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Land of Plenty: A Treasury of Authentic Sichuan Cooking




  • 010 4  Fuchia Dunlap's first book on Sichuan cooking is a very strong entry into the world of works on regional cuisines . I heartily agree with blurbs by such notables as John Thorne and Alan Davidson that the work puts Dunlap in the company of Diana Kennedy and Paula Wolfert . One can hope that future works validate this initial judgement . We can use a lot more books like this . I believe it is common knowledge among foodies that there is a big difference between Sechuan and Cantonese cuisine , and that the former is characterized by very spicy foods . Viewing a few episodes with the Iron Chef Chinese will fill you on this . What this book covers is to characterize with great clarity and thoroughness what Sichuan cooking is all about . The first impression I get is that Sichuan cooking is very highly codified , almost on the same level as French cuisine . This immediately reveals to the reader that , for example , there are easily a half dozen different types of stir fry cooking within Sichuan cuisine alone . It also means that the Sichuan doctrines on taste match or exceed Western culinary tradition . They have , for example , the concept of ` xian ' which describes the ` indefinable , delicious taste of fresh meat , poultry , and seafood ' . This is in addition to the real magic the cuisine does with the more familiar sweet , sour , salty , and bitter . The author effectively captures and communicates the importance of these tastes in Sichuan cuisine to the reader , including experiments so one can experience these tastes first hand . The second impression I get is that chilis , that is , plants of the genus capsicum from the new world , had as big an impact on Sichuan cuisine as the tomato had on Italian cuisine , at roughly the same time in history . Before new world chilis arrived , the heat in this cuisine came primarily from a local red pepper , a berry similar to our familiar black pepper . In the seventeenth century , the genus capsicum really took over . Yet , the cuisine is not as fiery hot as one may find in Mexico or the Caribbean . The peppers most commonly used are just moderately hot and the author constantly warns against substituting Thai chili peppers for the Sichuan peppers , as the result would be painful . Following Ms . Wolfert and Ms . Kennedy , the author has successfully translated the Chinese techniques for English speaking readers . However , one would not be able to fully appreciate or execute these recipes without some basic ingredients and equipment . I really believe that one would loose something in these recipes if one did not have a round bottom wok and it's tools . Fortunately , even very good Chinese woks are very inexpensive , especially at restaurant supply stores . For those with electric ranges , a flat bottomed wok may be a reasonable approximation . I would also recommend that one make the effort to get the authentic canned and bottled ingredients . Substitutions , even from other Asian cuisines may give very misleading results . For the non-foodie recipe hunter , I recommend the chicken recipes and the vegetable recipes . The Kung Pao recipe is worth the price of admission and one always needs a way to make veggies more interesting . ( I was surprised when the grean bean recipes used the French haricort vert and not the long Asian grean bean . ) If Ms . Dunlap is not presenting authentic recipes , she has done a very good job of fooling me . She has also succeeded in keeping me thoroughly entertained with her headnotes and stories about how she came across the various dishes . The only heads up I would give you , dear reader , about the recipes is that sometimes important information about the recipe is given in the headnote , which people in a hurry may not read . Otherwise , this is a first class job of recipe writing . The photographs are gathered in color sections and are of reasonable , but not extraordinary quality . The introductory background on Sichuan cuisine and appendices are superb .
    • 001 4  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 .
    • 002 4  The mark of a good cookbook is that it get used a lot , and in just a few months my copy of Land of Plenty has acquired a variety of drips , splotches , and stains from its very frequent trips into my kitchen . I was fortunate enough to spend several weeks in Chengdu and Chongqing a few years ago , and the recipes in this book do a fantastic job of recreating the smells and flavors I remember from my trip . Literally every single recipe I've tried from this book has been a winner , and the Gong Bao Ji Ding ( Kung Pao Chicken ) has become a weekly standard around our place . My girlfriend , a native Chinese , has repeatedly commented that the flavors of these recipes taste authentic to her memories of eating at Sichuanese restaurants in China . As previous reviewers noted , Sichuan peppercorns , which are a key flavoring ingredient in some of these dishes , are indeed slowly making a comeback in the US . However , they still seem to be very hard to find outside of major Chinatowns like NYC and San Francisco . I eventually found a few Internet sources , such as the CMC Company , and was able to purchase them that way ( and it was well worth it ) .
