Sign in with Facebook
Loading...
76th out of 696 books
—
665 voters
Land of Plenty: A Treasury of Authentic Sichuan Cooking
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 boas...more
Hardcover, 400 pages
Published
June 17th 2003
by W. W. Norton & Company
Friend Reviews
To see what your friends thought of this book,
please sign up.
Community Reviews
(showing
1-30
of
562)
Amazing follow-up to Shark's Fin And Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, with even more stories and food history of the Sichuan province. This is far more of a cookbook than the memoir she wrote before this.
Unfortunately for me, most Sichuan dishes involve pork. I don't eat pork. I have a few marked to try - dan dan noodles, fish-fragrant eggplant, and fish-fragrant bean curd. I will need to go to a well-stocked Chinese/Asian market first.
I'd recommend this book to any advent...more
Unfortunately for me, most Sichuan dishes involve pork. I don't eat pork. I have a few marked to try - dan dan noodles, fish-fragrant eggplant, and fish-fragrant bean curd. I will need to go to a well-stocked Chinese/Asian market first.
I'd recommend this book to any advent...more
As a big fan of food from Sichuan, I looked for a while for a decent book that would show me how to actually cook some of the food. For the most part, I kept on running into problems with authenticity/credibility. The recipes that I would see just didn't look right. I mean, they'd have carrots and celery in them, which seems just plain wrong.
This book is totally legit. I realize the author is British, but she apparently spent years in Sichuan learning how to cook. And everything comes out just a...more
This book is totally legit. I realize the author is British, but she apparently spent years in Sichuan learning how to cook. And everything comes out just a...more
Emphasis on the "authentic", which can be used with certainty since Ms Dunlop trained in Szechuan Province in China. What the average New Yorker might know as west-side-szechuan takeout manages to be fairly different in its Original form.
Hot, salty, sweet, deep, smoky, multi-layered -- all factors in the palette presented here, and treated in a practical, informative way. Good discussion of tools, prep, ingredients and their properties, and how to cope with cooking Szechuan in a western context...more
Hot, salty, sweet, deep, smoky, multi-layered -- all factors in the palette presented here, and treated in a practical, informative way. Good discussion of tools, prep, ingredients and their properties, and how to cope with cooking Szechuan in a western context...more
A fantastic English-language book for Sichuanese dishes. It covers many of the major Sichuanese dishes in an authentic way (she went to culinary school in Chengdu). In addition, it makes recommendations for adaptations to recipes based on what you'd find in Asian grocery stores in the West.
It translates Sichuanese cooking not only into English but into Western cooking terminology, complete with a description of ingredients in the front. It even tells you how to make your own Sichuanese stock.
Sim...more
It translates Sichuanese cooking not only into English but into Western cooking terminology, complete with a description of ingredients in the front. It even tells you how to make your own Sichuanese stock.
Sim...more
May 20, 2008
Angelar
rated it
5 of 5 stars
Recommends it for:
anyone who likes less-Americanized Chinese food
Shelves:
vittles
I pretty much want to marry Fuschia Dunlop. She's fluent in Mandarin (plus regional dialects!), writes fantastically appetizing, clear recipes (complete with buckets of cultural context), and even includes Chinese characters and Pinyin for each recipe's name (and each ingredient, each cooking method, &c.). Vegetarian recipes, while still a minority, are plentiful and don't seem like the weakling little brothers of the meat recipes, as so often is the case in cookbooks written by omnivores.
Th...more
Th...more
Jan 02, 2008
David
rated it
4 of 5 stars
Recommends it for:
Chinese-food deprived dwellers of the Southern United States, intermediate wok dabblers
I've been attempting to self-teach myself to cook Chinese cuisine at home over the past couple of years. I have fumbled my way through an endless variety of stir fries, recipe'd or improvised. In the process, I've picked up some passable wok skills and basic knowledge of the components that make Chinese food work.
This book is impressively and lyrically written by a British white woman who lived and studied in Chengdu, the capital of Sichuan. She accompanies her recipes with historical or persona...more
This book is impressively and lyrically written by a British white woman who lived and studied in Chengdu, the capital of Sichuan. She accompanies her recipes with historical or persona...more
Everything I have made from this book is delicious and seems so authentic based on the foods I tasted (and now miss) during my 4 months living in China. The recipes are super easy to make, and all of the ethnic ingredients can be found at Ranch 99. There is also a very interesting history of Sichuan cooking included, and each recipe includes some historical tidbits. Easily the best cookbook I have ever used.
