Ebook Mrs. Chiang's Szechwan Cookbook
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Mrs. Chiang's Szechwan Cookbook
Ebook Mrs. Chiang's Szechwan Cookbook
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Product details
Hardcover: 320 pages
Publisher: HarperCollins; First Edition edition (October 1, 1976)
Language: English
ISBN-10: 0060138033
ISBN-13: 978-0060138035
Package Dimensions:
9.1 x 6.6 x 1.1 inches
Shipping Weight: 1.6 pounds
Average Customer Review:
4.4 out of 5 stars
65 customer reviews
Amazon Best Sellers Rank:
#1,816,599 in Books (See Top 100 in Books)
The recipes are great and uniquely detailed. However, there are very few photos and the recipes call for a tremendous amount of oil. The first time we cook a recipe, we start out cutting the recommended amount of oil in half.That said, we have nevertheless made great use of it. We have cooked 13 if the recipes within three months. Every single one was a winner. You can’t say that about many cookbooks.
Long ago I had this in hardcover, and a housemate left it on the stove and turned an electric burner on under it! Drama ensued, but everything turned out alright -- except the book was ruined and she said (years ago mind you) she couldn't find a replacement copy.Get this. It's delightful. I really don't enjoy the tone of the author, who is colonial as all get out, but the recipes and techniques are fantastic.Worth it just for the wonton soup recipe. You will become highly suspect of most wontons after this, lol.We used to have wonton parties and I'd teach my friends to make them, and put them up in freezer bags. So good!
Really good spicy recipes. Includes detailed instructions on making various spicy sauces, which you could combine with any meat or veggies you like or have around the kitchen. Get a cooking shovel as recommended in the book, it's a great tool.
Man, I love this book. The recipies are kinda long, but it's easy enough to follow. My fav in the book - 'Pock Marked Ma's Bean Curd'. The one recipie that opened my eyes to the fact tofu can be really, really tastey when the dish is well spiced and given the time to absorb the flavors around it (I think its even better and hotter the next day.)The hot and sour soup is also excellent -- more like a stew and completely unlike anything I've had in a run of the mill 'chinese food' place.My sister picked this book up first and one thing she regularly altered was cutting the oil in the recipies, about in half in most instances. Also, for recipies that ask for ground pork, grinding pork loin steaks (fat trimmed) gets you excellent flavor but less fat.When a recipie asks for fresh water chestnuts, I'd suggest not using canned. The flavor is completely different. Fresh jicima might be a better substitute if you can't get fresh water chestnuts.
One of the few cookbooks I've read cover to cover. I found this cookbook after cooking an eggplant dish from another Szechwan cookbook, Land of Plenty by Fuchsia Dunlop, that I found underseasoned for Szechwan cuisine. This sent me on a search for a Szechwan cookbook with more robust recipes. That's when I found Mrs. Chiang's Szechwan Cookbook. The first recipe I tried was Chicken and Cucumbers because I had a cucumber that I needed to use. Nothing wimpy about this recipe: 10 garlic cloves and 4 hot red peppers. Great depth of flavor. I am going to be trying a lot of recipes in this book.
If you love to cook and like Chinese-Szechwanese food, you will love this book.There is great clarity in the writing and instructions, and the story behind the book and Mrs. Chiang are a joy to read.There has not been a single recipe I did not enjoy - so far I have made about 1/3 of the recipes listed. Some are just excellent and addictive - like Bon Bon Chicken, Pork in fish style, Anise Chicken. Be prepared to make lots of trips to your (Asian) store, as you will be going through a LOT of star anise, szechwan peppers, ginger, scallions, garlic, etc.. And try to find a good source of pork.Hard to believe it has been out of print for so long. I have Dunlop's book as well, which is very good, but a bit more convoluted. I would recommend this book first, then Dunlops Land of Plenty.
I am an Executive Chef with an extensive collection of cookbooks, and this is by far by favorite. This is the single best work on the subject I have ever read. There is no finer Chinese cookbook available. A little dated, perhaps, but still invaluable. I enjoyed this one so much I read it novel-like from cover to cover and refer to it frequently. I can't say enough good about this book.
I do a great deal of Chinese cooking and this cookbook has some of the more authentic recipes found in Westernized cookbooks. With the online and increasing local availability of true Chinese ingredients and sauces really great, close to authentic Chinese cooking can be done at home - and if you do you should have this cookbook. My reference to authentic is from trips to SE Asia.
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