The Revolutionary Chinese Cookbook


Este product no está disponible en la moneda seleccionada.

Descripción

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery , which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. 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.

With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.

Detalles del producto

Editorial
Ebury Publishing
Fecha de Publicación
Idioma
Inglés
Tipo
Tapa dura
EAN/UPC
9780091904838

Obtén ingresos recomendado libros

Genera ingresos compartiendo enlaces de tus libros favoritos a través del programa de afiliados.

Únete al programa de afiliados