Winnaar van de 2024 James Beard Foundation Book Award! In The Book of Sichuan Chili Crisp laat chef en ondernemer Jing Gao zien hoe bijna elk gerecht naar een hoger niveau kan worden getild met de complexe smaken uit Sichuan. Ze neemt je mee op een unieke reis van haar geboortestad naar jouw eigen keuken, terwijl ze haar persoonlijke verhaal en reflecties deelt over deze rijke keuken en de uitdagingen die ze onderweg is tegengekomen.
Geworteld in traditie maar aangepast voor de moderne keuken: deze 85 recepten nodigen je uit om de nuances van de Sichuanse smaken te ontdekken en te experimenteren met nieuwe ingrediënten. Met prachtige fotografie en krachtige teksten laat Jing zien hoe je deze smaken in bijna alles kunt verwerken, waaronder:
Snacks zoals Zhong-dumplings en duivelse thee-eieren
Hoofdgerechten zoals Hongshao-carnitas-taco's, knapperige aubergine met vissaus en pittige noedels met lente-ui-olie
Nagerechten en drankjes zoals Chili Crisp-ijs met vissaus-karamelbrittle, peer gepocheerd in Sichuanpepersiroop en 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.
