Revolutionary Chinese Cookbook

Revolutionary Chinese Cookbook : Recipes from Hunan Province

By (author) 

Free delivery worldwide

Available. Dispatched from the UK in 2 business days
When will my order arrive?


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 more

Product details

  • Hardback | 304 pages
  • 187.96 x 256.54 x 27.94mm | 1,065.94g
  • WW Norton & Co
  • New York, United States
  • English, Chinese
  • 65 color illustrations
  • 0393062228
  • 9780393062229
  • 79,396

About Fuchsia Dunlop

Fuchsia Dunlop has appeared on NPR's "All Things Considered," "Science Friday," and "America's Test Kitchen Radio," and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in more