The Good Food of Szechwan PDF Download

Author: Robert A. Delfs
Publisher: Kodansha
ISBN: 9784770004444
Category : Cooking, Chinese
Languages : en
Pages : 124

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Author: Jung-feng Chiang
Publisher: HarperCollins Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 392

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Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 1029

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Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. 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, 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. 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. '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

Author: Robert Delfs
Publisher: Kodansha Amer Incorporated
ISBN: 9780870112317
Category : Cooking
Languages : en
Pages : 124

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Meat and vegetable ingredients familiar to Westerners are used in these basic recipes from China's most densely populated province.

Author: Bertolt Brecht
Publisher: Bloomsbury Publishing
ISBN: 147253817X
Category : Drama
Languages : en
Pages : 239

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'Brecht's dark, dazzling world-view...makes an absolutely devastating impact. The play is fuelled by the brilliant perception that everyone requires such a dual or split personality to survive.' Evening Standard Three gods come to earth hoping to discover one really good person. No one can be found until they meet Shen Te, a prostitute with a heart of gold. Rewarded by the gods, she gives up her profession and buys a tabacco shop but finds it is impossible to survive as a good person in a corrupt world without the support of her ruthless alter ego Shui Ta. Brecht's parable of good and evil was first performed in 1943 and remains one of his most popular and frequently produced plays worldwide. This Student Edition features an extensive introduction and commentary that includes a plot summary, discussion of the context, themes, characters, style and language as well as questions for further study and notes on words and phrases in the text. It is the perfect edition for students of theatre and literature.

Author: Fuchsia Dunlop
Publisher: W. W. Norton
ISBN: 9780393051773
Category : Cooking
Languages : en
Pages : 395

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A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.

Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
ISBN: 1324004843
Category : Cooking
Languages : en
Pages : 480

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Named one of the most anticipated cookbooks of Fall 2019 by Bon Appétit, Eater, Epicurious, and Literary Hub. An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.

Author: Chen Kentaro
Publisher: Marshall Cavendish International (Asia) Pte Limited
ISBN: 9789814794824
Category : Cooking, Chinese
Languages : en
Pages : 152

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A Dash of Szechwan presents recipes from Singapore's highest Michelin-rated Chinese restaurant.Includes: - More than 50 original recipes- Stunning photography of every dish- Step-by-step images for many dishes- Fully illustrated glossary

Author: Barbara Tropp
Publisher: Workman Publishing Company
ISBN: 0761164499
Category : Cooking
Languages : en
Pages : 529

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Book Description
Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

Author: Shuhui Huang
Publisher: Wei Chuans Cooking
ISBN: 9780941676083
Category : Cooking
Languages : en
Pages : 205

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Book Description
Bilingual: English and Chinese.