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From Publishers Weekly
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. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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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 anad has witnessed everything from foot binding to free love.”—O, The Oprah MagazineOne of the Best Cookbooks of the Year: “Full of great food and life lessons.”—7 x 7One of the Best Cookbooks of the Year—Angeleno“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 ReviewOne of the year's best cookbooks: “[A] fascinating book . . . Chiang's enticing, easy-to-follow recipes bridge the divide between restaurant and home cooking.”—Gourmet“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“A cookbook and a memoir woven together with precision and beauty.”—Portland Oregonian“This book is a connoisseur's delight, as well as an interesting glimpse into an extraordinary life.”—Seattle Times“A book that is hard to put down.”—Philadelphia Inquirer “The book authentically depicts Chinese food and culture. Perfect for Asian food fans.”—Solano magazine“A passionate story of food and perseverance.”—Marin magazine“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.”—Foreword magazine“A tasty mix of personal history and recipes.”—More Magazine“[The Seventh Daughter] recounts a life filled with enough trauma, tragedy, and triumph for a Ken Burns epic.”—San Francisco Chronicle“A fascinating read.”—Library Journal“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"It's a beautiful story...there's wonderful pictures in there and just great recipes."—Good Morning America
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Product details
Hardcover: 256 pages
Publisher: Ten Speed Press; First Edition edition (October 1, 2007)
Language: English
ISBN-10: 1580088228
ISBN-13: 978-1580088220
Product Dimensions:
7.8 x 0.9 x 9.4 inches
Shipping Weight: 1.9 pounds
Average Customer Review:
4.4 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#645,263 in Books (See Top 100 in Books)
I had already admired Cecilia Chiang by the time I had bought this book, and so it kills me to have to rate this book two stars out of five. A bad decision regarding authenticity -- no doubt primarily made by an editor rather than Ms. Chiang herself -- led to this book's downfall.There are two major facets to this book: Ms. Chiang's amazing life story, and a collection of purportedly authentic recipes mostly handed down from Ms. Chiang's mother.Her story is engaging, and should be read by spoiled American children who ought to understand what hard work and perseverance really is. If this was all I was interested in, I would have gladly awarded the book five stars.But the other half -- the recipes -- are, frankly, the main reason why many have ordered this book; its sole one-star review was from a woman who expected this to be a cookbook. And here is where the book fails.In the movie "Woman On Top," there is a scene where Penelope Cruz's character is on her first day on the set of her new cooking show and she asks a production assistant, "What is this?" "Tabasco." "I don't use Tabasco. This is Brazilian cooking. Can I have my Malaguetas?" "Orders from network. They said Malaguetas are too hard to find."Someone -- certainly NOT the chef -- decided that instead of teaching authentic cuisine, it was better for engaging a larger audience to make a ridiculous, ruinous substitution of a truly unique ingredient that is a cornerstone of the cuisine being taught, and for which no other ingredient can even approach as a substitute.That is exactly what happened to at least some of the recipes in "The Seventh Daughter." Most notably, Beggar's Chicken.Authentic Beggar's Chicken uses massive rehydrated lotus leaves wrapped and tied directly against the skin of the bird. Not only does that protect the bird from contact with the clay, it imparts a unique and delicious flavor to the skin and meat -- a sort of tea-like "greenish perfume" that adds complexity and depth to the other flavors in the dish.I've seen Ms. Chiang prepare Beggar's Chicken this way, and so I know that she knows this is authentic. And so I was perplexed when I read her published recipe that substituted aluminum foil and dry brown paper bags for wet lotus leaves.Wet lotus leaves provide moisture directly to the bird, which has a good bit of its own moisture for the first part of the cooking phase. But after more than two hours in the oven, the chicken relies more and more on moisture supplied by is wrappings: moist clay and moist lotus leaf.When you substitute aluminum foil directly next to the skin, all moisture runs down the sides and pools at the bottom, rather than co-mingle with the flavors of the lotus leaf and stay distributed around the bird.And what does that brown