|Pagination:||276 pages, colour photos|
|Dimensions:||209 x 195 mm|
|Country of Pub.:||United Kingdom|
'This book has become indispensible in my kitchen... The unique recipes are so well written that I can almost smell the Szechwan peppercorns on each page.' Ken Hom
'This book transports you into a different world... a thrilling glimpse into the culinary culture of a region.' The Guardian
'One of the most intriguing and enjoyable books published (that) year.' Nigel Slater, Observer
One of the great cuisines of the world, the cooking of Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes.
Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Sichuan pepper), its twenty three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes.
This book includes sections on the history of Sichuan cooking, the 23 flavours of Sichuan, the region's culinary culture, the art of cutting, presentation and nutrition, ingredients and methods for a whole range of recipes, from home peasant cooking to banquet dishes of the highest quality.
Recipes include twice-cooked pork, pock-marked Mother Chen's beancurd, Sichuanese hotpot, spicy Zhong dumplings, chilli oil, stuffed eggy pancakes, Yibin kindling noodles, hot and sour soup, courgette slivers with garlic, tiger skin green peppers, spicy braised fish, dry-fried chicken, shredded beef , sweet and sour pork. Enjoy!