Born in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, inThe Book of Sichuan Chili Crisp, Jing shows how nearly every dish can be elevated with Sichuan’s complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she’s encountered along the way.
Rooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything, including:
• snacks likeZhong DumplingsandDeviled Tea Eggs • mains likeHongshao Carnitas Tacos,Fish Fragrant Crispy Eggplant, andSpicy Scallion Oil Noodles • desserts and drinks likeChili Crisp Sundae with Fish Sauce Caramel Brittle,Poached Pear in Sichuan Pepper Syrup, andBaijiu Negroni
The Book of Sichuan Chili Crispis an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in!
