Revolutionary Chinese Cookbook: Recipes From Hunan Province
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Book: Good
Jacket: Worn/faded, no tears
Pages: Good
Condition remarks: sticker on rear pastedown; minor wear along the edges of the boards
From the fiery kitchens of China's most culinarily fierce province comes a cookbook that rewrites everything you thought you knew about Chinese food. Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop transports readers deep into the heart of Hunan — the birthplace of Mao Zedong — where bold chillies, pungent fermented black beans, and smoky cured meats reign supreme. With the authority of a culinary anthropologist who lived and trained in China, Dunlop presents over 150 authentic recipes, from the legendary Chairman's Red-Braised Pork to delicate steamed fish with ginger and spring onion, each dish a window into a regional cuisine largely unknown to the Western world. Beyond the recipes themselves, this landmark work chronicles the history, politics, and culture that have shaped Hunanese cooking into one of China's most distinct and celebrated culinary traditions. Dunlop writes with rare intimacy and precision, drawing on years of first-hand research to illustrate how food and identity are inextricably entwined in this landlocked province. Her prose carries the warmth of a storyteller and the rigour of a scholar, making this as compelling a read as it is a practical kitchen companion. With a foreword by celebrated chef Ken Hom, this is the definitive guide to a cuisine that will set your palate — and your imagination — ablaze.
Author: Fuchsia Dunlop
Format: Hardback
Published: 2006, Ebury Press
Genre: Cookery
Condition remarks:
Book: Good
Jacket: Worn/faded, no tears
Pages: Good
Condition remarks: sticker on rear pastedown; minor wear along the edges of the boards
From the fiery kitchens of China's most culinarily fierce province comes a cookbook that rewrites everything you thought you knew about Chinese food. Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop transports readers deep into the heart of Hunan — the birthplace of Mao Zedong — where bold chillies, pungent fermented black beans, and smoky cured meats reign supreme. With the authority of a culinary anthropologist who lived and trained in China, Dunlop presents over 150 authentic recipes, from the legendary Chairman's Red-Braised Pork to delicate steamed fish with ginger and spring onion, each dish a window into a regional cuisine largely unknown to the Western world. Beyond the recipes themselves, this landmark work chronicles the history, politics, and culture that have shaped Hunanese cooking into one of China's most distinct and celebrated culinary traditions. Dunlop writes with rare intimacy and precision, drawing on years of first-hand research to illustrate how food and identity are inextricably entwined in this landlocked province. Her prose carries the warmth of a storyteller and the rigour of a scholar, making this as compelling a read as it is a practical kitchen companion. With a foreword by celebrated chef Ken Hom, this is the definitive guide to a cuisine that will set your palate — and your imagination — ablaze.