The Revolutionary Chinese Cookbook: an enticing and authentic guide to the culinary delights of Hunan Province Hardcover – 3 Aug. 2006

This is simply great, simple, wholesome food. Some of the ingredients are slightly exotic, but (almost) nothing is unfindable, and the recipes are all straightforward, with few exotic techniques. Even the simplest things meanwhile, like green peppers with wok-scrambled eggs, are delicious, and the variety of recipes are outstanding. The background history and glossary sections are also invaluable whilst never intrusive, and the photographs are great. The book has also opened my eyes to what Chinese food actually tastes like (as opposed to what we get in the West too often), and on the utility of dark AND light soy sauce in a whole variety of circumstances. A model of what a cook book should be.

This is an author who can do no wrong. These recipes like those in her other books are simply definitive. Yet another region explored and analysed from a culinary perspective

I m a Chinese, I got thus book as a present from my husband! And I love it! Fuchsia brings the real way of cooking Chinese food into the western world! If you want to try real Chinese cooking, then this is the one or all if her books are the ones to go.

Followed a few recipes, added my own twists to a few, but generally great. Saving me loads from buying takeaways from the Humanese restaurant down the road. Would have liked a few more pictures of the recipes though.

Intuitive and exhaustive cookbook about the Hunan cuisine, so dear to the revolutionary leader Mao Zedong and therefore symbolic to whom sympathetic to modern China

So delighted to find this book; it is a complete gem. If like me you have hesitated to try cooking Chinese food, then here is the absolute answer: delicious recipes and really inspiring. The food is marvellous, and so is Fuchsia Dunlop's book.

I bought this as a gift for my daughter's boyfriend and he really liked it - he should do, he requested it!

Amazing cook book

Acquistato per un regalo e ricevuto con la copertina danneggiata. Improponibile.

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...

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.

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.

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.