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Revolutionary Chinese Cookbook: Recipes from Hunan Province
     

Revolutionary Chinese Cookbook: Recipes from Hunan Province

5.0 2
by Fuchsia Dunlop, Georgia Glynn Smith (Photographer)
 
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

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.

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

Product Details

ISBN-13:
9780393062229
Publisher:
Norton, W. W. & Company, Inc.
Publication date:
02/12/2007
Pages:
256
Sales rank:
111,833
Product dimensions:
7.80(w) x 10.00(h) x 1.10(d)

Related Subjects

Meet the Author

Fuchsia Dunlop has appeared on NPR’s “All Things Considered,”
“Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times,
Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker.
She trained as a chef in China and has won four James Beard
Awards for her writing about Chinese food. She lives in London.

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Revolutionary Chinese Cookbook: Recipes from Hunan Province 5 out of 5 based on 0 ratings. 2 reviews.
PierresFamily More than 1 year ago
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).
Guest More than 1 year ago
Revolutionary Chinese Cookbook by Fuchsai Dunlop is an outstanding cookbook that I enjoyed reading.