Product Description

The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs.

Product Details

• Amazon Sales Rank: #3207 in Books
• Published on: 2003-06
• Number of items: 1
• Binding: Hardcover
• 395 pages

Amazon.com
Elizabeth David had it easy. All she had to do was eat her way through France and Italy and translate the essence of the encountered cuisines for a ravenous, literate, English-speaking public. Fuschia Dunlop, on the other hand, went to Chengdu, the capital of Sichuan in China, where she ended up the first foreign student enrolled at the Sichuan Institute of Higher Cuisine. That was nearly 10 years ago. After annual return visits and endless research she has produced, in English, a magnificent introduction to the food and foodways of Sichuan. She is in every way the dharma inheritor of Elizabeth David.

You too may start to salivate halfway through the introduction to Dunlop's magnificent Land of Plenty: A Treasury of Authentic Sichuan Cooking. Perhaps it begins when she explains xian, "one of the most beautiful words in the Chinese culinary language." It describes an entire range of flavor and sensation, "the indefinable, delicious taste of fresh meat, poultry, and seafood, the scrumptious flavors of a pure chicken soup..." Before you know it you are running headlong into a world of 23 distinct flavors and 56 cooking methods (they are all listed at the end of the book). Sichuan is the place where "barbarian peppers" met up with a natural cornucopia and a literary cooking tradition stretching back to the fifth century A.D. Innovation with cooking technique and new and challenging ingredients remains a hallmark of Sichuan. After describing basic cutting skills and cooking techniques, Dunlop presents her recipes in chapters that include "Noodles, Dumplings, and Other Street Treats"; "Appetizers"; "Meat"; "Poultry"; "Fish"; "Vegetables and Bean Curd"; "Stocks and Soup"; "Sweet Dishes"; and "Hotpot." Yes, you will find Gong Bao (Kung Pao) Chicken with Peanuts--Gong Bao Ji Ding. It's named after a late 19th-century governor of Sichuan, Ding Baozhen, which brought on the wrath of the Cultural Revolution for its imperial associations. Until rehabilitation, the dish was called "fast-fried chicken cubes" or "chicken cubes with seared chilies."

Land of Plenty is literary food writing at its best, as well as a marvelous invitation to new skills and flavors for the home cook. Read it. Cook it. Eat it. And take pleasure in the emerging career of Fuschia Dunlop, a big new voice in the world of food. --Schuyler Ingle

From Publishers Weekly
Sichuan cuisine, renowned for its spicy notes and hot flavors, is famous in Chinese history and lore for its variety and richness of tastes and layers. Dunlop, who writes about Chinese food and culture for the Economist, has produced a volume that is sure to take its place among the classics of Chinese cuisine. Drawing on her experience as a student at the Sichuan Institute of Higher Cuisine in Chengdu, China and on many Chinese sources, she conveys the history and geography that make this cuisine so different from the other regions and so varied-the region boasts 5,000 different dishes. After discussing the tastes and textures that form Chinese cuisine in general, Dunlop describes cooking methods, equipment and the pantry before diving into the recipes. From such traditional dishes as Strange-Flavor Chicken (aka Bang Bang Chicken) to Hot-and-Sour Soup that have made the region famous, to the simple Zucchini Slivers with Garlic to the appealing Spicy Cucumber Salad, she engagingly describes dishes and their context, much in the style of Elizabeth David and Claudia Roden. Ending with sections entitled "The 23 Flavors of Sichuan" and "The 56 Cooking Methods of Sichuan," the book is a pleasure-both to cook from and to read.
Copyright 2003 Reed Business Information, Inc.

From Booklist
Englishwoman Fuchsia Dunlop spent several years in Sichuan, studying first at the university, then at Chengdu's prestigious cooking school. Her fascination with the food of China's obsessively gastronomic province has resulted in Land of Plenty, a comprehensive collection of the best Sichuanese recipes. Even those conversant with Chinese ingredients may profit from Dunlop's introductory glossary of Sichuan foodstuffs and kitchen implements. Her recipes cover those delicious dumplings and other snacks often sold from pushcarts on the region's streets. From there she moves forward into main dishes on the order of Sichuan's noted Ma Pou Dou Fu, a spicy melange of bean curd, ground beef, and chilies. She offers several variations of the dry-fried green beans so popular in American Chinese restaurants. Dunlop's cerebral explanation of Sichuan's 23 flavors contributes enormously to culinary theory, and there's a glossary of Chinese terms as well. Easy-to-follow recipes use ingredients available from any well-stocked Asian American market. This is an essential volume in any world cookbook collection. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

Another cookbook to get
First, let me say that I rated this as one star simply because I haven't looked at the book yet. I think you have to provide a rating in order to submit a review. So I did.

I haven't looked at "Land of Plenty", but will probably buy it based on the reviews here. But if you're into Sichuan food, you should also get "Mrs. Chiang's Szechwan Cookbook". I think this came out originally in 1976. A copy was given to me in 1982, and I have made many of her recipes - all of which were great. Most of the recipes are simple, every-day type of food. Maybe 20 or so minutes for preparation, and then 10-15 minutes for cooking.

Mrs. Chiang's is available on Amazon. You can also find used copies for sale on the Internet.

Surprisingly useful!
I initially bought this cookbook to learn more about Sichuan cuisine, but quickly realized the recipies are extremely practical and easy to follow. They do not require much specialized equipement (unless you consider a wok specialized) and the ingredients can be found at a local Asian market or online. I prepared several bean curd recipes this week. Once I had the ingredients prepped, the actual cook time was only 3 minutes or so (at a very high heat).

In addition to being simple, economical, and fast to prepare, most of the recipes seem fairly healthful (Deep fried foods or pork belly would be obvious exceptions).

If you have never tasted Sichuan pepper, it is definitely worth experiencing. It is not spicy, but it does have a have a fairly big impact on your mouth. That said, even my children (who do not like spicy foods) were able to eat and enjoy the recipies with the Sichuan pepper. Some recipes do have more heat for those who like very spicy food.

I highly recommend this cookbook both for the cultural/historical information and for the recipes.

A MUST have if you like Sichuan food
I am very impressed by the depth of knowledge the author acquired to write this book and how she carefully shares it with her readers. It is not just a book of recipes. The author did her homework understanding the hows and the whys. I love how she explains the many cooking and cutting methods very clearly, AND she includes the Chinese calligraphy (beautifully done) for each, as well as the Chinese pronunciation. This truly helps 'connect the dots' because English translated menus in Chinese restaurants do not always use the same words so it's very helpful to see it in Chinese and know how to pronounce it too. She goes into details explaining the use of Chinese cooking utensils, how to prepare/oil your wok properly, etc... seriously goes beyond the usual cookbook! THANK YOU!

And of course, from her descriptions of the dishes, I could practically smell the spices and want to sink my teeth into the dishes so badly... This was my first Dunlop book and I am a fan now.