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Revolutionary Chinese Cookbook: Recipes from Hunan Province Hardcover – February 17, 2007


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Revolutionary Chinese Cookbook: Recipes from Hunan Province + Land of Plenty: A Treasury of Authentic Sichuan Cooking + Every Grain of Rice: Simple Chinese Home Cooking
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Product Details

  • Hardcover: 304 pages
  • Publisher: W. W. Norton & Company; 1st American Ed edition (February 17, 2007)
  • Language: English
  • ISBN-10: 0393062228
  • ISBN-13: 978-0393062229
  • Product Dimensions: 9.9 x 7.9 x 1.1 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #195,805 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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

About the Author

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.

More About the Author

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. Her latest book, 'Every Grain of Rice: Simple Chinese Home Cooking', was published in 2012.

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

Customer Reviews

I look forward to her next books.
I. Seligman
I cherish my copy of Dunlop's _Land of Plenty_, and had eagerly awaited this new book.
I. Filby
As a graphic artist, this book is beautifully prepared.
Craig H. Garver

Most Helpful Customer Reviews

101 of 106 people found the following review helpful By I. Seligman on March 1, 2007
Format: Hardcover
I enjoyed her first cookbook on Sichuan cookery, Land of Plenty, and I like this second book on Hunan cookery even more, with even more helpful beautiful photos. As far as portion sizes, she states "all recipes serve two people with one or two other dishes and rice, or four people, with 3 or 4 other dishes and rice".

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.
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37 of 38 people found the following review helpful By L. Liu on March 7, 2008
Format: Hardcover
I am originally from Hunan and loved its food when I was there. The recipes here are (brace for cliche) AUTHENTIC, insofar as reading these pages brings me to these very dishes experientially.
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23 of 25 people found the following review helpful By I. Filby on March 13, 2007
Format: Hardcover
I cherish my copy of Dunlop's _Land of Plenty_, and had eagerly awaited this new book. I've cooked 15 or so recipes from this book so far, and all of them have been perfectly successful. My favorite so far is her rendition of red-cooked pork (Chairman Mao's Red-Braised Pork), and some others I've made which were wonderful were her Tiger-Skin Steamed Pork, Beef Slivers with Coriander, her unctuous & delectable Steamed Eggs, and a delicious dish of stir-fried baby greens & shrimp. Ooh, and another extraordinarily delicious dish: Stir-fried Zucchini with Salty Duck Egg Yolks. Yum!

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.
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10 of 10 people found the following review helpful By P on May 18, 2009
Format: Hardcover
Like Dunlop's previous cookbook, Revolutionary Chinese Cookbook offers a vast collection of authentic recipes, this time with a focus on Hunan cooking. The dishes I have cooked from this book taste true to the food I enjoyed in Hunanese restaurants in China. The book contains sections for street food, appetizers, meat, poultry, vegetables, tofu, and soups, with classics like nongjia("farmhouse style") stir-fried pork and Mao's red-braised pork. Hunan cooking involves less difficult-to-find ingredients than Sichuan cooking, and thus might be more accessible to the typical Western cook.

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.
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41 of 52 people found the following review helpful By William D. Colburn VINE VOICE on January 10, 2007
Format: Hardcover Verified Purchase
I own both of her cookbooks now. The first one was merely great, but this one is fantastic. Perhaps I just like the Hunan region more? I especially like how this cookbook is loosely tied to the theme of Mao's revolution. The book is well written, seems well researched, and, most importantly, well laid out. There are a few gratutious pictures of food, but the emphasis is definately on the content and not the eye candy. (A general rule I have is that the quantity of color photographs in a cookbook is inversely proportional to the quality of the cookbook.)

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.
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