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The Food of Sichuan
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Artikel-Nr:
9781324004837
Veröffentl:
2019
Erscheinungsdatum:
15.10.2019
Seiten:
480
Autor:
Fuchsia Dunlop
Gewicht:
1544 g
Format:
272x195x40 mm
Sprache:
Englisch
Beschreibung:
Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
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.