Hunan: A Lifetime of Secrets from MR Peng's Chinese Kitchen
Language: English
Published by Preface Publishing, 2015
- Hardcover
- New
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
US$ 37.06
Quantity: Over 20 available
Add to basketItem description from seller
In English.
Seller Inventory # ria9781848094345_new
- Title
- Hunan: A Lifetime of Secrets from MR Peng's Chinese Kitchen
- Author
- Peng, MR
- Publisher
- Preface Publishing
- Publication year
- 2015
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1848094345
- ISBN 13
- 9781848094345
- Item weight
- 1,324 grams
The secrets of one of the most celebrated restaurants in Europe, in an elegant cookbook with exposed binding
"Food is my life. Despite being close to 70 I'm still in the kitchen at Hunan, on the floor almost every day doing prep, working the wok and talking to guests, most of whom have been regulars for years. The food is the only thing which has changed, and which changes almost daily. It is really about bringing out the most in the ingredients. Subtle blends of chilli and Sichuan peppercorns push enormous pearly scallops to the edge while the gentle salty miso cuts through the tenderest slivers of corn-fed chicken. It is possible because the ingredients I use are fresh and of faultless quality." —Mr. Peng
Hunan is a landmark book that captures the essence of a unique menu from a unique character. At the legendary restaurant, diners don’t choose—they simply say what they don’t eat and how spicy they like their food. Mr. Peng then does the rest, serving up small portions with the emphasis on sharing many courses. The orders are hand-written and are sent down to the kitchen by a chute and the food travels up in a dumbwaiter. Mr. Peng is a firm believer in simplicity. Among the 70 must-have recipes are his "absurdly delicious" prawn dumplings, lettuce wraps filled with diced chicken, "which you just pop into your mouth and scrunch," and mouth-melting double-cooked pork. Recipes include dual measurements.
"Synopsis" may belong to another edition of this title.
About the Author
Qin Xie is a freelance writer and editor based in London regularly writing for The Times, The Telegraph, Conde Nast Traveller, National Geographic Traveller and other outlets.
"About the title" may belong to another edition of this title.
Ria Christie Collections
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AbeBooks seller since March 25, 2015
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