    • 003 4  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 .
    • 004 4  I have prepared many of the dishes found in this book and have been amazed at how close the flavors were to what I've experienced while living in Chengdu and other places throughout Sichuan province . The introduction discusses the development of Sichuan cuisine , also its traditions and flavors . Notes on cooking methods , equipment , and an extensive section on ingredients found in a Sichuanese pantry help to highlight the uniqueness of the gastronomical delights found in this region of China . The recipes are divided into the following sections : - Appetizers - Meat Dishes - Poultry - Fish - Vegetables and Bean Curd - Stocks and Soups - Sweet Dishes - Hotpot The book is complimented by the translation into Chinese ( both characters and pinyin ) of every dish's name and major ingredient found within .
    • 005 4  This is an extremely well written book , with careful instructions for making classic Sichuan dishes . Much restaurant and cookbook Chinese cookery of Britain and the USA is Cantonese , with some Peking style and Shanghai variations . The Szechuan or Sichuan style in most restaurants , without an authentic Sichuanese trained chef , is watered down Sichuan or a hot Cantonese variant , turning people off to a cuisine they have truly never tried . My Chinese chef-friend from Chengdu , Capital of Sichuan Province , has looked this book over , cooked several dishes from it for us , and proclaimed it very very good . I've eaten in Chengdu , and also greatly appreciate the taste of native Sichuan cookery . For example , Pork slices with black cloud fungus , a fairly quick and simple stir fry , was the real thing , just as my friend had back in Chengdu . Rehydrate the dried fungus to be moist and still be a touch crunchy , and do not overcook it , or it loses this necessary mild crunchy texture . Feeling a little peckish ? Try also Sweet and sour pork , Boiled beef slices in a fiery sauce , Pock marked ( Old woman's ) Mother Chen's beancurd , hotpot broth ( for dipping varied foods ) , and spicy braised fish with whole garlic . Yum ! Need to learn what true cooking should taste like before cooking on your own ? Compare your cookery with kitchens such as Bar Shu , the Sichuan restaurant in London under Miss Dunlop's supervision ; some other Sichuan places in England are London's Sichuan Restaurant , and Red Chilli in Manchester . My friend and my only small complaint / suggestion is that as good as the color photos are , there is a great need to have photos of much more of the dishes in a next edition . ( Photos of eight or more dishes can fit on one side of a page , to save costs , and increase variety . ) Note , pictures of some dishes can sometimes be found by Googling . Sichuan peppercorn has been available again in the USA since 2005 at several internet pepper suppliers . . . it's a truly necessary ingredient for the numbing spice's contibution to quite a few authentic dishes . They are dark red , with the inner gritty black seeds removed . Chew one , if it doesn't have a tingling and somewhat numbing sensation on your tongue and lips within a minute , then get a fresher batch elsewhere ! Supplies for the other staples can be found at Chinese / Asian suppply stores in larger cities , or from internet suppliers . Note : Fuchsia Dunlop's cookbook , Revolutionary Chinese Cookbook : Recipes from Hunan Province , is also a very good book ; I tend to prefer this one .
    • 006 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) Dunlop's book on Sichuan cooking has a nice mix of recipes , technique explanations , ingredient descriptions , and stories of learning to cook in Sichuan province . Now that Sichuan peppercorns are legal again in the USA , and Toban bean paste can be found at many grocery stores , it really is possible to cook authentic Sichuan at home and this is the best guide I have seen . It is by no means a professional guide or authoritative collection of recipes , but rather a good solid beginners guide and reference to the fundamentals of the cuisine . I have tried at least a dozen of the recipes and have had great results so far . Highly recommended .
