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Henry Chung's Hunan Style Chinese Cookbook (Anglais) Relié – juillet 1978


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Book by Henry Chung


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4 internautes sur 4 ont trouvé ce commentaire utile 
Original 21 février 2002
Par RJ - Publié sur Amazon.com
Format: Relié
I've never eaten at the restaurant (but think I saw it when I visited San Fran years ago). The book is written in simple sturdy english. The recipes are authentic. Best of all, I like the fantastic fables and hearsay of not-so-old China (and personal anecdotes)as related by Chung. Enjoyable to read, even if you never intend to try out any of the recipes.
3 internautes sur 3 ont trouvé ce commentaire utile 
My love of Chinese Food started 7 juillet 2010
Par M. Nelsen - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
Yumm, Yumm 15 février 2008
Par Pablo Bridges - Publié sur Amazon.com
Format: Relié
Having lived near his restaurant(s) in San Francisco for a decade, I was compelled to pick up this cookbook, now that I've moved away. In contrast to many restaurants that rely on MSG and rude service to attract customers, Henry's food was very spicy and very delicious.

Some of my favorites were the cold chicken sesame salad (surprisingly) and the Onion Cake appetizer. The chicken salad recipe is here and completely rocks, and the Onion cake is here also (really delicious, if you can tolerate wheat). Sadly missing was info on making his delicious "fish balls" dish. I'm currently trying to reverse-engineer this dish.

Icing on the cake... the occasional 1-2 page essays on marriage, death, Feng Shui, gender issues, etc., according to Hunan culture.

Well done, Henry (burp).
2 internautes sur 2 ont trouvé ce commentaire utile 
A Timeless Classic 20 avril 2014
Par Sausca - Publié sur Amazon.com
Format: Relié
To say this book has stood the test of time is an understatement. Our copy (#1470) with a letter from Henry dated September 28, 1979 has been in continuous use going on 35 years. It is stained, torn, and the dust jacket is in shreds, but we will never give it up. We used to eat at Hunan on Sansome for years and then the restaurant on Sacramento. The recipes are readily accessible to the home cook and do not pretend to mimic the impossibly labor intensive dishes at the restaurant. The only change we have ever had to make is to reduce the amount of oil in the wok. Henry forgot that people at home do not have four foot restaurant woks. He was a true gentleman and a pleasure under all circumstances.
1 internautes sur 1 ont trouvé ce commentaire utile 
Hard to Find, But Well Worth Owning 30 juillet 2014
Par B. Nelson - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
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