2024 the best sichuan review

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(as of Nov 20, 2024 13:39:09 UTC - Details)

A Finalist for the 2020 James Beard Foundation Cookbook Award

One of the 25 Most Influential Cookbooks from the Last 100 Years (New York Times)
Named a Best Cookbook of the Year by NPR, the Guardian, Condé Nast Traveler, and Chowhound

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.

From the Publisher

Yibin "Kindling" Noodles

An Assortment of Traditional Cold Dishes

Dry Fried Chicken

"White" Pork in Garlicky Sauce

Zhong Crescent Dumplings

Sitr-fried Water Spinach with Chiles and Sichuan Pepper

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Customer Reviews

4.7 out of 5 stars

158

4.6 out of 5 stars

157

4.7 out of 5 stars

1,114

4.7 out of 5 stars

304

4.8 out of 5 stars

970

4.5 out of 5 stars

163

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Also by Fuchsia Dunlop
With a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Revolutionary Chinese Cookbook brings to life the delicious tastes of Hunan. Fuchsia Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. Every Grain of Rice is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. An essential update of Fuchsia Dunlop’s landmark book on Chinese cooking, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture.

Publisher ‏ : ‎ W. W. Norton & Company; Bilingual edition (October 15, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 480 pages
ISBN-10 ‏ : ‎ 1324004835
ISBN-13 ‏ : ‎ 978-1324004837
Item Weight ‏ : ‎ 3.4 pounds
Dimensions ‏ : ‎ 8 x 1.6 x 10.8 inches
Reviewer: M. Johnson
Rating: 5.0 out of 5 stars
Title: Authentic, Comprehensive and Yummy!
Review: I am not Chinese, but my wife is, and we both love the complex taste tapestries of Sichuan food --- the red spicy sauces, the vinegary boiled fish, and especially the numbing peppercorns on everything. We struggle to find good authentic Sichuan restaurants near us in the US --- many of them seem to not use fresh or good ingredients, and the tastes are so inferior to what you can get in China even at a cheap takeout place. So I have been learning to cook more of it and have found some recipes on the internet myself, but it's been hit or miss.Enter this book --- it's fabulous! My Chinese is still rudimentary, so having a book in English is mandatory still for me. It's got recipes for things I know and love to cook already like mapo tofu (hot and numbing tofu with ground pork sauce), dan dan mian (noodles with spicy sesame sauce) but adds recipes for things I like to order when in China but have never made, like shuizhu yu (spicy boiled fish) and suanla chaoshou (pork wonton in vinegary spicy broth) . My wife asked me to check for the eggplant dish we recently had in China --- yup, there it is!And then there's dishes I haven't even tried yet, but am very curious about. Some have photos which is great since sometimes I can recognize the dish by searching on the main ingredient and skimming photos better than by the name -- this is one huge advantage of owning a comprehensive paper cookbook over the internet. Another is that she goes through all the tools, common ingredients, and prepping and cooking techniques which might not be immediately clear from an internet recipe.This book is going to bring me years of cooking exploration and really fill that culinary gap of Sichuan cuisine I feel between trips to China. It's only the second cookbook I own (because internet) but it was totally worth it.

Reviewer: Ben T
Rating: 5.0 out of 5 stars
Title: Excellent cookbook
Review: A veritable manual on authentic Chinese cooking. wonderful glossy pictures. Clear instructions for preparing dishes.

Reviewer: Diomedes
Rating: 5.0 out of 5 stars
Title: The absolute guide to the cooking of Sichuan
Review: I read this book cover to cover, barely stopping for a break. Then immediately gifted it. This is the most in-depth view into Sichuan food I could have hoped for. The recipes are wonderful (making flower tofu felt empowering...I mean you're making your own tofu from scratch!) but it's the pages and pages of history and modern context that make it spectacular.Don't expect American-style Chinese food. This is the kind of book where reading the pantry section will open you up to a whole new world of cooking (if it's a cuisine you're not already versed in). There are many ingredients that can only be found at specialty stores, but nothing that doesn't exist online.A beautiful, massive book that will throw you straight into the heart of the food of Sichuan. It was a pleasure to learn about how the region produced the cuisine and the recipes in equal parts.