    • 007 4  Dunlop's book on Sichuan cooking has a nice mix of recipes , technique explanations , ingredient descriptions , and stories of learning to cook in Sichuan province . Now that Sichuan peppercorns are legal again in the USA , and Toban bean paste can be found at many grocery stores , it really is possible to cook authentic Sichuan at home and this is the best guide I have seen . It is by no means a professional guide or authoritative collection of recipes , but rather a good solid beginners guide and reference to the fundamentals of the cuisine . I have tried at least a dozen of the recipes and have had great results so far . Highly recommended .
    • 008 4  Having despaired for years about obtaining in the U.S . food as good as I'd eaten in Chengdu , I was quite pleased to come across this book and attempt several of the recipes . But the results have far surpassed my greatest hopes . Not only were my twice-cooked pork and mapo doufu pronounced a marvel by my now awe-struck Chinese wife , but Ms . Dunlop has given me the priceless gift of tasting and thinking about Chinese cuisine in a new and more complex way . If you love Chinese food you MUST buy and read this book . It's that good .
    • 009 4  One reviewer warned that the U.S . Dep't of Agriculture's ban on the importation of Sichuan peppercorns limited the utility of this terrific book . Be advised that in the three years since that review was written , the U.S . has lifted the ban . I know because I bought some today , at a spice store in Chicago .
    • 011 4  I have not yet read this book but wish to update the previous review . Szechuan Pepercorn is avalible in the States again . I bought my first batch in Aug 2005 .
    • 012 4  I'm an Asiaphile , and have been for a long time . And as a result , I'm only too aware of how hard it is to find really good Chinese cookbooks in English . This is one of them . Dunlop shares the recipes she learned at Sichuan's highest-profile cooking school , and puts them in context - not only do you learn how to cook the dish , you learn how to taste it as well . If you're the kind of cook who'd rather eat after hours with the kitchen staff at your local Chinese restaurant than order the Americanised stuff on the menu , this book is for you . Enjoy !
    • 013 4  We bought this book because we love Sichuan food and because this book had so many excellent reviews . The reviews were right on . . . great recipes , interesting reading . We have tried several recipes already for our favorite classic Sichuan dishes and they all turned out great and authentic . . . and the directions were very clear .
    • 016 4  I was so giddy when I heard about this book on NPR that I immediately went home and ordered the book . I made the Gong Bao chicken tonight and it was just as delicious as I had imagined . I've made Kung pao chicken before , but not quite like this ! ! It tastes incredibly authentic . I also made the flowering chives with smoky bacon and the stir-fried amaranth leaves . Yum yum ! ! The recipes are so easy to follow . Such simple combinations of spices and sauces but the dishes turn out so vastly different than chinese dishes I have made in the past . Terrific attention to detail and Fuschia comes across as very lively and absorbed with the Chinese culture . You can tell she truly loves the people and the food . This book definitely ranks up there with my top 5 cookbooks .
    • 017 4  I am very impressed by the depth of knowledge the author acquired to write this book and how she carefully shares it with her readers . It is not just a book of recipes . The author did her homework understanding the hows and the whys . I love how she explains the many cooking and cutting methods very clearly , AND she includes the Chinese calligraphy ( beautifully done ) for each , as well as the Chinese pronunciation . This truly helps ' connect the dots ' because English translated menus in Chinese restaurants do not always use the same words so it's very helpful to see it in Chinese and know how to pronounce it too . She goes into details explaining the use of Chinese cooking utensils , how to prepare / oil your wok properly , etc . . . seriously goes beyond the usual cookbook ! THANK YOU ! And of course , from her descriptions of the dishes , I could practically smell the spices and want to sink my teeth into the dishes so badly . . . This was my first Dunlop book and I am a fan now .
    • 018 4  This is a great book . I have used a few of the recipies and I was amazed how similar they were to my own family Sichuan recipies . I was also impressed by how the author included a lot of history behind the recipies . Great book if you want to learn about Sichuan cooking !
