Sichuan Cookbook

The Sichuan Cookbook features a collection of 88 recipes for regional Sichuan cooking, which is quintessentially málà (pinyin for “numbing and spicy").

Garlic, chili peppers, and Szechuan peppercorn give Sichuan food a flavor profile that is distinctively málà (pinyin for “spicy and numbing"). The Sichuan Cookbook celebrates its unforgettable sour-sweet-hot taste with a stunning array of recipes, from hot/cold appetizers and dry fry to noodles and hotpots. Try Dan Dan Noodles, Dry-Fried Green Beans, Sichuan Lobster, Mapo Doufu, and of course, the fiery Sichuan Hotpot—all of which require few ingredients and are ridiculously easy to make!

With a complete history of the Sichuan Province, a map of the region (marked with key flavor profiles and signature dishes of cities and towns), and guide to dining and drinking culture in Sichuan, The Sichuan Cookbook provides 88 recipes and 60 photographs. Also included are cooking techniques, recipes for homemade ingredients, and a guide to stocking your Sichuan pantry that details key Sichuan ingredients and their fascinating histories. Fall in love with Sichuan food! 

Cartea de bucate Sichuan prezinta o colectie de 88 de retete pentru gatitul regional Sichuan, care este prin excelenta málà (pinyin pentru „amortit si picant”). Usturoiul, ardeii iute si piperul Szechuan confera mancarii Sichuan un profil aromat care este distinct málà (pinyin pentru „ picant si amortit "). Cartea de bucate Sichuan isi sarbatoreste gustul de neuitat acru-dulce-fierbinte, cu o gama uimitoare de retete, de la aperitive calde / reci si prajituri uscate pana la taitei si vase fierbinti.