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2012/04/24

Land of Plenty: A Treasury of Authentic Sichuan Cooking, as heard on @econtalk


-Just how I like it: Hot and Spicy. 

Land of Plenty: A Treasury of Authentic Sichuan Cooking

"It is a very long time since I saw a book which is so patently an absolute 'must.'"—Alan Davidson, author of The Oxford Companion to Food

The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparallelled flavoring techniques to create at least twenty-three distinct flavor combinations, from sour-sweet, melting "lychee flavor" to punchy, seductive "fish-fragrant flavor."...more on Amazon.

The Author:
Fuchsia Dunlop writes for Gourmet, Saveur, the Financial Times, and Time Out. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London, where she consults for the city's first authentic Sichuan restaurant, Bar Shu. Her books include "Revolutionary Chinese Cookbook," "Shark's Fin and Sichuan Pepper," and "Land of Plenty."

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This book was featured as a great book from EconTalk: Economic's Podcast. Tyler Cowen of George Mason U. and author of An Economist Gets Lunch, talks with EconTalk host Russ Roberts about food, the economics of food, and his new book.



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