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Henry Chung’s Hunan Style Chinese Cookbook Reviews

May 14, 2011 by  
Filed under Chinese food cookbooks

Henry Chung’s Hunan Style Chinese Cookbook

“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.

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The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore

  • ISBN13: 9780743238274
  • Condition: USED – Very Good
  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers lik

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Comments

6 Responses to “Henry Chung’s Hunan Style Chinese Cookbook Reviews”
  1. I. Lamont says:
    9 of 9 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) –
    (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.

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  2. kozelski@camden.net says:
    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.

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  3. Anonymous says:
    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 
    kozelski@camden.net (Camden, South Carolina) –

    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!)

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  4. Rich Fong says:
    94 of 97 people found the following review helpful:
    5.0 out of 5 stars
    If I could have only one Chinese cook book…, February 8, 2005
    By 
    Rich Fong (Seattle WA) –

    Amazon Verified Purchase(What’s this?)
    This review is from: The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Hardcover)

    …this might just be it. This book was clearly a labor of love for Grace. It was written with the home cook in mind. From reading this book, along with her earlier volume, “Wisdom of the Chinese Kitchen,” it is clear that Grace’s family and mine have a lot in common–namely a love and reverence for traditional, home-style Chinese cooking. The recipes are clear, simple, and easy to follow. I love the fact that so many of them are gleaned from her aunties and uncles–just as they are in my family. And it’s so much fun reading about the history and production of the wok–I’ll never look at the 30-year old specimen handed down to me from my mom the same way again!

    I have a good collection of Chinese cookbooks, including volumes by Barbara Tropp, Ken Hom, Yan Kit, and my own family (I come from a family of restauranteurs and chefs), and over the years gleaned pearls of wisdom from each, but like I said, if I had to choose only one, “Breath” might just be it. But please, don’t ask me to actually do it…

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  5. rodboomboom says:
    58 of 63 people found the following review helpful:
    5.0 out of 5 stars
    Going Into & Behind The Wok In Chinese Cuisine, August 21, 2004
    By 
    rodboomboom (Dearborn, Michigan United States) –
    (TOP 50 REVIEWER)
      
    (VINE VOICE)
      

    This review is from: The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Hardcover)

    We’ve all likely experienced the sizzle and vapors coming off wok prepared food, and that’s one essential of proper wok cooking. Here renowned Chinese cookbook auhtority Young gives us the insight into the wok in Chinese lore and life, its seasoning and its history of developing recipes.

    What I found captivating was the history and exploration she takes us through of actual construction of woks, the hammering and shaping blacksmith approach and different ways of seasoning.

    There is some chapters which are so unique, e.g. The Master Lesson in smoking from an experienced wok expert with then three recipes. This is delightful approach which continues with other experts offering techniques and recipes, e.g. Susanna Foo’s Mango Chicken, a succulent dish with marinated vodkaed chicken and richen broth with asparagus, mango and candied walnuts. Yum!

    The steamed portion really interests me, especially prep of dumplings, such as “Shrimp Dumplings Spring Moon”.

    The book is delightfully completed with an “Essentials” section replete with menus, glossary (usually with photos) metric equivalencies, sources.

    One will want to spend much time savoring in all the wonders and info in this jam-packed inspiration about wok cooking and history. It will aid all who have or desire to enter this rich historical cuisine. The color photography and writing are superb and add to its richness and captivating presentation. A masterpiece!

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  6. S. Smith says:
    36 of 39 people found the following review helpful:
    5.0 out of 5 stars
    Comprehensive Guide to Your Wok, December 22, 2004
    By 
    S. Smith
    (REAL NAME)
      

    This review is from: The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Hardcover)

    I have taken this book out of the library so many times that I finally broke down and bought the book. I am an avid stir-fry cook and this book has some great wok stir-fry recipes, but it has so much more. It is a comprehensive guide to wok history, culture, maintenance and cooking techniques– and demonstrates how a wok can be used for so much more than stir-fry. The recipes are great and pretty foolproof. I also own The Chinese Kitchen, by Eileen Yin-Fei Lo. I like that book and use it often, but especially on busy weeknights, I appreciate that the recipes in Breath of a Wok generally call for far fewer ingredients and taste just as good.

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