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Revolutionary Chinese Cookbook : Recipes from Hunan Province by Fuchsia Dunlop (2007, Hardcover)
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Brenham Book Company (478)
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Revolutionary Chinese Cookbook: Recipes from Hunan Province
- Buy it nowRevolutionary Chinese Cookbook: Recipes from Hunan Province
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About this product
Product Identifiers
PublisherNorton & Company, Incorporated, w. w.
ISBN-100393062228
ISBN-139780393062229
eBay Product ID (ePID)53743357
Product Key Features
Book TitleRevolutionary Chinese Cookbook : Recipes from Hunan Province
Number of Pages304 Pages
LanguageEnglish
Publication Year2007
TopicMethods / Garnishing & Food Presentation, Regional & Ethnic / Chinese
IllustratorYes
GenreCooking
AuthorFuchsia Dunlop
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight40.9 Oz
Item Length10 in
Item Width7.8 in
Additional Product Features
Intended AudienceTrade
SynopsisAcclaimed cookbook author Dunlop presents authentic recipes and fascinating tales from Hunan Province, which is renowned for the fiery spirit of its people, and its hearty peasant cooking. Recipes include Numbing-and-Hot Chicken, Chairman Mao's favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations., 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 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 stir-fries., Authentic recipes and fascinating tales from one of China's most vibrant culinary regions. 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 stir-fries., Authentic recipes and fascinating tales from one of China's most vibrant culinary regions. 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 stir-fries. 65 color illustrations.
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Ratings and reviews
Most relevant reviews
- 18 Aug, 2022
unrealistic
The recipes are very unrealistic for the average cook and I am better than average. Finding the ingredients and making the recipes isnt what I expected. It came highly recommended but I was disappointed.Verified purchase: YesCondition: Pre-owned
- 14 May, 2024
Great book, nice dopy, excellent packaging!
Great book, nice dopy, excellent packaging!Verified purchase: YesCondition: Pre-owned
- 29 Jun, 2023
the greatest cooking book with real Chinese culture
awesome book!Verified purchase: YesCondition: Pre-owned
- 24 May, 2024
Happy to have found this book.
Happy to have found this book.Verified purchase: YesCondition: Pre-owned
