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Revolutionary Chinese Cookbook: Recipes from Hunan Province Hardcover – February 17, 2007
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About the Author
Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.
Top customer reviews
The recipes are straight forward and easily made. The taste is superb! You can't go wrong with this book - and be sure to get a copy of Land of Plenty, also. Mine is thoroughly worn out already from constant use.
Once you've tasted authentic Hunan and Sichuan cooking, you won't like American Chinese restaurant food ever again! This is the real stuff, and it's inexpensive to make once you get the basic vinegars, soy sauces, fish sauces, etc. Find a good Asian market and do some research. Spend some time in the isles, take your book with you, and enjoy the learning experience.
This is some of the best food you'll ever eat!
Also this author has written a similar wonderful book on Sichuan food too. Don't judge Chinese food by your local buffet, just don't because it is, well not Chinese food.
There are a few differences between the first and the second book. This cookbook is also filled with many more pictures than the first. Honestly, I never worry about the pictures. I tend not to try to cook food I know nothing about. The paper is also different. The first book has the darker, off-white more textured pages. I like that. Because the second is filled with color photos, the paper is the bright white semi-glossy type. If you are like me, I spend long hours reading through cookbooks. My eyes tend to tire out when looking at the glossy white paper. For someone who like anecdotes about her experiences in China, will love both. I'm not very concerned about having those stories in there myself, but they do make it quite easy to imagine the dishes!
More on the personal side, from my experience with her recipies in this second book, I seem to prefer Sichuan cooking over Hunan. For example, the Sichuan recipe for red braised pork I like much better then the Hunan version. The Hunan version calls for more spices which makes it much more aromatic. It's a bit too much for me, but that's just me. In neither of the books are there any menu planning guides. She does recommend dishes to go with the one your preparing. I would like to be able to see more of what a meal is like.
I recomend this book to anyone who is familiar with Chinese cooking and or anyone who like adventure. I don't think that it is a good beginner's book. I have ruined many a recipe in my day and I relaize that it takes a whole lot of advice to avoid the common mistakes. However, I don't think anyone would be diappointed in this book.
Is this cookbook easy? No. Why? the ingredients are authentic and trying to find them is a challenge as some of the chances markets use different names for them (such as ann the vinegars, wines, and chili past versions). But, once you get past this, the recipes are authentic. I purchased several of her other books.
I would love her to do a PBS show, or teach a class I could attend. Yum.
Most recent customer reviews
These recipes are the real deal, I am so glad I bought this book.