After enjoying one of my favorite cuisine for a good while, I have a bit of a desire to actually go and attempt to cook. Unfortunately, I don't have much of a reading ability in Chinese, so I was hoping that the chowhound community might be broad enough to help me out. I have access to yesasia, but also easy access to Bay Area Chinese bookstores.
One of the best restaurants I recall eating during my younger days was the Harbour Village restaurant in SF by chef Andy Wai. I actually recently ordered his two cookbooks and they seem pretty spot on. The recipes were in English in addition to Chinese, however the main articles about food descriptions were sadly only in Chinese.
That being said, I was wondering if anyone has some good cookbook recommendations on Cantonese/HK cooking? I also would be interested in the history of Hong Kong cuisine if there is something there. I have browsed some of Fuchia Dunlop's books but they seem to be more concentrated towards Sichuan/Hunan cuisine. I also have a rather strong interest towards modernist techniques, so I was wondering if anyone has heard of Alvin Leung's cookbook. There was a mention in a few articles that it should have been published two years ago, but my research seems to be failing in that regard. I sent an email to their restaurant, but not sure if I'll ever receive a reply.
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