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.”
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.”