Revolutionary Chinese Cookbook: Recipes from Hunan Province
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
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
Valuable Hunanese Resource
I have been a fan of cooking Hunanese food since the 1970's, when I learned what I know from Henry Chung and the cooks at the Hunan restaurant in San Francisco.
This book is very true to what I have learned about Hunanese food, and contains quite a number of really good recipes. It is also very attractively presented. As far as I know, it is by far the best currently available source of information on this wonderful regional cuisine.
As an aside, I would like to suggest that, if you can find a copy of Henry's book, which is long out of print, it is an excellent companion to this one.
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.
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