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List Price: $29.95
Our Price: $19.77
Your Save: $ 10.18 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: W. W. Norton
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5951215
EAN: 9780393062229
ISBN: 0393062228
Label: W. W. Norton
Manufacturer: W. W. Norton
Number Of Items: 1
Number Of Pages: 256
Publication Date: 2007-02-12
Publisher: W. W. Norton
Studio: W. W. Norton
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: The most authentic Hunan style recipes I've find - and okay, the only ones too
Comment: I lived in Hunan Province for one year and returned to the states missing all the delicious Hunan food since it's so hard to come by in restaurants. Now my stomach is happy once again. It has so many of my old favorites and english language explanations for the ingredients and directions. I'm thrilled to have this book and to be able to use the recipies. Thank you Fuschia!
Customer Rating: 
Summary: Yummy
Comment: We enjoyed eating and making the recipes in this book.
A warning though, the food is very much like what you would find in the homes of those in China. Do not expect it to taste like the food found in an American Chinese restaurant.
Customer Rating:
Summary: This Is The Credited Response
Comment: I am originally from Hunan and loved its food when I was there. The recipes here are (brace for cliche) AUTHENTIC, insofar as reading these pages brings me to these very dishes experientially.
Customer Rating:
Summary: A 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.
Comment: The tastes and influence of the Hunan region of China are fully explored in Fuchsia Dunlop's Revolutionary Chinese Cookbook, which provides over a hundred dishes easy to make and accompanied by color photos and stories from the province. Dishes come with historical introduction, many a cultural insight, and the author's own experiences discovering and cooking the dish: all these factors make for a fine and well-rounded cookbook which goes far beyond the usual light Hunan coverage to probe the depth of Chinese culture and cuisine, making it a 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.
Customer Rating:
Summary: Worthy successor to "Land of Plenty"
Comment: Ms. Dunlop continues to amaze and delight with her second book. The current tome educates the reader in the disciplines of cooking (as well as) ancient Chinese history (Appendix: the Main Chinese Dynasties), language (Appendix: Glossary of Chinese Characters) and contemporary history (revolutionarily centric). Echos of David, Grigson and Fisher resonate. [Not unsurprising considering her Cantabrixian education! (superb bibliography)] I haven't yet tried any of the recipes, so cannot vouch for their efficacy - but, they have a good feel about them. Will become a classic by aficionados.
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