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The Revolutionary Chinese Cookbook [Hardcover]

Fuchsia Dunlop
4.7 out of 5 stars  See all reviews (12 customer reviews)
RRP: 30.00
Price: 20.40 & FREE Delivery in the UK. Details
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Book Description

3 Aug 2006

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.

The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries.

With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.

Frequently Bought Together

The Revolutionary Chinese Cookbook + Sichuan Cookery + Every Grain of Rice: Simple Chinese Home Cooking
Price For All Three: 54.00

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Product details

  • Hardcover: 304 pages
  • Publisher: Ebury Press; 1 edition (3 Aug 2006)
  • Language: English
  • ISBN-10: 0091904838
  • ISBN-13: 978-0091904838
  • Product Dimensions: 19.8 x 25.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 36,840 in Books (See Top 100 in Books)

More About the Author

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Sichuan Cookery' (published in the US as 'Land of Plenty') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. Her latest book, 'Every Grain of Rice: Simple Chinese Home Cooking', was published in 2012.

Fuchsia's articles on Chinese cuisine and food culture have appeared in many publications, including The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Aubergines (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com

Product Description


"Dunlop is a superb descriptive writer as well as careful recipe-tester, and Georgia Glynn Smith's greed-inspiring photographs give you the visual clues you need ... A great read, too, which is why it's my book of the year." (Paul Levy The Observer)

"Fuchsia Dunlop has an amazing ability to entice the reader ... She brings the ancient culture and history of the cuisine to life, and gives the cook a greater understanding of and respect for each dish they are preparing. Revolutionary Chinese Cookbook: Recipes from the Hunan Province is not only a tremendously well-researched and informative recipe book, it is also a fascinating read." (Heston Blumenthal)

"Evocative...takes you on a wonderful journey. Buy your chopsticks now!" (Image Magazine)

"Her knowledge of food from the southern province of Hunan is staggering and she will give you the confidence to explore this wonderful way of eating" (Delicious)

"not only a fascinating read about gastronomy...it is also a challenge to our perceptions of Chinese cuisine...Enticing recipes are intertwined with stories of her travels to weave a rich tapestry of people and places....Try a taste of these bold, spicy flavours once and you'll be hooked." (Time Out)

Book Description

'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden' Independent

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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Still a top show 26 Feb 2013
By I. Darren TOP 1000 REVIEWER
Firstly, what a title - how come it had not been used before? A great tie-in that immediately tells the reader a bit about the book thanks to the worldwide association of Chairman Mao and his little red book.

In a way, this book might be a form of fairly-strong "guidelines" too that can foster a degree of determination and appreciation, albeit on a culinary level. Within this sturdy, steady book the author sets out to showcase food from Hunan, a province in China that is often overlooked at least in western eyes. In many ways even if you never have the intention to make your own Hunan (Chinese) food, this book could still be a great reference resource, helping explain a bit about just one of the "Chinese" food styles, how ingredients are combined, the art and methodology of food preparation and much more besides. Yet that would be a shame as you have a wealth of wonderful recipes waiting for you.

Firstly, there is a very detailed, enjoyable introduction that explains a bit about the province of Hunan. The author expertly and effortlessly mixes together information about Hunan and its relationships with other (Chinese) provincial neighbours. History, culinary history, sociology, politics and many -ologies that don't immediately spring to mind are dropped into the author's pestle and mortar and combined to make this wonderful introductory paste. Then it is time for round two, and the typical contents of a Hunanese larder are brought into the spotlight, showcasing common items that will be pressed into service when following recipes within the book. It was interesting to read the author's descriptions even of things that you think you fully understand, as there is always a little wrinkle, usage tip or other factoid to pick up. Ignore at your peril!
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26 of 31 people found the following review helpful
5.0 out of 5 stars Hunan 12 Nov 2006
By Liuzhou
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!
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1 of 1 people found the following review helpful
5.0 out of 5 stars Great Book 13 Jun 2013
My girlfriend lives in changsha, Hunan Province and I have just recently come back from a trip to see her. She is due to visit the UK soon so I wanted to recreate her local cuisine so this book is ideal. The author has recreated this local cuisine perfectly and it is very authentic and as I tasted it whilst in China. Hunanian cuisine is similar to sechuan and is highly spiced. Some of the ingredients are hard to source but the author has included some alternatives. Very good book indeed and easy to follow.
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5.0 out of 5 stars The Revolutionary Chinese Cookbook 20 Feb 2014
Format:Hardcover|Verified Purchase
I bought this as a gift for my daughter's boyfriend and he really liked it - he should do, he requested it!
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5.0 out of 5 stars Authentic Chinese cookbook 31 Jan 2014
By Shan
Format:Hardcover|Verified Purchase
I m a Chinese, I got thus book as a present from my husband! And I love it! Fuchsia brings the real way of cooking Chinese food into the western world! If you want to try real Chinese cooking, then this is the one or all if her books are the ones to go.
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Format:Hardcover|Verified Purchase
Followed a few recipes, added my own twists to a few, but generally great. Saving me loads from buying takeaways from the Humanese restaurant down the road. Would have liked a few more pictures of the recipes though.
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