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.
About the Author
Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious Ecole LenOtre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.She is the author of "Flavor Flours", ""Seriously Bitter Swee"""t" (a complete revision of her 2003 IACP-prize-winning "BitterSweet"), "Sinfully"" Easy Delicious Desserts", " Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies", "Pure Dessert", and "Chocolate Holidays".
“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 anad has witnessed everything from foot binding to free love.”
—O, The Oprah Magazine
One of the Best Cookbooks of the Year: “Full of great food and life lessons.”
—7 x 7
One of the Best Cookbooks of the Year
“Chiang's story is gripping.”
—Los Angeles Times
“Part memoir and part recipe collection, [Chiang] shares her favorite recipes alongside great stories.”
—The New York Times Book Review
One of the year's best cookbooks: “[A] fascinating book . . . Chiang's enticing, easy-to-follow recipes bridge the divide between restaurant and home cooking.”
“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.”
“A cookbook and a memoir woven together with precision and beauty.”
“This book is a connoisseur's delight, as well as an interesting glimpse into an extraordinary life.”
“A book that is hard to put down.”
“The book authentically depicts Chinese food and culture. Perfect for Asian food fans.”
“A passionate story of food and perseverance.”
“Part cookbook, part memoir, it tells the fascinating story of Cecilia Chiang.”
—San Jose Mercury News
“Yes, the book is filled with many wonderful recipes, but it's Chiang's storytelling that's the real star.”
“A tasty mix of personal history and recipes.”
“[The Seventh Daughter] recounts a life filled with enough trauma, tragedy, and triumph for a Ken Burns epic.”
—San Francisco Chronicle
“A fascinating read.”
“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.”
"It's a beautiful story...there's wonderful pictures in there and just great recipes."
—Good Morning America