The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen [A Cookbook]

(Hardback)

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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. 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. 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 Eggsmains like Hongshao Carnitas Tacos, Fish Fragrant Crispy Eggplant, and Spicy Scallion Oil Noodlesdesserts and drinks like Chili Crisp Sundae with Fish Sauce Caramel Brittle, Poached Pear in Sichuan Pepper Syrup, and Baijiu Negroni 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. Grab yourself a jar of Sichuan Chili Crisp and dive in!

Reviews

Jing Gaosevocative debut cookbook embodies the authors tenacious, fearless spiritand unrelenting commitment to rewriting the narrative about the possibilities of modern Sichuan flavors.A delicious triumph.Hetty Lui McKinnon, food writer and author of five cookbooks including To Asia, With Love and Tenderheart

In her stunning, bold, debut cookbook, we are invited into Jing's kitchen and her unique perspective on Sichuan flavors.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

Jing is not just a brilliant business person buta brilliant cheftoo. [Sichuan Chili Crisp]is an absolute stunner.Noah Galuten, chef, restaurateur, and author of The Panic Pantry

If you like spicy food, you will love this book. It is full ofenticing, addicting, and wonderfully aromatic spicy recipesthat will knock you off your wok!Ken Hom CBE, chef, author, TV presenter

Jings TheBook of Sichuan Chili Crisp is aflavor-force to be reckoned with. Only good things have come from me while using her Fly By Jing products and I know thatALL good things will come from this delicious book.Tue Nguyen, chef and content creator

Whether youre a novice cook experimenting with Sichuan food for the first time or a heat-seeking expert, theres something for everyone to devour in this expansive bookincluding a beautiful narrative throughline of discovering the spice in your life that makes you feel alive.Alyse Whitney, food editor, and TV host

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! Itsa flavor bomb sensation and delicious on everything! A must have in ones Asian pantry.Ching-He Huang M. B. E., chef, author, and TV presenter

Jing and her approach to food is a balance of fire and mindfulness. Every time we cook together, my mind is blown with a new frontier of flavor.Camilla Marcus, chef and founder of Westbourne

The Book of Sichuan Chili Crisp will not only make you book a flight to Jings motherland of Chengdu, but it will inspire you . . . I cant wait to create magic alongside Jing.Bricia Lopez, chef and author of OAXACA and ASADA

This book is amagical work of art that spans beyond food and dips into culture, flavor, history, and energyin a way that is so special and unique.Ellen Marie Bennett, founder of Hedley & Bennett and author of Dream First, Details Later

Thanks to her world-famous chili crisp we all know Jing will make your taste buds sing. She also makes those dollas holla and is as serious about business and proving that women of color can shake the room and the world.The future is spicy!Jon Gray, Founder of Ghetto Gastro

The Book of Sichuan Chili Crisp isequal parts personal, thoughtful, informative and intoxicatingly delicious. Theres not a single recipe in the book that Im not quite literally rushing to the grocery store to make. First up: Biang Biang Noodles!Molly Baz, New York Times bestselling cookbook author

Author Bio

Jing Gao is a chef, entrepreneur, and renowned expert on Chinese cuisine, and she's on a mission to bring uncensored Chinese flavors to the global table. She was born in Chengdu, Sichuan, but grew up everywhere, and uses her experience as a chef to share meaningful flavors that open people up to new ideas and conversations. She founded Baoism, an award-winning modern-Chinese fast casual restaurant in Shanghai, before founding her successful premium Chinese food company Fly By Jing. Her culinary innovations have been featured in leading magazines and food sections, her personal story as a cultural ambassador and entrepreneur has been seen on the BBC and CNN, and she has been featured in the pages of Forbes, Fortune, the Wall Street Journal, and more. Fly By Jing began as a direct-to-consumer ecommerce brand and can now be found at more than 3000 stores across the country including Target, Whole Foods Market, and Costco.