Mrs. Chiang's Szechwan Cookbook

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askmar publishing, Aug 30, 2010 - Cooking
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 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.
 

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The best Chinese cookbook for Szechwan cooking. I have never had a bad result and the combinations of flavors are extraordinary. Two-sides yellow, which I have never seen anywhere else, is the recipe to turn everyone into a tofu lover. This is a classic and a must for anyone who is serious about Szechwan cooking. Tony 

Selected pages

Contents

Pepper Steak qingjiao chao niurousi
Innards
Cold Kidneys in Sesame Sauce liangban zhima yaoz
Kidneys and Snow Peas yaoz chao xuedou
RedCooked Brains hongshao naohua
Liver and Snow Peas zhugan chao xuedou
Anise Liver and Anise Tongue liangban ganshe
Poultry

Physical Appearance
Nutrition
Banquet Food Home Cooking and the Regional Cuisines
Banquet Food dacai
Regional Food
North
South
East
West The Food of Szechwan
Preparing The Food of China
Bean Curd doufu
Chinese Noodles mian
Dried Black Mushrooms donggu
DriedKelp zicai
Dried Red Peppers gan lajiao
Dried Seaweed zicai
Dried Tree Ears muer
Fresh Peanuts huashengmi
Glutinous Rice nuomi
Hoisin Sauce haixian jiang
Hot Pepper Paste lajiao jiang
Jiucai jiucai
Peanut Oil huasheng you
Periwinkles luosi
Sesame Oil ma you
Snow Peas xuedou
Spring Roll Skins chunjuan pi
Szechwan Pepper huajiao
Szechwan Preserved Vegetable sichuan zhacai
Water Chestnuts biji
Won Ton Skins huntun pi
Equipment
Cooking Shovel wok chu
A Note on Stoves
The Tools
The Cleaver
The Chopping Block
The Wok and Its Accessories
A Steamer
An Electric Rice Cooker
Tableware
Chopsticks
How to Hold Chopsticks
One Final Note
Methods
Preparation
Chopping Vegetables
Cooking
DeepFat Frying
Simmering
Steaming
Menu Planning
An Aid to Menu Planning
Taste and Color
EasytoPrepare Dishes
Dishes That Can Be Made Almost Entirely in Advance
OneDish Meals
A Guide to The Recipes
A Word About Hotness
A Word About Measurements and Servings
The Recipes of Szechwan
Fresh Ham tipan
RedCookedMeat hongshao rou
DoubleCooked Pork huiguo rou
MixedCold Plate liangban pinpan
Pork in the Style of Fish yuxiang rousi
Pork Shreds with Hoisin Sauce jiangbao rousi
Black Beans Green Peppers and Pork Shreds heidouchi qingjiao chao rousi
Potatoes Green Peppers and Pork Shreds yangyu qingjiao chao rousi
Cabbage and Pork Shreds baicai chao rousi
String Beans and Pork Shreds sijidou chao rousi
Pork Cucumber and Cellophane Noodle Salad liangban sansi
Pork Shreds and Zucchini huanggua chao rousi
DeepFried Pork Chops zha paigu
Sweet and Sour Spareribs tangsu paigu
Lions Heads shiz tou
MeatFilled Omelets danjiao
Stuffed Cucumbers huanggua niangrou
Pearl Balls zhenzhu rouyuan
Lotus Root Balls ouyuan
DryFried Beef ganshao niurousi
Smoked Chicken xunji
Bon Bon Chicken Cold Chicken Cucumbers and Cellophane Noodles in Sesame Sauce bangbangji
Anise Chicken hongshao bajiao ji
Grand Dukes Chicken with Peanuts gongbao jiding
Chicken with Hoisin Sauce jiangbao jiding
Chengtu Chicken chengdu ji
Chicken and Cucumbers ji chao huangguading
Chicken Livers and Green Peppers jigan chao qingjiaoding
Fragrant Crispy Duck xiangsu ya
Anise Duck liangban bajiao yaz
Fish and Seafood
RedCooked Fish hongshao yu
Fish with Meat Sauce shaoz yu
Steamed Fish qingzhen yu
DeepFried Smelts ganzha xiaoyu
RedCooked Fish Slices or Cheeks and Tongues hongshao yupian
Shrimp in Red Sauce ganshao mingxia
RedCooked Shrimp hongshao xia
Shrimp with Ginger and Wine jiumen xia
Shrimp Balls xiayuan
Crab and Egg dan chao pangxie
Snails luosi
Bean Curd
PockMarked Mas Bean Curd mapa doufu
RedCooked Bean Curd hongshao doufu
BatterFried Bean Curd with Shrimp guota doufu
Two Sides Yellow Fried Bean Curd with Garlic and Scallions liangmian huang
Vegetables
Asparagus Salad lusun skala
Bean Sprouts chao douya
Broccoli chao jielucai
Spicy Chinese Cabbage la baicai
Chinese Cabbage and Dried Shrimp dabaicai shao xiami
Cucumber Salad liangban huanggua
Cucumber Carrot and Cellophane Noodle Salad suban sansi
Cold Eggplant with Sesame Sauce liangban qiez
Eggplant in the Style of Fish yuxiang qiez
Eggplant with Chopped Meat hongshao qiez
Sauteed Rape chao youcai
Sauteed Spinach chao bocai
Spinach Salad liangban bocai
DryFried String Beans ganbian sijidou
Soups
Hot and Sour Soup suanla tang
Bean Curd Skin Soup fuzhu tang
Winter Melon Soup dunggua tang
Seaweed Soup zicai tang
Meatball Soup rouyuan tang
Pickle and Meat Shred Soup zhacai rousi tang
Pork and Cucumber Soup zhurou huanggua tang
Won Ton Soup huntun tang
Starches
Rice fan
Fried Rice with Eggs chaofan
Fried Noodles chaomian
Fried Rice Stick Noodles chao mifen
Ants Climb a Tree mayi shang shu
RedCooked Beef with Noodles hongshao niuroumian
Noodles with Meat Sauce shaoz mian
Pork Chop Noodles paigu mian
Don Don Noodles Cold Noodles with Sesame Sauce dandan mian
Dumplings Knots mian geda
Pork Dumplings jiaoz
Dumplings with Vegetable and Meat Fillings jiaoz
Spring Rolls chunjuan
Won Tons hun tun
Flaky Turnip Cakes luobosi bing
Oily Scallion Cakes congyou bing
Thin Pancakes baobing
Flower Rolls huajuan
PicklesAppetizers and Garnishes
Anise Boiled Peanuts bajiao huashengmi
Sweet Fried Nuts tianzha he tao
Soybeans tangcu douz
Pickled Vegetables paocai
Desserts
Eight Treasure Rice babaofan
Index
Endnotes
Copyright

