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Revolutionary Chinese Cookbook: Recipes from Hunan Province

by Fuchsia Dunlop

2021-01-01 11:26:44

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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’... Read more
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. Less

Book Details

File size9.95 X 7.7 X 1.02 in
Print pages256
PublisherWW Norton
Publication date January 30, 2007
LanguageEnglish
ISBN9780393062229
autor-image
Fuchsia Dunlop
Author
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books in...

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