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.
