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Fuchsia Dunlop
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Revolutionary Chinese Cookbook – Recipes from Hunan Province Hardcover – 21 August 2006

by Fuchsia Dunlop (Author)
4.6 4.6 out of 5 stars 200 ratings
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Authentic recipes and fascinating tales from one of China's most vibrant culinary regions.

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, 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 Revolutionary Chinese Cookbook, 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. 65 color illustrations
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Previous page
  1. Print length
    304 pages
  2. Language
    English
  3. Publisher
    W. W. Norton & Company
  4. Publication date
    21 August 2006
  5. Dimensions
    20.07 x 2.79 x 25.4 cm
  6. ISBN-10
    0393062228
  7. ISBN-13
    978-0393062229
  8. See all details
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Product details

  • Publisher ‏ : ‎ W. W. Norton & Company; 1st American Ed edition (21 August 2006)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 0393062228
  • ISBN-13 ‏ : ‎ 978-0393062229
  • Dimensions ‏ : ‎ 20.07 x 2.79 x 25.4 cm
  • Customer Reviews:
    4.6 4.6 out of 5 stars 200 ratings

About the author

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Fuchsia Dunlop

Fuchsia Dunlop

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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

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4.6 out of 5 stars
4.6 out of 5
200 global ratings

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Cook like a Hunan chef
5 Stars
Cook like a Hunan chef
This book has helped me survive returning back to Brisbane, Australia after living in China for a number of years. Hunan cuisine is so full of flavour, I am certain it will eventually be as common as Cantonese cuisine, but till that happens I have this amazing recipe book by Fuchsia Dunlop.
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Top review from Australia

Glenn Vassallo
5.0 out of 5 stars Cook like a Hunan chef
Reviewed in Australia on 18 September 2023
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This book has helped me survive returning back to Brisbane, Australia after living in China for a number of years. Hunan cuisine is so full of flavour, I am certain it will eventually be as common as Cantonese cuisine, but till that happens I have this amazing recipe book by Fuchsia Dunlop.
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Glenn Vassallo
5.0 out of 5 stars Cook like a Hunan chef
Reviewed in Australia on 18 September 2023
This book has helped me survive returning back to Brisbane, Australia after living in China for a number of years. Hunan cuisine is so full of flavour, I am certain it will eventually be as common as Cantonese cuisine, but till that happens I have this amazing recipe book by Fuchsia Dunlop.
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ChefB
5.0 out of 5 stars Fuchsia Dunlop doesn't write bad cook books
Reviewed in the United States on 19 June 2023
Verified Purchase
While a lot could be said about valorizing a white woman for writing about Chinese food, I think that Fuchsia Dunlop does an amazing job of respecting the material and condensing it down into a book that is as practical as it is informative. I think that "Land of Plenty" might have a slight edge on this book in terms of use frequency, but this book makes the rounds often enough and deserves every bit of the strong recommendation I'm giving it. If you like, or are in any way interested in, Chinese food, pick this book up.

The only thing: be aware that it is only really teaching you about one style of cuisine in China. If you are looking for a more comprehensive book that explores many regions simultaneously, I would recommend "All Under Heaven".
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Matteo Pavanati
1.0 out of 5 stars Venduto come nuovo, ricevuto danneggiato
Reviewed in Italy on 23 March 2022
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Acquistato per un regalo e ricevuto con la copertina danneggiata. Improponibile.
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Matteo Pavanati
1.0 out of 5 stars Venduto come nuovo, ricevuto danneggiato
Reviewed in Italy on 23 March 2022
Acquistato per un regalo e ricevuto con la copertina danneggiata. Improponibile.
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MP
5.0 out of 5 stars Brilliant!
Reviewed in Poland on 18 April 2021
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For a long time we have been using Fuchsia Dunlop's books to soothe our longing for China and Chinese food. She writes her recipes in such a vivid way that the mere reading of them is enough to make you salivate. Cook her dishes and your are straight in culinary paradise. Back to hellishy hot, hearty fare they served you at that non-descript restaurant at a side street in a teeming Chinese city with the name you already forgot. Just remember to have a lot chilled beer to accompany your food and be aware that you will need to thoroughly ventilate your home after cooking (having understanding neighbours helps too). Some of her passages on frequently cooked dishes have won a status of cult-like sayings in our household ("...until it smells deliciously"). Short, often witty stories accompanying her recipes evoke memories of our wanderings around China far from the beaten track.
"The Revolutionary Chinese Cookbook" was Fuchsia's last book missing in our collection, maybe because we never travelled to Hunan. Now that we got it, a look inside has shown Fuchsia in her best. We are already thrilled to try several new recipes that will give a new twist to well loved tastes. The book makes for an interesting read also for culture and travel buffs, it is visually very pleasing and is doomed to become another favourite on our cookbook shelf. Chinese names of each dish both in characters and pinyin are an additonal fun for such perpetual beginner Chinese learners like us. If only we can again have the fun of recognizing those characters in a Chinese-only menu somewhere between Hunan and Guizhou...
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Nef
5.0 out of 5 stars Really nice book
Reviewed in Canada on 28 June 2018
Verified Purchase
Really nice book. Its very well made, feels nice to hold and the quality of the pages are very good. I've made a few recipes and they've been delicious. This is my second Fuscia book and she hasn't disappointed me so far. I like the history she incorporates into her books too.
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Drahnier
5.0 out of 5 stars Chinesisch Kochen
Reviewed in Germany on 5 August 2018
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Das Buch war der gezielte Wunsch eines zu beschenkenden Hobbykochs, dessen Rückmeldung war positiv, so daß die Bewertung die des Hobbykochs ist. Ich selbst vestehe von chinesischer Küche rein gar nichts.
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