Product Description

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers? Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.

Product Details

• Amazon Sales Rank: #85953 in Books
• Published on: 2006-08-03
• Original language: English
• Binding: Hardcover
• 304 pages

Refresh
'a first class literary dish'

Sainsbury's magazine
'a good read from a true expert'

Image Magazine
'evocative...takes you on a wonderful journey. Buy your
chopsticks now!'

Customer Reviews

Hunan
Hunan is not in the North of China as claimed in the last review! It is south central.

This book, like all Ms Dunlop's work is authentic and a delightful introduction to this less well known Chinese food. I lived in Hunan for two years and this book helps me to recreate old favourites.

I have had both this and her Sichuan Cookery book sent to me here in China (by my parents in the UK)

Can't say better than that!

authentic
At last a truly authentic cookery book, dealing with recipes from around the north of China. My family love the food I can produce wth the help from this book.

Props to Fuchsia
I bought this book and the Sichuan cookery book and they are both fantastic. A real culinary trip. I've cooked indian fod for years and thought I would try something new and this presses my tastebud buttons... I recently ate in Manchester's chinatown and now know that the recipes are authentic... total yum wicked! Revolution? Count me in...