Revolutionary Chinese Cookbook
Want to taste what I tasted all last year? Well, you just might have your chance. A new cookbook has just been published that focuses on the spicy food of Hunan Province … and my mouth is watering!
Reviews in both The New York Times and The Boston Globe glow about this book, extolling not only the recipes but also the way the book represents everyday life in Hunan.
After living there for a year, I’m really curious about the way that this book paints the town … and I’m curious if it prescribes even a fraction of the amount of “la jiao” (spicy peppers) that I experienced on a daily basis.
Today, when Hunan again enjoys plentiful food “as bold and colorful as its people,” is the first moment in history at which a Western cookbook writer could have lived in friendship with Hunanese, and the last at which she could have collected first-hand memories of the Cultural Revolution.
Mmm … I think I’m going to have to pick up a copy …
November 6th, 2007 at 8:28 am EST
Hmmm… new house, new cookbook…… I smell a dinner party!!
November 6th, 2007 at 9:02 pm EST
I wonder how authentic the dishes will actually be - I’ve been to many “Hunan” restaurants in the States and none have ever even been close! It seems that American’s tastes and Hunan tastes are so different, compromises have to be made.
Make sure you let us know how good (or not) that it is!
November 8th, 2007 at 8:18 pm EST
Now I am missing the real Hunan food so much from the first hour I stepped into US. All the food here is so sickening or insipid，even the food named as Hunan food is so insipid.