| | |  | Shoes | Home » » » Revolutionary Chinese Cookbook: Recipes from Hunan Province | | | | | | | Description: | | 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 Chinas great regional cuisines. Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Maos home province. | | | Features: | |
• 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 Maos favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations.
| | | Product Details: | | | Author:
| Fuchsia Dunlop | | Hardcover:
| 256 pages | | Publisher:
| W. W. Norton & Company | | Publication Date:
| February 17, 2007 | | Language:
| English | | ISBN:
| 0393062228 | | Package Length:
| 10.1 inches | | Package Width:
| 7.4 inches | | Package Height:
| 1.1 inches | | Package Weight:
| 2.35 pounds | | Average Customer Rating:
|  based on 21 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 The best chinese cookbookAug 15, 2010
This is the best Chinese cookbook I have. I've been to China twice and have been cooking Chinese food for 33 years. This book will have you producing authentic dishes in no time. Don't be afraid to try the pork belly on the cover. It's easy and delicious. The cumin beef is incredible and if you want to make general tso chicken it's in here too. Oh and I can't forget about the lamb chops!
A Terrific bookAug 13, 2010
Ms Dunlop's other book, Land of Plenty: A Treasury of Authentic Sichuan Cooking is, as I expressed in a review of it, one of the best cuisine books in my collection (and I have well over two hundred).
I do prefer the first book over this latest one, but that is in no way a criticism of it's quality; rather, just a function of my personal preference for Szechuan over Hunanese cuisine.
I have little interest in cookery books that are simply just collections of recipes. As her first effort, this book is rich with historical, cultural and linguistic information connected with the cuisine being discussed. My only negative criticism is that I especially love books that have a photograph, or photographs, of each dish for which there is a recipe... this book, and the earlier one, have lots of pix but not for each dish. STILL... that's a minor criticism. I usually judge cookbooks by the quality and quantity of illustrations but the other qualities of this book more than make up for the dearth of pix.....
In an aside, I recall some people criticized this book because it glorified Mao Zedong... In my opinion such criticisms are too silly for words. Please do not let such notions stop you from buying and enjoying this great book.
C. John Thompsom
Real Chinese cuisineMay 02, 2010
I enthusiastically recommend Ms. Dunlop's cookbooks and other writings about China. In her book "Land of Plenty", Ms. Dunlop has shown how to cook the foods I have come to love when visiting the Sichuan basin for about a month every two years. "Revolutionary Chinese Cooking" extends her documentation of Chinese cuisine to Hunan province, a region I have not visited. Based on her work describing Sichuan foods I expect that her reports of Hunan cuisine authentically report the ingredients and techniques used in Hunan. Hunting for some ingredients can be challenging in Oregon (it took a trip to San Francisco to find Cassia bark in quantity) but so far the results are delicious. The book sometimes refers to "Land of Plenty" for specific techniques so, even if your interest is only in Hunan cuisine, it is useful to have both "Land of Plenty" and "Revolutionary Chinese Cooking" on hand.
3 of 8 found the following review helpful:
 Chinese CookingApr 02, 2010
I am somewhat sorry I bought this book. The odd cuts of meat in the recipes is not something I would eat. Noted, I could substitute though. Most of the recipes contain the same ingredients throughout the cookbook. Not much difference in taste. Same flavors, same vegetables.
Fuchia Dunlop also has another cookbook, which I also bought. I did not care to much for that book either.
I also felt the author spent to many pages on the Mao and the other Revolutionaries of China. I wanted a cookbook that I could duplicate some of the wonderful Chinese recipes around this country.
This is not what I was looking for.
1 of 7 found the following review helpful:
 Chinese cookbookOct 30, 2009
A good cookbook, I would purchase it again. It is not my favorite Chinese cookbook.
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