    • 019 4  If you're a fan of Sichuan cuisine , this is the only book available in English that provides authentic recipes ! Some items , particularly in the street food section , you'd be hard pressed to find in any restaurant here .
    • 020 4  I should preface this review by saying that there really is a lot to like about this book . The author has a warm , friendly voice , and the recipes , which are quite varied and span a large range of flavors despite being all primarily Sichuan in origin , have appetite appeal right off the bat . I enjoy Sichuan food , having discovered it through a childhood neighbor from Sichuan province . When I went away to college , she gave me as a parting gift another book on Sichuan food , Mrs . Chiang's Szechwan Cookbook by Ellen Schrecker . This was before Land of Plenty and was probably the only Sichuan cookbook widely in circulation at the time . I've used it successfully for years . But , when Land of Plenty came out , surrounded by positive buzz , I didn't want to be behind the times . I immediately rushed out to get it and started cooking from it with fervor , trying out Dunlop's versions of the same foods I used to make from Schrecker's . Now , I do want to keep this review as untainted as possible by my love for the other book , but I just couldn't help but compare the two . And , in my opinion , Land of Plenty is clearly the inferior book . There are a few reasons why I believe this to be so . First of all , Dunlop's recipes are a bit simplified from their original versions . Not westernized , but a few differences here and there which might not matter to non-Chinese cooks but would be noticeable to a Sichuan person . One example would be Dunlop's recipe for Gong Bao Chicken ( one of the few recipes that are superior in this book to Mrs . Chiang's version ) , using roasted peanuts instead of raw peanuts which are deep fried yourself . Does it really matter in the end ? Maybe not , but a Sichuan cook is going to deep fry their peanuts . Another problematic recipe I can think of having tried recently is for hot and sour soup . Dunlop omits some ingredients that should really be there , like wood ear mushrooms , tofu , and golden needles . Also , strangely , I had a bit of trouble with the green onions . The soup would have to be about boiling to cook them to a point where they didn't clash severely with the other flavors of the soup , but that would have killed most of the vinegar , which is instructed to be added before pouring it over the green onions . Just a curiosity . These recipes are for dishes with which most people have some familiarity , which is why I highlight them , but these small kinks are present throughout , and often times I find myself consulting my older Sichuan cookbook for a second opinion . If you are really into Sichuan food , the two books together will give you all the information you need , as one will have things the other doesn't . But I wouldn't exactly recommend using Land of Plenty by itself to a perfectionist of methodology and authenticity . It comes very close to being the complete authority on Sichuan food , but just doesn't quite cross over . I waver between three and four stars , but I'll round up for the helpful Chinese glossary , basic explanation of flavors and methods , and appetizing , inspiring color pictures .
    • 021 4  I recently visited my son in Chengdu , where I became addicted to Mapo Dofu . I bought this cookbook because I am back in the States and this reminds me of our meals together . It's a treat to be able to replicate the taste - this food is nothing like you get in your average Chinese restaurant . It's also a treat to be able to discuss the recipes with my son over the phone - with me trying to pronounce the Chinese words and him trying to guess what I'm saying . The recipes should make me even more adventuresome next time I visit Chengdu .
    • 022 4  This is one of the best cookbooks of any kind that I've come across . Dunlop does an excellent job of describing the culture the food comes from , and provides a description of the ingredients and methods as well as easy-to-follow recipes for specific dishes . I'd put this up there with one of the original English-language Chinese cookbooks , How to Cook and Eat in Chinese by Buwei Yang Chao that came out 60 years ago . Highly recommended not just for people interesting in Sichuan or Chinese food , but for cooks who just want an expanded background in how to work with food .
