With mouth-watering food photography, and pictures from Fuchsia's own travels around Hunan, this book combines enticing recipes and with stories of the author's travels to weave a rich tapestry of people and places. This book will revolutionise your understanding of Chinese regional cookery - and tantalise your tastebuds!

'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

'A model of what a cookbook should be' -- ***** Reader review

'Simply definitive' -- ***** Reader review

'A complete gem' -- ***** Reader review

'Indispensable and marvellous' -- ***** Reader review

'An authentic Chinese cookbook' -- ***** Reader review

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Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province.

The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries.

Bringing the ancient culture and history of the cuisine to life, The Revolutionary Chinese Cookbook will challenge the way you think about Chinese food - and push you to try these bold, spicy flavours yourself!