Revolutionary Chinese Cookbook by Fuchsia Dunlop
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 stir-fries.
Fuchsia Dunlop is a James Beard Award–winning author specializing in the cuisines of China, where she trained as a chef. A fluent Chinese speaker, she is the author of several books, including IACP Award finalist Invitation to a Banquet and James Beard Award finalist The Food of Sichuan. She currently lives in London.
| SKU | Unavailable |
| ISBN 13 | 9780393062229 |
| ISBN 10 | 0393062228 |
| Title | Revolutionary Chinese Cookbook |
| Author | Fuchsia Dunlop |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | WW Norton & Co |
| Year published | 2007-02-01 |
| Number of pages | 304 |
| Prizes | Short-listed for James Beard Foundation Book Awards (Asian Cuisine) 2008 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |