• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
worm@work

Sichuan (Szechuan) Cooking

13 posts in this topic

Hi ,

I'm always somewhat hesitant to prepare schezuan dishes since the recipes I seem to find rarely lead me to results that replicate what I get at a good restaurant. However, both me and my husband are very fond of schezuan cooking and would love to prepare our favorite food at home. Does anyone know of a good book that might be able to help me get started?

thanks in advance,

w@w

Share this post


Link to post
Share on other sites

Silly girl

The Fuchsia Dunlop book is the only one worth considering

Readily available, under various guises, on Amazon

J

Hi ,

I'm always somewhat hesitant to prepare schezuan dishes since the recipes I seem to find rarely lead me to results that replicate what I get at a good restaurant. However, both me and my husband are very fond of schezuan cooking and would love to prepare our favorite food at home. Does anyone know of a good book that might be able to help me get started?

thanks in advance,

w@w


More Cookbooks than Sense - my new Cookbook blog!

Share this post


Link to post
Share on other sites

Definitely the Fuchsia Dunlop book Land of Plenty: A Treasury of Authentic Sichuan Cooking (available at

Amazon).

But also consider Mrs. Chaing's Szechwan Cookbook: Szechwan Home Cooking by Jung-Feng Chiang, Ellen Shrecker, also available at Amazon. Her ma po do fu is the best I've ever had.

Now that Szechwan peppercorns have been re-approved for import by the USDA, you're set to go!

Share this post


Link to post
Share on other sites

Try "Good Food of Szechwan" by Robert Delfs, Kodansha Press.

Its out of print, but available in used book stores. A slim volume, well written, thorough recipes from before the current mania for deadly dull "exact" recipe writing. There are a lot of helpful explanations for westerners, brand suggestions, *with* the Chinese characters that you can show to a shopkeeper, without trying to butcher pronounciation yourself.

I make his Ma-Po Doufu recipe all the time, and I also like his dry fried string (long) beans, and another dry fried dish, the name of which I cannot recall at the moment.


Edited by kelautz (log)

Share this post


Link to post
Share on other sites

Thanks a ton all of you :). My Fuchsia Dunlop book is on its way :). Really appreciate your help and hopefully one of these days, I'll have Schezuan delights to post in the "Dinner!" thread!!

Also found the Robert Delfs book at the library...

-w@w *dreaming of ma po doufu*


Edited by worm@work (log)

Share this post


Link to post
Share on other sites

hi,

I just bought Land of Plenty. Does anyone know of a website where I can order many of the hard to find items that I'm going to need for my sichuan pantry?

Thanks in Advance!!!

Share this post


Link to post
Share on other sites
hi,

I just bought Land of Plenty. Does anyone know of a website where I can order many of the hard to find items that I'm going to need for my sichuan pantry?

Thanks in Advance!!!

The UK edition has an appendix containing suppliers - doesn't the US edition have an equivalent?

Strangely in the UK sichuan pepper is fairly easy to find, the tricky things to track down is the right kind of chilli bean paste (Lots of looking at ingredients on jars in chinese supermarkets) and the right kind of chilis (Never managed, but found a reasonable compromise)


I love animals.

They are delicious.

Share this post


Link to post
Share on other sites
hi,

I just bought Land of Plenty. Does anyone know of a website where I can order many of the hard to find items that I'm going to need for my sichuan pantry?

Thanks in Advance!!!

I bought sichuan peppercorns here http://www.thecmccompany.com/chin.htm as they had stock during the ban. More $ than at an Asian market but if you dont have one close..

Share this post


Link to post
Share on other sites
hi,

I just bought Land of Plenty. Does anyone know of a website where I can order many of the hard to find items that I'm going to need for my sichuan pantry?

Thanks in Advance!!!

The UK edition has an appendix containing suppliers - doesn't the US edition have an equivalent?

Strangely in the UK sichuan pepper is fairly easy to find, the tricky things to track down is the right kind of chilli bean paste (Lots of looking at ingredients on jars in chinese supermarkets) and the right kind of chilis (Never managed, but found a reasonable compromise)

If you're still looking for Facing Heaven chillies in the UK, try mail order from The Spice Shop <www.thespiceshop.co.uk>

They're out of stock at the moment but I'm told they'll be back to purchase in about a month. The Cool Chile Company used to stock them a few years ago but have since streamlined their business to specialise in mexican produce. I'd almost given up hope in finding a new source until I found The Spice Shop.

Share this post


Link to post
Share on other sites

Cool - thanks for the link. I might try popping in there next time I'm in London.


I love animals.

They are delicious.

Share this post


Link to post
Share on other sites
hi,

I just bought Land of Plenty. Does anyone know of a website where I can order many of the hard to find items that I'm going to need for my sichuan pantry?

Thanks in Advance!!!

Given that you're in Manhattan, a little snooping around Chinatown should fix you right up. I can find most things in Szechuan recipes in stores in Philly's Chinatown (or the big Chinese store on Washington near the Italian market).

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
    • By Dave the Cook
      Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
       
      Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . 
       
      . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
       
      Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.)  The winner will be announced on 14 September.
       
      Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
       
       
      P.S. And if you don't win, you should still get this book.
  • Recently Browsing   0 members

    No registered users viewing this page.