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| book details |
The Sichuan Cookbook: A Collection of 88 Authentic Recipes from China's Sichuan Province
By (author)
John Whalen III
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| book description |
The Sichuan Cookbook features a collection of 88 recipes for regional Sichuan cooking, which is quintessentially mala (pinyin for numbing and spicy ). Garlic, chili peppers, and Szechuan peppercorn give Sichuan food a flavor profile that is distinctively mala (pinyin for spicy and numbing ). The Sichuan Cookbook celebrates its unforgettable sour-sweet-hot taste with a stunning array of recipes, from hot/cold appetizers and dry fry to noodles and hotpots. Try Dan Dan Noodles, Dry-Fried Green Beans, Sichuan Lobster, Mapo Doufu, and of course, the fiery Sichuan Hotpot--all of which require few ingredients and are ridiculously easy to make! With a complete history of the Sichuan Province, a map of the region (marked with key flavor profiles and signature dishes of cities and towns), and guide to dining and drinking culture in Sichuan, The Sichuan Cookbook provides 88 recipes and 60 photographs. Also included are cooking techniques, recipes for homemade ingredients, and a guide to stocking your Sichuan pantry that details key Sichuan ingredients and their fascinating histories. Fall in love with Sichuan food!
| product details |
Normally shipped |
Enquiries only
Publisher |
Whalen Book Works
Published date |
7 Jan 2020
Language |
Format |
Hardback
Pages |
240
Dimensions |
254 x 203 x 0mm (L x W x H)
Weight |
0g
ISBN |
978-1-7325-1267-2
Readership Age |
BISAC |
cooking / regional & ethnic / chinese
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