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Land of Plenty: A Treasury of Authentic Sichuan Cooking, by Fuchsia Dunlop
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"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- Sales Rank: #11067 in Books
- Published on: 2003-06
- Original language: English
- Number of items: 1
- Dimensions: 9.60" h x 1.60" w x 7.80" l, 2.25 pounds
- Binding: Hardcover
- 395 pages
- Large photos easy to read
Amazon.com Review
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
Most helpful customer reviews
143 of 147 people found the following review helpful.
The best Sichuan cookbook I've come across
By shoebox36
I was very surprised when I found this book in this library, because authentic Chinese cookbooks are difficult enough to find, and anything regional and non-Cantonese even rarer. I myself had never been to Sichuan, though my family did often dined at excellent Sichuan restaurants in Taiwan.
Before I proceed to the recipes, let me state that having read the book several times already (!), this is by far the best regional cookbook on Chinese cooking I've read in English. The author has a talent for combining the precise instruction needed for writing a cookbook and a poetic flair for capturing the local attitude to food. Knowing that most of her audience would likely be unfamiliar with daily life in Sichuan, often a mystery even to outside Chinese, she details the street life there. One of my favorite part is that consequently, her cooking is mostly based on home style and street food rather than haute banquet cuisine (though there are a few recipes of those too). I find this a prudent choice, as banquet food are almost always too elaborate for home cooks, and few things reflect regional cuisine as well as street food.
Most of the recipes are pretty straight forward, and addictively delicious. I've made some from the noodles section are my favorite, as I'm a big fan of snack food. Most of these food do not require more than a good cleaver, wok, and standard kitchen equipment to make. However, the Sichuan peppercorn is an absolute essential. Regarding to another review's warning, I believe the ban on fagara has been lifted, given that the pepper be subjected to high heat before import. Simple googling will turn up the sources.
Another caveat, though it's not the really the author's fault, is that there were surprisingly few vegetable dishes, and even fewer vegetarian. This may be surprisingly given that most of China subside on primarily vegetable-based diets. However, there are actually not that many famous Sichuan vegetarian dishes, probably because they are seen as peasant affair. For vegetarians, I'd recommend borrowing this from the library or friend and copying down the dozen or so relevant recipes (after reading the entire book of course).
Lastly, there are very few sweet dishes. This may bother some people, but sweets really are not part of daily traditional meals anyways, save for the complicated holiday specialities, so in a way I'm glad she left them out.
I really am glad this book come to being. I don't have much actual complaints except that I wish there were more pictures. There are some here but not many, and given the unfamiliarity of most people to these cuisine I think photos would help. But otherwise, a new favorite and a real standout.
95 of 98 people found the following review helpful.
Made back the cost of the book in Kung Pao Chicken dinners
By vvv
There are no steamed dishes but mostly require wok frying so the recipes aren't the healthiest but they are not that oily either (two teaspoons of oil in the wok and one teaspoon of sesame oil in the sauce for the Kung POW!)
The layout of the book is encouraging and I had no problem reaching for it when I am at a loss over what to cook for dinner. Luckily I have chili peppers and sichuan peppercorn in my larder now so I am well-prepared to tackle these recipes which call for simple ingredients but the resulting flavors are complex and addictive. Once that ginger meets the sichuan pepper infused oil, one can taste the deliciousness of the dish by fragrance alone.
I also understand what Chinese takeout food is all about now. These flavors are crowd pleasers and an unskilled cook like myself enjoys a 100% pass rating from picky eaters when these dishes are served.
This is a perfect book and I laugh at Fuschia Dunlop's photo because I think her smile is like my inner smile when I see or think of something good to eat. My only regret with the layout is that the order of the ingredients for the marinade and the sauce are not in the same order so that if I need cornstarch in both liquids, I can use one measuring spoon for two ramekins.
Because of this book, I purchased sichuan peppercorns, my first ever pricey knife, a Krups coffee grinder, more sesame oil, two bottles of Jonesy port and more cutting boards. The lip smacking flavors of Sichuanese cuisine are that motivating.
34 of 35 people found the following review helpful.
Best cook book every written. Period!
By Zellerback
After cooking every single recipe in this book, I can confidently say that this is probably the best cook book every written.
Fuchsia's commitment to tradition and authenticity is evident and her instructions are clear and concise. Even more challenging recipes such as tea-smoked duck are remarkably simple if you plan ahead accordingly.
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