- Hardcover: 359 pages
- Publisher: Harper & Row; 1st edition (March 1987)
- Language: English
- ISBN-10: 006015828X
- ISBN-13: 978-0060158286
- Product Dimensions: 9.3 x 6.5 x 1.4 inches
- Shipping Weight: 3.3 pounds
- Average Customer Review: 4.7 out of 5 stars See all reviews (50 customer reviews)
- Amazon Best Sellers Rank: #324,188 in Books (See Top 100 in Books)
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Mrs. Chiang's Szechwan Cookbook: Szechwan Home Cooking Hardcover – March, 1987
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Top Customer Reviews
"Shrimp with ginger and wine" * if you can get fresh crawfish tails it will be even better !
You can also get Szechuan Home Cooking. It is just a later edition of the same book, and the only changes are in the introductory material.
Do yourself a favor and get this fabulous book before it disappears forever.
By the way, I finally replaced my worn-out copy, but have kept the old one stored sentimentally alongside--it's full of notes, like "excellent recipe", "Marc [husband] raves", "fabulous and easy."
There are (to my knowledge) three authentic Szechuan cookbooks available in English:
Mrs. Chiang's Szechwan Cookbook, The Good Food of Szechwan (by Robert Delfs), and more recently Fuchsia Dunlop's Land of Plenty. All three are excellent.
Mrs. Chiang's, despite its age, is (as one reviewer already mentioned) the Szechuan equivalent of Julia Child's Mastering the Art.... There is nothing she neglects to address, and her recipes are foolproof! You think you like Szechuan food now? After cooking from this book, you'll become addicted!
For those who really want to get steeped in Szechuan's cuisine, I recommend getting all the three cookbooks mentioned above.
The Robert Delfs book (The Good Food of Szechwan) is not the easiest to find, but I've been cooking from it for 30 years or so and everything has turned out wonderfully.
The Dunlop book, too, is very authentic, very thorough and I definitely recommend it as well.
My only caveat regarding Land of Plenty is, like most contemporary cookbooks, it's a bit too 'scientific' for my taste. Cooking is a lively art and the general tendency is to make cookbooks too scientific. I'm not by any means against detailed recipes, even some hand-holding, but I don't want to know so much of the 'why', I'd rather know what to look for and when. But that's a personal quibble. Buy all three of these Szechuan cookbooks and you'll be very happy indeed.
Most Recent Customer Reviews
Requested a sample for my Kindle app to judge whether or not I wanted to purchase the book. Not one single recipe was included in the sample, making it very difficult to judge... Read morePublished 1 month ago by Carol R
Excellent compendium of genuine Szechwan cooking techniques, ingredients,and recipes.Published 5 months ago by Ronald L Collins
I bought this when it came out in the 80's and it is one of my absolute favorites.Published 7 months ago by Amazon Customer
The recipes are well-written, and even the stories about Mrs. Chiang are interesting. I am enjoying learning how to cook this style of food.Published 8 months ago by Rocky