In 1961 Ceclia Chiang opened the Mandarin, which became a San Francisco institution. In 1974 she wrote the cookbook The Mandarin Way, and her career blossomed to include television appearances, cooking demonstrations, and contributions to international magazines and newspapers. Lisa Weiss trained at the California Culinary Academy and co-wrote the critically acclaimed Farallon Cookbook with Mark Franz, Bruce Aidells's Complete Book of Pork, and Boulevard: The Cookbook with Nancy Oakes and Pamela Mazzola.
"If" The Seventh Daughter" were filled only with her delicious,
doable recipes, it would be a wonderful book. But it's also a
moving memoir of a plucky woman who grew up in a Beijing palace
anad has witnessed everything from foot binding to free love."
--"O, The Oprah Magazine"
One of the Best Cookbooks of the Year: "Full of great food and life
lessons."
--"7 x 7"
One of the Best Cookbooks of the Year
--"Angeleno"
"Chiang's story is gripping."
--"Los Angeles Times"
"Part memoir and part recipe collection, [Chiang] shares her
favorite recipes alongside great stories."
--"The""New York Times Book Review"
One of the year's best cookbooks: "[A] fascinating book . . .
Chiang's enticing, easy-to-follow recipes bridge the divide between
restaurant and home cooking."
--"Gourmet"
"This book, a memoir peppered with recipes, tells of a long,
eventful life well-lived. Perfect for both cooks and those
interested in Chinese culture."
--"Chicago Tribune"
"A cookbook and a memoir woven together with precision and
beauty."
--"Portland Oregonian"
"This book is a connoisseur's delight, as well as an interesting
glimpse into an extraordinary life."
--"Seattle Times"
"A book that is hard to put down."
--"Philadelphia Inquirer"
"The book authentically depicts Chinese food and culture. Perfect
for Asian food fans."
--"Solano" magazine
"A passionate story of food and perseverance."
--"Marin" magazine
"Part cookbook, part memoir, it tells the fascinating story of
Cecilia Chiang."
--"San Jose Mercury News"
"Yes, the book is filled with many wonderful recipes, but it's
Chiang's storytelling that's the real star."
--"Foreword" magazine
"A tasty mix of personal history and recipes."
--"More" Magazine
"["The Seventh Daughter"] recounts a life filled with enough
trauma, tragedy, and triumph for a Ken Burns epic."
--"San Francisco Chronicle"
"A fascinating read."
--"Library Journal"
"A rich, heartfelt volume filled with recipes and stories . . .
Foodies intrigued by Chinese food and culinary history--and the
life of a remarkable restaurateur--will relish the journey through
this book."
--"Publishers Weekly"
"It's a beautiful story...there's wonderful pictures in there and
just great recipes."
--"Good Morning America"
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