I took out two books from my library the other day: 四川菜 — Chinese cuisine Szechwan style and Mrs. Chiang’s Szechwan cookbook : Szechwan home cooking. I’m excited to try these books. Sìchuān cài is definitely not for beginners and assumes you have working knowledge of the ingredients and techniques. Mrs. Chiang’s looks to be more like Land of Plenty: it gives background information about each dish, it provides cultural context and instructions for cooking techniques, and the recipes are step-by-step basic. I’ll be reviewing them after I take them out for a test ride or 3.

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