Book Description
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.
Customer Reviews:
A 'must' for any serious collection offering Chinese cookbooks beyond one or two basics........2007-07-08
The tastes and influence of the Hunan region of China are fully explored in Fuchsia Dunlop's Revolutionary Chinese Cookbook, which provides over a hundred dishes easy to make and accompanied by color photos and stories from the province. Dishes come with historical introduction, many a cultural insight, and the author's own experiences discovering and cooking the dish: all these factors make for a fine and well-rounded cookbook which goes far beyond the usual light Hunan coverage to probe the depth of Chinese culture and cuisine, making it a 'must' for any serious collection offering Chinese cookbooks beyond one or two basics.
Worthy successor to "Land of Plenty".......2007-06-10
Ms. Dunlop continues to amaze and delight with her second book. The current tome educates the reader in the disciplines of cooking (as well as) ancient Chinese history (Appendix: the Main Chinese Dynasties), language (Appendix: Glossary of Chinese Characters) and contemporary history (revolutionarily centric). Echos of David, Grigson and Fisher resonate. [Not unsurprising considering her Cantabrixian education! (superb bibliography)] I haven't yet tried any of the recipes, so cannot vouch for their efficacy - but, they have a good feel about them. Will become a classic by aficionados.
One of the best cookbooks.......2007-04-05
This is one of the best cookbooks I own. I received the book as a gift and I use it everyday.
Breathtaking, authentic, scholarly, beautiful.......2007-03-13
I cherish my copy of Dunlop's _Land of Plenty_, and had eagerly awaited this new book. I've cooked 15 or so recipes from this book so far, and all of them have been perfectly successful. My favorite so far is her rendition of red-cooked pork (Chairman Mao's Red-Braised Pork), and some others I've made which were wonderful were her Tiger-Skin Steamed Pork, Beef Slivers with Coriander, her unctuous & delectable Steamed Eggs, and a delicious dish of stir-fried baby greens & shrimp. Ooh, and another extraordinarily delicious dish: Stir-fried Zucchini with Salty Duck Egg Yolks. Yum!
I think that _Land of Plenty_ is still her best book, but this is a close second. The essays in _Land of Plenty_, for instance, are just superb, particularly the one about tea.
I'm wishing this cook & author a LONG life so she can continue to explore the food & food culture of China, and write many more books to share her learning with us.
Even Better than Her First Chinese Cookery Book!.......2007-03-02
I enjoyed her first cookbook on Sichuan cookery, Land of Plenty, and I like this second book on Hunan cookery even more, with even more helpful beautiful photos. As far as portion sizes, she states "all recipes serve two people with one or two other dishes and rice, or four people, with 3 or 4 other dishes and rice".
The Sichuan and Hunan cuisines differ from each other as New Orleans Southern food differs from South Carolina Southern cuisine, and yet both of Dunlop's cuisines are clearly hotter and spicier "Chinese" to our tastes. Hunan folks are said to like food with chilies "fire-hot-hot" whereas Sichuan's dominant style is a mix of chili hot and the peculiar "mouth numbing", from the Sichuan "peppercorns".
The Hunan recipes in this Revolutionary Cookbook are straightforward, nearly all ingredients can be obtained from a local Chinese or Asian grocery store. The only one I can't find is "purple perilla", for which Asian basil is not quite a substitute. Not a problem.
The 120 recipe instructions are for preparing simple, straightforward "comfort food", and the food comes out tasting very good. It's lighter, and not gooey, like the cornstarch-laden Americanized Chinese food.
Delights include: Spicy steamed pork buns, BBQ'd lamb chops, Changde Clay-bowl chicken, yellow cooked salt cod in chili sauce, with most fish dishes steamed. Try Chairman Mao's red braised pork, or one of it's 7 supplied variations. I think Ms. Dunlop overdoes the Chairman Mao bit, putting his cheery face on many, many pages for no good reason; it contributes little to understanding of him, or of the Hunan cookery. I'd rather have had more beautiful photos of food and other aspects of Chinese culture and people, instead of so many of Mao's images.
