Revolutionary Chinese Cookbook: Recipes from Hunan Province Hardcover – 21 Aug 2006
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"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) --This text refers to an alternate Hardcover edition.
'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden' Independent --This text refers to an alternate Hardcover edition.See all Product Description
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Top Customer Reviews
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!Read more ›
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!
Most Recent Customer Reviews
This book was a birthday gift for my daughter. She likes it and uses it a lot!Published 2 months ago by B W Ripley
I bought this as a gift for my daughter's boyfriend and he really liked it - he should do, he requested it!Published on 20 Feb. 2014 by Lorraine Gilmour
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 morePublished on 24 Jan. 2011 by K. C. Man
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