My top recommendation for Szechuan Food
To the reviewers who posted about meat vs vegetarian, let me just say... I have no idea what either of you are talking about!!!
This is a normal cookbook of recipes covering the basics and then some of Sichuan cooking. It has the normal amount of recipes you'd expect for meat, veggies etc.
The recipes are very authentic and you may not be able to find some of the ingredients without going to the Asian Grocery store. As always, make sure to use Asian brands (not the mass market ones for non-Asian people). However, I use this cookbook all the time and it is like momma makes. They are quick and easy, particularly once you get comfortable with what you're doing.
Recipes are printed into Chinese and English and can sometimes be less that perfect English translations. That said, if you are trying to find ingredients and take this book with you to a Chinese grocery store, you are sure to get exactly the right thing and not the weird poor "substitute". HANDS DOWN RECOMMEND for someone who is looking for authentic!!
I love this cooking book. It is on of my favorite Chinese cook books. YOU CAN'T GET I BETTER!
Chinese Cousine. Szechwan Style, by Lee Hwa Lim.
"Wei-Chuan Cooking School" in Taiwan is famous. More than 200.000 studens from Taiwan and other countries have matriculated in this school through the years and many of the graduates have become popular restaurant owners or chefs all over the world.
Something from the history from China:
In Taiwan the cooking tradition going back to "The ruling Emperers of China" and their Royal kitchen and cooks". This fine art of cooking was lost in China during the revolution. However when the famous general, later Presidet "Chiang Kai-shek" ( / ) escaped in 1949 from mainland China to Taiwan with thousands of the upper class and the former Chinese government, they also included some famous Chefs from The Emperial Kitchen. During the time of the Emperors power in China they were never allowed to write down any Royal recepies, or to give them away. The recepies were only for the Emperor and his longue. Those who gave away recepies lost their heads..., very quickly.... By those Chinese who came to Taiwan, many old and great Chinese cooking traditions futunately survived.
History of Szechwan food:
The part of China called "Szechwan" is located at the south-west of the Chinese mainland and is one of the places of orgin for Chinese culture, known as "Country of Heaven" the food included.
Now a day you can find Chinese Szechwan Restaurants " all over the world, in big as well as small towns. In general Szechwan Chinese food is considered to be "hot" or "very spicy", but the word spicy is more precise then hot. Szechwan food is not as hot a Indian or Thai food, so reed on and prepare for cooking you will enjoy eating......
The Publisher:
The wonderful cooking school "Wei-Chuan Cooking School" in Taiwan have published a whole series of wonderful cookbooks. Lee Wha Lim have written more than 19 different books covering food from all the different regions of China.
And all his books are excellent!!! - They are all written in two languages English and Chinese. The way each dish is described in preparations, step by step, explain everything in English is so crystal clear and easy to understand that you, afterwards, might like many western cookbooks to be just that clear.
I love particluarely the cook book called "Szechwan Style".
This cook book:
This book of Chinese cooking books are prepared in chapters and with endless photos of all steps in the cooking of each dish to relate to.
In this book there is a starting chapter which will bring you into the world of "how to prepare the meat, the vegetabels and spices the correct Chinse way", which ultimatelt will create the wonderful original taste and your cooking pleasure.
You will learn how to prepare all food and ingridiences. You will learn how to cut the meat and seafood the correct way; and you will learn how to prepare rice in several different ways;
There are long chapers containing seafoods, porks, beefs, chickens and ducklings, egg & beancurd, vegetables, soups and snacks & deserts. And it is all put toghether in a handy format on more than 92 pages.
Try some of the following mouth washing, wonderful dishes: (1) Sweet & Sour Fish; (2) Shrimp with green peas; (3) Shedded Pork with Peking Sauce; (4) Pork a la Szechwan; (5) Steamed spare ribs in Lotus Leaves; (6) Beef with green pepper; (7) Spicy Kung-Pao Chicken; (8) Chicken Cashew nuts; (9) Lemon Chicken, (10) Ma-Po's Bean Curd & minched pork meat; (11) Hot & Sour Soup; )12) Meat Ball Soup; (13) 3 Flavors Winter Melon Pot; (14) Spicy Cold Chicken Noodels; (15) Spicy Baby Won Tons, and others.... There are 30 times more dishes than this, so enjoy all the good tastes.....
I love this cooking book. It is on of my favorite Chinese cook books. YOU CAN'T GET I BETTER!
PER GADE
Denmark, England, USA & Japan.
Music Professor,
author of 56 books,
prize winner in international cooking and gourmand food,
for friends and special parties
A super set of Chinese cookbooks
An excellent Chinese cookbook set, this one Szechuan, for any level of cook. Very clear directions and pictures. The pages are coated and wipe clean easily.
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