Have you had the traditional Hunan dish- "General Tso's Chicken"? Guess again! FYI, She met the accepted creator of this NON-Hunan dish, with added sugar for US tastes, created in the 1970's in New York by Hunan chef Peng Chang-Kuei! And yes, most Hunanese have never tasted this bogus, yet popular dish that is known in the USA as the "quintessential Hunan dish"! To adjust for tastes, she has both a Hunan version, and a USA version of Gerneral Tso's to choose from.
From her first book being shown to a Chinese friend of mine from Chengdu,who cooked from it and proclaimed it "the real thing" I know that Ms. Dunlop's current book is gonna be just as accurate. No, I do not currently have an authentic Hunan friend to vouch for the recipes, and I do not mind, I like what spicy hot things I have cooked so far!
Just as an aside- Her photo is only somewhat kind to her, it is an oldie, and she looks better than that in person. She clearly "knows her stuff"; I recommend meeting/hearing her on her book tour.
Buy this, and buy the Sichuan book, Land of Plenty, and cook and taste authentic Chinese "comfort food" as it tastes in China... It's a lot better than the cornstarch-laden "Chinese" food served in most US restaurants.
I look forward to her next books.
Amazon.com
Elizabeth David had it easy. All she had to do was eat her way through France and Italy and translate the essence of the encountered cuisines for a ravenous, literate, English-speaking public. Fuschia Dunlop, on the other hand, went to Chengdu, the capital of Sichuan in China, where she ended up the first foreign student enrolled at the Sichuan Institute of Higher Cuisine. That was nearly 10 years ago. After annual return visits and endless research she has produced, in English, a magnificent introduction to the food and foodways of Sichuan. She is in every way the dharma inheritor of Elizabeth David.
You too may start to salivate halfway through the introduction to Dunlop's magnificent Land of Plenty: A Treasury of Authentic Sichuan Cooking. Perhaps it begins when she explains xian, "one of the most beautiful words in the Chinese culinary language." It describes an entire range of flavor and sensation, "the indefinable, delicious taste of fresh meat, poultry, and seafood, the scrumptious flavors of a pure chicken soup..." Before you know it you are running headlong into a world of 23 distinct flavors and 56 cooking methods (they are all listed at the end of the book). Sichuan is the place where "barbarian peppers" met up with a natural cornucopia and a literary cooking tradition stretching back to the fifth century A.D. Innovation with cooking technique and new and challenging ingredients remains a hallmark of Sichuan. After describing basic cutting skills and cooking techniques, Dunlop presents her recipes in chapters that include "Noodles, Dumplings, and Other Street Treats"; "Appetizers"; "Meat"; "Poultry"; "Fish"; "Vegetables and Bean Curd"; "Stocks and Soup"; "Sweet Dishes"; and "Hotpot." Yes, you will find Gong Bao (Kung Pao) Chicken with Peanuts--Gong Bao Ji Ding. It's named after a late 19th-century governor of Sichuan, Ding Baozhen, which brought on the wrath of the Cultural Revolution for its imperial associations. Until rehabilitation, the dish was called "fast-fried chicken cubes" or "chicken cubes with seared chilies."
Land of Plenty is literary food writing at its best, as well as a marvelous invitation to new skills and flavors for the home cook. Read it. Cook it. Eat it. And take pleasure in the emerging career of Fuschia Dunlop, a big new voice in the world of food. --Schuyler Ingle
Book Description
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs.
Customer Reviews:
A Must Own.......2007-08-11
The Good:
- Authentic recipes (lots of them). Most of the dishes taste pretty good. The first dish I made was Gong Bao Ji Ding and it was delicious.
- Very nicely written. Instructions were clear and easy to follow. Lots of great info and details about the ingredients and cooking method. The author also provides an interesting background for each dish. You can tell Dunlop is passionate about Sichuanese food.
- Great organization (separated by Noodles, Appetizers, Meat, Fish, etc.)
- No MSG
The Bad:
- Lacks pictures. The pictures were great but I wish there were more. I had to use google to compare my results.
Conclusion:
Overall a great book and easily recommended. Despite the lack of pictures, I still have to rate it 5 stars because of the delicious recipes.