paper bag do? It wicks all the moisture it can away from both the clay and the moisture steaming from the bird. And it will continue to wick it away until either the paper is saturated or the oven dries out the less-than-moist clay and the clay begins to wick back from the brown paper as much moisture as it can.And what kind of flavor does that moist brown paper bag impart to the dish? Ask any oenophile and s/he will tell you "cork taint." Yes, wet brown paper bag smells very much like one type of cork taint that ruins wine. Not exactly pleasant.Cooking is science, whether you understand the science or not. And as in all of science, measurements are critically important.Which brings me to egregious mistakes like simmering tiny cubes of silken tofu for "5 minutes" to "heat through." But the worst I found was the thickness of the clay for the Beggar's Chicken, which was stated as 3/4". It takes a rectangle about 18" square to wrap-over a lotus-wrapped chicken, and wet clay weighs about 110 pounds per cubic foot. That's over 15 pounds of clay -- three times what's called for in the recipe! A clay sarcophagus that thick would never let the chicken cook properly.The clay needs to be no more than 1/4" thick, which should take one 5-pound block of clay specified. At that thickness the chicken will cook properly within the time allotted in the recipe, and the wet lotus leaf will do an admirable job keeping the chicken moist.And then there's the sauce recipe she published for Beggar's Chicken, which is way too overpowering with soy sauce and oyster sauce to fully enjoy the delicate fragrance and flavor of the chicken itself.This recipe is only one example.This was supposed to be a book about authenticity, both of a woman and the cuisine she represents. I wish the editors had had the courage to stay the course when it came to authentic ingredients and cooking techniques. If I wanted typical "Chinese-ish" recipes dumbed-down for the American audience, I would have chosen, oh, I don't know, *ANY OTHER BOOK* claiming to cover Chinese cuisine.I really wanted this one to be different.
After reading the reviews here on Amazon's site, I went to the Library to read the book. As others have reported, it is the kind of cookbook and book that you feel compelled to read cover to cover, without putting down. Great recipes, great story! As soon as I finished the book, I had to take a moment to compose myself, then immediately ordered my own copy of The Seventh Daughter. I also found used copies of Madame Chiang's earlier cookbook, The Mandarin Way, and ordered one at the same time.
The recipes are definitely clear, simple and straightforward. They include a number of classic dishes, as well as the author's take on a few new ones. But this book is so much more than just a simple bookbook -- and to call it a cookbook does it a disservice. It's a wonderful biography of the author, a historical look at how events changed the lives of Cecelia and her family -- and probably culinary history in this country. I have never cried when I read a cookbook -- but I certainly did at the end of this one! If you do a lot of Chinese cooking, at some point you start to look for books that go beyond the kitchen. This is most definitely it. And if you like this one, you might also want to try and find a copy of her first book - The Mandarin. It's just as wonderful.
Cecilia Chiang's autobiography is a wonderful combination of her fascinating life story and her marvelous recipes. I was thrilled to find the book available on Amazon.com and am even more pleased to have it in my hands. There is no one who compares to Cecilia Chiang!
Wow! Not just recipes, although that is why i bought this book, but the autobiographical stories and fascinating. I have used some of her recipes with excellent results. She even tells you how to make yr own five spice powder, and it came out wonderful and perfumed the house as well. Now i have to try the Mandarin for dinner next trip down to San Francisco.
In addition to some fine recipes, Madame Chiang's story as told throughout the book, is a compelling and moving story. I was fortunate to have enjoyed dinning at her fabulous Mandarin restaurant in San Francisco, and now reading about how it came to be, makes this more than just a book of recipes. These recipes have now become a legacy, like those handed down to us by our mothers and grandparents; reading this book makes us part of a family. Experience the joys, trials, and triumphs of Madame Chiang; The Seventh Daughter is a treasure.
The book met my expectations - I did looked through it from cover to cover on arrival. In the process, I tried to pick a recipe to make. So far there were too many that I wanted to do first!
Love the book. Very interesting with loads of excellent easy recipes
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