The Food of Sichuan

'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery , voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Relazione

Cookbook of the year for me. A masterwork to be measured next to the best of Claudia Roden, by a skilled cook and writer immersed in the food and region. A book to be kept near the cooker, to be splattered in red oil Allan Jenkins Observer Food Monthly

Dettagli sul prodotto

• Autori: Fuchsia Dunlop, Dunlop Fuchsia
• Editore: Bloomsbury
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 31.10.2019
• EAN: 9781408867556
• ISBN: 978-1-4088-6755-6
• Pagine: 496
• Dimensioni: 202 mm x 273 mm x 38 mm
• Categorie: Guide e manuali > Mangiare e bere > Cucina regionale; China, COOKING / Essays & Narratives, COOKING / Methods / Wok, COOKING / Specific Ingredients / Poultry, COOKING / Methods / Frying, Cookery / food by ingredient: fish and seafood, Cooking with fish & seafood, Cookery / food by ingredient: meat and game, Cooking with meat & game, Cookery / food by ingredient: chicken and other poultry, Cooking with chicken & other poultry, Cookery / food and drink / food writing, COOKING / Specific Ingredients / Fish & Seafood