    • 024 4  The Good : - Authentic recipes ( lots of them ) . Most of the dishes taste pretty good . The first dish I made was Gong Bao Ji Ding and it was delicious . - Very nicely written . Instructions were clear and easy to follow . Lots of great info and details about the ingredients and cooking method . The author also provides an interesting background for each dish . You can tell Dunlop is passionate about Sichuanese food . - Great organization ( separated by Noodles , Appetizers , Meat , Fish , etc . ) - No MSG The Bad : - Lacks pictures . The pictures were great but I wish there were more . I had to use google to compare my results . Conclusion : Overall a great book and easily recommended . Despite the lack of pictures , I still have to rate it 5 stars because of the delicious recipes .
    • 025 4  Fuchsia Dunlop's Land Of Plenty is an impressive gathering of authentic Sichuan recipes personally gathered by Dunlop in the Chinese province of Sichuan provides dishes both available in other cookbooks and unique to this culinary guide . Access to a well-stocked Chinese market will aid in the appreciation of a guide which includes such regional specialties as Pork Steamed in Lotus Leaves and Braised Chicken with Chestnuts . A peppering of photos enhances the presentation but the ' meat ' lies in its unusual dishes .
    • 027 4  Wonderful cookbook , my husband & I have become exteremly interested in Sichuan Cooking over the past few months and we were very excited to find a cookbook representing the Sichuan style of cooking . We love cooking with Sichuan Peppercorns and the Hot & Numbing style of cooking . The first recipe we tried was the Dry Cooked Beef , the recipe was very well written , easy to understand and the end product was yummy . I would recommend this book to any one who is interested in a wonderful and very interesting style of Asian cooking .
    • 028 4  My sister in law is Chinese and from Sichuan province . She and my brother call this book the bible of Sichuan cooking . After visiting China and enjoying the amazing food I longed to have it at home . This book is a must-have for anyone who loves this type of food .
    • 029 4  I initially bought this cookbook to learn more about Sichuan cuisine , but quickly realized the recipies are extremely practical and easy to follow . They do not require much specialized equipement ( unless you consider a wok specialized ) and the ingredients can be found at a local Asian market or online . I prepared several bean curd recipes this week . Once I had the ingredients prepped , the actual cook time was only 3 minutes or so ( at a very high heat ) . In addition to being simple , economical , and fast to prepare , most of the recipes seem fairly healthful ( Deep fried foods or pork belly would be obvious exceptions ) . If you have never tasted Sichuan pepper , it is definitely worth experiencing . It is not spicy , but it does have a have a fairly big impact on your mouth . That said , even my children ( who do not like spicy foods ) were able to eat and enjoy the recipies with the Sichuan pepper . Some recipes do have more heat for those who like very spicy food . I highly recommend this cookbook both for the cultural / historical information and for the recipes .
    • 030 4  I enjoyed this book tremendously . Unlike some other Chinese cookbooks , which are more or less recipes of an American version of Chinese food , this book provides an authentic regional flavor of Chinese food to not only Western readers but also to people of Asian extract living outside East Asia . It is also very entertaining and not dull at all . This cookbook also steers clear of geopolitics such as Tibet and Dalai Lama stuffs , which shouldn't be in a cookbook anyway .
    • 031 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) So far this is the BEST cookbook I've seen on Sichuan Cuisine . The author does an incredible job with the research on both the recipes and even the histories of the dishes and factoids on Sichuan cuisine . If I could wish for an improvement , it would be for more pictures . But trust me , that is not a reason to detract from the excellence of this book . If you are looking for an authentic Sichuan Chinese cookbook , this is as close as it gets .
    • 032 4  So far this is the BEST cookbook I've seen on Sichuan Cuisine . The author does an incredible job with the research on both the recipes and even the histories of the dishes and factoids on Sichuan cuisine . If I could wish for an improvement , it would be for more pictures . But trust me , that is not a reason to detract from the excellence of this book . If you are looking for an authentic Sichuan Chinese cookbook , this is as close as it gets .
    • 033 4  I have to say that as much I've cooked from this book , I've appreciate much more my neighborhood Sichuan place . The author has done a great job . I do think there are some small areas where the technique isn't too obvious . I would recommend reading the introduction and the basics before proceeding to the recipes - offers a good grounding into Sichuan foods and techniques .
