Sichuan food and cooking: 75 authentic regional recipes from western China/ Terry Tan; photography by Martin Brigdale

By: Tan, Terry [author]
Language: English Publisher: Leicestershire, LE: Aquamarine, [2013]Description: 160 pages: color illustrations; 21 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781903141816; 9781908991324Subject(s): Cooking, Chinese -- Sichuan style | Food -- ChineseGenre/Form: Cookbooks.DDC classification: 641.5951 LOC classification: TX724.5
Contents:
CONTENTS Geography and Climate History Cuisine Festivals and Celebrations Kitchen Equipment Classic Ingredients Soups and Dim Sum Fish and Shellfish Poultry Meat Rice and Noodles Vegetables Sweet Things
Summary: • From the vibrant metropolises of Chengdu and Xi’an to the spectacular rice terraces of the Yangzte basin, explore west China’s ancient cuisine in this stunning new book • Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles • Chapters cover all the courses, including fiery soups and dim sum, fresh fish and shellfish, tender poultry, aromatic meat, classic rice and noodles, piquant vegetable dishes and unusual sweet things • An informative introduction traces the history of western Chinese food culture and provides an illustrated guide to the ingredients, tools and equipment you will need • This irresistible volume is brought to life with more than 370 mouthwatering photographs, and step-by-step instructions ensure perfect results each time • Includes nutritional information for each recipe. Sichuan, known as ‘the land of plenty’, is home to a sizzling cuisine that has become a favourite around the world. In this exquisite new book, Terry Tan explores the diverse landscapes and cultures of west China. Following an insightful introduction, 75 recipes cover many famous dishes, including classic recipes, such as Corn Soup, Aromatic Crispy Duck, Pickled Mustard Greens and Red Bean Paste Pancakes. Brimming with inspirational photographs, cook’s tips and variations, this is the essential volume for all lovers of spicy and aromatic food.
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COLLEGE LIBRARY
ASIANA-Gen Ref 		641.5951 T1532 2013 (Browse shelf) Available CITU-CL-49947
Total holds: 0

Published as part of a boxed set: Regional cooking of China : 300 recipes from the North, South, East and West.

Includes indexes.

Terry Tan is an expert in Chinese, Singaporean (Nonya) and
Indonesian food, and is a consultant editor on the cuisine of
South East Asia for Wine and Dine magazine. Terry taught
cooking in Singapore from 1975–1982, and went on to teach
South East Asian cooking for eight years in Ken Lo's Kitchen
in London. He has written more than 20 cookbooks, and
currently divides his time between conducting private cookery
courses, writing and editing, as well as devising recipes.

CONTENTS
Geography and Climate
History
Cuisine
Festivals and Celebrations
Kitchen Equipment
Classic Ingredients
Soups and Dim Sum
Fish and Shellfish
Poultry
Meat
Rice and Noodles
Vegetables
Sweet Things

• From the vibrant metropolises of Chengdu and Xi’an to
the spectacular rice terraces of the Yangzte basin, explore
west China’s ancient cuisine in this stunning new book
• Discover the sizzle of Sichuan peppercorns, spicy chillies
and pungent aromatics in this collection of 75 authentic
recipes, including Chrysanthemum Fish Hot Pot, Chilli
Squid, Crispy Chilli Beef and Dan Dan Noodles
• Chapters cover all the courses, including fiery soups
and dim sum, fresh fish and shellfish, tender poultry,
aromatic meat, classic rice and noodles, piquant
vegetable dishes and unusual sweet things
• An informative introduction traces the history of western
Chinese food culture and provides an illustrated guide
to the ingredients, tools and equipment you will need
• This irresistible volume is brought to life with more
than 370 mouthwatering photographs, and step-by-step
instructions ensure perfect results each time
• Includes nutritional information for each recipe.

Sichuan, known as ‘the land of plenty’, is home to a
sizzling cuisine that has become a favourite around the
world. In this exquisite new book, Terry Tan explores
the diverse landscapes and cultures of west China.
Following an insightful introduction, 75 recipes cover
many famous dishes, including classic recipes, such as
Corn Soup, Aromatic Crispy Duck, Pickled Mustard
Greens and Red Bean Paste Pancakes. Brimming with
inspirational photographs, cook’s tips and variations,
this is the essential volume for all lovers of spicy and
aromatic food.

600-699

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