M aking http://www.fuchsiadunlop.com/books/the-food-of-sichuan/ ) for the beans cops that while you could dry fry them, most people deep fry them, and for another thing, you can also just bake them and then stir fry them, which is what I’m doing because I’m feeling p lazy this evening
The Food of Sichuan | Fuchsia Dunlop A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers International Cookbook Award 2020 Shortlisted for the James Beard International Cookbook Award 2020 New York Times "Holiday Books 2019―Cooking" • NPR "Favorite Books of 2019" • Guardian "Best Cookbooks and Food Writing of 2019" • Condé Nast Traveler "Best Travel Cookbooks 2019" • Chowhound "Best New International Cookbooks for Fall 2019" Buy on Amazon US/ Buy on Amazon UK Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. PRAISE FOR THE FOOD OF SICHUAN 'Cookbook of the year' ― Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' ― Jay Rayner 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' ― Yotam Ottolenghi 'I've been cooking and studying recipes for 20 years, but I could spend the next 10 with Fuchsia Dunlop's The Food of Sichuan…This book reminded me of how little I know and made me thankful that experts still exist.' ― Carla Lalli Music, Bon Appétit 'Fuchsia Dunlop, unquestionably the foremost authority on Sichuan cookery, brings her unmatched knowledge of every aspect of the cuisine to this magnificent volume.'― Grace Young, author of Stir-Frying to the Sky's Edge and The Breath of a Wok 'Both poetic and practical, this book offers something to both novices and connoisseurs of Sichuanese food, with recipes for the ubiquitous mapo tofu sitting alongside lesser-known dishes like 'phoenix tails' (tender tufted lettuce leaves) in sesame sauce. It is, in a word, phenomenal.' ― Jenny Zhang, Eater 'A valuable resource for sparking new inspiration and excitement surrounding Sichuan food.'― ― Danny Bowien, chef and cofounder of Mission Chinese Food 'Dunlop shares with her readers not merely recipes, but essays and instructive tables delineating the 23 flavors and 56 cooking methods of Sichuan.' ― Mark Knoblauch, Booklist 'With the original still considered one of the best sources on Sichuan cooking, this new edition is a must-have for anyone interested in authentic Chinese cuisine.'― Devon Thomas, Library Journal fuchsiadunlop.com (opens in a new tab) Figure 1. Link preview of http://www.fuchsiadunlop.com/books/the-food-of-sichuan/, "The Food of Sichuan | Fuchsia Dunlop". (not knocking the book, it’s a sign of a good recipe imo when there’s more than one way to do a thing instead of trying to elevate technique over outcomes)
the beans were good!