Sichuan Cookery

click here for more details, find new or used items	Fuchsia Dunlop Our price £8.99 (£12.99) New from £8.49 Used from £6.36 Pages: 352 (Paperback) ISBN: 0140295410 Pub: Penguin Pub date: 2003-12-04 Amazon.co.uk Sales Rank: 23849

Reader Reviews:

Got it right the first time! (1/3 people found this helpful)

I have had a nightmare trying to cook chinese food, but my love for the food has not made me faint hearted. After reading the reviews about this book and another by Fuchsia Dunlop, I decided to buy. I have tried other chinese cookery books and none of my recipes ever come out tasting like authentic chinese food. They taste more like a personalised concoction of mish mash! They are just not quite right.

I googled my local chinese supermarket, picked 3 recipes to buy ingredients for and practice. I have made 2 recipes and got them right the first time around. I would also recommend watching some google footage on seasoning carbon woks (non-stick stuff just doesn't fly with me) that really helped me, had I not watched how to season a new wok I might have all my food stuck to it now)

I don't use wine for cooking for religious reasons and also don't like hot food, so chilli is out for me, I put very little just to get the taste without the heat. And despite making these tweaks to the recipes I still have an authentic chinese meal!!! I am too pleased :)

Fantastic - And My Dads a Chef from Szechuan! (4/4 people found this helpful)

I love this book. My Dad is one of the few authentic chefs from Szechuan in the UK(Szechuan Restaurant, Edinburgh) and frustratingly, having been born and bred in the UK, we get a little lost in translation. Fuchsia Dunlop has done a marvellous job of reporting authentic chinese cooking. I doubt there's a more definitive Szechuanese/Regionial Chinese Cuisine cookbook around. I lost my first copy and am now buying this again. That's how much I like this book

Wonderful book that evokes the taste of Chengdu (4/4 people found this helpful)

I visited Chengdu last year on a work trip, and absolutely loved the food. It's nothing like the Hong Kong style Chinese food that dominates in the UK. It's spicy, and has a wonderful array of subtle flavours.

After the trip I was thrilled to find this book by Fuchsia Dunlop, and discover that the recipes are mostly easy to follow, and use ingredients that are not too difficult to get hold of. Above all, though, the results are fabulous, and every Sichuan meal I have made so far has reminded me of the exciting and tasty food experience I had in Chengdu.

Ms Dunlop writes with dizzying enthusiasm, and the book is a great read in its own right.

An unreserved five star book. Adventurous cooks must try it. Food enthusiasts will enjoy the mouthwatering descriptions.

A Classic! (6/6 people found this helpful)

I bought this book after being taken to a Sichuan restaurant in north London by my partner (who is originally from Chengdu). Having had this book for around a year now, and having been to Sichuan in the meantime, I can honestly say this is the best damn cookery book I ever bought... With a huge range of recipies, from the mild but delicious Twice Cooked Pork to the fiery Sichuan Hotpot, to a dish they are extremely authentic, well described and easy to follow.

To be recommended to everyone, whether or not you have tried Sichuan cookery before, I promise you won't regret it...

Wonderful (4/4 people found this helpful)

I live in China and had this book sent to me by my parents (after much nagging). After I cooked them a few dishes, all my Chinese friends want it translated into Chinese! Can't say better than that! A wonderful book.

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