Fuchsia Dunlop con The Food of Sichuan
Críticas Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish (Ken Hom, OBE)No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject (Jay Rayner)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) Reseña del editor A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, with 200 recipes and stunning food and location photography.
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.At home, guided by Fuchsia's clear instructions, 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. 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. Ver Descripción del producto