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Sichuan food is one of the great unknown cuisines of the world, famous in Chinese history and legendary for its extraordinary variety and richness. Chinese people say that China is the place for food, but Sichuan is the place for flavour, and local gourmets claim the region boasts 5000 different dishes. This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a whole range of recipes, from home peasant cooking to banquet dishes of the highest quality. Full of intriguing anecdotes and packed with the most delicious recipes, this book is an absolute must for those interested in this wonderful cuisine.

The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

During China's last dynasty, the Qing (1644-1911), the empire's remote, bleak, and politically insignificant Southwest rose to become a strategically vital area. This study of the imperial government's handling of the southwestern frontier illuminates issues of considerable importance in Chinese history and foreign relations: Sichuan's rise as a key strategic area in relation to the complicated struggle between the Zunghar Mongols and China over Tibet, Sichuan's neighbor to the west, and consequent developments in governance and taxation of the area.Through analysis of government documents, gazetteers, and private accounts, Yingcong Dai explores the intersections of political and social history, arguing that imperial strategy toward the southwestern frontier was pivotal in changing Sichuan's socioeconomic landscape. Government policies resulted in light taxation, immigration into Sichuan, and a military market for local products, thus altering Sichuan but ironically contributing toward the eventual demise of the Qing.Dai's detailed, objective analysis of China's historical relationship with Tibet will be useful for readers seeking to understand debates concerning Tibet's sovereignty, Tibetan theocratic government, and the political dimension of the system of incarnate Tibetan lamas (of which the Dalai Lama is one).

Sichuan food is one of the great unknown cuisines of the world, famous in Chinese history and legendary for its extraordinary variety and richness. Chinese people say that China is the place for food, but Sichuan is the place for flavour, and local gourmets claim the region boasts 5000 different dishes. This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a whole range of recipes, from home peasant cooking to banquet dishes of the highest quality. Full of intriguing anecdotes and packed with the most delicious recipes, this book is an absolute must for those interested in this wonderful cuisine.

During China's last dynasty, the Qing (1644-1911), the empire's remote, bleak, and politically insignificant Southwest rose to become a strategically vital area. This study of the imperial government's handling of the southwestern frontier illuminates issues of considerable importance in Chinese history and foreign relations: Sichuan's rise as a key strategic area in relation to the complicated struggle between the Zunghar Mongols and China over Tibet, Sichuan's neighbor to the west, and consequent developments in governance and taxation of the area.Through analysis of government documents, gazetteers, and private accounts, Yingcong Dai explores the intersections of political and social history, arguing that imperial strategy toward the southwestern frontier was pivotal in changing Sichuan's socioeconomic landscape. Government policies resulted in light taxation, immigration into Sichuan, and a military market for local products, thus altering Sichuan but ironically contributing toward the eventual demise of the Qing.Dai's detailed, objective analysis of China's historical relationship with Tibet will be useful for readers seeking to understand debates concerning Tibet's sovereignty, Tibetan theocratic government, and the political dimension of the system of incarnate Tibetan lamas (of which the Dalai Lama is one).

The book introduces the making process of 180 Sichuan dishes. Bi-language, English and Chinese is adapted. Also large number of pictures are illustrated.

An illustrated guide to Sichuan Province offering a broad range of sightseeing and entertainment options. The book contains an historical and cultural background, essays and fiction by famous visitors and local writers, and practical information on visas, airlines, hotels, restaurants and shopping.

Named one of the most anticipated cookbooks of Fall 2019 by Bon Appétit, Eater, Epicurious, and Literary Hub. An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.

Almost twenty years after the publication of her landmark book 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, 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.

Named one of the most anticipated cookbooks of Fall 2019 by Bon Appétit, Eater, Epicurious, and Literary Hub. An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.

"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." ―Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).

A new memoir by the most talented and respected British food writer of her generation. Award-winning food writer Fuchsia Dunlop went to live in China as a student in 1994, and from the very beginning she vowed to eat everything she was offered, no matter how alien and bizarre it seemed. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province to brushes with corruption, environmental degradation, and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship at China's premier Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; attempts, hilariously, to persuade Chinese people that "Western food" is neither "simple" nor "bland"; and samples a multitude of exotic ingredients, including sea cucumber, civet cat, scorpion, rabbit-heads, and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxford kitchen, Fuchsia is forced to put this to the test.From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this unique and evocative account of Chinese culinary culture is set to become the most talked-about travel narrative of the year.

