Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
"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 is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.
I've wrote a number of reviews over the last few days on some of my favorite cookbooks in my collection. Read morePublished 7 days ago by Brett Leonard
Excellent book on Hunan cuisine. A must have for lovers of authentic Chinese food. There are so many great recipes to choose from.Published 21 days ago by M. Moreland
Bought this as a Christmas gift for my husband, and now I'm the recipient of all the wonderful meals he has cooked from it! Read morePublished 1 month ago by Susan Dunlap
I've lived in China and was amazed by the flavors of the cusine. When I came back, I was no longer able to enjoy what I had formerly known of as Chinese food. Read morePublished 4 months ago by Golden M. Onkey
Written by a graduate of the Sechuan Institute of Higher Cuisine (in China), her recipes are delicious, authentic and easy to make. Highly recommended. Read morePublished 6 months ago by John Caron
Ms.Dunlop writes good cookbooks and recipes that can be follow. I lived in China 10 years and find the recipes I know quite authentic.Published 9 months ago by Marcela
Don't be fooled by the simplicity of the recipes. The execution of these dishes is incredibly nuanced and the flavors are complex. Read morePublished 10 months ago by Zellerback
Fuchsia's cookbooks offer the best in Chinese cuisine from Hunan Province!Published 14 months ago by Paul Martin
Ok so how many of us to get to visit China and taste it for real. Actually I have worked in and visited China several times. Hunan food is indescribably delicious. Read morePublished 16 months ago by Tim H