The Book of Sichuan Chili Crisp

JAMES BEARD AWARD WINNER • 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.

“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 . . . This book will change your life.”—Andrew Zimmern


A LOS ANGELES TIMES AND GLOBE AND MAIL BEST COOKBOOK OF THE YEAR

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 flavours that inspire it. Now, in her first cookbook, she… Keep Reading