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I have enjoyed both reading this memoir:cookbook and cooking from it. It is a great immigrant’s story, the kind we need to hear in these xenophobic times, but it’s also an excellent introduction to regional Chinese cuisine. It’s not exhaustively encyclopedic like Fuchsia Dunlop’s work, but it is accessible, fun, and you can definitely produce some very delicious food by following the recipes provided. There’s a nice range of recipes from beginner to advanced, but most are going contain high levels of capsicum and Sichuan peppercorns. I’m no chili head, so I’ve had to cut the heat level markedly in recipes accordingly.
Based on some great reviews I bought this book. Have been to Xian and love the food. Cook a lot of Chinese food - especially Sichuan- from scratch. Hoped this would contain a lot of great Xian recipes but it does not. Certainly it is an interesting book to read thru and I learned a lot about the region but a great repository of recipes from Xian it is not.