Thursday, July 22, 2010
Review Thursday: Spicy Sichuan Cooking
By Daniel Reid
Periplus Mini Cookbooks 2001
ISBN 962 8734 202
Paperback 64 pages
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.