Hal Laurent wrote:
>
> Yes, indeed. Mrs. Chiang's Szechwan cookbook is one of my two favorites,
> the other being Robert Delf's "The Good Food of Szechwan", which is also
> long out of print. You can find copies from used book sellers if you're
> willing to pay. I got a copy last year to give to my stepdaughter.
>
> Hal Laurent
> Baltimore
>
>
I was gonna say, what about Delf's book? Boy, until these two
volumes came out, we could not cook decent Sichuan food at home.
Those recipes calling for chile flakes just didn't cut it. BTW, I
agree re the H&S soup (not speaking of the authentic stuff), both
that made at home and that consumed in restaurants. The latter
seems to have really gone downhill over the years. You can find
fairly spicy versions, but the sour aspect seems to have pretty
much disappeared. I keep thinking I should travel with my own
vinegar................

--
Jean B.