Revolutionary Chinese Cookbook: Recipes from Hunan Province

( 2 )

Overview

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...

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Overview

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.

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Editorial Reviews

Library Journal
Dunlop wrote the acclaimed Land of Plenty: A Treasury of Authentic Sichuan Cooking. Now she turns to the cuisine of Hunan Province, known for its hot and spicy dishes—and as the birthplace of Mao Zedong. A British journalist and food writer, Dunlop lived in China for several years and trained at the prestigious Sichuan Institute of Higher Cuisine. She traveled extensively in Hunan while researching this book, and her unique background and extensive knowledge enabled her to meet several of China's most esteemed chefs, as well as Chairman Mao's nephew, among other personages. Her impressively researched and highly readable text ranges over topics from political history to culinary legend, and she provides 120 diverse recipes, often for little-known dishes, from a variety of sources. There are color shots of many dishes, and Dunlop's own photographs of her journey illustrate the text. An essential purchase.


—Judith Sutton
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Product Details

  • ISBN-13: 9780393062229
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 2/12/2007
  • Pages: 256
  • Sales rank: 631,927
  • Product dimensions: 7.80 (w) x 10.00 (h) x 1.10 (d)

Meet the Author

Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted July 14, 2013

    Thunderstruck What I don't understand is why no movie has been

    Thunderstruck
    What I don't understand is why no movie has been made from this book. It has everything-suspense, romance, history. What more could one ask?! the only "problem" with Mr Larson's books is that they are so engrossing and informative, that it's hard to decide whether I should read it, my husband - or both of us! Nice "problem." Just as in "The Devil in the White City," Mr. Larson does a great job of weaving two stories together, and yet delineating by chapters, so we are not confused. It's so much more pleasant to read, than those books where they switch eras and stories in the middle of a chapter or even a paragraph. I won't give any spoilers in case any prosective readers don't know the outcome of the mystery case, but suffice it to say it was immensely suspenseful and renders television series pale substitutes, by comparison. The part about Marconi and the race to refine wireless communications (can we all say thank you?) was very informative, and nourished the geek in me. It also is a book that I read outloud, more than any in recent years. I think I shared half the book with my husband. I have read some reviews that say the two stories in the book are not related, but in reality, the two interwoven stories are very related - and I wonder now, if those reviewers actually finished the book! I highly recommend this book. My only warnings are: (1) It IS long, but in my esteem, quite worth the time I spent reading it. (2) You won't want to put it down, then won't want it to end. And you will likely end up like me, eagerly "chomping at the bit" for Mr. Larson's next book (hint hint).



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  • Anonymous

    Posted June 18, 2007

    Outstanding!

    Revolutionary Chinese Cookbook by Fuchsai Dunlop is an outstanding cookbook that I enjoyed reading.

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