    • 034 4  I was recently in Hangzhou , China , for 6 weeks . Ate the food there 3 meals a day and LOVED IT ! Sadly I've had difficulty finding any food here nearly as good ( I'm in Boston ) . So , I spent many hours reading reviews for a bunch of Chinese cookbooks , ordered 5 or 6 . I haven't explored the others that much , though on the whole I was unimpressed until I tried this one . So far all the dishes ( only 5 so far , but I'm cooking from it weekly at the moment ) have tasted as good as the food I had in China only a few months ago ! Hangzhou isn't in Sichuan , but I did have some Sichuanese food there , so I have some idea what it should taste like . Now , if I can just find some equally impressive cookbooks for the rest of Chinese cuisine !
    • 035 4  I liked the way she writes quite a lot . It is a very personal book with lots of passion and memories , but not overly sentimental or talkative . I enjoyed reading her stories about foods , restaurants , and people . I tried many of her recipes , as I wanted to re-create some of the things that I ate at my favorite Szechuan restaurant in Minneapolis . Some worked really well ( twice cooked pork and water-spice beef for example ) but some did not work so well ( dan-dan noodle and fish-flavored eggplant ) . But I think every cookbook is more like a guideline for serious cooks anywhere . I can change her recipes s to my taste , and her book is a great guideline for sure . ( I have no idea what is authentic Szechuanese , though . I have never been there , and I have only eaten at three restaurants that claim to be Szechuanese . )
    • 036 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) The book is exactly what I expected , and the quality was just as represented . I am very satisfied with the purchase
    • 038 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) Having lived in Sichuan , and eaten quite a bit of food there , I have a hard time stomaching anything less than the best . The recipes in this book make me feel almost like I'm back there . Delicious !
    • 039 4  Having lived in Sichuan , and eaten quite a bit of food there , I have a hard time stomaching anything less than the best . The recipes in this book make me feel almost like I'm back there . Delicious !
    • 040 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) dunlop presents both a good overview and introduction to sichuan cuisine and also a very practical and easy follow to primer to cooking some of its most well-known , and some lesser-known dishes . my only quibble is that i think it would be better to get ingredients by weights , as two leeks ( for example ) might be large or small depending on where you're buying them . that said , i've yet to get a bad result from this book in a couple of years . and as i've eaten a fair amount of sichuan food in the san gabriel valley outside los angeles , i think i have a good sense of the ballparks in which particular dishes ' taste profiles should be . beware of reviews that say my chinese friend / relative / spouse loved / hated this - - i am an indian and many of my indian friends and relatives can't be trusted with their opinions of indian food ; cuisines are not static and there is more than one way of preparing something authentically .
    • 041 4  dunlop presents both a good overview and introduction to sichuan cuisine and also a very practical and easy follow to primer to cooking some of its most well-known , and some lesser-known dishes . my only quibble is that i think it would be better to get ingredients by weights , as two leeks ( for example ) might be large or small depending on where you're buying them . that said , i've yet to get a bad result from this book in a couple of years . and as i've eaten a fair amount of sichuan food in the san gabriel valley outside los angeles , i think i have a good sense of the ballparks in which particular dishes ' taste profiles should be . beware of reviews that say my chinese friend / relative / spouse loved / hated this - - i am an indian and many of my indian friends and relatives can't be trusted with their opinions of indian food ; cuisines are not static and there is more than one way of preparing something authentically .
    • 042 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) This is a great introduction to Sichuan cooking for novices . I've never cooked Chinese food before , and it provides detailed enough instructions to get it right . Perhaps more importantly , it gives descriptions of the ingredients you need . I managed most of it at a local Chinese grocery store . A few things are harder to find . You will need to find the ingredients to make any of these recipes , but if you can , then this book is a great investment .
