If you don’t know anything about Sichuan, it’s not a problem at all – this book contains not only recipes, but also a very thorough introduction to the culinary culture of the region, full of descriptions, explanations, and beautiful photos.
The first and last dozens of pages are filled with information which will help to immerse oneself in the atmosphere of Sichuan. You will find everything here – from history, through the unique flavours, ingredients, and cooking techniques, to a glossary of Chinese terms and bibliography. And the most important part of the book stuns with variety – there are almost 200 recipes, accompanied with clarifications and anecdotes.
Everyone will find something interesting: meat, fish, seafood, tofu, rice, noodles, and even traditional desserts which are sure to surprise. The cookbook wouldn’t be complete without a chapter on malahotpot, of course – the dish famous all across Asia (and beyond), flavoured with Sichuan pepper and chilli peppers so hot that they will make your mouth go numb.
The Food of Sichuan is almost 500 pages about the distinctive cuisine, a treat for both those who want to deepen their knowledge about he gastronomy of Chinese regions, and those who know little about the subject but are in a mood for a culinary adventure.
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