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Fuchsia Dunlop
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Revolutionary Chinese Cookbook: Recipes from Hunan Province Hardcover – February 17, 2007

by Fuchsia Dunlop (Author)
4.7 out of 5 stars 158 ratings

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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  1. Print length
    304 pages
  2. Language
    English
  3. Publisher
    W. W. Norton & Company
  4. Publication date
    February 17, 2007
  5. Dimensions
    7.9 x 1.1 x 10 inches
  6. ISBN-10
    0393062228
  7. ISBN-13
    978-0393062229
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From the Publisher

Revolutionary Chinese Cookbook
Shark's Fin and Sichuan Pepper
Every Grain of Rice
Land of Fish and Rice
The Food of Sichuan
Invitation to a Banquet
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Customer Reviews
4.7 out of 5 stars 158
4.6 out of 5 stars 161
4.7 out of 5 stars 1,120
4.7 out of 5 stars 309
4.8 out of 5 stars 987
4.5 out of 5 stars 196
Price $36.23 $15.04 — no data $26.83 $37.20 $16.25
Also by Fuchsia Dunlop With a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Revolutionary Chinese Cookbook brings to life the delicious tastes of Hunan. Fuchsia Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. Every Grain of Rice is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. An essential update of Fuchsia Dunlop’s landmark book on Chinese cooking, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture.

Editorial Reviews

About the Author

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award–winning and best-selling books include The Food of Sichuan, Shark’s Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.

Product details

  • Publisher ‏ : ‎ W. W. Norton & Company; 1st American Ed edition (February 17, 2007)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 0393062228
  • ISBN-13 ‏ : ‎ 978-0393062229
  • Item Weight ‏ : ‎ 2.55 pounds
  • Dimensions ‏ : ‎ 7.9 x 1.1 x 10 inches
  • Customer Reviews:
    4.7 out of 5 stars 158 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

Customer reviews

4.7 out of 5 stars
158 global ratings

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Customers say

Customers find the cookbook's recipes delicious and authentic, with complex flavors that stay true to regional cooking methods. Moreover, the book is easy to make, with one customer noting the helpful English language explanations for ingredients and directions. Additionally, the graphics receive positive feedback, with one customer describing them as first-rate, and customers appreciate the cookbook's value for money.

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23 customers mention "Recipes"23 positive0 negative

Customers enjoy the recipes in this cookbook, finding them delicious and complex, with straightforward instructions that stay true to regional cooking methods.

"...I don't think that it is a good beginner's book...." Read more

"This is a wonderful companion to Fuchsia Dunlop's superb book on Sichuan cooking, Land of Plenty...." Read more

"...the flavors, this book is uncompromising in its use of authentic flavors and ingredients, and thorough in its description of the more exotic..." Read more

"...I have no doubt that the recipes are phenonminal and I imagine that Ms Dunlop had little to nothing to do with the illustrations...." Read more

11 customers mention "Ease of use"9 positive2 negative

Customers find the cookbook easy to use, with one customer noting the helpful English language explanations for ingredients and directions.

"...The recipes are straight forward and easily made. The taste is superb!..." Read more

"...The ingredients are surprisingly simple but the taste is incredible.There are 120 recipes in this book, and they are all very tasty...." Read more

"...Is this cookbook easy? No. Why? the ingredients are authentic and trying to find them is a challenge as some of the chances markets use different..." Read more

"...Don't be afraid to try the pork belly on the cover. It's easy and delicious...." Read more

6 customers mention "Visual quality"6 positive0 negative

Customers appreciate the graphics of the cookbook, with one customer noting how easy it is to imagine the dishes, and another highlighting the calligraphy and nuanced execution of the recipes.

"...having those stories in there myself, but they do make it quite easy to imagine the dishes!..." Read more

"...It genuinely fits the book! I love the calligraphy, the sensitive color pallets, the images, and the general look and feel of this book...." Read more

"...Pictures are beautiful...." Read more

"...Yet it still surprised me with mouth-watering, easy to make dishes...." Read more

3 customers mention "Value for money"3 positive0 negative

Customers find the cookbook offers good value for money, with one customer noting it's economical and another mentioning it's worth the price.

"...This is the real stuff, and it's inexpensive to make once you get the basic vinegars, soy sauces, fish sauces, etc...." Read more

"...dishes as good as you'd find in these restaurants, but at a much more economical price. I hope she keeps writing for many more years to come." Read more

"...you may want to learn it will take patience and practice, but this is worth it...." Read more

This book is the gold standard in cookery books.
5 out of 5 stars
This book is the gold standard in cookery books.
Don't be fooled by the simplicity of the recipes. The execution of these dishes is incredibly nuanced and the flavors are complex. If you can stomach the far-too-many Mao images throughout the text, I highly recommend this book to anyone who's interested in exploring rustic south-western Chinese cookery.
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Top reviews from the United States

  • Typhoon Man
    5.0 out of 5 stars Wow again!
    Reviewed in the United States on October 29, 2009
    Verified Purchase
    I bought Fuchsia Dunlop's first book about Sichuan cooking. I loved that, and I love this! Very different from the Chinese food I grew up with that my family got at the restaurants in America!

