"Dunlop is a superb descriptive writer as well as careful recipe-tester, and Georgia Glynn Smith's greed-inspiring photographs give you the visual clues you need ... A great read, too, which is why it's my book of the year." -- Paul Levy The Observer "Fuchsia Dunlop has an amazing ability to entice the reader ... She brings the ancient culture and history of the cuisine to life, and gives the cook a greater understanding of and respect for each dish they are preparing. Revolutionary Chinese Cookbook: Recipes from the Hunan Province is not only a tremendously well-researched and informative recipe book, it is also a fascinating read." Heston Blumenthal "Evocative...takes you on a wonderful journey. Buy your chopsticks now!" Image Magazine "Her knowledge of food from the southern province of Hunan is staggering and she will give you the confidence to explore this wonderful way of eating" Delicious "not only a fascinating read about gastronomy...it is also a challenge to our perceptions of Chinese cuisine...Enticing recipes are intertwined with stories of her travels to weave a rich tapestry of people and places...Try a taste of these bold, spicy flavours once and you'll be hooked." -- Time Out --This text refers to an alternate Hardcover edition.
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.