Henry Chung's Hunan Style Chinese Cookbook

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.

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.

I have searched for a copy of this wonderful book for over 5 years and have recently found it,it is my most treasured of many cookbooks! I have been a customer of this wonderful actually fabulous restaurant in San Francisco for over 20 years, it just seems to be just as wonderful as before!This book has allowed me to duplicate my favorite hot and sour chicken many times over. what a shame it is out of print, Henry is very much alive and the place still a success. what a wonderful, simple and accurate book,hopefully this book will someday be back in print and I may share it with my friends.

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!)

The recipes are excellent. The directions very clear and easy to follow. This is my favorite cookbook. I'm hoping it comes back into print so i can buy it for my friends.