Revolutionary Chinese Cookbook

Revolutionary Chinese Cookbook: Recipes from Hunan Province

Revolutionary Chinese Cookbook

This is my all-time favorite English-language Chinese cookbook. Written by Fuchsia Dunlop, one of the few (if any other!) non-Chinese people to have attended the Sichuan Institute of Higher Cuisine, it contains gorgeous photographs and a wealth of information, from descriptions of ingredients particular to Hunanese cuisine and tools to cooking methods. Dunlop’s introductions to each section and recipe are occasionally lengthy but almost always informative and interesting and clearly reflect her training as a journalist.

The recipes are without exception delicious and authentic (I’ve eaten some of these dishes in Hunan), although the ingredients are not all readily available unless you have an Asian market nearby, and some are quite labor-intensive (but worth it to achieve the real thing). Some recipes are certainly for special occasions when we ignore calorie count!

I highly recommend this book to anyone who wants to explore Hunanese cuisine in depth, but also to anyone who wants a useful coffee table book – proof that this is not an oxymoron!

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2 Responses

  1. I thought this book wasn’t as good as her Sichuan cookbook, Land of Plenty. I’m also a huge fan of Fuchsia’s and was lucky enough to join her at a local Chengdu literary event in which she hosted a 40 course meal at her favorite restaurant. It was a dream come true, particularly after reading her memoir Sharks Fin and Sichuan Peppercorns, another book I’m sure you’d love given your reading list. I just found your website and as lover of Chinese and particularly Sichuan food, and as someone trying to feed her family a healthy and sustainable diet, I’ll be interested to browse it further. Thanks, Heidi

    • Thanks for visiting – and for the recommendations! I’ll certainly check out her memoir. And I’m so jealous you got to join Dunlop for that event!!!

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