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Library | Call Number | Status |
|---|---|---|
Searching... Stillwater Public Library | 641.59512 DUN | Searching... Unknown |
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Summary
Summary
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called "a seminal exploration of one of China's great regional cuisines." Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.
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.
Author Notes
Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
Reviews (1)
Library Journal Review
Dunlop wrote the acclaimed Land of Plenty: A Treasury of Authentic Sichuan Cooking. Now she turns to the cuisine of Hunan Province, known for its hot and spicy dishes-and as the birthplace of Mao Zedong. A British journalist and food writer, Dunlop lived in China for several years and trained at the prestigious Sichuan Institute of Higher Cuisine. She traveled extensively in Hunan while researching this book, and her unique background and extensive knowledge enabled her to meet several of China's most esteemed chefs, as well as Chairman Mao's nephew, among other personages. Her impressively researched and highly readable text ranges over topics from political history to culinary legend, and she provides 120 diverse recipes, often for little-known dishes, from a variety of sources. There are color shots of many dishes, and Dunlop's own photographs of her journey illustrate the text. An essential purchase. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
