From Publishers Weekly
A foreword by legendary chef Alice Waters hints that this volume is filled with authentic recipes, cultural stories and food memories. And indeed, Chiang, the one-time proprietor of San Francisco's famed Mandarin restaurant—which is widely credited with introducing Americans to real regional Chinese cuisine—presents a rich, heartfelt volume filled with recipes and stories from her life. There are recipes from the original Mandarin, of course: its Pot Stickers, Sichuan Spicy Eggplant, and Beggar's Chicken, which Chiang says is a favorite of Williams-Sonoma founder Chuck Williams. There are also recipes from the Mandarin in Beverly Hills (such as Sesame Shrimp) and many recipes from Chiang's family. Of Yun Hui's (My Mother's) Red-Cooked Pork, Chiang says, I've had dreams about this dish that have been so vivid that I thought I could actually smell the aroma of the meat as it was being carried from the kitchen to the dining room of our family home in Beijing. Interspersed among the recipes are tales of growing up in China, leaving there after the Communist takeover in 1949 and founding her landmark restaurant in the U.S. Foodies intrigued by Chinese food and culinary history—and the life of a remarkable restaurateur—will relish the journey through this book.
(Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“If
The Seventh Daughter were filled only with her delicious, doable recipes, it would be a wonderful book. But it's also a moving memoir of a plucky woman who grew up in a Beijing palace anad has witnessed everything from foot binding to free love.”
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O, The Oprah MagazineOne of the Best Cookbooks of the Year: “Full of great food and life lessons.”
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7 x 7One of the Best Cookbooks of the Year
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Angeleno“Chiang's story is gripping.”
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Los Angeles Times“Part memoir and part recipe collection, [Chiang] shares her favorite recipes alongside great stories.”
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The New York Times Book ReviewOne of the year's best cookbooks: “[A] fascinating book . . . Chiang's enticing, easy-to-follow recipes bridge the divide between restaurant and home cooking.”
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Gourmet“This book, a memoir peppered with recipes, tells of a long, eventful life well-lived. Perfect for both cooks and those interested in Chinese culture.”
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Chicago Tribune“A cookbook and a memoir woven together with precision and beauty.”
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Portland Oregonian“This book is a connoisseur's delight, as well as an interesting glimpse into an extraordinary life.”
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Seattle Times“A book that is hard to put down.”
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Philadelphia Inquirer “The book authentically depicts Chinese food and culture. Perfect for Asian food fans.”
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Solano magazine
“A passionate story of food and perseverance.”
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Marin magazine
“Part cookbook, part memoir, it tells the fascinating story of Cecilia Chiang.”
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San Jose Mercury News“Yes, the book is filled with many wonderful recipes, but it's Chiang's storytelling that's the real star.”
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Foreword magazine
“A tasty mix of personal history and recipes.”
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More Magazine
“[
The Seventh Daughter] recounts a life filled with enough trauma, tragedy, and triumph for a Ken Burns epic.”
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San Francisco Chronicle“A fascinating read.”
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Library Journal“A rich, heartfelt volume filled with recipes and stories . . . Foodies intrigued by Chinese food and culinary history—and the life of a remarkable restaurateur—will relish the journey through this book.”
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Publishers Weekly"It's a beautiful story...there's wonderful pictures in there and just great recipes."
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