MARC record from Internet Archive

LEADER: 04633cam 22004574a 4500
001 ocm51613882
003 OCoLC
005 20110307183443.0
008 030201s2003 nyua b 001 0 eng
010 $a 2003002213
040 $aDLC$cDLC$dBAKER$dBTCTA$dYDXCP$dIG#$dBTN$dHALAN
020 $a0393051773
020 $a9780393051773
035 $a(OCoLC)51613882
042 $apcc
043 $aa-cc---
050 00 $aTX724.5.C5$bD86 2003
082 00 $a641.5951$221
100 1 $aDunlop, Fuchsia.
245 10 $aLand of plenty :$ba treasury of authentic Sichuan cooking /$cFuchsia Dunlop.
250 $a1st American ed.
260 $aNew York :$bW.W. Norton,$c2003.
300 $a395 p. :$bcol. ill. ;$c25 cm.
500 $aOriginally published: Sichuan cookery. London : M. Joseph, 2001.
504 $aIncludes bibliographical references (p. 382-383) and index.
520 1 $a"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 5,000 different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparalleled flavoring techniques to create at least 23 distinct flavor combinations, from sour-sweet, melting "lychee flavor" to punchy, seductive "fish-fragrant flavor."" "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. She spent her spare time studying in the kitchens of some of the region's most famous restaurants, exploring street markets and food stalls, and cooking and eating with her Sichuanese friends in their homes. Her passionate enthusiasm for the food and her fluency in the Chinese language gave her unprecedented access to China's most vibrant culinary region.".
520 8 $a"Now, for the first time in the English language, she has given us a cookbook gathered on the spot from the kitchens of Sichuan. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches not only how to prepare the Sichuan recipes but also the art of chopping and how to appreciate the textures of dishes. Cook up a genuine Pock-Marked Mother Chen's Bean Curd or a Twice-Cooked Pork, make the fiery Dan Dan Noodles that are traditionally sold by Sichuanese street vendors. Try out delicious and easy-to-make recipes for appetizers like Sweet-and-Sour Red Peppers and Beef Slivers with Sesame Seeds or take on the challenge of the famous Tea-Smoked Duck. And if you like to read cookbooks, just curl up in bed and savor the stories and adventures that will transport you to another world." "Among this book's unique features: a pantry section that describes all the ingredients you need to make the recipes; 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; a double-page map of the region; and Chinese characters throughout, useful for shopping. Land of Plenty won the British Guild of Food Writers Jeremy Round Award. Book jacket."--BOOK JACKET.
505 00 $tBasic cutting skills$g36 --$tCooking methods$g40 --$tEquipment$g45 --$tThe Sichuanese pantry$g53 --$tMap of Sichuan$g82 --$g1$tNoodles, Dumplings, and other Street Treats$g84 --$g2$tAppetizers$g136 --$g3$tMeat Dishes$g192 --$g4$tPoultry$g236 --$g5$tFish$g258 --$g6$tVegetables and Bean Curd$g282 --$g7$tStocks and Soups$g318 --$g8$tSweet Dishes$g338 --$g9$tHotpot$g344 --$tThe 23 flavors of Sichuan$g353 --$tThe 56 cooking methods of Sichuan$g358.
650 0 $aCooking, Chinese.
700 1 $aDunlop, Fuchsia.$tSichuan cookery.
938 $aBaker & Taylor$bBKTY$c30.00$d22.50$i0393051773$n0003981457$sactive
938 $aBaker and Taylor$bBTCP$n2003002213
938 $aYBP Library Services$bYANK$n1893720
938 $aIngram$bINGR$n9780393051773
952 $a51613882$zDLC$bLIBRARY OF CONGRESS$hCore$iLCC$kDDC$nSummary$ppcc$tContents$u20100918
952 $a243617903$zCUY$bUNIV OF CALIFORNIA, BERKELEY$hCore$iLCC$kDDC$ppcc$u20100804
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994 $aZ0$bPMR
948 $hNO HOLDINGS IN PMR - 478 OTHER HOLDINGS