Baskadia

Review The Food of Sichuan by Fuchsia Dunlop

🖍️ [PDF] GET The Food of Sichuan by Fuchsia Dunlop

This is working: [Read] The Food of Sichuan by Fuchsia Dunlop PDF EBOOK EPUB KINDLE

▶ https://ueoarlolibrary.blogspot.mx/jGjtGtC7/1324004835

The Food of Sichuan by Fuchsia Dunlop PDF EBOOK EPUB KINDLE. Size: 39,702 KB. The Food of Sichuan Fuchsia Dunlop pdf.

[ BOOK THE FOOD OF SICHUAN by FUCHSIA DUNLOP OVERVIEW ]

The Food of Sichuan Fuchsia Dunlop pdf download read online vk amazon free download pdf pdf free epub mobi download online

download The Food of Sichuan PDF - KINDLE - EPUB - MOBI

The Food of Sichuan download ebook PDF EPUB, book in english language

The Food of Sichuan Fuchsia Dunlop PDF ePub DOC RTF WORD PPT TXT Ebook iBooks Kindle Rar Zip Mobipocket Mobi Online Audiobook Online Review Online Read Online Download Online

You are in the right place for free d0wnload : The Food of Sichuan

You Can Visit or Copy Link Below to Your Browser

*Supports Multiple Formats

A Finalist for the 2020 James Beard Foundation Cookbook Award (International)

New York Times "Holiday Books 2019―Cooking" • NPR "Favorite Books of 2019" • Guardian "Best Cookbooks and Food Writing of 2019" • Condé Nast Traveler "Best Travel Cookbooks 2019" •
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 oil
Spinach in a sour-and-hot dressing
Steamed aubergines with scorched green peppers
Sour and hot wood ear salad (appeared in Every Grain of Rice)
Cold fish in spicy sauce
Three sliver salad (with 3 variations)
Old Arabian cold beef
Dry tossed beef
Spiced chicken hearts
Smacked cucumber in garlicky sauce (plus 1 variation)
Tragically hot water spinach salad
North 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 bacon
Stewed pork with carrots
Spicy blood stew
Scalded kidneys with fresh chilli
Dry-braised beef tendons
Zigong small-fried chicken
Stir-fried chicken with preserved vegetable
Braised chicken with baby taro
Fish-fragrant fried chicken
‘One tender bite’
Steamed egg custard with minced pork topping
Boiled fish in a seething sea of chillies
Dry-braised prawns
Gong Bao prawns with cashew nuts
Fish with fresh chilli and green Sichuan pepper
Tofu with minced meat in fermented sauce
Leshan ‘bear’s paw’ tofu
Mount Emei spicy silken tofu
Xiba tofu
Stir-fried mashed broad beans with spring onion
Stir fried lotus root with chillies and Sichuan pepper
Tender boiled vegetables with a spicy dip (a version appeared in Every Grain of Rice)
Dry fried ‘eels’
Stir fried cabbage with chilli
Stir fried cabbage with pork cracklings
‘Crossing the river’ choy sum
Stewed baby taro with greens
Stir-fried celery with minced pork
Fried egg and tomato soup
Thick split pea soup (also appeared in Every Grain of Rice; plus 1 variation)
Boiled pumpkin soup
Simple choy sum soup
Meatball and vegetable soup
Sour and hot flower tofu soup
Chicken with ginkgo nuts
‘Rice broth’ with vegetables
Smothered glutinous rice with peas and cured pork
Thin rice porridge (plus 2 variations)
Chongqing small noodles (plus 4 variations)
Soup noodles with shredded pork and pickled greens
Sichuan soup noodles with minced pork topping
Hand-made sweet water noodles
Copper Well Lane vegetarian noodles
Cold buckwheat noodles
Sour and hot sweet potato noodles
Chengdu wontons with dried chilli sauce
Juntun guokui pastries
Stuffed eggy pancakes
Spiced ‘oil tea’ with crunchy toppings
A ‘small dish’ of radish slivers
‘Sweet cooked white’ rice pudding
Iced mung bean soup

NEW RECIPES GIVEN AS VARIATIONS BELOW MAIN RECIPES
Chongqing sauce for cold chicken
Spicy dip for cold chicken 1
Spicy dip for cold chicken 2
‘Lettuce captured alive’
Spiced potato sliver salad

LARGELY REWORKED RECIPES TO REPLACE PREVIOUS VERSIONS
‘Strange flavour’ bang bang chicken
Green soybeans in a simple stock sauce
Man-and-wife offal slices
Dry-fried beef
Dry-fried chicken
Chicken with chestnuts
Chongqing chicken with chillies
Home made nigari flower tofu (plus 4 dips)

Name: Grace E Denman
Rating: 5.0 out of 5 stars
Title: Fabulous Cookbook for anyone who wants to understand and prepare Sichuan food
Date: Reviewed in the United States on May 16, 2022
Review: My husband is the cook and I am the beneficiary of his work in the kitchen. The recipes are written so an American kitchen can prepare them. We are fortunate to live in an area where we can find most of the ingredients locally but when we cannot the internet is our friend. The author offers options and the photographs are so lovely you want to make every recipe.

Name: I rarely leave reviews
Rating: 5.0 out of 5 stars
Title: I have a new hero - Fuschia Dunlop
Date: Reviewed in the United States on January 26, 2022
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.

Name: M. Johnson
Rating: 5.0 out of 5 stars
Title: Authentic, Comprehensive and Yummy!
Date: Reviewed in the United States on February 1, 2020
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.

Name: Explorer
Rating: 5.0 out of 5 stars
Title: Nice intro to Sichuan cuisine written by a British Sinophile
Date: Reviewed in the United States on December 5, 2021
Review: I borrowed this book from the library and decided that I needed to have it on my bookshelf. I have one other cookbook by Fuchsia Dunlop and I like all the recipes. While I have only begun to read the book, it's such a nice intro to Sichuan. I so enjoy finding out about a culture from cooks who fall in love with a cuisine and culture that's not originally their own. That's what happened to her when she stayed in China during her college days. Sometimes we learn the most about a region when we see it through the eyes of a foreigner who becomes enchanted by it. The pictures really enhance the cookbook, too.