Henry Chung's Hunan Style Chinese Cookbook (Signed)

In 1979, Time magazine wrote articles about two legendary Chinese figures: one was politician and reform leaderDeng Xiaoping; the other was a chef who moved from the Chinese mainland to the United States - Henry Chung.

Chung was a Chinese diplomat who served in the Nationalist Government of China, spending a significant amount of time working in the Chinese consulate in Houston, Texas before officially immigrating to the US and starting two Hunan-style Restaurants in San Francisco's Chinatown neighborhood. These restaurants eventually blossomed into the "Henry's Hunan" franchise at time when the United States was just beginning to learn about Chinese cuisine outside of the ever popular Cantonese-style chop-suey parlors of the previous decades.

In this cookbook, Mr. Chung shares a collection of recipes from his native Hunan province, that has been adapted for use in the American kitchen with illustrated step-by-step instructions, advice on cooking utensils and ingredients.