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Henry Chung's Hunan Style Chinese Cookbook, by Henry Chung
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The cuisine of the Chinese province of Hunan is unlike any other in the world. Its delicious distinction comes from the intelligent mixing of ingredients and cooking techniques, which makes for marvelously varied and sumptuous meals. Henry Chung has put together a collection of recipes from his homeland, especially adapted for the American kitchen that will delight all cooks, whether or not they have used a wok or other Chinese utensils. With step-by-step instructions and detailed information about ingredients and where to obtain them, exotic recipes such as Harvest Pork and Shredded Beef & Shining Noodle Soup can be made by even the novice cook. This book is more than a cookbook - you will be introduced to the friends and family of Henry Chung as well as the legends and customers of Hunan. You will learn of Mr. Chung's grandmother - who taught him to cook - and of life in the countryside of China. From how "to model a baby before its coming into being" to all the intricacies of a Chinese wedding, you will soon come to know the people of Hunan, what they love to eat and how they live.
- Sales Rank: #678886 in Books
- Published on: 1978-05-12
- Released on: 1984-05-12
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 145 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
Excellent Plus
By David Matthews
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.
2 of 2 people found the following review helpful.
that made me understand that Hunan food is my favorite. More spicy than most Chinese food
By Mack2
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.
1 of 1 people found the following review helpful.
Everything we have cooked from Henry Chung's book has been excellent. He has taken the complex style of Hunan ...
By Clarkman
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!!
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