Ebook Revolutionary Chinese Cookbook: Recipes from Hunan Province, by Fuchsia Dunlop
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Revolutionary Chinese Cookbook: Recipes from Hunan Province, by Fuchsia Dunlop
Ebook Revolutionary Chinese Cookbook: Recipes from Hunan Province, by Fuchsia Dunlop
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About the Author
Fuchsia Dunlop, the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, is a James Beard Award–winning writer has appeared on NPR’s "All Things Considered," "Science Friday," and "America’s Test Kitchen Radio." She is a regular contributor to publications including the Financial Times, Lucky Peach, Saveur, the Wall Street Journal, and The New Yorker. She speaks, reads, and writes Chinese, and lives in London.
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Product details
Hardcover: 304 pages
Publisher: W. W. Norton & Company; 1st American Ed edition (February 17, 2007)
Language: English
ISBN-10: 0393062228
ISBN-13: 978-0393062229
Product Dimensions:
7.8 x 1.3 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
54 customer reviews
Amazon Best Sellers Rank:
#119,603 in Books (See Top 100 in Books)
If you have never tried Chairman Mao's red-braise pork, you are missing out on one of life's decadent pleasures. The ingredients are surprisingly simple but the taste is incredible.There are 120 recipes in this book, and they are all very tasty. Pictures are beautiful. I also like how she also includes "variations" in some of the recipes ( i.e. using lotus leaves in lieu of bamboo shoots, dry vs wet, ingredient substitutions, etc.) The recipes are authentic and stay true to the regional methods of cooking. Another great thing is that almost all of the recipes have a single page devoted to it - which is great because I hate having to flip pages. Land of Plenty and Revolutionary Chinese Cookbook are 2 staples in my kitchen for great Chinese food.
Beautiful cookbook. I made the vinegar chicken and it was delicate, impressive and so much better than our local Chinese restaurants. Thank you.
This is a wonderful companion to Fuchsia Dunlop's superb book on Sichuan cooking, Land of Plenty. As a graphic artist, this book is beautifully prepared. The page layout and graphics are first rate. There are a few reviewers here that make a point of deploring the Chairman Mao images. Why? He came from this province, known for it's revolutionaries, cooking, and commanders. It genuinely fits the book! I love the calligraphy, the sensitive color pallets, the images, and the general look and feel of this book. It's a genuine inspiration, graphically speaking. The book is printed in China - where they never forgot excellence in printing.The recipes are straight forward and easily made. The taste is superb! You can't go wrong with this book - and be sure to get a copy of Land of Plenty, also. Mine is thoroughly worn out already from constant use.Once you've tasted authentic Hunan and Sichuan cooking, you won't like American Chinese restaurant food ever again! This is the real stuff, and it's inexpensive to make once you get the basic vinegars, soy sauces, fish sauces, etc. Find a good Asian market and do some research. Spend some time in the isles, take your book with you, and enjoy the learning experience.This is some of the best food you'll ever eat!
Wonderful Cookbook!
I bought this cookbook as a gift for my boyfriend, and we both love it. Every recipe we've made has been delicious and easy to follow. I especially love all the extra information about the background of recipes or culture in China.
I have been cooking (or attempting to cook) Chinese for going on 25+ years. I have a collection of Chinese cookbooks probably numbering several dozen. My favorite style is schezuan. After getting this cookbook I (and my wife were in awe. I was cooking food that was rivaling my favorite chinese restaurant.Is this cookbook easy? No. Why? the ingredients are authentic and trying to find them is a challenge as some of the chances markets use different names for them (such as ann the vinegars, wines, and chili past versions). But, once you get past this, the recipes are authentic. I purchased several of her other books.I would love her to do a PBS show, or teach a class I could attend. Yum.
Written by a graduate of the Sechuan Institute of Higher Cuisine (in China), her recipes are delicious, authentic and easy to make. Highly recommended. I've made many of the dishes and without exception they are superb.
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