs， and teachers， gives credit where it’s due， and she’s analytical and thoughtful about how she translates Sichuanese and Chinese palates， flavors， textures， and diets in a way that simultaneously makes it accessible to Western audiences but also isn’t simplified or dumbed down and rings true to someone like me， who was born in China and returned there year after year， lived there after college， and grew up on home cooked Chinese food。 Beyond the food， I could read an entire book of just her descriptions of the unique character of each village， the rhythm of daily life in Chengdu， the history of specific dishes snd ingredients， and the natural beauty of wild landscapes。 This is the kind of travel/food writing I wanted—and didn’t get—when I read Ruth Reichl’s memoirs。 I am sad I do not own a wok or a Chinese cleaver。 。。。more
Todd
，
A deep dive into classic Sichuan cuisine from one of the first non-whites to finish an apprenticeship in one of the province's finest cooking schools。 The selection of recipes， organization， and background material are all superb A deep dive into classic Sichuan cuisine from one of the first non-whites to finish an apprenticeship in one of the province's finest cooking schools。 The selection of recipes， organization， and background material are all superb 。。。more
Alex MacMillan
，
Sichuan cuisine has been a lockdown companion during Covid。 I made the Mapo Tofu recipe （on pg。 245） at least fifty times in the past year。 I recommend this cookbook to anyone who wants to learn how to use a wok， as well as anyone who wants to experience a flavor palette they have otherwise never tasted before。 Imagine living your entire life without ever experiencing Italian cuisine， until you suddenly decide to go to an obscure grocery store to get the ingredients and tools to make Italian for Sichuan cuisine has been a lockdown companion during Covid。 I made the Mapo Tofu recipe （on pg。 245） at least fifty times in the past year。 I recommend this cookbook to anyone who wants to learn how to use a wok， as well as anyone who wants to experience a flavor palette they have otherwise never tasted before。 Imagine living your entire life without ever experiencing Italian cuisine， until you suddenly decide to go to an obscure grocery store to get the ingredients and tools to make Italian for yourself。 Similarly for most Americans， the only "Chinese cuisine" available to them （or that they are aware of） are a few variants of Cantonese chicken dishes， combined with white rice and slathered in corn syrup。 Thinking outside the Panda Express-sized box of how you preconceive the cuisine of 1。6 billion people is well worth the upfront investment paid at the Korean Grocery Store and on Amazon。This book is intimidating， and not just due to the foreign tastes， tools， and ingredients。 The key is to understand that the author does not expect you to be able to make most of these dishes。 The most popular and do-able recipes are helpfully frontloaded in each section。 Walking away with an understanding of what I consider the "core five" （pg。 146; pg。 182; pg。 245; pg。 266; pg。 346） is a triumph for any amateur to be proud of。The author has several high quality cooking instruction vides on Youtube to get you started or pique your interest。 And if you live near New York， London， or Los Angeles （or plan to visit Sichuan）， Ms。 Dunlop makes frequent referrals to restaurants where you can try a particularly difficult recipe from her book。 - 7/10/21 。。。more
Loy
，
A Sichuan food recipe book
Paul
，
Read the history of Sichuan， along with the 23 flavors and 56 cooking techniques。 Very interesting context for one of my favorite cuisines。
Vivien
，
Lots of great recipes at varying levels of difficulty。 The advanced level are recipes I think most people don’t make/don’t dare to make at home because it’s easier to buy it at restaurants。 太多功夫。 I also enjoyed learning the history of Sichuan cuisine， the ingredients， the techniques， and how to create the foundation for great food。My dumb qualms:What type of aubergine？ My parents typically use Chinese eggplants because less bitter and the skin is not as tough。There are extra steps to preparing a Lots of great recipes at varying levels of difficulty。 The advanced level are recipes I think most people don’t make/don’t dare to make at home because it’s easier to buy it at restaurants。 太多功夫。 I also enjoyed learning the history of Sichuan cuisine， the ingredients， the techniques， and how to create the foundation for great food。My dumb qualms:What type of aubergine？ My parents typically use Chinese eggplants because less bitter and the skin is not as tough。There are extra steps to preparing a fish that I don’t think gets covered。 Even when my parents bring home fish from the supermarket， they do extra cleaning to the fish。 Especially that flounder。。。I wish there were more recipes using the different types of tofu。 Maybe something with 腐皮。I think seitan with some chili oil would be a nice addition for more vegan/vegetarian friendly options。Def will try the chili oil， 鱼香茄子、火爆腰花 and 水煮鱼。 I would love to see videos for these recipes。 。。。more
