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Revolutionary Chinese Cookbook: Recipes from Hunan Province Fuchsia Dunlop
Publisher: Norton, W. W. & Company, Inc.

[ts] We used Fuchsia Dunlop's recipe from Revolutionary Chinese Cookbook: Recipes from Hunan Province . Dunlop also includes a recipe for red-braised pork, which is also in her Revolutionary Chinese Cookbook: Recipes from Hunan Province. Land of Plenty (authentic sichuan recipes personally gathered in the chinese province of sichuan) by Fuchsia Dunlop. Authentic recipes and fascinating tales from one of China's most vibrant culinary regions. At home, I researched the recipe in my library and came across a similar dish called “Smacked Cucumbers” in Fuschia Dunlop's inspiring Revolutionary Chinese Cookbook: Recipes from Hunan Province. Two of Fuchsia's previous books Revolutionary Chinese Cooking: Recipes from Hunan Province and Land of Plenty: A Treasury of Authentic Sichuan Cooking, are two of my favorite books of all time. Revolutionary Chinese Cookbook: Recipes from Hunan Province , by Fuchsia Dunlop “More than a cookbook, Revolutionary Chinese Cookbook brings the cuisine and legends of Mao's homeland, Hunan province, to life. The food Mao Zedong ate in Hunan province is explored by an English-born writer. We tripled the recipe to fulfill our household needs, but will include the original below. The other recipe was Chairman Mao's Red-Braised Pork from Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes From Hunan Province. I'm eager to try the recipe in Fushcia Dunlop's second book, "Revolutionary Chinese Cookbook: Recipes from Hunan Province," which I just received last week. Related Recipe: Fried Cucumber With Purple Perilla (March 14, 2007) Recipe: Hunan Beef With Cumin (March 14, 2007) Readers' Opinions “Revolutionary Chinese Cookbook” does not delve into techniques and flavor principles as comprehensively as “Land of Plenty,” although the culinary insights are equally generous and illuminating. * Revolutionary Chinese Cookbook (recipes from hunan province) also by Fuchsia Dunlop. Love this Chili Oil recipe I found in Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, a library book I will definitely be checking out again. Wanting to use them up, I started cooking with them, mining my Chinese cookbook collection for recipes and ideas. And they are so freaking easy to make! Adapted from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuschia Dunlop (W.W.