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About the author (2010)

Ellen Schrecker

Ellen Wolf Schrecker, Ph.D. (born August 4, 1938) is a professor of American history at Yeshiva University. She graduated magna cum laude from Radcliffe College in 1960 and earned her M.A. in 1962 and her doctorate in 1974, both from Harvard University. She has taught at Harvard, Princeton, New York University, the New School for Social Research, and Columbia. From 1998 to 2002, Schrecker was the editor of Academe, the journal of the American Association of University Professors.

Schrecker's best known book is “Many Are the Crimes: McCarthyism in America,” published in 1998, as well as a very well regarded Chinese cookbook, “Mrs. Chiang’s Szechwan Cookbook - Szechwan Home Cooking,” in 1976. She is also the author of The Lost Soul of Higher Education: Corporatization, the Assault on Academic Freedom, and the End of the American University.

John Schrecker

John Schrecker is a Professor of History Emeritus at Brandeis University in Waltham, MA

Jung-Feng Chiang

Jung-feng Chiang was born December 12, 1926 in Chengdu, Sichuan province, China.  She came to Taiwan between 1948 and 1950.

Subsequently she came to the United States in 1971 and worked for John and Ellen Schrecker until 1975. She became a naturalized citizen in New York on August 29, 1979 and continues to live in New York City. 

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