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The Revolutionary Chinese Cookbook by Fuchsia Dunlop (Hardcover, 2006)

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About this product

Product Information

'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden' Independent Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.

Product Identifiers

Publisher
Ebury Publishing
ISBN-13
9780091904838
eBay Product ID (ePID)
96289992

Product Key Features

Book Title
The Revolutionary Chinese Cookbook
Author
Fuchsia Dunlop
Format
Hardcover
Language
English
Topic
Food
Publication Year
2006
Genre
Cookbooks
Number of Pages
304 Pages

Dimensions

Item Height
254mm
Item Width
197mm
Item Weight
1165g

Additional Product Features

Title_Author
Fuchsia Dunlop
Country/Region of Manufacture
United Kingdom

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