    • 043 4  This is a great introduction to Sichuan cooking for novices . I've never cooked Chinese food before , and it provides detailed enough instructions to get it right . Perhaps more importantly , it gives descriptions of the ingredients you need . I managed most of it at a local Chinese grocery store . A few things are harder to find . You will need to find the ingredients to make any of these recipes , but if you can , then this book is a great investment .
    • 044 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) This is a first rate recipe collection which is also a first rate introduction to Sichuan food culture . I appreciated the inclusion of names in characters + Pin Yin + English throughout , but wished the Pin Yin included the diacritical marks for proper pronunciation . There are recipes included which are exactly like I had on a recent visit to Sichuan . I especially appreciated the noodle & snack dishes & Gong Bao Chicken .
    • 045 4  This is a first rate recipe collection which is also a first rate introduction to Sichuan food culture . I appreciated the inclusion of names in characters + Pin Yin + English throughout , but wished the Pin Yin included the diacritical marks for proper pronunciation . There are recipes included which are exactly like I had on a recent visit to Sichuan . I especially appreciated the noodle & snack dishes & Gong Bao Chicken .
    • 046 4  An amazing cookbook . Unlike most English-language Chinese cookbooks , the recipes in Land of Plenty are authentic and taste true to the Sichuanese food I had in China . The book is encyclopedic in its collection of recipes for classic Sichuan dishes like gong bao chicken , mapo tofu , and fish-fragrant pork , as well as some interesting variations like Mr . Xie's beef dan dan noodles and less well-known dishes like pork with crispy rice . It's also enjoyable to read in itself as Dunlop provides interesting backstory on the origins of a dish or recounts when she first tried it . The cookbook also contains a detailed guide to the ingredients and techniques used in Sichuanese cooking . Note that many of the ingredients used can be difficult to find if you don't have access to a Chinese grocery , yet are crucial to the flavor of the dish and cannot be omitted or substituted - for example , Sichuan peppercorns , chili bean paste , or Sichuanese preserved yacai vegetable . The ban on Sichuan peppercorns has been lifted , although the ones available in North America do not taste as strong as fresh ones in China . Unfortunately , this book does not have as many photos as her subsequent Hunanese cookbook , Revolutionary Chinese Cooking . Apart from this , it is a remarkable collection of recipes . Dunlop has done an excellent job of conveying the spirit of Sichuanese cooking , reminiscent of Shizuo Tsuji's classic Japanese Cooking : A Simple Art . Highly recommended .
    • 047 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) I have bought many cookbooks and I always love reading them over and over . Many , however , get read and not used in the kitchen so often . This book is quite different . My favorite recipe in the book is the Kung Pao Chicken . I have tried many recipies from a variety of sources , and none of them have been very good , especially considering how much trouble you have to go through to make them ! The recipe in this book is absolutely wonderful ! I have made it many times . I highly recomend this cookbook for anyone who loves Chinese style Asian food . However , it may be a little difficult for anyone who is not really comfortable cooking , or who may not have much experience . There really aren't any pictures , so you have to know what the author is talking about . Of course , I wouldn't consider the recipies to be all that difficult . As far as ingredients , I think you need a bit of knowledge about Chinese ingredients and perhaps what you can substitute . The author does make recomendations , but a knowledge of what is available to you can make a big difference in the taste of the final dish . For example , where I'm at , getting Chinese style soy sauce is not easy . I do know what ones ( from what countries and what types ) are suitable for the recipies . However , I still think that this book is a 5 star . It is wonderful !
