Synopses & Reviews
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook , which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called "a seminal exploration of one of China's great regional cuisines." Now, with , she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao's favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries.
Synopsis
Representing the finest in cuisine from the Hunan Province of China, a taste-tempting cookbook introduces a series of classic, traditional recipes--including Numbing-and-Hot Chicken, Chairman Mao's Red-Braised Pork, and a host of vegetable stir-fries--along with culinary history, lore, and anecdotes.
Synopsis
Authentic recipes and fascinating tales from one of China's most vibrant culinary regions.
About the Author
Fuchsia Dunlop writes for Gourmet, Saveur, the Financial Times, and Time Out. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London, where she consults for the city's first authentic Sichuan restaurant, Bar Shu.