The Hunan cookbook was picked as one of the 20 best food books of 2014 in this weekend’s Observer Food Monthly.
According to the OFM, the book is “An eclectic collection of recipes from the Pimlico restaurant many consider the best Chinese in Britain”. It’s in great company.
Many thanks to Allan Jenkins and Gareth Grundy.
You can read the piece in the OFM online here, as well as see the other great books in the selection
The Hunan cookbook was featured as part of “This week’s food trends” on Harper’s Bazaar by Assistant Features Editor Helena Lee.
Lee describes it as “one of the most beautiful cookbooks of the year”. Kind words indeed.
You can read the rest of the review and the feature at Harper’s Bazaar
The Hunan cookbook has been reviewed by Susan Jung, South China Morning Post’s food and wine editor, in the paper’s Post Magazine.
Jung talks about some of the dishes from the book, in a Hong Kong context, and a little on the background of the restaurant.
The Hunan cookbook was featured on the Wall Street Journal today at WSJ.com in a short piece by journalist Paul Levy.
It ran alongside a little interview with Chef Peng “about his menu, inspirations and why he has no plans for retirement.”
You may remember me talking about a cookbook project I worked on last year, earlier this year.
Well that book is now available to buy on Amazon (and obviously in all good book shops).
You can find a copy of Hunan: A Lifetime of Secrets from Mr Peng’s Chinese Kitchen here.
At the beginning of last year, I found myself freelancing full-time and for the first time. It was unexpected and rather daunting to say the least. Suddenly, I couldn’t just write for pleasure (d’oh) but had to actually make a living (argh).
Good fortune fell on me early in the year when Dino Joannides recommended me for a book project – that turned into Hunan: A Lifetime of Secrets from Mr Peng’s Chinese Kitchen.
I was the co-author alongside the legendary Hunan Restaurant‘s chef/patron Yong Shuang Peng aka Mr Peng.
As my first book project, it was as much one for learning about Chinese food as it was about making words fit. Almost a year after the first introductions were made, I’m pleased to say that the Hunan cookbook is now available for pre-order on Amazon and will be available to purchase from 17th April this year.