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.
- Format: Hardback
- Pages: 304 pages, 30
- Publisher: Ebury Publishing
- Publication Date: 03/08/2006
- Category: National & regional cuisine
- ISBN: 9780091904838
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Review by jontseng
A useful exploration of an under-appreciated cuisine (Hunan). Nonetheless it fails to live up to its predecessor, Sichuan Cookery. The "Revolutionary Cuisine" Mao kitsch feels tacked-on and unrelated to the subject in hand.