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From: betsy@dartvax.UUCP (Betsy Hanes Perry)
Newsgroups: net.cooks,net.books
Subject: Review: Mrs. Chiang's Szechuan Cookbook
Message-ID: <3131@dartvax.UUCP>
Date: Wed, 22-May-85 21:33:46 EDT
Article-I.D.: dartvax.3131
Posted: Wed May 22 21:33:46 1985
Date-Received: Fri, 24-May-85 21:57:45 EDT
Distribution: net
Organization: Dartmouth College, Hanover, NH
Lines: 31
Xref: linus net.cooks:3062 net.books:1756


 
Mrs. Chiang's Szechwan Cookbook
edited by Ellen Schreiber
Harper & Row, 1976
ISBN 0-06-013803-2
 
This book is one of the two finest cookbooks I have ever used.
The other is Mastering the Art of French Cooking.
 
*Mrs. Chiang's* gives detailed and precise instructions for every dish.
In particular, it is precise about spicing.  It is one of the few cookbooks
which I follow exactly, because the recipes are so exquisitely balanced
in flavor.  Many 'Chinese' recipes in other books turn out bland dishes, 
distinguished only by the crispness of their vegetables.  This book turns
out dishes notable for both texture and flavor.
 
The book is prefaced by detailed explanations of the philosophy of Szechwan
cooking, a list of the common Szechwan ingredients and their American 
equivalents, and a list of necessary tools.  It would be an excellent
gift for a beginning cook, but it can teach a great deal to even an
experienced chef.  I have never made a recipe from this book which was
less than stunning.   In particular, the steamed dumplings (pot-stickers
or jiaoz) are worth declining Nirvana for.
 
-- 
Elizabeth Hanes Perry                        
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