Revolutionary Chinese Cookbook
Recipes from Hunan Province
by Fuchsia Dunlop

This sumptuous book is chock full of Chinese cuisine, from how to prepare it, what type of ingredients used, well written recipes and even fabulous mouth watering pictures throughout of the great food, and also people and things that are just nice to look at. There are so many different sections and one I especially liked on street foods, but not like our hot dogs and mustard.

I was also very impressed with the wonderful and colorful information about the history of the people and the dishes that the author sprinkled nicely here and there. I learned so much stuff, like there is a picture of Rock Honey from West Hunan that looked very much like coral to me. In the front of the book there is a map of Hunan and for each recipe and headline there are the Chinese words written right underneath it. I would recommend this book to anyone who loves Chinese cooking as much as I do or is looking to add a new and different oriental flair to their life. Thanks, Fuchsia for the yummy food and the history lesson.
Love & Light,

Riki Frahmann ( )

A useful exploration of an under-appreciated cuisine (Hunan). Nonetheless it fails to live up to its predecessor, Sichuan Cookery. The "Revolutionary Cuisine" Mao kitsch feels tacked-on and unrelated to the subject in hand. ( )