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The Book of Sichuan Chili Crisp

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$17.5 $35 In stock

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2024 James Beard Foundation Book Award Winner! In The Book of Sichuan Chili Crisp, chef and entrepreneur Jing Gao 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 like Zhong Dumplings and Deviled Tea Eggs
  • Mains like Hongshao Carnitas Tacos, Fish Fragrant Crispy Eggplant, and Spicy Scallion Oil Noodles
  • Desserts and drinks like Chili Crisp Sundae with Fish Sauce Caramel Brittle, Poached Pear in Sichuan Pepper Syrup, and Baijiu Negroni

Customer Reviews (4.7 / 5 · 3 reviews)

Henry I. ★★★★★

Got this as a gift for a friend who's obsessed with spicy food, and she hasn't stopped cooking from it since. The way Jing Gao breaks down building layers of heat and umami makes even a simple weeknight stir-fry feel intentional. I've already pre-ordered a second copy for myself.

Robert ★★★★★

I’m a cookbook collector and this one stands out—the way it breaks down Sichuan chili crisp into approachable techniques actually got me cooking with it daily. Winning the James Beard award makes sense after trying the recipes; they’re complex but never intimidating.

Daniel ★★★★☆

The James Beard win caught my eye, but it's Gao's writing that keeps me flipping pages—she makes the pantry feel like an adventure. My only gripe is I wish it had more step-by-step photos for the recipes. Still, a solid addition for anyone who loves bold, complex flavors.

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