Land of Plenty: A Treasury of Authentic Sichuan Cooking.......2007-07-12
Wonderful cookbook, my husband & I have become exteremly interested in Sichuan Cooking over the past few months and we were very excited to find a cookbook representing the Sichuan style of cooking. We love cooking with Sichuan Peppercorns and the "Hot & Numbing" style of cooking. The first recipe we tried was the Dry Cooked Beef, the recipe was very well written, easy to understand and the end product was yummy. I would recommend this book to any one who is interested in a wonderful and very interesting style of Asian cooking.
Szechuan Peppercorns are available.......2007-05-19
i noticed in the 2003 review that it was stated that US government had banned import of this key component. this ban appears to have been lifted and they can be found online at places like Penzeys
[...]
An excellent book on cooking and culture........2007-05-12
This is an extremely well written book, with careful instructions for making classic Sichuan dishes. Much restaurant and cookbook Chinese cookery of Britain and the USA is Cantonese, with some Peking style and Shanghai variations. The "Szechuan" or "Sichuan" style in most restaurants, without an authentic Sichuanese trained chef, is "watered down" Sichuan or a "hot" Cantonese variant, turning people off to a cuisine they have truly never tried.
My Chinese chef-friend from Chengdu, Capital of Sichuan Province, has looked this book over, cooked several dishes from it for us, and proclaimed it "very very good". I've eaten in Chengdu, and also greatly appreciate the taste of native Sichuan cookery.
For example, "Pork slices with black cloud fungus", a fairly quick and simple stir fry, was the real thing, just as my friend had back in Chengdu. Rehydrate the dried fungus to be moist and still be a touch crunchy, and do not overcook it, or it loses this necessary mild crunchy texture. Feeling a little peckish? Try also Sweet and sour pork, Boiled beef slices in a fiery sauce, Pock marked(Old woman's) Mother Chen's beancurd, hotpot broth (for dipping varied foods), and spicy braised fish with whole garlic. Yum!
Need to learn what true cooking should taste like before cooking on your own? Compare your cookery with kitchens such as Bar Shu, the Sichuan restaurant in London under Miss Dunlop's supervision; some other Sichuan places in England are London's Sichuan Restaurant, and Red Chilli in Manchester.
My friend and my only small complaint/suggestion is that as good as the color photos are, there is a great need to have photos of much more of the dishes in a next edition. (Photos of eight or more dishes can fit on one side of a page, to save costs, and increase variety.) Note, pictures of some dishes can sometimes be found by Googling.
Sichuan peppercorn has been available again in the USA since 2005 at several internet pepper suppliers... it's a truly necessary ingredient for the "numbing" spice's contibution to quite a few authentic dishes. They are dark red, with the inner gritty black seeds removed. Chew one, if it doesn't have a tingling and somewhat numbing sensation on your tongue and lips within a minute, then get a fresher batch elsewhere! Supplies for the other staples can be found at Chinese/Asian suppply stores in larger cities, or from internet suppliers.
Note: Fuchsia Dunlop's cookbook, "Revolutionary Chinese Cookbook: Recipes from Hunan Province", is also a very good book; I tend to prefer this one.
Great book.......2007-03-25
Great book, easy to follow recipes // just wish it had more pictures
Average customer rating:
- the next move of God ,F. Pickett
- Outstanding, timely and "right on!"
- Keen insight into the promise of God for the future.
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The Next Move of God
Fuchsia Pickett
Manufacturer: Charisma House
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ASIN: 0884193845 |
Customer Reviews:
the next move of God ,F. Pickett.......2001-05-29
I have been trying to get some one from amazon.com to send these books to my home. there was a mix up at ups and they only gave the person that went to pock them up one box for some reason they thought they only had one box . when I got back home from out ot town. I found that there was only part of and order pick up. plese can some on assist me in this situation! We did not get the ten books that we bought, they where sent back!
Outstanding, timely and "right on!".......1999-08-16
This author is a well-grounded in the Word woman of God and herinsight is something every Christian ought to take a strong look at tohelp us better understand what is going on in the churches. She also shows why we have not seen revival come....yet!
Keen insight into the promise of God for the future........1999-05-16
The Next Move of God by Fuchsia Pickett offers Christians a clear view into what God intended when He authored the Charismatic movement. Not an "end" to itself - and not a means to an end - the outpouring of the Holy Spirit, with all of it's gifts and evidences, is part of the larger plan of the Father: To bring us closer to Him, and to each other. Our failure as Spirit-baptized Christians is that we have allowed the Charismatic Movement to isolate us and separate us from other Christians. As the Father continues to form His life in us, we discover, as Dr. Pickett has, that "Movements" are but moments - call them milestones - in our catalogue of what God has done in history. Since our God is not bound by time, He is free to see His plan unfold in His beloved people in the same way that a flower blooms - slowly; purposefully; beautifully; completely. How silly of the budding flower to stop developing at the "half-bloomed" stage, thinking it had fully arrived at maturity, or if it were to isolate itself from, or ridicule, or shrink from the other flowers in the garden! Jesus our Savior is returning for a Bride, and she is altogether glorious within. Without spot or blemish, and full of holiness and character, her development will one day be complete, as she yields her will to the Father for His Completeness - the substance of which is Christ - to be formed in her. Such a bride the world has never seen, and, when seen, will be marvelous in truth, and in deed.
Average customer rating:
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Fuchsias: The Complete Handbook
Miep Nijhuis
Manufacturer: Cassell
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Book Description
Whether planting Ballerina Blues, Frosted Flames, or Red Shadows everything a gardener needs to know about fuchsias is packed in this one compact guide.
Average customer rating:
- A Simple Story for Girls who like Pink
- GENIUS
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Fuchsia Is Now
J. Otto Seibold
Manufacturer: Orchard Books
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Book Description
On her birthday Fuchsia receives a great surprise--a pretty new hat with a magic fairy inside! The fairy tells Fuchsia to close her eyes and make a special wish . . . and before Fuchsia knows it, she has three cute new friends to play with--Pigoh, Fwoggy, and Meowse! The friends play all day until it is time for bed. As she drifts off to sleep, Fuchsia knows her friends will return the next day. All she has to do is say the magic words, "THE FUCHSIA IS NOW!"
Customer Reviews:
A Simple Story for Girls who like Pink.......2007-01-02
The Fuchsia is Now is a simple story about a fuchsia-colored girl who has a birthday, receives a special present, and meets a fuchsia-colored fairy who grants Fuchsia's wish.
My five-year-old daughter, whose favorite color is pink, thinks that this story is great. The illustrations, which make the characters look a bit like space aliens, make it easy for kids to tell the story by themselves without having to know how to read.
Although the story line is a bit too simplistic for my liking, little girls who like fairies and the color pink will probably enjoy this book just as my daughter did.
GENIUS.......2006-03-19
J.OTTO does it again. His first solo book? I think so.
Yeah well this will knock you out, young and old. Buy TWO!!! That's right...you'll need a stunt double. One to keep nice, and one for all the people who will want to grab it, read it, and drooool over it when they come over to play Parcheesi.
Book Description
The distinctively colored flowers of the fuchsia provide a focal point for any garden. Now your garden will benefit as you reap David Clark's 30 years' experience of growing fuchsias. He is a founding member of the Institute of Horticulture and a gold medal winner at the Chelsea Flower Show many times over. His authoritative text and color photos and illustrations guide you through all aspects of fuchsia cultivation and care. An accessible reference for expert and newcomer alike. Also in the Care Manual series: Roses, Bonsai, Cactus and Succulents, Clematis, Magnolias, and Rhododendrons.
Customer Reviews:
Visually beautiful, informative and educational........1998-08-25
We visited an Oregon Fuchsia Society show in Portland, OR in August, 1998 and this was one of the books they recommended. It is beautiful ... full of exceptional photos ... a visual delight! It also covers just about any subject a beginner might be interested in: history, nomenclature, cultivation, propagation (including hybridization techniques), training & exhibiting, pests and diseases and recommended plants and cultivars. It is full of fascinating facts and information. Best of all, however, are the wonderful photographs that identify many, many varieties. It is written by a British author, so a few words and expressions may seem unusual to American readers. Nevertheless, it's a wonderful book!
Books:
- Revolutionary Chinese Cookbook: Recipes from Hunan Province
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