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.
•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.
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在北京成长的那一部分让人想起《侠隐》里对食物的描写
评分与其说这本书是讲食物的，还不如说这本书是讲一个人、一个家庭的变迁的，尤其是他们在那个动荡的年代的经历。从二战、内战到文化大革命……就这样通过故事铺开来。
评分Successful quantification of the age-old problem Chinese cuisine
评分与其说这本书是讲食物的，还不如说这本书是讲一个人、一个家庭的变迁的，尤其是他们在那个动荡的年代的经历。从二战、内战到文化大革命……就这样通过故事铺开来。
评分在北京成长的那一部分让人想起《侠隐》里对食物的描写
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