Product Description

A pioneer in the food world, Cecilia Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin, in 1961, earning the adoration of generations of diners, including local luminaries such as Marion Cunningham, Ruth Reichl, and Chuck Williams. In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking.

Product Details

• Amazon Sales Rank: #18518 in Books
• Published on: 2007-10
• Number of items: 1
• Binding: Hardcover
• 256 pages

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.)
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O Magazine
"delicious, doable recipes...a wonderful book...a moving memoir of a plucky woman who grew up in a Beijing palace"

From the Publisher
* The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America. * Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection. * Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes. * Features menus for putting together Chinese banquets and dinners at home.

Customer Reviews

one of the best cookbooks I've ever read
I have not yet tried any recipes -- they all look fantastic -- but this book is worth buying for the stories alone. So wonderful!

Good read & recipes
I really enjoyed this book. It's a very interesting story about Cecelia Chang's life in China, as well as has some very good Chinese recipes integrated throughout the book. I would highly recommend this book.

Amazing - Couldn't put this book down
Although this is a cookbook, I was completely drawn to the memoir of the author Cecilia Chiang. As soon as I read the first page, I didn't put the book down until dinner, and then I resumed reading until there was no more to read.
Cecilia Chiang was born into an upperclass Chinese family and lived in luxury until 2 wars brought dramatic changes to her life and her family's. It's about life and resiliency, love and family, fate, decisions, and hardwork. The book evoked so much emotion, with very few words and no over-dramatization.
The author wrote beautifully. I read the memoir word for word and want more. I think there is a lot to learn from the author's varied life expereience. I hope there will be a more detailed biography.
The recipes are also extremely well written. I can't wait to try the simple chicken broth.