Land of Plenty

Land of Plenty : A Treasury of Authentic Sichuan Cooking

4.25 (1,075 ratings by Goodreads)
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Description

The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes. Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.

Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe
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Product details

  • Hardback | 256 pages
  • 187.96 x 236.22 x 40.64mm | 1,270.05g
  • WW Norton & Co
  • New York, United States
  • English
  • 16 pages of colour photographs
  • 0393051773
  • 9780393051773
  • 29,611

Review quote

With the official publication of her first book [Land of Plenty], Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden. Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one. --John Thorne, author of The Outlaw Cook Fuchsia Dunlop is one of Britain's best writers on Chinese Food, and [Land of Plenty] makes this thrilling regional cuisine accessible to the amateur but enthusiastic... cook. --Guy Dimond, Food Editor, Time Out The sort of eye-opening, groundbreaking, reporting-from-the-source kind of cookbook that until previously has been restricted to the provincial cooking of Italy and France. Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one. --John Thorne, author of The Outlaw Cook" Fuchsia Dunlop's book shows an understanding of Sichuan cooking that is unique to my knowledge. It's for those on the lookout for real information about one of the world's most varied, full-flavored (and often misrepresented) cuisines. --Bruce Cost, author of Asian Ingredients" Sichuanese food has intrigued and enraptured the Western palate for ages. Now, finally a book that takes you to the source and unlocks the secrets of one of China's most celebrated cuisines. --Nina Simonds, author of A Spoonful of Ginger" A masterly paean to the cooking of one of the least-known provinces of China and it looks set to become a classic.... This is the cookbook you didn't know you needed. --Lindsey Bareham, winner, Glenfiddich and Andre Simon Awards" You may not think you need a book on the cooking of the Sichuan province in Southwest China but this small, perfect book is illuminating and appealing. Already one of the essential texts written in the English language. Fuchsia Dunlop is one of Britain's best writers on Chinese Food, and [Land of Plenty] makes this thrilling regional cuisine accessible to the amateur but enthusiastic... cook. --Guy Dimond, Food Editor, Time Out A masterly paean to the cooking of one of the least-known provinces of China and it looks set to become a classic.... This is the cookbook you didn't know you needed. --Lindsey Bareham, winner, Glenfiddich and Andre Simon Awards Sichuanese food has intrigued and enraptured the Western palate for ages. Now, finally a book that takes you to the source and unlocks the secrets of one of China's most celebrated cuisines. --Nina Simonds, author of A Spoonful of Ginger Fuchsia Dunlop's book shows an understanding of Sichuan cooking that is unique to my knowledge. It's for those on the lookout for real information about one of the world's most varied, full-flavored (and often misrepresented) cuisines. --Bruce Cost, author of Asian Ingredients The sort of eye-opening, groundbreaking, reporting-from-the-source kind of cookbook that until previously has been restricted to the provincial cooking of Italy and France. Now, out of the blue, we have a seminal exploration of one of China's great regional cuisines, written with intelligence, sympathy, and impressive attention to the smallest details. In short, it's been years since a cookbook has excited me as much as this one. --John Thorne, author of The Outlaw Cook
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Rating details

1,075 ratings
4.25 out of 5 stars
5 52% (557)
4 29% (315)
3 13% (139)
2 4% (46)
1 2% (18)
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