Purchase

Amazon

Barnes & Noble

Books-A-Million

Indie BookShop

Ripped Bodice

Add to Wish List

Also by Fuchsia Dunlop:

Shark's Fin and Sichuan Pepper, May 2008
Hardcover
Revolutionary Chinese Cookbook, February 2007
Hardcover

REVOLUTIONARY CHINESE COOKBOOK
By: Fuchsia Dunlop

Recipes from Hunan Province

W. W. Norton
February 2007
On Sale: February 12, 2007
256 pages
ISBN: 0393062228
EAN: 9780393062229
Hardcover
Add to Wish List

Cookbooks

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.

Media Buzz

All Things Considered - February 28, 2007