Category: 配件
2024 詹姆斯·比爾德基金會圖書獎得主！在《四川香辣脆的祕密》一書中，主廚兼企業家景高（Jing Gao）展示了如何運用四川的複雜風味提升幾乎每一道菜餚，帶領您從她的家鄉展開獨特旅程，直達您自家的爐灶，同時分享她個人的故事以及對這門歷史悠久的烹飪藝術的反思，還有她在這條路上所遇到的挑戰。
這些食譜根植於傳統，卻為現代廚房而調整，85道菜餚邀請您探索四川風味的細微差別，並嘗試新的食材。憑藉精美的攝影與生動的文字，景高向您展示如何將這些風味融入幾乎所有料理，包括：
I’m already several pages in—the step-by-step guide on making chili crisp at home is clear enough for a beginner like me. Great to see a 2024 James Beard winner that actually teaches technique, not just recipes.
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.
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.
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.
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.
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.
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.
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.
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.
The recipes are interesting, but I wish the book included more straightforward instructions for making my own chili crisp at home. The history sections are fascinating though.