The Book of Sichuan Chili Crisp

Born 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. 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.

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 in recipes that range from snacks like Zhong Dumplings and Deviled Tea Eggs to mains like Hongshao Carnitas Tacos, Fish Fragrant Crispy Eggplant, and Spicy Scallion Oil Noodles.

Grab yourself a jar of Sichuan Chili Crisp and dive in!