Henry Chung's Hunan Style Chinese Cookbook [Hardcover]

Henry Chung (Author), Tony Hiss (Editor), Stephen Shore (Photographer)

Book Description

Publication Date: May 12, 1984

"At last a Chinese cookbook that really works."--New York Times. A highly personalized cookbook featuring 75 recipes and many anecdotes. 35 black-and-white photographs.

--This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 145 pages
• Publisher: Harmony; 1ST edition (May 12, 1984)
• Language: English
• ISBN-10: 0517533251
• ISBN-13: 978-0517533253
• Product Dimensions: 10.3 x 7.2 x 0.7 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #333,677 in Books (See Top 100 in Books)
  • #74 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Chinese

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Chinese food will never be the same after trying this book, September 20, 2000

By 

I. Lamont (Boston) - See all my reviews
(REAL NAME)   

This review is from: Henry Chung's Hunan Style Chinese Cookbook (Paperback)

For those who love to eat or cook Chinese food, this book is a must-have. It details about 50 tasty recipes from Hunan province in China, and is totally authentic. The author has avoided "spicing down" recipes for American readers -- garlic, hot chiles and other Hunan staples are used boldly and creatively, and your taste buds will be crying out for more after trying these gems. In fact, my wife, who is herself Chinese, relies on Henry Chung's book more than the Chinese-language cookbooks she brought from Taiwan. It really is that good.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Henry is Magnificent, November 21, 2000

By A Customer

This review is from: Henry Chung's Hunan Style Chinese Cookbook (Paperback)

cheers, Henry, Cheers... From Marty's Special BBQ Pork, to the overstuffed steamed dumplings this book has it all including an amazing recepie for Velvet Chicken. A must purchase.

7 of 7 people found the following review helpful:

5.0 out of 5 stars The Absolute Best Hunanese Cookbook -- Ever, August 9, 1999

By 

[e-mail] (Camden, South Carolina) - See all my reviews

This review is from: Henry Chung's Hunan Style Chinese Cookbook (Paperback)

It is a shame that this cookbook is out of print. My copy (bought at the original Hunan in 1990) is sadly stained and dog-eared. I begged at my last visit (7/98) for another copy -- no luck, but they were kind enough to give me an even more aged brochure which includes just a few recipes, but it does have the recipe for their wonderful hot chile sauce (not included in the book). As for me, I'm headed on my first visit to China next week. Don't think I'll find another copy of Henry's great book, but I might find the source of his inspiration.

By the way, the restaurant now serves a "more reasonably low fat" version of Double-Cooked pork. My advice is to go back to the original recipe, with the flour drenching and wok-frying -- it is a knockout you will always remember (pork fat rules!)