    There are a few differences between the first and the second book. This cookbook is also filled with many more pictures than the first. Honestly, I never worry about the pictures. I tend not to try to cook food I know nothing about. The paper is also different. The first book has the darker, off-white more textured pages. I like that. Because the second is filled with color photos, the paper is the bright white semi-glossy type. If you are like me, I spend long hours reading through cookbooks. My eyes tend to tire out when looking at the glossy white paper. For someone who like anecdotes about her experiences in China, will love both. I'm not very concerned about having those stories in there myself, but they do make it quite easy to imagine the dishes!

    More on the personal side, from my experience with her recipies in this second book, I seem to prefer Sichuan cooking over Hunan. For example, the Sichuan recipe for red braised pork I like much better then the Hunan version. The Hunan version calls for more spices which makes it much more aromatic. It's a bit too much for me, but that's just me. In neither of the books are there any menu planning guides. She does recommend dishes to go with the one your preparing. I would like to be able to see more of what a meal is like.

    I recomend this book to anyone who is familiar with Chinese cooking and or anyone who like adventure. I don't think that it is a good beginner's book. I have ruined many a recipe in my day and I relaize that it takes a whole lot of advice to avoid the common mistakes. However, I don't think anyone would be diappointed in this book.
    11 people found this helpful
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  • Craig Garver
    5.0 out of 5 stars Excellent, authentic cooking!
    Reviewed in the United States on July 17, 2011
    Verified Purchase
    This is a wonderful companion to Fuchsia Dunlop's superb book on Sichuan cooking, Land of Plenty. As a graphic artist, this book is beautifully prepared. The page layout and graphics are first rate. There are a few reviewers here that make a point of deploring the Chairman Mao images. Why? He came from this province, known for it's revolutionaries, cooking, and commanders. It genuinely fits the book! I love the calligraphy, the sensitive color pallets, the images, and the general look and feel of this book. It's a genuine inspiration, graphically speaking. The book is printed in China - where they never forgot excellence in printing.

    The recipes are straight forward and easily made. The taste is superb! You can't go wrong with this book - and be sure to get a copy of Land of Plenty, also. Mine is thoroughly worn out already from constant use.

    Once you've tasted authentic Hunan and Sichuan cooking, you won't like American Chinese restaurant food ever again! This is the real stuff, and it's inexpensive to make once you get the basic vinegars, soy sauces, fish sauces, etc. Find a good Asian market and do some research. Spend some time in the isles, take your book with you, and enjoy the learning experience.

    This is some of the best food you'll ever eat!
    31 people found this helpful
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  • Gabriel
    5.0 out of 5 stars For those whose hearts and souls are true
    Reviewed in the United States on September 23, 2010
    Verified Purchase
    I own both this book and her other title, "Land of Plenty," and couldn't be happier. I am at the University of Arizona studying Mandarin, and as my Chinese friends and teachers can attest, this is the real thing. Hearty, sustaining, and warm, this is the wisdom of the Middle Kingdom at its culinary best. Unlike most Chinese cookbooks, which pander to Westerners and Americanize the flavors, this book is uncompromising in its use of authentic flavors and ingredients, and thorough in its description of the more exotic varieties. As a former caterer, I can say that this book is able to stand alone as your number one companion to Chinese cooking. From a lowly dinner costing you five dollars that can feed four, to a banquet for fifteen of your favorite friends for the Mid-Autumn Festival, this book can guide you through it all. Like Shizuo Tsuji's, Japanese Cooking: A Simple Art and Larousse Gastronomique this book is the gold standard of its cooking style. If you have ever been to China, or if you have ever wanted to cook Chinese food the way it was meant to be, then this book is for you. Five stars.
    11 people found this helpful
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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 June 19, 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".
    4 people found this helpful
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Top reviews from other countries

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  • Matteo Pavanati
    1.0 out of 5 stars Venduto come nuovo, ricevuto danneggiato
    Reviewed in Italy on March 23, 2022
    Verified Purchase
    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 March 23, 2022
    Acquistato per un regalo e ricevuto con la copertina danneggiata. Improponibile.
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  • Alexander G. Marshall
    5.0 out of 5 stars Just great food!
    Reviewed in the United Kingdom on August 17, 2011
    Verified Purchase
    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.
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  • Nef
    5.0 out of 5 stars Really nice book
    Reviewed in Canada on June 28, 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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  • Sandra Kramer
    5.0 out of 5 stars Best current writer of Chinese cookbooks
    Reviewed in Canada on June 27, 2014
    Verified Purchase
    All recipes are set out so well. They are written for your success. I have another of Ms. Dunlop's books, and I have only had great results and many complements. I will be ordering another of her books. The setup of these books are reminiscent of the late Barbara Tropp's books.
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  • Iri from Sooke
    5.0 out of 5 stars This is undoubtedly the best authentic Hunan recipe book I have come across!
    Reviewed in Canada on February 24, 2017
    Verified Purchase
    This is undoubtedly the best authentic Hunan recipe book I have come across! We have a Hunan student living with us and she cannot believe how authentic and similar to her grandmother's cooking this is!
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