This is only purely Chinese cookbook I've had any success with, and so far every recipe we've tried has been excellent. Betweeen LOP and some bits and pieces from other sources, I'm confident that I can produce better Chinese food than 85% of restaurants in the US. Seriously!
Interesting, well-thought cookbook with a good bit of background and personal interest bits. Most of the recipes so far have yielded excellent food. I have never been to China but am relying on the more authentic Sichuan food I've sampled around the world.
This cookbook is incredible! It teaches how to cook authentic, amazing food and it teaches you a lot about Chinese culture as well. Fuchsia Dunlop is a tremendous writer -- meticulous, thorough, and engaging.
This is an awesome cookbook. I lived in Sichuan for about 5 months, and this enabled me to re-create, and in some cases improve on, many of my favorite foods from there.
Aug 21, 2012
Roderick Beck
is currently reading it
An interesting cookbook. One learns the food that is eaten in the different regions of China, instead of the westernized styles one eats normally in the west (I think).
This is a great cookbook. The recipes are authentic and turn out just like they should...as long as you have the right ingredients.
After spending time in China and loving the food, it is great to have this book to rely on when my cravings for China come and they do come often.
After spending time in China and loving the food, it is great to have this book to rely on when my cravings for China come and they do come often.
1 like · like · see review
view 2 comments
By far, the best cookbook I own. The front section on how to chop alone is worth the cost.
Finally a book about regional Chinese cuisine that isn't retarded.
loved it! now make mapo tofu and dan dan noodles regularly.
REAL, AUTHENTIC, Sichuan recipes. Heaven!!!
Apr 02, 2008
Christina
rated it
5 of 5 stars
Recommends it for:
Asian food lovers
Shelves:
cookbook-favorites,
ethnic-food
A friend who taught English with me in China recommended this gem to me. Since I taught English and lived in Sichuan Province for a year, I'm so grateful to have this guide to how to reproduce the amazing food in my kitchen here in the U.S. Dunlop gives some of my favorite recipes (try the Pockmarked Mother Chen's Tofu, the Twice-Cooked Pork, and the Dry-Fried Green Beans) and makes allowances for Western kitchens. It even includes several hotpot recipes, which I'm looking forward to trying out...more
love it love it love it!
Ms. Dunlop is a new favorite - her passion for the region's food definitely comes through in her writing. Looking forward to reading her other books!
Has got to be one of the most useful cookbooks!
Click here for one recipe I tried :)
Click here for one recipe I tried :)
I have tried MANY MANY cookbooks but they all failed to teach me how to make anything that tastes remotely similar to authentic Chinese food.
With the help of this book (and the Revolutionary Chinese Cookbook), I have finally learned how to cook food that even scored compliments from my Chinese father-in-law. I loved this cookbook!
With the help of this book (and the Revolutionary Chinese Cookbook), I have finally learned how to cook food that even scored compliments from my Chinese father-in-law. I loved this cookbook!
Great explanations of everything, light on the pictures. For less in-depth coverage and quicker application, see Every Grain of Rice.
Jun 13, 2007
Kady
rated it
5 of 5 stars
Recommends it for:
anyone who likes spicy or Chinese food
Shelves:
cookbooks
Best Chinese/Sichuan cookbook eeeeeeeeeeeeeeeeeeeeever!
Easy to read, lots of interesting facts/stories, and everything's delicious. She even has an amazing glossary, the different tastes of Sichuan explained, and lots of Chinese to learn.
This is a MUST buy and it's cheap. I can't wait to buy her new one.
Easy to read, lots of interesting facts/stories, and everything's delicious. She even has an amazing glossary, the different tastes of Sichuan explained, and lots of Chinese to learn.
This is a MUST buy and it's cheap. I can't wait to buy her new one.
A readable cookbook with recipes but also cultural insights into Sichuan Province. Dunlop studied culinary arts in Chengdu and places the recipes within the history and culture of the area.
This is the only Chinese cookbook that I have found that helps me make food that tastes like things I ate in China.
Awesome Sichuanese cookbook. It could only be better if she told more stories. MMMmmm...bang bang chicken.
So far so good, accessible recipes that turn out well.
So far a wonderful cookbook
Comprehensive and absolutely accurate.
There are no discussion topics on this book yet.
Be the first to start one »
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).
Fuchsia writes for public...more
More about Fuchsia Dunlop...
Fuchsia writes for public...more
Share This Book
No trivia or quizzes yet. Add some now »
