Authentically prepared Chinese food is no longer the dream of the enterprising home cook, it is a reality. With the current wave of interest in China has come an awareness that Chinese food is as varied as it is flavorful, that the basic ingredients are easy to find and that cooking techniques are simple to learn. Szechwanese food ios basically simple and unelaborate, with many "no-time" or "prepare-ahead" recipes that are particularly well suited to after-work cooking and entertaining.
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful:
5.0 out of 5 stars
Wow!,
By A Customer
This review is from: The Good Food of Szechwan: Down-to-Earth Chinese Cooking (Hardcover)
I'm sorry to see this book out of print. It is my "bible", and I have given it for many gifts. The most straightforward and understandable Chinese cookbook I have ever used. The dishes are definitely NOT run-of-the-mill in results, but the preparation is simple and quick. Everyone who wants to make truly authentic Szechuan food must have it.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Great,
By
This review is from: The Good Food of Szechwan: Down-to-Earth Chinese Cooking (Hardcover)
I bought this book in 1974, as my first foray into Chinese cooking. China was, even more then than now, a mystery, and Delfs brought knowledge of country and people to his cookbook. It has a kind of amusing '60s vibe--Chinese food as a money-saving way to eat, with soup made from the leavings in the wok, for example. "Shrimp with charred red peppers" and "Chicken with fresh orange peel" are just 2 of many outstanding recipes from the book.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
An all-time favorite,
By Still Learning (New York City) - See all my reviews
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This review is from: The Good Food of Szechwan: Down-to-Earth Chinese Cooking (Hardcover)
This gorgeous and useful book was given to me by a Chinese cook, and subsequently filched by a former friend. I have it again now, and it is even better than I remembered: These are dishes you will never find in a Chinese restaurant, easy to prepare, pretty on the plate, and full of flavor. There is a lot of chopping involved so preparation is a bit time consuming, and some of the ingredients may be hard to find in some supermarkets, so scope out the nearest Asian food store. I've more or less cooked my way through it and in the process learned technique and new flavor matches that spice up other kinds of dishes.
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