Customer Reviews

The Good Food of Szechwan: Down-to-Earth Chinese Cooking

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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.

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.

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.

We bought this Chinese cookbook in the 1970s, and followed it over the years with at least two dozen more. It's the one I always reach for when I want a tasty, gorgeous, easy Chinese dinner. The book is worth whatever price you have to pay. If I had to choose to keep just ten of the more than 200 cookbooks on our shelf, this would be one of them.