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: #10703 in Books
• Published on: 2007-02-12
• Number of items: 1
• Binding: Hardcover
• 256 pages

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

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.

A 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.
The tastes and influence of the Hunan region of China are fully explored in Fuchsia Dunlop's Revolutionary Chinese Cookbook, which provides over a hundred dishes easy to make and accompanied by color photos and stories from the province. Dishes come with historical introduction, many a cultural insight, and the author's own experiences discovering and cooking the dish: all these factors make for a fine and well-rounded cookbook which goes far beyond the usual light Hunan coverage to probe the depth of Chinese culture and cuisine, making it a 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.