" The Book of Sichuan Chili Crisp will not only make you book a flight to Jing's motherland of Chengdu, but it will inspire you. Every time we cook together, my mind is blown with a new frontier of flavor." -Camilla Marcus, chef and founder of Westbourne "Jing and her approach to food is a balance of fire and mindfulness. "Jing introduced me to the world of her native Sichuan cuisine in Chengdu and I fell in love with her and her amazing Fly By Jing Chili Crisp! It's a flavor bomb sensation and delicious on everything! A must have in one's Asian pantry." -Ching-He Huang M. "Whether you're a novice cook experimenting with Sichuan food for the first time or a heat-seeking expert, there's something for everyone to devour in this expansive book-including a beautiful narrative throughline of discovering the spice in your life that makes you feel alive." -Alyse Whitney, food editor, and TV host Only good things have come from me while using her Fly By Jing products and I know that ALL good things will come from this delicious book." -Tue Nguyen, chef and content creator It is full of enticing, addicting, and wonderfully aromatic spicy recipes that will knock you off your wok!" -Ken Hom CBE, chef, author, TV presenter "Jing's The Book of Sichuan Chili Crisp is a flavor-force to be reckoned with. "If you like spicy food, you will love this book. is an absolute stunner." -Noah Galuten, chef, restaurateur, and author of The Panic Pantry "Jing is not just a brilliant business person but a brilliant chef too. This is more than just a cookbook, it's an ode to modern Chinese food, breaking away from the confines of tradition." -Betty Liu, author of My Shanghai "In her stunning, bold, debut cookbook, we are invited into Jing's kitchen and her unique perspective on Sichuan flavors. This book will change your life." -Andrew Zimmern, chef, writer, traveler, and TV host "Jing's The Book of Sichuan Chili Crisp is a coming-of-age story, a superb collection of recipes and food tales. A delicious triumph." -Hetty Lui McKinnon, food writer and author of five cookbooks including To Asia, With Love and Tenderheart "Jing Gao's evocative debut cookbook embodies the author's tenacious, fearless spirit and unrelenting commitment to rewriting the narrative about the possibilities of modern Sichuan flavors. Grab yourself a jar of Sichuan Chili Crisp and dive in! The Book of Sichuan Chili Crisp is an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. 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 With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything, including: 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. Now, in The Book of Sichuan Chili Crisp, Jing 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. This book will change your life."-Andrew Zimmernīorn in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. "A coming-of-age story, a superb collection of recipes and food tales, and for me a very personal testament to the power of persistent entrepreneurial action. Explore the "not traditional but personal" Sichuan flavors of Fly By Jing's cult favorite spicy and savory chili crisp through 85 hot recipes for everything from dumplings to cocktails to desserts.
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