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Revolutionary Chinese Cookbook: Recipes From Hunan Province Hardcover – Jan 30 2007

4.1 out of 5 stars 6 customer reviews

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Product details

  • Hardcover: 256 pages
  • Publisher: WW Norton; 1 edition (Jan. 30 2007)
  • Language: English
  • ISBN-10: 0393062228
  • ISBN-13: 978-0393062229
  • Product Dimensions: 19.8 x 3.3 x 25.4 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.1 out of 5 stars 6 customer reviews
  • Amazon Bestsellers Rank: #158,723 in Books (See Top 100 in Books)
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Product description

About the Author

Fuchsia Dunlop has appeared on NPR’s "All Things Considered," "Science Friday," and "America’s Test Kitchen Radio," and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.

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