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!
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