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Revolutionary Chinese Cookbook: Recipes from Hunan Province Fuchsia Dunlop
Publisher: Norton, W. W. & Company, Inc.

Hunan is the region Mao Zedong came We didn't manage to track down a Hunan restaurant in Beijing but, when I got back, Joanne encouraged me to get hold of of Fucshia Dunlop's Revolutionary Chinese Cookbook, a seminal book on the food of that region. Just a note for folks who were/are fans of fuchsia dunlop's taste of plenty - she's got a new cookbook out, focusing on hunan, hence the name (hunan province was the home of chairman mao) Mao's Cultural Revolution aimed to eradicate tradition, and this book focuses on "later imperial recipes" which one would think had no place in Mao's new world. BUY WITH CONFIDENCE, Over one million books sold! It was Joanne (@dudara) who first alerted me to the cuisine of the southern Chinese province of Hunan and suggested we seek it out when we were in Beijing last June. Land of Plenty (authentic sichuan recipes personally gathered in the chinese province of sichuan) by Fuchsia Dunlop. Spicy cuisines from Hunan and its saltier, more vinegary neighbor to the west, Sichuan (you see it on American menus as "Szechwan"), have joined Cantonese food as the most popular Americanized styles of Chinese eating. (Recipe from Fuchsia Dunlop's "Revolutionary Chinese Cookbook," W.W. She speaks, reads and writes Chinese. Rare is the takeout Many American Chinese restaurants are run by Fujianese immigrants, who come from a coastal province not far from Hong Kong. Yueyang is located in northeast Hunan Province on the eastern shore of Dongting Lake, and it's China's second largest freshwater lake. Written with utmost passion, the book is divided into four parts - North, South, East and that combine the history / geography / culture in an explanation of the recipes. Revolutionary Chinese Cookbook: Recipes from Hunan Province List Price: $29.95 ISBN13: 9780393062229 Condition: New Notes: BRAND NEW FROM PUBLISHER! Since then Dunlop has become an expert on Chinese cuisine. * Revolutionary Chinese Cookbook (recipes from hunan province) also by Fuchsia Dunlop. This book had a major impact in altering the perception that recipes and ingredients in China were largely based around southern Cantonese cuisine by highlighting the distinctive nature of the often spicy and hot food from the south-west Sichuan Her second book - “The Revolutionary Chinese Cookbook” came out in 2006 and focuses on the southern central province of Hunan, home to many Chinese communist revolutionaries including Chairman Mao Zedong. It is interesting to see how they compare it with Szechuan and provinces in China. She has previously published several cookbooks on Chinese regional cuisine, including Revolutionary Chinese Cookbook: Recipes from Hunan Province and Land of Plenty. The recipe in FD's Revolutionary Chinese Cookbook: Recipes from Hunan Province specifies no less that four different preparations of chilli - chilli-bean paste, dried chilli, fresh chilli and salted chilli. I am currently reading through the Revolutionary Chinese Cookbook which focuses on Hunan cuisine. Revolutionary Chinese Cookbook: Recipes from Hunan Province Fuchsia Dunlop Publisher: Norton, W. With photographs that are totally drool-worthy, the recipes just seem to pop out begging me to give them a try.