Sichuan Cookery

Sichuan Cookery


By (author) Fuchsia Dunlop

List price $31.25

Unavailable - AbeBooks may have this title.

  • Publisher: Michael Joseph Ltd
  • Format: Hardback | 352 pages
  • Dimensions: 204mm x 216mm x 38mm | 1,179g
  • Publication date: 28 June 2001
  • Publication City/Country: London
  • ISBN 10: 071814404X
  • ISBN 13: 9780718144043
  • Illustrations note: 3 x 8pp colour illustrations

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.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11

Author information

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.