    • 048 4  I have bought many cookbooks and I always love reading them over and over . Many , however , get read and not used in the kitchen so often . This book is quite different . My favorite recipe in the book is the Kung Pao Chicken . I have tried many recipies from a variety of sources , and none of them have been very good , especially considering how much trouble you have to go through to make them ! The recipe in this book is absolutely wonderful ! I have made it many times . I highly recomend this cookbook for anyone who loves Chinese style Asian food . However , it may be a little difficult for anyone who is not really comfortable cooking , or who may not have much experience . There really aren't any pictures , so you have to know what the author is talking about . Of course , I wouldn't consider the recipies to be all that difficult . As far as ingredients , I think you need a bit of knowledge about Chinese ingredients and perhaps what you can substitute . The author does make recomendations , but a knowledge of what is available to you can make a big difference in the taste of the final dish . For example , where I'm at , getting Chinese style soy sauce is not easy . I do know what ones ( from what countries and what types ) are suitable for the recipies . However , I still think that this book is a 5 star . It is wonderful !
    • 049 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) My girlfriend is from Sichuan , and claims that all these recipes are completly authentic . She can't wait to try them all , and as of September 2004 Sichuan Peppercorns ( sometimes Szichuan Peppercorns ) are once again legal in the us , though they are heat-treated to protect U.S . crops , since they can carry a citrus blight in them . Wonder if they heat treating affects them badly at all . I ordered some so I will know soon .
    • 050 4  My girlfriend is from Sichuan , and claims that all these recipes are completly authentic . She can't wait to try them all , and as of September 2004 Sichuan Peppercorns ( sometimes Szichuan Peppercorns ) are once again legal in the us , though they are heat-treated to protect U.S . crops , since they can carry a citrus blight in them . Wonder if they heat treating affects them badly at all . I ordered some so I will know soon .
    • 051 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) An excellent book . Probably the only truly authentic book in English devoted to Sichuan cuisine . I have followed several of the recipes and all worked well
    • 052 4  An excellent book . Probably the only truly authentic book in English devoted to Sichuan cuisine . I have followed several of the recipes and all worked well
    • 053 4  As a fan if not necessarily a connoisseur of Sichuan food , as eaten in Sichuan and in the Sichuan community in Shenzhen next to Hong Kong where I live , I bought this book in the hope of being able to create some of my favourite dishes at home . But despite being a reasonably accomplished cook , in Chinese and Western cuisines , I have not yet , using her recipes , been able to create one dish that tastes remotely like the real thing . And a Sichuanese niece-in-law , looking at some of the ingredients and methods , laughed her head off . Like I said , something wrong somewhere . Never mind , three stars because its a nice book with nice pictures and the text , apart from the recipes , is readable and quite informative . Should I try her book on Hunanese cooking , another regional cuisine I'm rather fond of ? Perhaps not . I also have a Hunanese niece-in-law .
    • 054 4  I got Fuchsia'first book wich is a real treasure.But I do not understand whether this one is new.Want to hope it is.If anyone has red it , please let the world know.Thank u .
    • 055 4  This review is from : Land of Plenty : A Treasury of Authentic Sichuan Cooking ( Hardcover ) Although well written it reminds you of the old adage ask an engineer the time and he'll tell you how to build a watch . I was looking for more of a recipe book rather than a history of Sichuan cooking .
    • 056 4  Although well written it reminds you of the old adage ask an engineer the time and he'll tell you how to build a watch . I was looking for more of a recipe book rather than a history of Sichuan cooking .

  • 015 4  This is a wonderful treatise on Sichuan cooking , but be advised that this book was originally written for the UK market and has only recently been adapted for US readers . Unfortunately , one of the most key ingredients in Sichuan cooking , the Sichuan Pepper or fagara which is used in at least half of the key recipes on this book , has been BANNED in the USA by the US Department of Agriculture because it carries a devastating canker virus that kills citrus plants . The US is not expected to lift this ban anytime soon , it may be decades before they consider the spice to be safe for import . The two mail-order sources listed in the appendix in the book for Sichuan Peppercorn turn out to be duds , as they themselves have had their inventories seized . So the aspiring home chef looking to replicate these dishes at home will have to find the Sichuan Peppercorn via illicit means . Check out egullet.com for more information on this .
    • 014 4  i noticed in the 2003 review that it was stated that US government had banned import of this key component . this ban appears to have been lifted and they can be found online at places like Penzeys [ . . . ]

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