Category: 配件
2024 年詹姆斯比爾德基金會圖書獎得主！ 在《四川香脆辣椒醬之書》中，主廚兼企業家 Jing Gao 展示了如何運用四川的複雜風味提升幾乎每一道菜，帶您踏上一段從她的家鄉到自家廚房的獨特旅程，同時分享她的個人故事以及對這門歷史悠久的烹飪藝術和沿途所遇挑戰的反思。
這些食譜根植於傳統，但為現代廚房而改編，共 85 道，邀請您探索四川風味的細微差別，並嘗試新食材。憑藉精美的攝影和生動的文字，Jing 向您展示如何將這些風味融入幾乎所有菜餚，包括：
The James Beard award on the cover caught my eye, and after cooking through three recipes, I get it—Jing Gao’s breakdown of layering the chili crisp’s heat and crunch is genuinely instructive. Even the intro on toasting spices made me rethink my pantry.
I’m a cookbook collector and this one’s already dog-eared—the way Jing Gao breaks down layering chili crisp into everything from eggs to braises genuinely changed my weeknight dinners. It earned that Beard award, no question.
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.
