The Food of Sichuan

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine - and her book makes us fall in love too' Claudia Roden<BR><BR>'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom<BR><BR>The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.<BR><BR> Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork.<BR><BR> Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

WINNER OF THE FORTNUM AND MASON FOOD BOOK AWARD<BR>LONGLISTED FOR THE ANDRE SIMON AWARD<BR><BR>'A brilliant, passionate and spellbinding tour de force' Claudia Roden<BR><BR>The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes<BR><BR>Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.<BR><BR>In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.<BR><BR>Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.

Ein einzigartiger Einblick in eine der besten Küchen der Welt.<BR>Fuchsia Dunlop gilt als die Kennerin der Sichuan Küche. Erstmals erscheint nun ihr Bestseller auf Deutsch. Mit spannenden Texten über die kulinarische und kulturelle Geschichte Sichuans und wunderschönen Reise- und Food-Fotografien entführt sie uns in die Region, in der ihre eigene kulinarische Reise begann. Sie überzeugt mit unvergleichlichem Wissen über die überwältigenden Aromen, Texturen und Geschmackserlebnisse der Küche Sichuans.

Winner of the Fortnum & Mason Cookery Book Award 2020<BR>Shortlisted for the Guild of Food Writers Award 2020<BR>Shortlisted for the James Beard Award 2020<BR><BR>'Cookbook of the year' Allan Jenkins, OFM<BR><BR>'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner<BR><BR>A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.<BR><BR>Almost twenty years after the publication of 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.<BR><BR>At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, 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. <BR><BR>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.<BR><BR>'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi