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Feb 26, 2005 12:08 PM

anyone cook from "The Good Food of Szechwan"?

  • d

On first glance, the recipes look pretty good...lots calling for Szechuan pepper corns...

It's called "The Good Food of Szechwan: Down-to-Earth Chinese Cooking" by Robert A. Delfs, first published in 1974.

Can anyone recommend it?

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  1. m
    Marcia M. D'A.

    I have the Delfs book and recommend it. The pork with Szechuan preserved vegetable soup is wonderful and I've made several fish recipes which were delicious.

    It's been years since I've used the book as it's packed away in the basement. Thank you for reminding me - it's an interesting book and the recipes work well.

    3 Replies
    1. re: Marcia M. D'A.

      My copy is all spattered and stained, from when I used it years ago. Thanks for reminding me. I remember the chicken with orange peel and chilis was especially tasty. Definitely worth trying recipes. Probably not as "authentic" as books you can get now, e.g., Dunlop, but the recipes work. As I remember the story, he was working in Japan from recipes brought somehow from the mainland.

      1. re: Aromatherapy
        Marcia M.D'A.

        I seem to remember reading that Delfts was a Ph.D. candidate studying in Taiwan. That could be completely wrong as it HAS been a long time.

        Our copy is also stained. I remember a couple of eggplant dishes as being especially good. You are probably correct as to the authenticity of newer recipes such as Dunlop's, since outsiders can actually spend time in mainland China, now.

        1. re: Marcia M.D'A.

          Ooh, now I remember an eggplant dish where he remarks something like "a handful of garlic is the right approach here." Definitely worth reviving.