Revolutionary Chinese Cookbook by Fuchsia Dunlop
Recipes from Hunan Province
A compact, illuminating cookbook that mines recipes from China’s revolutionary period and state-issued cookbooks, translating austere, propaganda-era and communal-kitchen dishes into practical modern recipes while supplying historical context and personal anecdotes. It shows how scarcity, rationing and political ideology shaped ingredients, techniques and substitutions, and offers accessible adaptations and tips that reveal the resourcefulness and bold regional flavors of Chinese home cooking.
- Published
- Unknown
- Nationality
- British
- Length
- Unknown
- Pages
- Unknown
- Original Language
- English
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