- Inbunden (Hardback)
- Antal sidor
- Ebury Press
- 30 Illustrations, unspecified
- 25 x 19 x 20 mm
- Antal komponenter
- 1160 g
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The Revolutionary Chinese Cookbook
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"Dunlop is a superb descriptive writer as well as careful recipe-tester, and Georgia Glynn Smith's greed-inspiring photographs give you the visual clues you need ... A great read, too, which is why it's my book of the year." -- Paul Levy * The Observer * "Fuchsia Dunlop has an amazing ability to entice the reader ... She brings the ancient culture and history of the cuisine to life, and gives the cook a greater understanding of and respect for each dish they are preparing. Revolutionary Chinese Cookbook: Recipes from the Hunan Province is not only a tremendously well-researched and informative recipe book, it is also a fascinating read." * Heston Blumenthal * "Evocative...takes you on a wonderful journey. Buy your chopsticks now!" * Image Magazine * "Her knowledge of food from the southern province of Hunan is staggering and she will give you the confidence to explore this wonderful way of eating" * Delicious * "not only a fascinating read about gastronomy...it is also a challenge to our perceptions of Chinese cuisine...Enticing recipes are intertwined with stories of her travels to weave a rich tapestry of people and places....Try a taste of these bold, spicy flavours once and you'll be hooked." -- Time Out
Bloggat om The Revolutionary Chinese Cookbook
Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu.