Revolutionary Chinese Cookbook: Recipes from Hunan Province

Rating:
4/5,
Buy Now:
Amazon.com
Price:
$12.54
By:
W. W. Norton & Company
  • 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.
  • Author:
    Fuchsia Dunlop
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5951215
    EAN:
    9780393062229
    ISBN:
    0393062228
    Label:
    W. W. Norton & Company
    Languages:
    English
    List Price:
    $29.95
    Manufacturer:
    W. W. Norton & Company
    Number Of Items:
    1
    Number Of Pages:
    256
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-02-17
    Publisher:
    W. W. Norton & Company
    Studio:
    W. W. Norton & Company
    Title:
    Revolutionary Chinese Cookbook: Recipes from Hunan Province
    Feature:
    Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Maos favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations.

Recent User Reviews

  1. emathias
    "Revolution?"
    4/5,
    Writing:
    4/5,
    Illustration:
    4/5,
    Usefullnes:
    4/5,
    Purchase Date:
    Jul 1, 2009
    Pros - Good overview, decent background
    Cons - More focus on Hunan differences would be nice
    I bought this after liking Dunlop's first book, Land of Plenty.

    This book follows much the same format.  I'm not sure you strictly need both books if you're mainly looking for an intro to Chinese cooking, but if you want to go a little deeper into regional cusine and like her style, they make great companion books.

    Personally, I do think a little more writing about what differentiates Hunanese cuisine would be nice.  She does talk about it some, though, and sometimes I think I'm obsessed with details, so don't let that objection stop you from buying it. 

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