Revolutionary Chinese Cookbook

Masterly…a non-stop parade of easy-to-execute dishes.

New York Times

A good read from a true expert.

Sainsbury’s Magazine

Wonderful flashes of dry wit make for delightful reading

Chicago Tribune

Fuchsia Dunlop is to China what Claudia Roden is to the Middle East: an intelligent, literary writer with a passion for her subject and a fund of well-researched recipes.

The Bookseller

Not only a fascinating read about gastronomy in a country that produced Chairman Mao, it is also a challenge to our perceptions of Chinese cuisine. Try a taste of these bold spicy flavours once and you’ll be hooked.

Time Out

The amazing Fuchsia Dunlop has brought out another book from China – the Revolutionary Chinese Cookbook. Dunlop is a world authority on Chinese cooking. Her approach is a happy mixture of scholarly and gluttonous, and the recipes aren’t too complicated.

Observer Food Monthly

It’s a rare cookery book that introduces you to a new yet accessible cuisine – but Fuchsia Dunlop’s stunning The Revolutionary Chinese Cookbook does just that. Dunlop devotees dote on her earlier Sichuan book and know they can trust her good taste and good sense – which you have to rely on when the dishes themselves are unfamiliar. Dunlop is a superb descriptive writer as well as careful recipe-tester. Hunanese food is hot and spicy, as is its history; which gives Dunlop – who speaks and writes Chinese and trained as a chef in Sichuan – a chance to show off her scholarly prowess and even play culinary detective. A great read, too, which is why it’s my book of the year.

Paul Levy, The Observer

A Claudia Roden for Chinese cuisine

FT Magazine

Masterly…a non-stop parade of easy-to-execute dishes.

New York Times

Fuchsia Dunlop is to China what Claudia Roden is to the Middle East: an intelligent, literary writer with a passion for her subject and a fund of well-researched recipes.

The Bookseller

It’s a rare cookery book that introduces you to a new yet accessible cuisine – but Fuchsia Dunlop’s stunning The Revolutionary Chinese Cookbook does just that. Dunlop devotees dote on her earlier Sichuan book and know they can trust her good taste and good sense – which you have to rely on when the dishes themselves are unfamiliar. Dunlop is a superb descriptive writer as well as careful recipe-tester. Hunanese food is hot and spicy, as is its history; which gives Dunlop – who speaks and writes Chinese and trained as a chef in Sichuan – a chance to show off her scholarly prowess and even play culinary detective. A great read, too, which is why it’s my book of the year.

Paul Levy, The Observer

A good read from a true expert.

Sainsbury’s Magazine

Not only a fascinating read about gastronomy in a country that produced Chairman Mao, it is also a challenge to our perceptions of Chinese cuisine. Try a taste of these bold spicy flavours once and you’ll be hooked.

Time Out

A Claudia Roden for Chinese cuisine

FT Magazine

Wonderful flashes of dry wit make for delightful reading

Chicago Tribune

The amazing Fuchsia Dunlop has brought out another book from China – the Revolutionary Chinese Cookbook. Dunlop is a world authority on Chinese cooking. Her approach is a happy mixture of scholarly and gluttonous, and the recipes aren’t too complicated.

Observer Food Monthly

Masterly…a non-stop parade of easy-to-execute dishes.

New York Times

It’s a rare cookery book that introduces you to a new yet accessible cuisine – but Fuchsia Dunlop’s stunning The Revolutionary Chinese Cookbook does just that. Dunlop devotees dote on her earlier Sichuan book and know they can trust her good taste and good sense – which you have to rely on when the dishes themselves are unfamiliar. Dunlop is a superb descriptive writer as well as careful recipe-tester. Hunanese food is hot and spicy, as is its history; which gives Dunlop – who speaks and writes Chinese and trained as a chef in Sichuan – a chance to show off her scholarly prowess and even play culinary detective. A great read, too, which is why it’s my book of the year.

Paul Levy, The Observer

Not only a fascinating read about gastronomy in a country that produced Chairman Mao, it is also a challenge to our perceptions of Chinese cuisine. Try a taste of these bold spicy flavours once and you’ll be hooked.

Time Out

Wonderful flashes of dry wit make for delightful reading

Chicago Tribune

Fuchsia Dunlop is to China what Claudia Roden is to the Middle East: an intelligent, literary writer with a passion for her subject and a fund of well-researched recipes.

The Bookseller

A good read from a true expert.

Sainsbury’s Magazine

A Claudia Roden for Chinese cuisine

FT Magazine

The amazing Fuchsia Dunlop has brought out another book from China – the Revolutionary Chinese Cookbook. Dunlop is a world authority on Chinese cooking. Her approach is a happy mixture of scholarly and gluttonous, and the recipes aren’t too complicated.

Observer Food Monthly

Revolutionary Chinese Cookbook: Recipes from Hunan Province

You don't need to meditate for an hour

Praise for Revolutionary Chinese Cookbook

Five Tastes: The magic of flavour in a Chinese kitchen