Chinese Cuisine: Szechwan Style [Paperback]

Wei-Chuan Publishing (Author), Lee-Hwa Lin (Author)

Book Description

Publication Date: November 1993

Bilingual: English and Chinese.

Editorial Reviews

Language Notes

Text: Chinese, English

About the Author

Lee Hwa Lin

Product Details

• Paperback: 96 pages
• Publisher: Wei-Chuan Publishing (November 1993)
• Language: English
• ISBN-10: 0941676315
• ISBN-13: 978-0941676311
• Product Dimensions: 10.3 x 7.3 x 0.3 inches
• Shipping Weight: 12.6 ounces
• Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #680,173 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 22 people found the following review helpful:

5.0 out of 5 stars Must have for lovers of spicy food, December 28, 2002

By 

Seattle Cubs Fan - See all my reviews

This review is from: Chinese Cuisine: Szechwan Style (Paperback)

The Wei Chuan series of cookbooks are must haves for anyone interested in cooking Chinese cuisine. I am particularly fond of SzeChwan style food so this cookbook was a natural choice for me. This book has descriptions for preparations of special food items that is very helpful. I especially recommend this book for anyone who loves spicy food (the kung pao recipes alone make the book worth buying). For anyone who wants vegetarian food Sze Chwan style won't be the right choice--I would recommend buying Wei Chuan's Indian cuisine cookbook or their Simply Vegetarian cookbook instead.

43 of 55 people found the following review helpful:

5.0 out of 5 stars Excellent and Authentic Sichuan Cooking!, April 11, 1999

By 

Richard H. Brant - See all my reviews

This review is from: Chinese Cuisine: Szechwan Style (Paperback)

Except for the occasional typo where the numbers may not have survived the translation in the Editor's first draft (how much corn starch to use for the Fried Eggplant Cake batter, just to name one), this is by far my favorite and most-used cookbook of any kind in my collection. It is always out on the counter instead of in the bookcase with the others! The Kung Pao Chicken is my favorite, but you'll cut down on the dried red peppers if you are wise. The "Szechwan Peppercorn", sometimes referred to as "Numb Spice", called for in many of the recipes is a very authentic Szechwan ingredient but should be left out for better compatability with Western tastes.

I'm ordering more of the series!

6 of 6 people found the following review helpful:

5.0 out of 5 stars For Authentic Szechwan Cuisine, July 20, 2007

By 

Smitty (Alexandria, VA) - See all my reviews

Amazon Verified Purchase

This review is from: Chinese Cuisine: Szechwan Style (Paperback)

This is not a book that will allow you to revisit dishes that are made at your typical Chinese restaurant. First of all this is Szechwan Cuisine - China has many different Cuisines - Mandarin, Hunan, Beijing, Cantonese, etc. This book is for someone that wants to make an authentic Szechwan dish, and not for making a bastardization that one has become accustomed to in the U.S. For authenticity, this is the book for you. For a novice, pick up a title that has the word "Beginner" in it. This is an excellent book!