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The Seventh Daughter: My Culinary Journey from Beijing to San Francisco by Cecilia Chiang and Lisa Weiss

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Notes about this book

  • mcvl on May 22, 2011

    1 May 2011 cooked bon bon chicken, using dark meat instead of breast and making the dish into a dinner salad by adding it hot to a mountain of radicchio, which then wilted slightly. Scrumptious. There's a funny thinko in the ingredient list: 1 teaspoon peeled, minced unpeeled fresh ginger.

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  • ISBN 10 1580088228
  • ISBN 13 9781580088220
  • Published Oct 01 2007
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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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