Elaine: The name of the book according to book critic on the subject

I originally bought the book (Introducing Chinese Casserole Cookery) because during the late 70th & early 80th I was a fanatic of Szechuan chinese cooking. I still love Szechuan dishes but my stomach and digestive system energically protest whenever I indulge in one of them. At page 94 of the book there is an excellent recipe for Szechuan Chicken and Peanuts in Brown Sauce. I have done it many times and I always find the results excellent. With due respect for purists, what I like more of Mrs. Kan's book is that it is written considering American implements and those ingredients that at the time were available in America. Now it is easier to find all ingredients necessary for true Chinese cooking. But I still think that the book is good for our taste.

Another recipe that I had tried two or three times is the Chinese Roast Pork (Page 168) (we love pork in PR). As we love the Fried Rice, I use the Roast Pork Recipe in the book for the Fried Rice, and also, as an appettizer.

By the way, I am copying your recipe for cHicken & COrn Chowder. It is excellent.

Happy week end, dear friend!

Gladys/PR