The Seventh Daughter: My Culinary Journey from Beijing to San Francisco

A pioneer in the food world, Cecilia Chiang introduced 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 selected recipes include: Easy Sizzling Rice Soup, Mandarin Crispy Chicken Salad, Pork Riblets with Sweet and Sour Sauce, Sichuan Spicy Eggplant, Red-Cooked Chicken Wings, Coconut Tapioca Pudding.