Revolutionary Chinese Cookbook

Recipes from Hunan Province

Fuchsia Dunlop (Author)

 

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.

Book Details

  • Hardcover
  • February 2007
  • ISBN 978-0-393-06222-9
  • 7.8 × 10 in / 304 pages
  • Sales Territory: Worldwide including Canada, but excluding the British Commonwealth and the European Union.

Also by Fuchsia Dunlop All

  1. Book CoverEvery Grain of Rice: Simple Chinese Home Cooking

    Hardcover

  2. Book CoverLand of Fish and Rice: Recipes from the Culinary Heart of China

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  3. Book CoverLand of Plenty: A Treasury of Authentic Sichuan Cooking

    Hardcover

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