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Library JournalDunlop 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.