The food of Sichuan

Title
The food of Sichuan / Fuchsia Dunlop ; photography by Yuki Sugiura ; with additional location photography by Ian Cumming.
Author
Dunlop, Fuchsia,
Publication
New York, NY : W.W. Norton & Company, 2019.

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TextUse in libraryRequestJFF 19-2470Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Description
495 pages : color illustrations; 28 cm
Uniform Title
Land of plenty
Alternative Title
Land of plenty
Genre/Form
Cookbooks.
Bibliography (note)
  • Includes bibliographical references (page 479) and index.
Contents
The story of Sichuanese cuisine -- The Sichuanese kitchen -- The Sichuanese larder -- The Sichuanese table -- Cold dishes -- Meat -- Poultry & eggs -- Fish & seafood -- Tofu -- Vegetables -- Soups -- Rice -- Noodles -- Small eats -- Hotpot -- Preserved foods -- Sweet dishes -- Seasonings & stocks -- The 23 flavors of Sichuan -- The 56 cooking methods of Sichuan.
Call Number
JFF 19-2470
ISBN
  • 9781324004837
  • 1324004835
LCCN
2019020111
Author
Dunlop, Fuchsia, author.
Title
The food of Sichuan / Fuchsia Dunlop ; photography by Yuki Sugiura ; with additional location photography by Ian Cumming.
Publisher
New York, NY : W.W. Norton & Company, 2019.
Edition
Revised and updated edition, First American edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references (page 479) and index.
Summary
An essential update of Fuchsia Dunlop's landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. 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. -- Amazon.com
Added Author
Sugiura, Yuki photographer.
Cumming, Ian, photographer.
Other Editions:
Revision of: Dunlop, Fuchsia. Land of plenty New York : W.W. Norton, 2003 (DLC) 2003002213
Research Call Number
JFF 19-2470
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