Reviewer: I rarely leave reviews
Rating: 5.0 out of 5 stars
Title: I have a new hero - Fuschia Dunlop
Review: I like real Chinese Food and have access to a couple of large Asian markets for ingredients. Chinese food is rather simple to cook and it can be fast to cook. What can be better for a lazy person like myself.If you like spicy food, such as Sichuan, you need this book, a carbon steel wok and a rice cooker would be a nice addition. The only other things you will need are some of the ingredients. Those ingredients can typically be purchased in an Asian market.Highly recommended. Thank you Fuschia.If you're somewhat adverse to shopping in an Asian market, I find vegetables and the collection of condiments are far fresher and substantially cheaper than my local grocery stores.

Reviewer: Mathematician
Rating: 5.0 out of 5 stars
Title: HERE IS THE (HARD-TO-FIND) LIST OF THE 70 NEW RECIPES IN THIS NEW EDITION
Review: I have cooked *many* dishes from the excellent first edition---which had the different title, "Land of Plenty"---so I was especially keen to try the 70 NEW recipes in this new edition, the existence of which was announced in the blurb and in the Preface.However, strangely and sadly, this new edition does not contain a simple list of these new recipes, nor does it have any kind of marker or comment next to a dish that is new to this edition. I even searched, unsuccessfully, for such a list on Ms. Dunlop's own website.Fortunately, TheMalaMarket---a wonderful online seller of the specialized Sichuan ingredients needed to make these recipes---featured a Q&A with Ms. Dunlop about "The Food of Sichuan". I posted a comment/question that went with this Q&A, asking if such a LIST of the NEW recipes existed. Taylor, the founder of TheMaLaMarket, was kind enough to respond to me, explaining that Ms. Dunlop had indeed posted such a list on her Facebook page, back in October, 2019. Taylor was kind enough to email me the list directly, rather than making me hunt for it.To repay my karmic debt, I am here posting the list that Taylor sent me.[DISCLAIMER: I am a professor of mathematics, and have no connection with TheMalaMarket, other than being a very satisfied customer.]THE FOOD OF SICHUAN (2019)NEW RECIPES IN THIS EDITION(70 plus 12 variations below main recipes)Cold dressed chicken (this replaces earlier recipes for cold dressed chicken)Broccoli with sesame oilSpinach in a sour-and-hot dressingSteamed aubergines with scorched green peppersSour and hot wood ear salad (appeared in Every Grain of Rice)Cold fish in spicy sauceThree sliver salad (with 3 variations)Old Arabian cold beefDry tossed beefSpiced chicken heartsSmacked cucumber in garlicky sauce (plus 1 variation)Tragically hot water spinach saladNorth Sichuan cool starch jelly (plus 1 variation)Firm tofu with celery and peanuts (appeared in Every Grain of Rice)Slivered pig’s ear in chilli oil sauce‘Rabbit eaten cold’Bowl-steamed pork in ricemeal with peas (this appeared in Every Grain of Rice)Li Zhuang ‘head bowl’Sichanese stir fried baconStewed pork with carrotsSpicy blood stewScalded kidneys with fresh chilliDry-braised beef tendonsZigong small-fried chickenStir-fried chicken with preserved vegetableBraised chicken with baby taroFish-fragrant fried chicken‘One tender bite’Steamed egg custard with minced pork toppingBoiled fish in a seething sea of chilliesDry-braised prawnsGong Bao prawns with cashew nutsFish with fresh chilli and green Sichuan pepperTofu with minced meat in fermented sauceLeshan ‘bear’s paw’ tofuMount Emei spicy silken tofuXiba tofuStir-fried mashed broad beans with spring onionStir fried lotus root with chillies and Sichuan pepperTender boiled vegetables with a spicy dip (a version appeared in Every Grain of Rice)Dry fried ‘eels’Stir fried cabbage with chilliStir fried cabbage with pork cracklings‘Crossing the river’ choy sumStewed baby taro with greensStir-fried celery with minced porkFried egg and tomato soupThick split pea soup (also appeared in Every Grain of Rice; plus 1 variation)Boiled pumpkin soupSimple choy sum soupMeatball and vegetable soupSour and hot flower tofu soupChicken with ginkgo nuts‘Rice broth’ with vegetablesSmothered glutinous rice with peas and cured porkThin rice porridge (plus 2 variations)Chongqing small noodles (plus 4 variations)Soup noodles with shredded pork and pickled greensSichuan soup noodles with minced pork toppingHand-made sweet water noodlesCopper Well Lane vegetarian noodlesCold buckwheat noodlesSour and hot sweet potato noodlesChengdu wontons with dried chilli sauceJuntun guokui pastriesStuffed eggy pancakesSpiced ‘oil tea’ with crunchy toppingsA ‘small dish’ of radish slivers‘Sweet cooked white’ rice puddingIced mung bean soupNEW RECIPES GIVEN AS VARIATIONS BELOW MAIN RECIPESChongqing sauce for cold chickenSpicy dip for cold chicken 1Spicy dip for cold chicken 2‘Lettuce captured alive’Spiced potato sliver saladLARGELY REWORKED RECIPES TO REPLACE PREVIOUS VERSIONS‘Strange flavour’ bang bang chickenGreen soybeans in a simple stock sauceMan-and-wife offal slicesDry-fried beefDry-fried chickenChicken with chestnutsChongqing chicken with chilliesHome made nigari flower tofu (plus 4 dips)

