ellen@ucla-cs.UUCP (10/26/84)
(yum, yum)
The best Szechuan cookbook i've used is:
"Mrs. Chiang's Szechwan Cookbook"
by Ellen Schrecker (?) (Shrecker)
i've forgotten the publisher, but it's one of the major houses,
like McGraw-Hill or Harper & Row. it's in hard-cover and the
layout of the recipes is excellent: it's easy to follow and
well-explained.
the only drawback is that the authors (Mrs. Chiang & Mrs. Schrecker)
are flavor purists and won't use canned water chestnuts or canned
bamboo shoots. any recipe depending on either of these ingredients
has been left out, and any recipe which normally includes either of
these (but doesn't depend on it), has had that ingredient deleted.
none-the-less, i'd recommend it over any other. every recipe
is delicious. (well, i haven't cooked ALL of them, just most).
and there are a few unusual recipes.