Food&Drink: A Revolution in Chinese Cooking ; Fed-Up of Bland Takeaways? Lucy Corry Finds a Book Packed with Tasty Alternatives

Summary

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IF your experience of Chinese cuisine is limited to the gloopy sweet and sour pork or greasy fried rice dishes served up in late- night takeaway bars, it's time for a culinary revolution

Foodwriter and broadcaster Fuchsia Dunlop is widely acclaimed as an expert on Chinese food and her first book, Sichuan Cookery, won the Guild of Food Writers' Award for Best First Cookery Book in 2001.

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Extract

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Food&Drink: A Revolution in Chinese Cooking ; Fed-Up of Bland Takeaways? Lucy Corry Finds a Book Packed with Tasty Alternatives

Now, in the Revolutionary Chinese Cookbook, Fuchsia explores the culinary traditions and flavours of the Hunan province in central southern China.

Hunan's most famous son...

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