- Paperback: 93 pages
- Publisher: Wei-Chuan Publishing Co Ltd; New edition edition (1 Jan 1993)
- Language English
- ISBN-10: 0941676315
- ISBN-13: 978-0941676311
- Product Dimensions: 26.1 x 18.5 x 0.8 cm
- Amazon Bestsellers Rank: 1,913,447 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
Bilingual: English and Chinese.
About the Author
Lee Hwa Lin
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.4 out of 5 stars (11 customer reviews)
21 of 22 people found the following review helpful:
5.0 out of 5 stars
Must have for lovers of spicy food, 28 Dec 2002
By Seattle Cubs Fan - Published on Amazon.com
This review is from: Chinese Cuisine: Szechwan Style (Paperback)
The Wei Chuan series of cookbooks are must haves for anyone interested in cooking Chinese cuisine. I am particularly fond of SzeChwan style food so this cookbook was a natural choice for me. This book has descriptions for preparations of special food items that is very helpful. I especially recommend this book for anyone who loves spicy food (the kung pao recipes alone make the book worth buying). For anyone who wants vegetarian food Sze Chwan style won't be the right choice--I would recommend buying Wei Chuan's Indian cuisine cookbook or their Simply Vegetarian cookbook instead.
43 of 55 people found the following review helpful:
5.0 out of 5 stars
Excellent and Authentic Sichuan Cooking!, 11 April 1999
By Richard H. Brant - Published on Amazon.com
This review is from: Chinese Cuisine: Szechwan Style (Paperback)
Except for the occasional typo where the numbers may not have survived the translation in the Editor's first draft (how much corn starch to use for the Fried Eggplant Cake batter, just to name one), this is by far my favorite and most-used cookbook of any kind in my collection. It is always out on the counter instead of in the bookcase with the others! The Kung Pao Chicken is my favorite, but you'll cut down on the dried red peppers if you are wise. The "Szechwan Peppercorn", sometimes referred to as "Numb Spice", called for in many of the recipes is a very authentic Szechwan ingredient but should be left out for better compatability with Western tastes.I'm ordering more of the series!
6 of 6 people found the following review helpful:
5.0 out of 5 stars
For Authentic Szechwan Cuisine, 20 July 2007
By Smitty - Published on Amazon.com
This review is from: Chinese Cuisine: Szechwan Style (Paperback)
This is not a book that will allow you to revisit dishes that are made at your typical Chinese restaurant. First of all this is Szechwan Cuisine - China has many different Cuisines - Mandarin, Hunan, Beijing, Cantonese, etc. This book is for someone that wants to make an authentic Szechwan dish, and not for making a bastardization that one has become accustomed to in the U.S. For authenticity, this is the book for you. For a novice, pick up a title that has the word "Beginner" in it. This is an excellent book!
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