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Das Buch vom Sichuan Chili Crisp

Das Buch vom Sichuan Chili Crisp - Main image
$17.50 $35.00 In stock

Category: Zubehör

Gewinner des James Beard Foundation Book Award 2024! In „The Book of Sichuan Chili Crisp“ zeigt die Köchin und Unternehmerin Jing Gao, wie sich nahezu jedes Gericht mit den komplexen Aromen Sichuan verfeinern lässt. Sie nimmt Sie mit auf eine einzigartige Reise von ihrer Heimatstadt bis zu Ihrem eigenen Herd und teilt dabei ihre persönliche Geschichte sowie Gedanken zu dieser traditionsreichen Küche und den Herausforderungen, denen sie auf ihrem Weg begegnet ist.

Verwurzelt in der Tradition, aber für die moderne Küche angepasst, laden diese 85 Rezepte dazu ein, die Nuancen der Sichuan-Aromen zu erkunden und mit neuen Zutaten zu experimentieren. Mit atemberaubenden Fotografien und pointierten Texten zeigt Jing, wie Sie diese Aromen in fast alles integrieren können, darunter:

  • Snacks wie Zhong Dumplings und Deviled Tea Eggs
  • Hauptgerichte wie Hongshao Carnitas Tacos, Fish Fragrant Crispy Eggplant und Spicy Scallion Oil Noodles
  • Desserts und Getränke wie Chili Crisp Sundae mit Fish Sauce Caramel Brittle, Poached Pear in Sichuan Pepper Syrup und Baijiu Negroni

Customer Reviews (5.0 / 5 · 8 reviews)

Sofia ★★★★★

The James Beard award seal made me take a chance, and I’m so glad I did. The way it breaks down the layers of mala through accessible recipes is exactly what I needed to finally cook authentic Sichuan at home.

Violet ★★★★★

I've been experimenting with the chili crisp recipes from this James Beard winner and the depth of flavor is incredible—the techniques for balancing heat and aroma are clearly explained. It's already become my go-to for adding a Sichuan kick to simple weeknight stir-fries.

Henry E. ★★★★★

Finally, a cookbook that does more than just list ingredients—the step-by-step explanation of how to build layers of chili crisp flavor is exactly what I needed. I've already used the starter recipe three times this week and every dish tasted better than the last.

Stella ★★★★★

I’ve been cooking with the green bean recipe from here three nights in a row, and the chili crisp technique makes it addictive. The way Jing Gao breaks down layering flavors is surprisingly approachable for a home cook like me.

Evelyn P. ★★★★★

I’m halfway through the book and already have a dozen sticky notes marking recipes I want to try. The way Jing Gao breaks down the layers of chili oil and Sichuan peppercorn is surprisingly approachable, even for a beginner like me.

Miles ★★★★★

The recipes are surprisingly straightforward for such complex flavor profiles—I’ve already made three different chili crisps from the book. The step-by-step guidance on toasting spices alone is worth the price.

Aurora ★★★★★

I was thrilled to see this won a James Beard award, and using the techniques to layer chili crisp into my stir-fries has been a complete game-changer for everyday meals.

Carter Y. ★★★★★

I’ve been cooking with this guide for a week, and the Sichuan chili crisp recipes are genuinely transformative—the way it layers heat and savoriness is incredible. The James Beard Foundation recognition gives me confidence in the techniques, and the instructions are clear enough even for a home cook like me.