Mon premier blog

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

(Recipe from Fuchsia Dunlop's "Revolutionary Chinese Cookbook," W.W. Rare is the takeout Many American Chinese restaurants are run by Fujianese immigrants, who come from a coastal province not far from Hong Kong. Wanting to use them up, I started cooking with them, mining my Chinese cookbook collection for recipes and ideas. 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. BUY WITH CONFIDENCE, Over one million books sold! Perhaps the most famous son of Hunan province, Mao Zedong, provides one of the hooks that draws the reader and cook into Revolutionary Chinese Cookbook; the other is provided by the clear evocative words and photographs Dunlop explains specialized Hunanese cooking techniques, and ingredients, and enough about general Chinese cooking to explicate the directions in the recipes well enough that a novice can follow them without confusion or questions. Revolutionary Chinese Cookbook: Recipes frοm Hunan Province. Spicy cuisines from Hunan and its saltier, more vinegary neighbor to the west, Sichuan (you see it on American menus as "Szechwan"), have joined Cantonese food as the most popular Americanized styles of Chinese eating. Fuchsia Dunlop – Revolutionary Chinese Cookbook : Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. ISBN13: 9780393062229; Condition: Nеw; Notes: BRAND NEW FROM PUBLISHER!