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 such local luminaries 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 Chiang’s purist approach to authentic Chinese home cooking.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child