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Revolutionary Chinese Cookbook: Recipes from Hunan Province Hardcover – 21 Aug 2006

4.6 out of 5 stars 16 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: W. W. Norton & Company; 1st American Ed edition (21 Aug. 2006)
  • Language: English
  • ISBN-10: 0393062228
  • ISBN-13: 978-0393062229
  • Product Dimensions: 19.8 x 2.8 x 25.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 1,156,242 in Books (See Top 100 in Books)

Product Description

Review

"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.

Book Description

'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.

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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

By Autamme_dot_com TOP 1000 REVIEWER on 26 Feb. 2013
Format: Hardcover
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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By Liuzhou on 12 Nov. 2006
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!
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Format: Hardcover Verified Purchase
So delighted to find this book; it is a complete gem. If like me you have hesitated to try cooking Chinese food, then here is the absolute answer: delicious recipes and really inspiring. The food is marvellous, and so is Fuchsia Dunlop's book.
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Format: Hardcover
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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Format: Hardcover Verified Purchase
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.
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Format: Hardcover
not looked at the book properly yet as it arrived this morning and the cover is ripped, very disappointed as its for a birthday present for my husband. There are no details in the box for returning so I'm not sure what to do at this stage!
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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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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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