The Book of Sichuan Chili Crisp
by Jing Gao
James Beard Award Winner • Los Angeles Times and Globe and Mail Best Cookbook of the Year

Chef and entrepreneur Jing Gao—the force behind Fly By Jing—invites readers into the bold, tingly world of Sichuan flavor. In The Book of Sichuan Chili Crisp, Gao shares 85 recipes that showcase how her cult-favorite condiment transforms everything from dumplings to desserts.

Rooted in the rich food culture of her hometown, Chengdu, and adapted for the modern kitchen, these recipes celebrate both tradition and reinvention. Highlights include Zhong Dumplings, Fish Fragrant Crispy Eggplant, Hongshao Carnitas Tacos, and a surprising Chili Crisp Sundae with Fish Sauce Caramel Brittle. Alongside the recipes are personal reflections on identity, resilience, and the journey of bringing Sichuan cuisine to a global audience.

As Portland’s James Beard Market opens near our shop, we’re honoring our city’s culinary roots by featuring James Beard Award–winning cookbooks like this one—testaments to creativity, courage, and the delicious ways food connects us all.

ISBN 9781984862174

Published on Sep 26, 2023

Published by Ten Speed Press

Dimensions 7-3/8" x 9-1/8"