Sichuan Cookery
Sichuan Cookery
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Summary
Sichuan food is one of the great unknown cuisines of the world. This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a range of recipes, from home peasant cooking to banquet dishes of the highest quality.
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Sichuan Cookery by Fuchsia Dunlop
Sichuan food is one of the great unknown cuisines of the world, famous in Chinese history and legendary for its extraordinary variety and richness. Chinese people say that China is the place for food, but Sichuan is the place for flavour, and local gourmets claim the region boasts 5000 different dishes. This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a whole range of recipes, from home peasant cooking to banquet dishes of the highest quality. Full of intriguing anecdotes and packed with the most delicious recipes, this book is an absolute must for those interested in this wonderful cuisine.
Fuchsia Dunlop studied Sichuan cookery at the Sichuan Culinary Institute in Chengdu, where she lived from 1994-96. She is an East Asia specialist at the BBC World Service, and writes about Chinese food for Time Out magazine and guides.
| SKU | Unavailable |
| ISBN 13 | 9780140295412 |
| ISBN 10 | 0140295410 |
| Title | Sichuan Cookery |
| Author | Fuchsia Dunlop |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Books Ltd |
| Year published | 2003-12-04 |
| Number of pages | 376 |
| Prizes | Winner of Guild of Food Writers Book of the Year Award (First Book) 2002 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |