Product Description
by Greg Eans (Photographer), Eric Adams (Editor), Winny Lin (Foreword by)
Inside you will find recipes used by chef Kenny Lin during his years running the Panda House Restaurant and Hunan Chinese Restaurant. The recipes included are authentically Chinese, but also use the ingredients, cookware, and techniques American cooks know and have available. The layout of the recipes makes them easy to follow and understand. Please enjoy
Author Biography
I immigrated to the United States with my wife Winny more than 40 years ago. We struggled as do most immigrants, but in 1974, Winny was hired to teach in Daviess County Public Schools, and we moved to Owensboro, Kentucky. In 1984 I took a giant step forward and opened a Chinese restaurant we named Panda House. Prior to the opening I traveled to Vallejo, California to study restaurant cooking with my childhood best friend. Later, in 1990, we opened Hunan Chinese Restaurant, again in Owensboro. Although it took some doing, I gradually weaned my customers away from a 'Cantonese style only' mentality to one that accepted the full range of Chinese cuisine: Mandarin, Hunan, and Sichuan among them. After retiring from the restaurant business, I continued to share my culinary skills with my friends and neighbors by teaching adult education classes, working with the residents of homeless shelters, and entertaining folks in my home. My wife and I have recently relocated to California to be closer to our children and grandchildren.
