Land Of Fish And Rice by Fuchsia Dunlop

Genre : Cooking
Editor : Bloomsbury Publishing
Release : 2019-11-14
ISBN-13 : 9781526617859
Hardcover : 368 Pages


Available: macOS, Windows, Android, Tablet

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

Genre : Cooking
Editor : W. W. Norton & Company
Release : 2016-10-18
ISBN-13 : 9780393254396
Hardcover : 416 Pages


Available: macOS, Windows, Android, Tablet

2017 Nominee for James Beard Cookbook Award: International 2017 Nominee for IACP Cookbook Award: International The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. 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. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions. Winner, 2016 Andre Simon award (UK) Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

Land Of Fish And Rice by Fuchsia Dunlop

Genre : Cooking
Editor : Bloomsbury Publishing
Release : 2016-07-28
ISBN-13 : 9781408802519
Hardcover : 368 Pages


Available: macOS, Windows, Android, Tablet

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine - and her book makes us fall in love too' Claudia Roden'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken HomThe Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork.Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

Genre : Cooking
Editor : W. W. Norton & Company
Release : 2013-02-04
ISBN-13 : 9780393089042
Hardcover : 351 Pages


Available: macOS, Windows, Android, Tablet

A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.

Sichuan Cookery by Fuchsia Dunlop

Genre : Cookery, Chinese
Editor : Penguin Books, Limited (UK)
Release : 2003
ISBN-13 : 0140295410
Hardcover : 276 Pages


Available: macOS, Windows, Android, Tablet

One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes. With Fuchsia Dunlop's fascinating, practical and comprehensive book you can now create authentic Sichaun dishes at home. Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine.

The Food Of Sichuan by Fuchsia Dunlop

Genre : Cooking
Editor : Bloomsbury Publishing
Release : 2019-10-03
ISBN-13 : 9781526617866
Hardcover : 496 Pages


Available: macOS, Windows, Android, Tablet

'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, now shortlisted for the Fortnum & Mason Cookery Book Award. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Land Of Plenty by Fuchsia Dunlop

Genre : Cooking
Editor : W. W. Norton
Release : 2003
ISBN-13 : 0393051773
Hardcover : 395 Pages


Available: macOS, Windows, Android, Tablet

A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.

Rice Noodle Fish by Matt Goulding

Genre : Travel
Editor : HarperCollins
Release : 2015-10-27
ISBN-13 : 9780062394040
Hardcover : 352 Pages


Available: macOS, Windows, Android, Tablet

Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

Shark S Fin And Sichuan Pepper by Fuchsia Dunlop

Genre : Cooking
Editor : Random House
Release : 2014-03-31
ISBN-13 : 9781446489291
Hardcover : 320 Pages


Available: macOS, Windows, Android, Tablet

A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs. The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog! In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine ...

All Under Heaven by Carolyn Phillips

Genre : Cooking, Chinese
Editor : Ten Speed Press
Release : 2016
ISBN-13 : 9781607749820
Hardcover : 524 Pages


Available: macOS, Windows, Android, Tablet

Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.