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Revolutionary Chinese Cookbook: Recipes from Hunan Province | 
 enlarge | Author: Fuchsia Dunlop
Publisher: W. W. Norton
Category: Book
List Price: $29.95
Buy New: $17.53
You Save: $12.42 (41%)
New (31) Used (8) Collectible (1) from $17.53
Rating:  11 reviews
Sales Rank: 93022
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 2.4
Dimensions (in): 10.1 x 7.4 x 1.1
ISBN: 0393062228
Dewey Decimal Number: 641.5951215
EAN: 9780393062229
ASIN: 0393062228
Publication Date: February 12, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Product Description
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.
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| Customer Reviews: Read 6 more reviews...
 Valuable Hunanese Resource January 7, 2009
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 November 13, 2008
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 April 26, 2008
1 out of 4 found this review helpful
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.
This Is The Credited Response March 7, 2008
5 out of 5 found this review helpful
I am originally from Hunan and loved its food when I was there. The recipes here are (brace for cliche) AUTHENTIC, insofar as reading these pages brings me to these very dishes experientially.
A 'must' for any serious collection offering Chinese cookbooks beyond one or two basics. July 8, 2007
2 out of 4 found this review helpful
The tastes and influence of the Hunan region of China are fully explored in Fuchsia Dunlop's Revolutionary Chinese Cookbook, which provides over a hundred dishes easy to make and accompanied by color photos and stories from the province. Dishes come with historical introduction, many a cultural insight, and the author's own experiences discovering and cooking the dish: all these factors make for a fine and well-rounded cookbook which goes far beyond the usual light Hunan coverage to probe the depth of Chinese culture and cuisine, making it a 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.
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