The Revolutionary Chinese Cookbook

4,3 valoración promedio
( 272 valoraciones por GoodReads )
 
9780091904838: The Revolutionary Chinese Cookbook
Críticas:

"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)

Reseña del editor:

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. 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.

With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery.

"Sobre este título" puede pertenecer a otra edición de este libro.

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1.

Dunlop, Fuchsia
Editorial: Ebury Press (2006)
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Primera edición Cantidad: 5
Librería
Valoración
[?]

Descripción Ebury Press, 2006. Estado de conservación: New. 2006. 1st Edition. Hardcover. Based on the author's first-hand travels in China, this book presents 150 quick, easy recipes from southern central China, an area renowned for its bold and colourful cooking and the birthplace of China's modern emperor Chairman Mao. It looks at the culture and cooking of this remarkable region, which nourished a generation of revolutionaries. Num Pages: 304 pages, 30. BIC Classification: 1FPC; WBN. Category: (G) General (US: Trade). Dimension: 256 x 202 x 31. Weight in Grams: 1160. . . . . . . Nº de ref. de la librería V9780091904838

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2.

Dunlop, Fuchsia
Editorial: Ebury Press
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 5
Librería
Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
[?]

Descripción Ebury Press. Estado de conservación: New. 2006. 1st Edition. Hardcover. Based on the author's first-hand travels in China, this book presents 150 quick, easy recipes from southern central China, an area renowned for its bold and colourful cooking and the birthplace of China's modern emperor Chairman Mao. It looks at the culture and cooking of this remarkable region, which nourished a generation of revolutionaries. Num Pages: 304 pages, 30. BIC Classification: 1FPC; WBN. Category: (G) General (US: Trade). Dimension: 256 x 202 x 31. Weight in Grams: 1160. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780091904838

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3.

Fuchsia Dunlop
Editorial: Ebury Publishing, United Kingdom (2006)
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Ebury Publishing, United Kingdom, 2006. Hardback. Estado de conservación: New. 254 x 197 mm. Language: English . Brand New Book. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her as exciting as Elizabeth David . 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. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia s own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery. Nº de ref. de la librería AAZ9780091904838

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4.

Fuchsia Dunlop
Editorial: Ebury Publishing, United Kingdom (2006)
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Ebury Publishing, United Kingdom, 2006. Hardback. Estado de conservación: New. 254 x 197 mm. Language: English . Brand New Book. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her as exciting as Elizabeth David . 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. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia s own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery. Nº de ref. de la librería AAZ9780091904838

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5.

Fuchsia Dunlop
Editorial: Ebury Publishing
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 4
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

Descripción Ebury Publishing. Hardback. Estado de conservación: new. BRAND NEW, The Revolutionary Chinese Cookbook, Fuchsia Dunlop, Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. 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. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery. Nº de ref. de la librería B9780091904838

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6.

Fuchsia Dunlop
Editorial: Ebury Publishing 2006-08-03, London (2006)
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 1
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Ebury Publishing 2006-08-03, London, 2006. hardback. Estado de conservación: New. Nº de ref. de la librería 9780091904838

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7.

Fuchsia Dunlop
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 6
Librería
Ria Christie Collections
(Uxbridge, Reino Unido)
Valoración
[?]

Descripción Hardback. Estado de conservación: New. Not Signed; Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary C. book. Nº de ref. de la librería ria9780091904838_rkm

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8.

Fuchsia Dunlop
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 1
Librería
Grand Eagle Retail
(Wilmington, DE, Estados Unidos de America)
Valoración
[?]

Descripción 2006. Hardcover. Estado de conservación: New. 197mm x 254mm x 25mm. Hardcover. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers? Jeremy Round Award for best first book and prompted Jo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 304 pages. 1.165. Nº de ref. de la librería 9780091904838

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9.

Fuchsia Dunlop
Editorial: Ebury Publishing (2006)
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Cantidad: > 20
Librería
Books2Anywhere
(Fairford, GLOS, Reino Unido)
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Descripción Ebury Publishing, 2006. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería F4-9780091904838

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10.

Dunlop, Fuchsia
Editorial: Ebury Press (2006)
ISBN 10: 0091904838 ISBN 13: 9780091904838
Nuevos Tapa dura Cantidad: 1
Librería
English-Book-Service Mannheim
(Mannheim, Alemania)
Valoración
[?]

Descripción Ebury Press, 2006. Estado de conservación: New. Nº de ref. de la librería GH9780091904838

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