| The Food of Sichuan Contributor(s): Dunlop, Fuchsia (Author) |
|
 |
ISBN: 1324004835 ISBN-13: 9781324004837 Publisher: W. W. Norton & Company OUR PRICE: $36.00 Product Type: Hardcover - Other Formats Published: October 2019 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Chinese - Cooking | Methods - Wok |
| Dewey: 641.595 |
| LCCN: 2019020111 |
| Physical Information: 1.5" H x 7.9" W x 10.5" (3.40 lbs) 480 pages |
| Themes: - Cultural Region - Chinese - Ethnic Orientation - Chinese |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Dunlop, Fuchsia: - Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London. |