You too may start to salivate halfway through the introduction to Dunlop's magnificent Land of Plenty: A Treasury of Authentic Sichuan Cooking. Perhaps it begins when she explains xian, "one of the most beautiful words in the Chinese culinary language." It describes an entire range of flavor and sensation, "the indefinable, delicious taste of fresh meat, poultry, and seafood, the scrumptious flavors of a pure chicken soup..." Before you know it you are running headlong into a world of 23 distinct flavors and 56 cooking methods (they are all listed at the end of the book). Sichuan is the place where "barbarian peppers" met up with a natural cornucopia and a literary cooking tradition stretching back to the fifth century A.D. Innovation with cooking technique and new and challenging ingredients remains a hallmark of Sichuan. After describing basic cutting skills and cooking techniques, Dunlop presents her recipes in chapters that include "Noodles, Dumplings, and Other Street Treats"; "Appetizers"; "Meat"; "Poultry"; "Fish"; "Vegetables and Bean Curd"; "Stocks and Soup"; "Sweet Dishes"; and "Hotpot." Yes, you will find Gong Bao (Kung Pao) Chicken with Peanuts--Gong Bao Ji Ding. It's named after a late 19th-century governor of Sichuan, Ding Baozhen, which brought on the wrath of the Cultural Revolution for its imperial associations. Until rehabilitation, the dish was called "fast-fried chicken cubes" or "chicken cubes with seared chilies."
Land of Plenty is literary food writing at its best, as well as a marvelous invitation to new skills and flavors for the home cook. Read it. Cook it. Eat it. And take pleasure in the emerging career of Fuschia Dunlop, a big new voice in the world of food. --Schuyler Ingle
Fuchsia Dunlop strikes again! Many nice recipes and all I tried come out just as in a GOOD restaurant.Published 1 month ago by Henk B Jamin
Fuchsia Dunlop's Land Of Plenty is an impressive gathering of authentic Sichuan recipes personally gathered by Dunlop in the Chinese province of Sichuan provides dishes both... Read morePublished on Jan. 12 2004 by Midwest Book Review
This is a wonderful treatise on Sichuan cooking, but be advised that this book was originally written for the UK market and has only recently been adapted for US readers. Read morePublished on Aug. 30 2003 by Rachel Perlow
this is a WONDERFUL cookbook. i am truly enamored of the in-depth descriptions of the origins of the recipes and accompanying folklore about life and food for the sichuanese. Read morePublished on July 27 2003 by An observer