Mrs. Chiang's Szechwan Cookbook

Harper & Row. Fine in Fine dust jacket. 1987. Reissue. Hardcover. This is a reissue of the 1976 publication with an additional preface as the only change. Xxiii, 359 pages. Index. Illustrations. Gift Quality. The recipes of Chiang Jung-feng, a remarkable cook met by the authors in Taiwan, represent the essence of hearty Szechwan fare and are accompanied by information on ingredients, equipment, menu planning, and the spirit of Chinese cuisine. This cookbook makes cooking Szechwan food attainable to even the novice. Mrs. Chiang, first offers a history or introduction to the dish, then each ingredient is given clear attainable instruction. As an example, in Pork Shreds with Hoisin Sauce, for the 10 medium scallions required, instructions are given to "Clean the scallions, then cut them, both green part and white, into 2-inch lengths. Slice these into shreds of about the same size as the meat slivers. Add half of the shredded scallions to the meat slivers, …" Contents: Acknowledgments; A Note on Romanization; Preface (1987 & 1976). Part 1 - The Food of China; Part 11 - Preparing the Food of China; Part 111 - The Recipes of Szechwan: Meat, Innards, Poultry, Fish and Seafood, Bean Curd, Vegetables, Soups, Starches, Pickles-appetizers, and garnishes, Desserts. Recipe titles are in both Chinese and English. ; 8vo .