{"id":3387,"date":"2024-05-01T10:21:54","date_gmt":"2024-05-01T09:21:54","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3387"},"modified":"2022-02-19T14:13:22","modified_gmt":"2022-02-19T14:13:22","slug":"sichuan-cookery","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sichuan-cookery\/","title":{"rendered":"Sichuan Cookery by Fuchsia Dunlop &#8211; review"},"content":{"rendered":"<p><span class=\"text-element body\">I had never been a great Chinese food aficionado. I didn\u2019t know enough about the subject to make informed choices when confronted by a Chinese restaurant menu. So much of it seemed to be rather mild, although pleasant and with diversity of texture, and so often attractively presented.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/sichuan.jpg\" alt=\"Asian cookbook review Sichuan Cookery\" width=\"218\" height=\"238\" \/> There were, however, those dishes that did rather tempt and intrigue me. Those plates of red-lacquered meats or vegetables with a strand of sliced red chilli and perhaps a deep-fried peanut or two. Why were these dishes so different? It\u2019s still Chinese food isn\u2019t it? Well, yes, but China is a big country and Sichuan is the size of France. There is bound to be culinary diversity and I had struck on a regional cuisine that did appeal.<\/p>\n<p>Fuchsia Dunlop is our very own Grande Dame (I think she might be a bit young to shoulder that burden) of Sichuan cooking. She isn\u2019t given that accolade because she has enjoyed many a spicy meal in restaurants. She hasn\u2019t been acclaimed as an authority because she has attended a few Chinese cookery classes at her local adult education college. Fuchsia honestly is an expert and is considered so even by Chinese citizens \u2013 she has lived and studied in this very province of Sichuan.<\/p>\n<p>Sichuan Cookery is truly a worthy tome that will enthral anyone who has enjoyed those hot-chilli flavours and the unique numbing sensation and savour of Sichuan pepper. It\u2019s a book for lovers of robust tastes and gloriously richly coloured foods. It\u2019s a volume that truly does get one\u2019s mouth watering.<\/p>\n<p>This book is a veritable culinary encyclopaedia and travelogue. It offers the academic a feast of facts and historic anecdote. For those of us who want to grab the wok and cook, Fuchsia presents us with the best dishes that the region has to offer. Plenty of spice but also a raft of subtle recipes that are equally authentic. For example, fried eggs with tomatoes only has salt and pepper and the green parts of spring onions for seasoning.<\/p>\n<h4>Glossary of ingredients<\/h4>\n<p>The spicy dishes will be the ones that will likely get your attention, though. They will be the reason you were drawn to the book. They are here in profusion, packed with flavour but simple to prepare. There is a glossary of ingredients so you\u2019ll be able to complete your Sichuan pantry with just a quick trip to Chinatown or a simple surf of the net.<\/p>\n<p>I have favourites from every section of this book and Steamed Buns with Spicy Beansprout Stuffing is my choice from the Streetfood chapter. Steamed buns are found in various parts of China but this recipe is distinctly Sichuanese with a filling flavoured with chilli bean paste. Fun finger food.<\/p>\n<p>The pick of the book, for me at least, is Spicy Beef Slices with Tangerine Peel. It has all those components that make this particular Chinese cuisine so enticing. Chilli spice balanced with layers of well-chosen flavours, in this case hints of citrus and Sichuan pepper for that typical taste and tongue-tingle.<\/p>\n<p>Fuchsia Dunlop is rightly recognised for her considerable knowledge but you\u2019ll buy this book because she shares her know-how in a most engaging fashion. She writes with style, humour and consideration for the home cook, whom she supports and encourages. This is surely, or will in future become, a Chinese cookery classic.<\/p>\n<p>Sichuan Cookery<br \/>\nAuthor: Fuchsia Dunlop<br \/>\nPublished by: Penguin<br \/>\nPrice: \u00a316.99<br \/>\nISBN 978-0-140-29541-2<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.mostlyfood.co.uk\/index.php\/tag\/fuchsia-dunlop\/\"><strong>See more books by Fuchsia Dunlop here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.mostlyfood.co.uk\/index.php\/?cat=22&amp;tag=chinese\"><strong>Read reviews of more Chinese cookbooks here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had never been a great Chinese food aficionado. I didn\u2019t know enough about the subject to make informed choices when confronted by a Chinese restaurant menu. So much of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20792,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,22],"tags":[126,1045,1046,1044,276],"class_list":["post-3387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-chinese","tag-fuchsia-dunlop","tag-sichuan","tag-sichuan-cookery","tag-spice"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sichuan Cookery by Fuchsia Dunlop - review - Mostly Food and Cocktails<\/title>\n<meta name=\"description\" content=\"Fuchsia Dunlop is our very own Grande Dame (I think she might be a bit young to shoulder that burden) of Sichuan cooking. 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