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'a first class literary dish'
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'a good read from a true expert'
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Most Helpful Customer Reviews
22 of 24 people found the following review helpful
Format:Hardcover
Hunan is not in the North of China as claimed in the last review! It is south central.
This book, like all Ms Dunlop's work is authentic and a delightful introduction to this less well known Chinese food. I lived in Hunan for two years and this book helps me to recreate old favourites.
I have had both this and her Sichuan Cookery book sent to me here in China (by my parents in the UK)
Can't say better than that!
This book, like all Ms Dunlop's work is authentic and a delightful introduction to this less well known Chinese food. I lived in Hunan for two years and this book helps me to recreate old favourites.
I have had both this and her Sichuan Cookery book sent to me here in China (by my parents in the UK)
Can't say better than that!
1 of 1 people found the following review helpful
Format:Hardcover
This is simply great, simple, wholesome food. Some of the ingredients are slightly exotic, but (almost) nothing is unfindable, and the recipes are all straightforward, with few exotic techniques. Even the simplest things meanwhile, like green peppers with wok-scrambled eggs, are delicious, and the variety of recipes are outstanding. The background history and glossary sections are also invaluable whilst never intrusive, and the photographs are great. The book has also opened my eyes to what Chinese food actually tastes like (as opposed to what we get in the West too often), and on the utility of dark AND light soy sauce in a whole variety of circumstances. A model of what a cook book should be.
1 of 1 people found the following review helpful
Format:Hardcover
I can whole-heartedly recommend this book. Every recipe I have tried has worked out really well; delicious and authentic.
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Most Recent Customer Reviews
Where the photography?
For every insight, cultural and historical note that had been researched you can tell the hardcover book have been lavishly produced - just as with her previous book 'Szechuan... Read more
Published 16 months ago by K. C. Man
Repeated success
A detailed and successful sequel to her first, sichuan, cookery book, this time on Hunan cookery, which goes a little easier on the chillies.
Published on 23 April 2009 by G. Kenny
Props to Fuchsia
I bought this book and the Sichuan cookery book and they are both fantastic. A real culinary trip. I've cooked indian fod for years and thought I would try something new and this... Read more
Published on 29 Jan 2007 by Paul O. Davis
authentic
At last a truly authentic cookery book, dealing with recipes from around the north of China. My family love the food I can produce wth the help from this book.
Published on 18 Aug 2006 by C. Fong
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