Thursday, July 22, 2010

Review Thursday: Spicy Sichuan Cooking

Spicy Sichuan Cooking
By Daniel Reid
Periplus Mini Cookbooks 2001 
ISBN 962 8734 202
Paperback 64 pages
RM8.90

I bought this about 3 months ago, and I think the price may have gone up by now, but you may be able to get this in a 3-for-2 deal.

I love this cook book.  It's recipe for Gung Bao Chicken is fantastic, as is the recipe for Sichuan Noodles with Chilli Oil.  The two dishes turned out exactly as I had them in Chengdu, China, the heart of Sichuan culture, when I visited there 18 months ago.

The one thing I have against Periplus books is that they don't tell you anything about the writer.  I mean, who is Daniel Reid?  Is he a famous chef?  A TV personality?  The son of the editor?  A restaurant owner?  Just some made up name?  It's a mystery. 

All I know about this man (if he IS a man!) is that he writes great recipes.  Buy this book if you see it.

2 comments:

Brian said...

I would bet that it smell wonderful too!

Neri said...

i love cookbooks...but to actually cook what's inside, that's another thing! haha.