Revolutionary Chinese Cookbook

Revolutionary Chinese Cookbook Cover

Revolutionary Chinese Cookbook

Recipes from Hunan Province

By Fuchsia Dunlop; Georgia Glynn Smith (Photographer); Fuchsia Dunlop (Photographer)

W. W. Norton & Company, Hardcover, 9780393062229, 304pp.

Publication Date: February 1, 2007

Description
Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao's favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries.


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.



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.