The Seventh Daughter
My Culinary Journey from Beijing to San Francisco
Publication Date: October 2007
List Price: $35.00*
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- The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America.
- Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection.
- Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes.
- Features menus for putting together Chinese banquets and dinners at home.
“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
“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.”
“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.”
“A cookbook and a memoir woven together with precision and beauty.”
“This book is a connoisseur's delight, as well as an interesting glimpse into an extraordinary life.”
“A book that is hard to put down.”
“The book authentically depicts Chinese food and culture. Perfect for Asian food fans.”
“A passionate story of food and perseverance.”
“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.”
“A tasty mix of personal history and recipes.”
“[The Seventh Daughter] recounts a life filled with enough trauma, tragedy, and triumph for a Ken Burns epic.”
—San Francisco Chronicle
“A fascinating read.”
“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.”
"It's a beautiful story...there's wonderful pictures in there and just great recipes."
—Good Morning America