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Book ReviewsLand of Plenty: A Treasury of Authentic Sichuan Cooking |
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Book: Land of Plenty: A Treasury of Authentic Sichuan Cooking
Written by: Fuchsia Dunlop |
Publisher: W. W. Norton & Company
Average Customer Rating: 5.0 / 5
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Astoundingly good cookbook
Rating:
5 / 5
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).
Sichuan peppers readily available in NYC Chinatown
Rating:
5 / 5
This is an excellent cookbook for cooks and anthropologists. Sichuan peppers, heat treated at 65 degrees centigrade, are readily available in at least two major supermarkets in NYC's Chinatown. So buy them and feast.
Great memories of Chengdu
Rating:
5 / 5
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.
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