Revolutionary Chinese Cookbook
an enticing and authentic guide to the culinary delights of Hunan Province
(Sprache: Englisch)
'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden' Independent
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'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden' Independent
Klappentext zu „Revolutionary Chinese Cookbook “
With mouth-watering food photography, and pictures from Fuchsia's own travels around Hunan, this book combines enticing recipes and with stories of the author's travels to weave a rich tapestry of people and places. This book will revolutionise your understanding of Chinese regional cookery - and tantalise your tastebuds!
'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
'A model of what a cookbook should be' -- _____ Reader review
'Simply definitive' -- _____ Reader review
'A complete gem' -- _____ Reader review
'Indispensable and marvellous' -- _____ Reader review
'An authentic Chinese cookbook' -- _____ Reader review
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Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.
The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries.
Bringing the ancient culture and history of the cuisine to life, The Revolutionary Chinese Cookbook will challenge the way you think about Chinese food - and push you to try these bold, spicy flavours yourself!
Autoren-Porträt von Fuchsia Dunlop
Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu.
Bibliographische Angaben
- Autor: Fuchsia Dunlop
- 2006, 304 Seiten, Maße: 25,5 cm, Gebunden, Englisch
- Verlag: Ebury Publishing
- ISBN-10: 0091904838
- ISBN-13: 9780091904838
Sprache:
Englisch
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