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The Revolutionary Chinese Cookbook Hardcover – 3 August 2006

4.7 out of 5 stars 149 ratings

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Review

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

About the Author

Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books include the Revolutionary Chinese Cookbook (Ebury 2006), Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Land of Fish and Rice. She speaks, reads and writes Chinese, and she lives in East London.

Product details

  • Publisher ‏ : ‎ Ebury Press (3 August 2006)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 0091904838
  • ISBN-13 ‏ : ‎ 978-0091904838
  • Reading age ‏ : ‎ Baby and up
  • Item Weight ‏ : ‎ 1 kg 140 g
  • Dimensions ‏ : ‎ 19.7 x 2.5 x 25.4 cm
  • Country of Origin ‏ : ‎ United Kingdom
  • Customer Reviews:
    4.7 out of 5 stars 149 ratings

About the author

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Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.

Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017.

Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.

Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com

Customer reviews

4.7 out of 5 stars
4.7 out of 5
149 global ratings
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P. Harvey
5.0 out of 5 stars Definitive recipes for Hunan Province
Reviewed in the United Kingdom on 28 August 2019
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Amazon Customer
5.0 out of 5 stars Good insight of Hunan cuisine
Reviewed in the United Kingdom on 31 July 2019
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2 people found this helpful
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BookBeetle
5.0 out of 5 stars Perfect introduction to the REAL delights of Chinese cooking
Reviewed in the United Kingdom on 11 April 2015
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B W Ripley
4.0 out of 5 stars A Birthday Gift
Reviewed in the United Kingdom on 13 May 2016
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Henk Wesselink
5.0 out of 5 stars Clear instructions and great recipes
Reviewed in the United Kingdom on 6 March 2017
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