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Revolutionary Chinese Cookbook: Recipes from Hunan Province
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| List Price: | $29.95 |
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Product Description
Authentic recipes and fascinating tales from one of China's most vibrant culinary regions.
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called "a seminal exploration of one of China's great regional cuisines." Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.
Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao's favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations.
Product Details
- Amazon Sales Rank: #11645 in Books
- Published on: 2007-02-12
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 256 pages
Editorial Reviews
About the Author
Fuchsia Dunlop studied at China's most famous cooking school, the Institute of Higher Cuisine in Chengdu, and has been researching Chinese food for more than a decade. A fluent Mandarin speaker, she writes for numerous publications. She lives in London.
Customer Reviews
The most authentic Hunan style recipes I've find - and okay, the only ones too
I lived in Hunan Province for one year and returned to the states missing all the delicious Hunan food since it's so hard to come by in restaurants. Now my stomach is happy once again. It has so many of my old favorites and english language explanations for the ingredients and directions. I'm thrilled to have this book and to be able to use the recipies. Thank you Fuschia!
Yummy
We enjoyed eating and making the recipes in this book.
A warning though, the food is very much like what you would find in the homes of those in China. Do not expect it to taste like the food found in an American Chinese restaurant.
This Is The Credited Response
I am originally from Hunan and loved its food when I was there. The recipes here are (brace for cliche) AUTHENTIC, insofar as reading these pages brings me to these very dishes experientially.