This book presents unknown Tibetan Buddhist art and hitherto overlooked Sino-Tibetan lamaseries on the Silk Road fringes. Labrang Monastery in the Tibeto-Chinese borderlands, for instance, highlights the nexus between Tibet, East and Central Asia. Gansu, in the Sichuan part of Amdo, contains a wealth of local Tibetan cultural centers. The Ngawa Gelugpa realm and the last Jonangpa communities in Dzamthang, that have been greatly underestimated for centuries, are given the prominence they deserve. This work helps to dispel uninformed views that have been spread in the West. Detailed descriptions of the major historic sites facilitate the understanding of their development, and provide further guidance to find the sites and understand what can be seen there. One can prepare a tour to this region by getting knowledgeable about the extraordinary cultural monuments presented here. Serta, the world's largest Buddhist academy, virtually unknown, has impressive architectural features such as the Jonangchbrten and temple towers seen nowhere else in Tibet. These add to the hidden treasures of Amdo's revitalized Buddhist tradition. The region presented in this book is one of diversity in a highland realm that for long was neglected in respect of its historic and cultural importance.

Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 1.96

Almost twenty years after the publication of her landmark book 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, 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.

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.35

This book presents unknown Tibetan Buddhist art and hitherto overlooked Sino-Tibetan lamaseries on the Silk Road fringes. Labrang Monastery in the Tibeto-Chinese borderlands, for instance, highlights the nexus between Tibet, East and Central Asia. Gansu, in the Sichuan part of Amdo, contains a wealth of local Tibetan cultural centers. The Ngawa Gelugpa realm and the last Jonangpa communities in Dzamthang, that have been greatly underestimated for centuries, are given the prominence they deserve. This work helps to dispel uninformed views that have been spread in the West. Detailed descriptions of the major historic sites facilitate the understanding of their development, and provide further guidance to find the sites and understand what can be seen there. One can prepare a tour to this region by getting knowledgeable about the extraordinary cultural monuments presented here. Serta, the world's largest Buddhist academy, virtually unknown, has impressive architectural features such as the Jonangchbrten and temple towers seen nowhere else in Tibet. These add to the hidden treasures of Amdo's revitalized Buddhist tradition. The region presented in this book is one of diversity in a highland realm that for long was neglected in respect of its historic and cultural importance.

"It is a very long time since I saw a book which is so patently an absolute 'must.'"―Alan Davidson, author of The Oxford Companion to Food 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 5000 different dishes. 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, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes. Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; 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; double-page maps of the region; and Chinese characters for every recipe

From bustling cosmopolitan cities to remote rural landscapes, this comprehensive volume explores the varied food and cooking of China with fascinating background information on the local geography and culinary history. Bringing together classic dishes, from the old imperial kitchens of Beijing to the tea houses of southern China, expert Terry Tan explores the diverse regions and introduces the reader to local ingredients and cooking methods. Chinese food is justifiably loved the world over, but take a closer look, and you’ll discover that there is much more to this nation’s cooking than the dishes offered at many restaurants. From aromatic soups and simple stir-fries, and rice and noodle staples, to banquet-style roasted meats, with congees, dim sum, and sizzling street food along the way, this is a must-have reference for anyone who is passionate about the food of China. A culinary tour of China, the book spans the Mandarin cooking of the north, Cantonese dishes in the south, Sichuan food in the east and Shanghai cuisine in the west. An extensive introduction explores the history and traditions, the ingredients and how to prepare and use them, and clear step-by-step recipes will guide you to success, with evocative images throughout. Recipes include all the well-known classics – Beijing Duck, Crispy Chilli Beef, Pork Dumplings, Dan-Dan Noodles – as well as unusual local delicacies such as Lobster Noodles, Beggars’ Chicken, Black Rice Porridge, and Red Beans in Syrup. This impressive 624-page volume offers hundreds of recipes, background detail, and 1500 photographs. But the book is accessible too, the ingredients and stages of every recipe are clearly explained and shown, and authentic tastes are assured with the clear and reassuring guidance.

Combining rich documentation with rigorous analysis, China's Last Imperial Frontier illuminates the internal dynamics of regional power struggle and local resistance that shaped the empire's response to foreign imperialisms in Tibet. The book's extensive engagement with the issues of indigenous society, state capacities in frontier settings, interagency struggle, and regional power competition makes it indispensable reading for students of Sino-Tibetan relations and Qing history.