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Revolutionary Chinese Cookbook: Recipes from Hunan Province Hardcover – February 17, 2007
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More About the Author
Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.
Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).
For more information, visit Fuchsia's website, www.fuchsiadunlop.com
Top Customer Reviews
The Sichuan and Hunan cuisines differ from each other as New Orleans Southern food differs from South Carolina Southern cuisine, and yet both of Dunlop's cuisines are clearly hotter and spicier "Chinese" to our tastes. Hunan folks are said to like food with chilies "fire-hot-hot" whereas Sichuan's dominant style is a mix of chili hot and the peculiar "mouth numbing", from the Sichuan "peppercorns".
The Hunan recipes in this Revolutionary Cookbook are straightforward, nearly all ingredients can be obtained from a local Chinese or Asian grocery store. The only one I can't find is "purple perilla", for which Asian basil is not quite a substitute. Not a problem.
The 120 recipe instructions are for preparing simple, straightforward "comfort food", and the food comes out tasting very good. It's lighter, and not gooey, like the cornstarch-laden Americanized Chinese food.
Delights include: Spicy steamed pork buns, BBQ'd lamb chops, Changde Clay-bowl chicken, yellow cooked salt cod in chili sauce, with most fish dishes steamed. Try Chairman Mao's red braised pork, or one of it's 7 supplied variations. I think Ms. Dunlop overdoes the Chairman Mao bit, putting his cheery face on many, many pages for no good reason; it contributes little to understanding of him, or of the Hunan cookery. I'd rather have had more beautiful photos of food and other aspects of Chinese culture and people, instead of so many of Mao's images.Read more ›
Together with Dunlop's previous book on Sichuanese cooking, it is a refreshing change from the typical "Chinese" cookbook offering sticky-sweet Americanized versions of the real thing.
Dunlop provides interesting commentary on the origins of particular recipes and Hunan cuisine throughout the book, making it enjoyable to read in itself, especially for those of us who love food. In addition, the book is printed on glossy paper and has many more photos than Dunlop's previous book. Highly recommended.
I think that _Land of Plenty_ is still her best book, but this is a close second. The essays in _Land of Plenty_, for instance, are just superb, particularly the one about tea.
I'm wishing this cook & author a LONG life so she can continue to explore the food & food culture of China, and write many more books to share her learning with us.
There are two recipes for General Tso's Chicken in this book, and a good deal of text about the history of the dish. By far it seems to be more researched and (hopefully) more accurate than it is available on the man "fan pages" for the dish that the internet offers up. One recipe is for a Hunan-style General Tso's, and the other is for an American-style General Tso's.
There is also a recipe for pock marked grandmothers tofu. Another favorite, and it comes with a suprise. In this book, pork is substituted for the more traditional beef in the dish. I've never even seen the dish made with beef.
All in all, I'm already getting impatient for her next book to come out. There is lots more of China to explore culinarily, and I hope she manages to explore it all.
Most Recent Customer Reviews
fuchsia is a great writer and her books are always welcome. great stories and history.Published 2 months ago by Gordon Quan
I've wrote a number of reviews over the last few days on some of my favorite cookbooks in my collection. Read morePublished 4 months 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 4 months ago by Malyn 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 6 months 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 8 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 10 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 13 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 14 months ago by Zellerback