Henry Chung was the chef who introduced America to spicy Hunanese cuisine. Years after immigrating to the United States from a village in southern China, at the age of 50, Chung opened his first restaurant in San Francisco’s Chinatown. That small storefront grew into a large iconic San Francisco establishment that The New Yorker Magazine once declared, “the best Chinese restaurant in the world”. The recipes of this book are written and inspired by Chung’s grandmother, the woman who first taught him to cook, and whose culinary tastes he carried with him to the United States. For more information on his legacy, read his obituary in The New York Times.
This book was selected from the collection of legendary vintage cookbook dealer Bonnie Slotnick.
ABOUT BONNIE SLOTNICK In 1997, Bonnie Slotnick opened a bookstore in a basement office on Washington Place and Barrow Street. Bonnie Slotnick specializes in out-of-print, high quality used cookbooks. With an inventory of nearly 5,000 books, Bonnie was generous enough to let us peek into her personal collection to curate our selection for this project. Today, you can find Bonnie and her collection of cookbooks at 28 E. 2nd Street between 1st and 2nd Ave in New York’s East Village.