Sichuan Cookery
Sichuan Cookery by Fuchsia Dunlop, published by Penguin in 2003, is a comprehensive exploration of the renowned cuisine from the Sichuan region of south-west China. This edition, consisting of 276 pages, delves into the sophistication and diversity of Sichuanese cooking, which is often simplified in the West to just a few well-known dishes. The book highlights the unique flavors and ingredients that characterize this legendary cuisine, including the prominent use of red chillies and Sichuan pepper.
Readers will find a wealth of authentic recipes that allow them to recreate the vibrant dishes of Sichuan at home. The book includes a variety of recipes such as Twice-cooked Pork, Pock-marked Mother Chen’s Beancurd, and spicy ‘Zhong’ Dumplings, showcasing the extraordinary range of flavors and cooking techniques. With its focus on regional and ethnic cooking, Sichuan Cookery serves as a definitive guide for those looking to explore the rich culinary traditions of this often overlooked cuisine.
Official synopsis Publisher
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.
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