Tyler
，
A tremendous resource。 Well written， digestible， and all the recipes *work*
Bri
，
Loved the scholarly consideration of Sichuan's history and how the cuisine developed--it's a more complex and fascinating process than I'd ever imagined。 Loved the scholarly consideration of Sichuan's history and how the cuisine developed--it's a more complex and fascinating process than I'd ever imagined。 。。。more
Julia
，
After living for 5 months in Chengdu， Sichuan cooking is my favorite cuisine - sorry， sushi。 Dunlop clearly knows the ins and outs of Sichuan cuisine， from banquets and fly restaurants to country homecooking and street vendors。 I read Dunlop's memoir "Shark's Fin and Sichuan Pepper" earlier this year， and her captivating writing strikes again in this updated version of her previous cookbook "Land of Plenty。" Thank you Omaha Public Library for purchasing her books at my request， but I need my own After living for 5 months in Chengdu， Sichuan cooking is my favorite cuisine - sorry， sushi。 Dunlop clearly knows the ins and outs of Sichuan cuisine， from banquets and fly restaurants to country homecooking and street vendors。 I read Dunlop's memoir "Shark's Fin and Sichuan Pepper" earlier this year， and her captivating writing strikes again in this updated version of her previous cookbook "Land of Plenty。" Thank you Omaha Public Library for purchasing her books at my request， but I need my own copy of this book immediately。 I read it cover to cover as if it were a novel。 My only complaint is that not every recipe had a picture （see how greedy I am？？） I have a few of these ingredients in my pantry but I'm headed to my favorite Asian market soon。 。。。more
Aria Zhang
，
I typically am very skeptical of non-Asian people writing about Asian cuisine but I must take my hat off to Fuchsia。 As a local Sichuaner， I can say that she is well regarded within the food circle of Chengdu， and this book was very well written。 The photos of phenomenal， the recipes were truly authentic and she managed to showcase the diversity of Sichuan cuisine - no， it is NOT just spicy food and huajiao！ If you're interested in Sichuan cuisine then please do give this a read。 I typically am very skeptical of non-Asian people writing about Asian cuisine but I must take my hat off to Fuchsia。 As a local Sichuaner， I can say that she is well regarded within the food circle of Chengdu， and this book was very well written。 The photos of phenomenal， the recipes were truly authentic and she managed to showcase the diversity of Sichuan cuisine - no， it is NOT just spicy food and huajiao！ If you're interested in Sichuan cuisine then please do give this a read。 。。。more
Ashani
，
This wonderful work is going to be in my permanent book collection ！ What a great collection of recipes。 Some ingredients are hard to find but of course they are available online/ If you give a time stretch and gather I think these recipes are doable ！
Katie
，
this book is glorious， and I will never cook a thing from it。 haa。 but it is a love letter to Sichuan cuisine， and the passion with which China approaches food that was also my favorite part of my time in China， so this felt like a testament to the best of what I remember。 I read it cover to cover， like a novel I couldn't put down。 this book is glorious， and I will never cook a thing from it。 haa。 but it is a love letter to Sichuan cuisine， and the passion with which China approaches food that was also my favorite part of my time in China， so this felt like a testament to the best of what I remember。 I read it cover to cover， like a novel I couldn't put down。 。。。more
Grant
，
Fabulous， like all Fuchsia Dunlop's books。 And most of the obscure ingredients， if not at HMart or CMart， can be bought online from places like Mala Market （or Amazon）。 I've made the mapo tofu （with ground beef or pork） the most。 Fabulous， like all Fuchsia Dunlop's books。 And most of the obscure ingredients， if not at HMart or CMart， can be bought online from places like Mala Market （or Amazon）。 I've made the mapo tofu （with ground beef or pork） the most。 。。。more
Christopher Haugen
，
