向酷爱湖南菜的人，推荐一本经典的英文湖南菜书。
作者Fuchsia Dunlop，按中国人说法，她是重庆某所厨师学校“科班出身”的，加上本人对中国厨艺精神和美食的热情，这书写得还蛮诱人的。
对色、香、味、刀法、蒸、炸、煎等基本功有简洁清楚地表述，插图也多。
书名: Revolutionary Chinese Cookbook
Recipes from Hunan Province
Dunlop, Fuchsia (Book - 2007)
Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.
咱自己还不一定能写出那个味道呢，呵呵 推荐给加拿大朋友也很不错，顺便自己也学习学习。公立图书馆就有借。
作者Fuchsia Dunlop，按中国人说法，她是重庆某所厨师学校“科班出身”的，加上本人对中国厨艺精神和美食的热情，这书写得还蛮诱人的。
对色、香、味、刀法、蒸、炸、煎等基本功有简洁清楚地表述，插图也多。
书名: Revolutionary Chinese Cookbook
Recipes from Hunan Province
Dunlop, Fuchsia (Book - 2007)
Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.
咱自己还不一定能写出那个味道呢，呵呵 推荐给加拿大朋友也很不错，顺便自己也学习学习。公立图书馆就有借。
