Mrs Chiang Szechwan Cookbook edition by Ellen Schrecker Chiang Jungfeng John Schrecker Cookbooks Food Wine eBooks
Download As PDF : Mrs Chiang Szechwan Cookbook edition by Ellen Schrecker Chiang Jungfeng John Schrecker Cookbooks Food Wine eBooks 
When published in 1976, “Mrs. Chiang's Szechwan Cookbook” was the first authentic Szechwan cookbook to appear in the United States.
The book was the result of Ellen and John Schrecker studying Chinese culture in Taiwan, during which they met Mrs. Chiang Jung-feng, a superb Chinese Szechwan cook. The tastes and textures of her dishes were always clear and bright. She was a master of the “zhen wer” or true taste; the result of continual care, attention to detail and practice. Subsequently, Mrs. Chiang came home with them to New Jersey.
Szechwan cooking is a highly spiced, yet subtle cuisine. Although the recipes in the book are considered peasant food — good hearty home cooking — even the poorest peasants eat extraordinary food, giving them the nickname of "good-eating devils."
The book contains Chiang Jung-feng's childhood memories of her mother's fragrant Szechwan kitchen that evoke the spirit as well as the taste of home cooking. Her mother was a superlative cook who understood very well that her daughter's fortune depended on her skill in the kitchen and taught her well. Their household raised most of their own food, butchered their own pigs, and made their own soy sauce and vinegar.
The book was written by Ellen Schrecker, the hundreds of recipes were by Chiang Jung-feng and tested in the Schrecker New Jersey kitchen, and translation was provided by John Schrecker.
Mrs Chiang Szechwan Cookbook edition by Ellen Schrecker Chiang Jungfeng John Schrecker Cookbooks Food Wine eBooks
The recipes are great and uniquely detailed. However, there are very few photos and the recipes call for a tremendous amount of oil. The first time we cook a recipe, we start out cutting the recommended amount of oil in half.That said, we have nevertheless made great use of it. We have cooked 13 if the recipes within three months. Every single one was a winner. You can’t say that about many cookbooks.
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Tags : Mrs. Chiang's Szechwan Cookbook - Kindle edition by Ellen Schrecker, Chiang Jung-feng, John Schrecker. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Mrs. Chiang's Szechwan Cookbook.,ebook,Ellen Schrecker, Chiang Jung-feng, John Schrecker,Mrs. Chiang's Szechwan Cookbook,askmar publishing,COOKING Regional & Ethnic Chinese
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Mrs Chiang Szechwan Cookbook edition by Ellen Schrecker Chiang Jungfeng John Schrecker Cookbooks Food Wine eBooks Reviews
I do a great deal of Chinese cooking and this cookbook has some of the more authentic recipes found in Westernized cookbooks. With the online and increasing local availability of true Chinese ingredients and sauces really great, close to authentic Chinese cooking can be done at home - and if you do you should have this cookbook. My reference to authentic is from trips to SE Asia.
I am an Executive Chef with an extensive collection of cookbooks, and this is by far by favorite. This is the single best work on the subject I have ever read. There is no finer Chinese cookbook available. A little dated, perhaps, but still invaluable. I enjoyed this one so much I read it novel-like from cover to cover and refer to it frequently. I can't say enough good about this book.
One of the few cookbooks I've read cover to cover. I found this cookbook after cooking an eggplant dish from another Szechwan cookbook, Land of Plenty by Fuchsia Dunlop, that I found underseasoned for Szechwan cuisine. This sent me on a search for a Szechwan cookbook with more robust recipes. That's when I found Mrs. Chiang's Szechwan Cookbook. The first recipe I tried was Chicken and Cucumbers because I had a cucumber that I needed to use. Nothing wimpy about this recipe 10 garlic cloves and 4 hot red peppers. Great depth of flavor. I am going to be trying a lot of recipes in this book.
Man, I love this book. The recipies are kinda long, but it's easy enough to follow. My fav in the book - 'Pock Marked Ma's Bean Curd'. The one recipie that opened my eyes to the fact tofu can be really, really tastey when the dish is well spiced and given the time to absorb the flavors around it (I think its even better and hotter the next day.)
The hot and sour soup is also excellent -- more like a stew and completely unlike anything I've had in a run of the mill 'chinese food' place.
My sister picked this book up first and one thing she regularly altered was cutting the oil in the recipies, about in half in most instances. Also, for recipies that ask for ground pork, grinding pork loin steaks (fat trimmed) gets you excellent flavor but less fat.
When a recipie asks for fresh water chestnuts, I'd suggest not using canned. The flavor is completely different. Fresh jicima might be a better substitute if you can't get fresh water chestnuts.
If you love to cook and like Chinese-Szechwanese food, you will love this book.
There is great clarity in the writing and instructions, and the story behind the book and Mrs. Chiang are a joy to read.
There has not been a single recipe I did not enjoy - so far I have made about 1/3 of the recipes listed. Some are just excellent and addictive - like Bon Bon Chicken, Pork in fish style, Anise Chicken. Be prepared to make lots of trips to your (Asian) store, as you will be going through a LOT of star anise, szechwan peppers, ginger, scallions, garlic, etc.. And try to find a good source of pork.
Hard to believe it has been out of print for so long. I have Dunlop's book as well, which is very good, but a bit more convoluted. I would recommend this book first, then Dunlops Land of Plenty.
Really good spicy recipes. Includes detailed instructions on making various spicy sauces, which you could combine with any meat or veggies you like or have around the kitchen. Get a cooking shovel as recommended in the book, it's a great tool.
Long ago I had this in hardcover, and a housemate left it on the stove and turned an electric burner on under it! Drama ensued, but everything turned out alright -- except the book was ruined and she said (years ago mind you) she couldn't find a replacement copy.
Get this. It's delightful. I really don't enjoy the tone of the author, who is colonial as all get out, but the recipes and techniques are fantastic.
Worth it just for the wonton soup recipe. You will become highly suspect of most wontons after this, lol.
We used to have wonton parties and I'd teach my friends to make them, and put them up in freezer bags. So good!
The recipes are great and uniquely detailed. However, there are very few photos and the recipes call for a tremendous amount of oil. The first time we cook a recipe, we start out cutting the recommended amount of oil in half.
That said, we have nevertheless made great use of it. We have cooked 13 if the recipes within three months. Every single one was a winner. You can’t say that about many cookbooks.
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