Recipes from Land of Plenty

Land of Plenty Cookbook

Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.

Among this book’s unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe.

A white plate full of dry fried green beans with crumbled pork and a pair of chopsticks on the side.

Dry-Fried Green Beans

Your fave Sichuan restaurant meal at home. Finally. Time to experience the beauty of wok cooking delivering levels of intense flavor in just a few minutes.

A wok filled with kung pao chicken with two chopsticks on the edge

Kung Pao Chicken With Peanuts

The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.