Great comprehensive book of not just recipes but technique， cultural importance， and the why。
Denise
，
So beyond my cooking capabilities， but I did learn how to make perfect long-grain rice。
Magdelene
，
A truly beautiful cookbook。 Elegant recipes make cooking into art。
Winston
，
This review has been hidden because it contains spoilers。 To view it， click here。 you can try to make the dishes， but i would just order them from Han。
Kkrochet
，
This cookbook is a complete make over of The Land of Plenty and I thought that was an excellent cookbook。 This book is even more beautiful and also has very helpful instructions， notes and history with each recipe。 All my favorites from China in the book。 She also explains ingredients very well and that helps with shopping。 You can create amazing Sichuan food wherever you are with this cookbook！ Enjoy！
Reads and
，
I don't think a spoiler warning is needed for a cook book。 Anyway I got this for Xmas from my life partner and I couldn't be happier。 There are so many wonderful things to make in this cook book that it will take me years to get through them all。 It will probably take the rest of my life to get right。 The pictures are beautiful and the instructions are easy to follow。 Everything you would ever need to know about Sichuan Food is in this book。 How to cut veggies， how to cut meat， where all the ing I don't think a spoiler warning is needed for a cook book。 Anyway I got this for Xmas from my life partner and I couldn't be happier。 There are so many wonderful things to make in this cook book that it will take me years to get through them all。 It will probably take the rest of my life to get right。 The pictures are beautiful and the instructions are easy to follow。 Everything you would ever need to know about Sichuan Food is in this book。 How to cut veggies， how to cut meat， where all the ingredients come from， etc。 Bonus is that Fuchsia Dunlop often adds notes for substitutes when an item might be hard to find where you live。 If you LOVE Sichuan cuisine， this book is for you。 。。。more
Jonny
，
Fuchsia Dunlop remains among the most authoritative in Chinese cooking。 This newly updated edition of her book is remarkable and beautifully photographed。 Her research is exhaustive and her recipes are endless， seemingly。 Recommended， highly。
Stephen Simpson
，
I don't want to be overly harsh on this book; the author did good work and the presentation was nice。 But I can't give five stars when plenty of other Chinese cookbooks have these recipes， and the ones that are unique to this book are not likely to be very common or popular for most American cooks。 The narrative of the book （both the prelude to the recipes and the little write-ups with the recipes） is pretty solid， so kudos for that。 The photography is good。 I suppose I could complain about not I don't want to be overly harsh on this book; the author did good work and the presentation was nice。 But I can't give five stars when plenty of other Chinese cookbooks have these recipes， and the ones that are unique to this book are not likely to be very common or popular for most American cooks。 The narrative of the book （both the prelude to the recipes and the little write-ups with the recipes） is pretty solid， so kudos for that。 The photography is good。 I suppose I could complain about not every recipe having a picture， but that's not really practical and the majority （I think。。。） do。 。。。more
Felicia
，
Answers questions about methods and flavors I've long wanted。 The wording of directions for recipes take some getting used to for an American English reader but after a few tries I've gotten the hang of tipping ingredients into mixtures and other turns of phrase。 Excellent reference and history book。 Answers questions about methods and flavors I've long wanted。 The wording of directions for recipes take some getting used to for an American English reader but after a few tries I've gotten the hang of tipping ingredients into mixtures and other turns of phrase。 Excellent reference and history book。 。。。more
Linda
，
The author is a master of Sichuan cuisine and master of Sichuan food vocabulary that she translated into English in this book。 The author also knows a lot about the spirit of Sichuan food culture。 Another excellent book after her Shark fin and Sichuan Pepper。
Reference
google book https://www.google.com/search?tbm=bks&q=The Food of Sichuan
hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=The Food of Sichuan&field1=ocr&a=srchls&ft=ft&lmt=ft
The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,The Food of Sichuan&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0