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Sichuan Cookery [Anglais] [Broché]

Fuchsia Dunlop

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Description de l'ouvrage

4 décembre 2003 MJ COOKERY PB
Sichuan food is one of the great unknown cuisines of the world, famous in Chinese history and legendary 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, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a whole range of recipes, from home peasant cooking to banquet dishes of the highest quality. Full of intriguing anecdotes and packed with the most delicious recipes, this book is an absolute must for those interested in this wonderful cuisine.

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Biographie de l'auteur

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.

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Amazon.com: 5.0 étoiles sur 5  3 commentaires
32 internautes sur 33 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Very well written classic text, for tasty food! 4 juillet 2006
Par I. Seligman - Publié sur Amazon.com
Format:Broché
Fuschia Dunlop, the London based author with frequent cooking trips to China, published two cookbooks on Sichuan cooking in 2003; this paperback for the British world, "Sichuan Cookery", and also the similar, yet newer and quite expanded hardcovered "Land of Plenty: A Treasury of Authentic Sichuan Cooking", for the North American world.

I do not have the latter book for comparison, however the weights and measures for both will be different and appropriate for the audience. The cookbooks differ by over 100 pages, (more in the American version) so do your homework before buying one or the other.

This is an extremely well written book, with careful instructions for making classic Sichuan dishes. Much restaurant and cookbook Chinese cookery of Britain and the USA is Cantonese, with some Peking style and Shanghai variations. The "Szechuan" or "Sichuan" style in most restaurants, without an authentic Sichuanese trained chef, is "watered down" Sichuan or a "hot" Cantonese variant, turning people off to a cuisine they have truly never tried.

My Chinese chef-friend from Chengdu has looked this book over, cooked several dishes from it for us, and proclaimed it "very very good". I've eaten in Chengdu, and also greatly appreciate the taste of native Sichuan cookery.

For example, "Pork slices with black cloud fungus", a fairly quick and simple stir fry, was the real thing, just as my friend had back in Chengdu. Rehydrate the dried fungus to be moist and still be a touch crunchy, and do not overcook it, or it loses this necessary mild crunchy texture. Feeling a little peckish? Try also Sweet and sour pork, Boiled beef slices in a fiery sauce, Pock marked(Old woman's) Mother Chen's beancurd, hotpot broth (for dipping varied foods), and spicy braised fish with whole garlic. Yum!

Need to learn what true cooking should taste like before cooking on your own? Compare your cookery with kitchens such as Bar Shu, the Sichuan restaurant in London under Miss Dunlop's supervision; some other Sichuan places in England are London's Sichuan Restaurant, and Red Chilli in Manchester.

My friend and my only small complaint/suggestion is that as good as the color photos are, there is a great need to have photos of much more of the dishes in a next edition. (Photos of eight or more dishes can fit on one side of a page, to save costs, and increase variety.) Note, pictures of some dishes can sometimes be found by Googling.

Sichuan peppercorn has been available again in the USA since 2005 at several internet pepper suppliers... it's a truly necessary ingredient for the "numbing" spice's contibution to quite a few authentic dishes. They are dark red, with the inner gritty black seeds removed. Chew one, if it doesn't have a tingling and somewhat numbing sensation on your tongue and lips within a minute, then get a fresher batch elsewhere! Supplies for the other staples can be found at Chinese/Asian suppply stores in larger cities, or from internet suppliers.

Note: Fuchsia Dunlop's next cookbook, "Revolutionary
Chinese Cookbook: Recipes from Hunan Province", will be out in Britain fall 2006, and in 2007 in USA, check it out on Amazon.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Childhood food memories revisited 17 août 2011
Par t - Publié sur Amazon.com
Format:Broché
Thank you Xie Laoban and Fuschia for the dan dan noodles recipe !!! I made it tonight... sigh of deep satisfaction and gratitude. I've made other recipes too like the Gong Bao chicken, fried cucumber with shiso, fried egg & tomato, been good, so good, and relatively simple. I think I prefer this book to the Land of Plenty personally just because it is a smaller book, the pages aren't as thick and chunky. Have enjoyed some recipes from Revolutionary Chinese too but I think my taste buds respond to sichuan food more. I ate half a dozen times in a sichuanese restaurant as a child and teenager and never thought I'd be able to recreate those vague but good food memories so effortlessly. Cooking from this book has taken my cooking standard up some notches.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Heart of Sichuan 19 novembre 2009
Par P. Isaacs - Publié sur Amazon.com
Format:Broché|Achat vérifié
I searched Chinese cookbooks for a long time before stumbling upon this one. Fuchsia Dunlap did her research "boots on the ground" and it shows. I prepared recipes from this book for a born-in-Chongqing friend who was impressed with their authenticity.
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