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Henry Chung's Hunan Style Chinese Cookbook
Ebook Free Henry Chung's Hunan Style Chinese Cookbook
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Product details
Hardcover: 145 pages
Publisher: Harmony; 1ST edition (May 12, 1978)
Language: English
ISBN-10: 0517533251
ISBN-13: 978-0517533253
Package Dimensions:
10.3 x 7.2 x 0.7 inches
Shipping Weight: 1.2 pounds
Average Customer Review:
4.8 out of 5 stars
25 customer reviews
Amazon Best Sellers Rank:
#528,010 in Books (See Top 100 in Books)
I grew up dining on Cantonese American cuisine and loved and worshipped it. The NY restaurants of the 1950s and 1960s were simply fabulous as a rule.And then the odd Hunan, Szechuan or Peking dish entered the scene. Who can forget their first dish of Mu Shu Pork or Peking Dumplings with hot sesame oil? Or Kung Po Chicken or Hunan Hot and Spicy Chicken? It was all quite great at first...... And then so many Chinese American restaurants bent to fast food practices and food safe rules. Oh yes, I discovered the impact of food safe laws when I requested some old time crunchy bean sprouts! "We have to cook them longer by law!"In this fast food world so many things are called Szechuan or Hunan that bear little resemblance to their original forms.I appreciate Henry Chung's book greatly for the true picture of Hunan cuisine it represents. This is both a good recipe book and a good read, but more than that, it is a treatise on Hunan cuisine that goes far beyond the typical stereotypes in communicating the character of this region's fare.
Found out about the book from a tip, a friend telling us we had to try Henry Chung's in San Francisco. Yumm! Bought the book as we are trying to learn to cook Chinese. We go through a lot of cookbooks, generally if by the third or fourth recipe we have not found something delightful, the book goes upstairs. Only a few survive to live on our relatively small pile in the kitchen. Everything we have cooked from Henry Chung's book has been excellent. He has taken the complex style of Hunan cooking and brought it to the American home kitchen quite effectively. And this was in the mid 80's when cooking Chinese was new to Americans. In a league with Mama Leone's cookbook!!
I used to work in my wife's parents Chinese restaurant. I also spent 2 years living in China with my family .. that made me understand that Hunan food is my favorite. More spicy than most Chinese food, but not the pure hotness of Schezhuan. I have a lot of Chinese cook books, so I purchased this one not expecting much new ... however I find that I refer to this one more than any others. Henry does an excellent job in describing recipes that taste great with ingredients you can easily obtain. I love this cookbook.
Last century, I was waiting outside a little book kiosk in the middle of a mall. I saw a chinese cookbook about a style of cooking that I hadn't heard much about before. Hunan. I started cooking out of the book for my family and all the recipes were fantastic! Of course, I cut the amount of cayenne pepper in 1/4 for my wife, but it was still great. The twice-cooked pork (not recipe name in book) and the cabbage are some of my all time favorites. Once you try the carrots recipe, you'll want to make it for all your special occasions.We ate at the restaurant in Chinatown and they tasted the same as the recipes in the book. My wife was able to order 3 new copies of the paperback version at the checkout. I don't think they do that anymore. I saved them to give to special friends.My book is really beat up, but even with the spine gone, it lays great on the counter.Get it while you can.
My husband and I frequented Henry's Hunan on 2nd Street. I bought this book to try and replicate the delicious, comfort food meals I've enjoyed through the years. Although I have not come close to making the dishes as good as at the restaurant, the book is a joy to read. Like talking to my grandfather, and the history that came with the food.
This cookbook is wonderful!,It is like being with a relative,and being taught the fine art of cooking.And listening to great philosophy and advice from someone who cares about you. it is sad that the author died. ladygamblertina@yahoo.com
One of the classic Hunan cookbooks. Been out of print for years, so you're lucky if you can snag a copy. I upped my Chinese cooking game by a ton with this book which I first purchased back in the '90s. Although I've been using some of Fuchsia Dunlop's books lately, there are still some great go-to recipes in this well-written book with easy to source items.
If you like to cook and love Hunan recipes, this is a great collection by the guy who introduced America to this wonderful cuisine. Written with clear and friendly instructions about everything Hunan and how to cook authentic Hunan meals with available spices, you're practically guided through each meal preparation by Henry Chung, himself. A very good investment!
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