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2 Beaverton Cooking and Food- Chinese
2 Home & Garden Cooking and Food- Chinese

The Seventh Daughter: My Culinary Journey from Beijing to San Francisco

by and

The Seventh Daughter: My Culinary Journey from Beijing to San Francisco Cover

ISBN13: 9781580088220
ISBN10: 1580088228
Condition:
All Product Details

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"If The Seventh Daughter were filled only with her delicious, doable recipes, it would be a wonderful book. But it's also a moving memoir of a plucky woman who grew up in a Beijing palace and has witnessed everything from foot binding to free love." O, the Oprah Magazine

Review:

"Full of great food and life lessons." 7 x 7

Review:

"Chiang's story is gripping." Los Angeles Times

Review:

"Part memoir and part recipe collection, [Chiang] shares her favorite recipes alongside great stories." The New York Times Book Review

Review:

"[A] fascinating book...Chiang's enticing, easy-to-follow recipes bridge the divide between restaurant and home cooking." Gourmet

Review:

"This book, a memoir peppered with recipes, tells of a long, eventful life well-lived. Perfect for both cooks and those interested in Chinese culture." Chicago Tribune

Review:

"A cookbook and a memoir woven together with precision and beauty." Portland Oregonian

Review:

"This book is a connoisseur's delight, as well as an interesting glimpse into an extraordinary life." Seattle Times

Review:

"A book that is hard to put down." Philadelphia Inquirer

Review:

"The book authentically depicts Chinese food and culture. Perfect for Asian food fans." Solano magazine

Review:

"A passionate story of food and perseverance." Marin magazine

Review:

"Yes, the book is filled with many wonderful recipes, but it's Chiang's storytelling that's the real star." Foreword magazine

Review:

"A tasty mix of personal history and recipes." More magazine

Review:

"[The Seventh Daughter] recounts a life filled with enough trauma, tragedy, and triumph for a Ken Burns epic." San Francisco Chronicle

Review:

"A fascinating read." Library Journal

Review:

"A rich, heartfelt volume filled with recipes and stories....Foodies intrigued by Chinese food and culinary history — and the life of a remarkable restaurateur — will relish the journey through this book." Publishers Weekly

Review:

"It's a beautiful story...there's wonderful pictures in there and just great recipes." Good Morning America

Synopsis:

A pioneer in the food world, Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin. Now she shares more than 80 signature recipes, along with her gripping life story. Full color.

About the Author

In 1961 Cecilia Chiang opened the Mandarin, which became a San Francisco institution. In 1974 she wrote the cookbook The Mandarin Way, and her career blossomed to include television appearances, cooking demonstrations, and contributions to international magazines and newspapers. She consults for popular Bay Area restaurants, including Betelnut and Shanghai 1930. Chiang lives in the San Francisco Bay Area.

Lisa Weiss trained at the California Culinary Academy and cowrote the critically acclaimed Farallon Cookbook with Mark Franz, Bruce Aidells's Complete Book of Pork, and Boulevard: The Cookbook with Nancy Oakes and Pamela Mazzola. She lives in the San Francisco Bay Area.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Lucy Cesar, November 29, 2012 (view all comments by Lucy Cesar)
This book was a wonderful read. I enjoyed it by the fireplace in Yosemite over Thanksgiving were. The book alternates chapters that tell the story of a fascinating life with chapters of recipes. It's like getting two books in one. As I read I found myself not only fascinated with her life but eager to get home and try recipes from the book. The first recipe I tried was for asparagus and it was delicious. The recipes are clear, easy to follow, and have great commentary that go along with them.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781580088220
Author:
Cecilia Chiang and Lisa Weiss
Publisher:
Ten Speed Press
With:
Weiss, Lisa
Photographer:
Beisch, Leigh
Author:
Weiss, Lisa
Author:
Beisch, Leigh
Author:
Chiang, Cecilia
Subject:
Cookery, chinese
Subject:
China
Subject:
Regional & Ethnic - Chinese
Subject:
Essays
Subject:
China Social life and customs.
Subject:
Chinese
Subject:
Cooking and Food-Chinese
Copyright:
Publication Date:
20071031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
256
Dimensions:
9.4 x 7.75 x .94 in 2 lb

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Related Subjects


Cooking and Food » General
Cooking and Food » Regional and Ethnic » Chinese

The Seventh Daughter: My Culinary Journey from Beijing to San Francisco Sale Hardcover
0 stars - 0 reviews
$12.98 In Stock
Product details 256 pages Ten Speed Press - English 9781580088220 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "If The Seventh Daughter were filled only with her delicious, doable recipes, it would be a wonderful book. But it's also a moving memoir of a plucky woman who grew up in a Beijing palace and has witnessed everything from foot binding to free love."
"Review" by , "Full of great food and life lessons."
"Review" by , "Chiang's story is gripping."
"Review" by , "Part memoir and part recipe collection, [Chiang] shares her favorite recipes alongside great stories."
"Review" by , "[A] fascinating book...Chiang's enticing, easy-to-follow recipes bridge the divide between restaurant and home cooking."
"Review" by , "This book, a memoir peppered with recipes, tells of a long, eventful life well-lived. Perfect for both cooks and those interested in Chinese culture."
"Review" by , "A cookbook and a memoir woven together with precision and beauty."
"Review" by , "This book is a connoisseur's delight, as well as an interesting glimpse into an extraordinary life."
"Review" by , "A book that is hard to put down."
"Review" by , "The book authentically depicts Chinese food and culture. Perfect for Asian food fans."
"Review" by , "A passionate story of food and perseverance."
"Review" by , "Yes, the book is filled with many wonderful recipes, but it's Chiang's storytelling that's the real star."
"Review" by , "A tasty mix of personal history and recipes."
"Review" by , "[The Seventh Daughter] recounts a life filled with enough trauma, tragedy, and triumph for a Ken Burns epic."
"Review" by , "A fascinating read."
"Review" by , "A rich, heartfelt volume filled with recipes and stories....Foodies intrigued by Chinese food and culinary history — and the life of a remarkable restaurateur — will relish the journey through this book."
"Review" by , "It's a beautiful story...there's wonderful pictures in there and just great recipes."
"Synopsis" by , A pioneer in the food world, Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin. Now she shares more than 80 signature recipes, along with her gripping life story. Full color.
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