Reviewer: Nikolai
Rating: 5.0 out of 5 stars
Title:
Review: For first book I'd recommend Kenji's Wok book (or Food Lab). But if you want to deepen your knowledge in chinese cuisine and you're a fan of hot food - Sichuan will be the best deep dive.

Reviewer: Nicky
Rating: 5.0 out of 5 stars
Title:
Review: Excellent book! good quality. Like Fuchsia Dunlop

Reviewer: Jenny Si
Rating: 5.0 out of 5 stars
Title:
Review: I'm a chinese girl who was born and grew up in Canada. My mom spoiled me and never let me help her cook, so when I moved away for university, my cooking skill was 0/10. After cooking from western internet recipes for many years, I could only satisfy my homecooked chinese food craving when I visited home. That is, until I discovered Fuschia Dunlop's recipe books. My first one was Every Grain of Rice, (EGR) most recipes were ones I recognized from meals I'd eat with my family, and my confidence in chinese cooking started growing from there. Now, four years later, I think I'm ready to expand my repertoire, so I bought this one. It didn't disappoint, while EGR had classic meal recipes, this one also adds desserts, hotpot, how to pickle your own vegetables, making your own sesame paste, etc.I was so surprised when I opened the box. The cover of this book is a fabric texture with silver text, giving it the feel of a limited edition collectible or something. Very beautiful. The pages are a bit thinner than in Every Grain of Rice, but I think that's to lighten the weight because the book is already so thick. There's a nice ribbon bookmark attached to the spine. The recipes themselves are amazing, some of which use "unusual" meats (ex. rabbit) but I think it'll work perfectly fine substituting them with things I do eat, and I especially love her explanations and backstories to the techniques and recipes. Some of the popular recipes are overlapped between her books, but the text and explanations are newly written. Highly recommend this.

Reviewer: Andrea Lenti
Rating: 4.0 out of 5 stars
Title:
Review: Libro molto bello e ricco di informazioni. Belle foto. 4 stelle e non 5, perché avrei gradito una maggiore presenza di cibi fermentati, che nella cucina del Sichuan sono importantissimi. Probabilmente li si è ritenuti inadatti al palato occidentale, ma non è vero, a mio parere.

Reviewer: Dean A. Mcinerney
Rating: 5.0 out of 5 stars
Title:
Review: I took a gamble getting this book as I am sick of the terrible adaptation of Chinese cuisine for western households in almost all books. Man oh man was I wrong. I lived in China for a bit, I now know how some things were made that I genuinely tried to get the recipes for and failed. Now I have them.This book doesn't compromise, it is authentic. I now have a portal into the mystery ingredients in the Asian groceries of Australia and I am very happy.