The Revolutionary Chinese Cookbook
Summary
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The Revolutionary Chinese Cookbook by Fuchsia Dunlop
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.
Dunlop is a superb descriptive writer as well as careful recipe-tester, and Georgia Glynn Smith's greed-inspiring photographs give you the visual clues you need.. A great read, too, which is why it's my book of the year. -- Paul Levy * The Observer *
Fuchsia Dunlop has an amazing ability to entice the reader ... She brings the ancient culture and history of the cuisine to life, and gives the cook a greater understanding of and respect for each dish they are preparing. Revolutionary Chinese Cookbook: Recipes from the Hunan Province is not only a tremendously well-researched and informative recipe book, it is also a fascinating read. * Heston Blumenthal *
Evocative...takes you on a wonderful journey. Buy your chopsticks now! * Image Magazine *
Her knowledge of food from the southern province of Hunan is staggering and she will give you the confidence to explore this wonderful way of eating * Delicious *
not only a fascinating read about gastronomy...it is also a challenge to our perceptions of Chinese cuisine...Enticing recipes are intertwined with stories of her travels to weave a rich tapestry of people and places....Try a taste of these bold, spicy flavours once and you'll be hooked. -- Time Out
Fuchsia Dunlop has an amazing ability to entice the reader ... She brings the ancient culture and history of the cuisine to life, and gives the cook a greater understanding of and respect for each dish they are preparing. Revolutionary Chinese Cookbook: Recipes from the Hunan Province is not only a tremendously well-researched and informative recipe book, it is also a fascinating read. * Heston Blumenthal *
Evocative...takes you on a wonderful journey. Buy your chopsticks now! * Image Magazine *
Her knowledge of food from the southern province of Hunan is staggering and she will give you the confidence to explore this wonderful way of eating * Delicious *
not only a fascinating read about gastronomy...it is also a challenge to our perceptions of Chinese cuisine...Enticing recipes are intertwined with stories of her travels to weave a rich tapestry of people and places....Try a taste of these bold, spicy flavours once and you'll be hooked. -- Time Out
Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu.
| SKU | Unavailable |
| ISBN 13 | 9780091904838 |
| ISBN 10 | 0091904838 |
| Title | The Revolutionary Chinese Cookbook |
| Author | Fuchsia Dunlop |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ebury Publishing |
| Year published | 2006-08-03 |
| Number of pages | 304 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |