- 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: 6 customer reviews
- Amazon Bestsellers Rank: #158,723 in Books (See Top 100 in Books)
Revolutionary Chinese Cookbook: Recipes From Hunan Province Hardcover – Jan 30 2007
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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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I do prefer the first book over this latest one, but that is in no way a criticism of it's quality; rather, just a function of my personal preference for Szechuan over Hunanese cuisine.
I have little interest in cookery books that are simply just collections of recipes. Like her first effort, this book is rich with historical, cultural and linguistic information connected with the cuisine being discussed. My only negative criticism is that I especially love books that have a photograph, or photographs, of each dish for which there is a recipe... this book, and the earlier one, have lots of pix but not for each dish. STILL... that's a minor criticism.
C. John Thompsom
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