Product Description

Sichuan food is one of the unknown cuisines of the world, famous in Chinese history and legend 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, Sichuan culinary culture, the art of cutting, the importance of balance in taste, presentation and nutrition, cooking ingredients and methods. This guide is full of intriguing anecdotes and recipes.

Product Details

• Amazon Sales Rank: #143165 in Books
• Published on: 2001-06-28
• Original language: English
• Binding: Hardcover
• 352 pages

About the Author
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. She speaks and reads Chinese, and has recently joined the advisory committee for the Chinese Chef's School at Westminster College in London.

Customer Reviews

As authentic as you will get!
I lived in China for a few years and it always niggles at the back of my mind when I am in restaraunts or using Chinese cook books that the recipes are not quite like the Chinese really cook them. This is a pity as I loved Sichuan food, and Sichuan in your Chinese restaraunt is unlikely to taste any thing like the reality. The reason I give this book five stars is it simply allows me to cook almost exactly those same flavours and tastes that I remember. Hui guo ruo, shui zhu niu ruo, hong shao qie zi. All present and correct. Fantastic!

The best cookery book I own!
I loved this witty, down-to-earth cookery book - it inspired me to hot-foot it down to my local Chinese supermarket and equip myself with all sorts of new ingredients. The recipes use similar core ingredients, so one thorough shopping expedition should do the trick. Not having ever cooked Chinese food before, I am now looking forward to providing a banquet for some friends! Even if you don't ever cook, this is still a great book to dip into and get your taste buds tingling...

Phenomenal addition to the Chinese cookbook genre
As a frequent traveller to China, and great admirer of their food, and an amateur cook, this book is a tremendous find, offering a very wide range of authentic recipes in a manner that a Westerner can follow easily (assuming you have access to good Asian groceries). A must have!