Dean A. Mcinerney: I took a gamble getting this book as I am sick of the terrible adaptation of Chinese cuisine for western households in almost all books. Man oh man was I wrong. I lived in China for a bit, I now know how some things were made that I genuinely tried to get the recipes for and failed. Now I have them.
This book doesn't compromise, it is authentic. I now have a portal into the mystery ingredients in the Asian groceries of Australia and I am very happy.
Australia on Apr 24, 2023
Jessie: I have a fairly large collection of cookbooks (70+) and this book is now one of my favorites! Many recipes are surprisingly simple considering how tasty they are. I love the author's anecdotes and explanations, the recipes are clearly written and the pictures are beautiful. A brilliant book.
Canada on Mar 06, 2023
Nikolai: For first book I'd recommend Kenji's Wok book (or Food Lab). But if you want to deepen your knowledge in chinese cuisine and you're a fan of hot food - Sichuan will be the best deep dive.
Germany on Mar 02, 2023
Nick: This book is incredible. It contains everything you could possibly want to know about Sichuanese food, and so many delicious, well-written recipes with gorgeous photographs. Fuschia Dunlop is amazing!
United States on Feb 26, 2023
NickyNicky: Excellent book! good quality. Like Fuchsia Dunlop
France on Jan 08, 2023
Herrklavier: This book has a lot of useful information and great recipes (I've made about a dozen dishes so far), but I find it cumbersome to use:
• Ingredients in the ingredient list are not always clear (you have to look them up in the appendix to make sure you're buying the right kind of ingredient -- and finding it in the appendix is not easy) What would have made this SO MUCH easier is if the Chinese names of the ingredients were written next to the English names, or the page numbers where information can be read about the ingredients is listed write next to them.
• The instructions for making the dishes are not always concise and sometimes ingredients are referred to with very general words. If you are cooking a dish with different kinds of peppers and sauces, it's important that the specific name of the peppers or sauces is used. Phrases like "next, add the peppers to the oil" is too vague. I'm often left thinking "wait! which peppers? The Turkish peppers or the dried chili peppers!?"
I'm not new to Chinese cuisine – I've been cooking Chinese food for over 25 years. I've used about 5 different cookbooks (before this one) and I've never had any problems. Ingredient...
United States on Nov 15, 2022
Jenny Si: I'm a chinese girl who was born and grew up in Canada. My mom spoiled me and never let me help her cook, so when I moved away for university, my cooking skill was 0/10. After cooking from western internet recipes for many years, I could only satisfy my homecooked chinese food craving when I visited home. That is, until I discovered Fuschia Dunlop's recipe books. My first one was Every Grain of Rice, (EGR) most recipes were ones I recognized from meals I'd eat with my family, and my confidence in chinese cooking started growing from there. Now, four years later, I think I'm ready to expand my repertoire, so I bought this one. It didn't disappoint, while EGR had classic meal recipes, this one also adds desserts, hotpot, how to pickle your own vegetables, making your own sesame paste, etc.
I was so surprised when I opened the box. The cover of this book is a fabric texture with silver text, giving it the feel of a limited edition collectible or something. Very beautiful. The pages are a bit thinner than in Every Grain of Rice, but I think that's to lighten the weight because the book is already so thick. There's a nice ribbon bookmark attached to the spine. The recipes...
Canada on Aug 19, 2020
M. Johnson: I am not Chinese, but my wife is, and we both love the complex taste tapestries of Sichuan food --- the red spicy sauces, the vinegary boiled fish, and especially the numbing peppercorns on everything. We struggle to find good authentic Sichuan restaurants near us in the US --- many of them seem to not use fresh or good ingredients, and the tastes are so inferior to what you can get in China even at a cheap takeout place. So I have been learning to cook more of it and have found some recipes on the internet myself, but it's been hit or miss.
Enter this book --- it's fabulous! My Chinese is still rudimentary, so having a book in English is mandatory still for me. It's got recipes for things I know and love to cook already like mapo tofu (hot and numbing tofu with ground pork sauce), dan dan mian (noodles with spicy sesame sauce) but adds recipes for things I like to order when in China but have never made, like shuizhu yu (spicy boiled fish) and suanla chaoshou (pork wonton in vinegary spicy broth) . My wife asked me to check for the eggplant dish we recently had in China --- yup, there it is!
And then there's dishes I haven't even tried yet, but am very curious...
United States on Feb 01, 2020
Mathematician: I have cooked *many* dishes from the excellent first edition---which had the different title, "Land of Plenty"---so I was especially keen to try the 70 NEW recipes in this new edition, the existence of which was announced in the blurb and in the Preface.
However, strangely and sadly, this new edition does not contain a simple list of these new recipes, nor does it have any kind of marker or comment next to a dish that is new to this edition. I even searched, unsuccessfully, for such a list on Ms. Dunlop's own website.
Fortunately, TheMalaMarket---a wonderful online seller of the specialized Sichuan ingredients needed to make these recipes---featured a Q&A with Ms. Dunlop about "The Food of Sichuan". I posted a comment/question that went with this Q&A, asking if such a LIST of the NEW recipes existed. Taylor, the founder of TheMaLaMarket, was kind enough to respond to me, explaining that Ms. Dunlop had indeed posted such a list on her Facebook page, back in October, 2019. Taylor was kind enough to email me the list directly, rather than making me hunt for it.
To repay my karmic debt, I am here posting the list that Taylor sent me.
[DISCLAIMER: I...
United States on Dec 22, 2019
| Exploring the Delicious Cuisine of Sichuan: A Guide to the Region's Most Popular Vegetables | Delicious Chinese Home Cooking: From Chop Suey to Sweet n Sour | Discover Delicious Chinese Dishes at Home with This Takeaway Cookbook: From Chop Suey to Sweet n Sour | |
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| B2B Rating |
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| Sale off | $17 OFF | $9 OFF | |
| Total Reviews | 37 reviews | 246 reviews | 246 reviews |
| Language | English | English | English |
| Item Weight | 1.47 pounds | 1.5 pounds | 2.31 pounds |
| Hardcover | 480 pages | 160 pages | 160 pages |
| Wok Cookery (Books) | Wok Cookery | Wok Cookery | |
| Dimensions | 8 x 1.6 x 10.8 inches | 7.2 x 0.85 x 9.15 inches | 6.89 x 0.75 x 8.86 inches |
| ISBN-13 | 978-1324004837 | 978-1787134195 | 978-1787133679 |
| Chinese Cooking, Food & Wine | Chinese Cooking, Food & Wine | Chinese Cooking, Food & Wine | Chinese Cooking, Food & Wine |
| Best Sellers Rank | #9 in Wok Cookery #20 in Chinese Cooking, Food & Wine | #25 in Chinese Cooking, Food & Wine#335 in Quick & Easy Cooking | #141 in Wok Cookery #275 in Chinese Cooking, Food & Wine#2,863 in Quick & Easy Cooking |
| Publisher | W. W. Norton & Company; 1st edition | Quadrille Publishing; Illustrated edition | Quadrille Publishing Ltd |
| ISBN-10 | 1324004835 | 1787134199 | 1787133672 |
| Customer Reviews | 4.8/5 stars of 936 ratings | 4.4/5 stars of 4,337 ratings | 4.4/5 stars of 4,337 ratings |
United States on May 26, 2023