The Book of Sichuan Chili Crisp

“Jing Gao’s evocative debut cookbook embodies the author’s tenacious, fearless spirit and 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 but a brilliant chef too. [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 of enticing, addicting, and wonderfully aromatic spicy recipes that will knock you off your wok!”—Ken Hom CBE, chef, author, TV presenter

“Jing’s The Book of Sichuan Chili Crisp is a flavor-force to be reckoned with. Only good things have come from me while using her Fly By Jing products and I know that ALL good things will come from this delicious book.”—Tue Nguyen, chef and content creator

“Whether you’re a novice cook experimenting with Sichuan food for the first time or a heat-seeking expert, there’s something for everyone to devour in this expansive book—including 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! It’s a flavor bomb sensation and delicious on everything! A must have in one’s 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 Jing’s motherland of Chengdu, but it will inspire you . . . I can’t wait to create magic alongside Jing.”—Bricia Lopez, chef and author of OAXACA and ASADA
 
“This book is a magical work of art that spans beyond food and dips into culture, flavor, history, and energy in 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 is equal parts personal, thoughtful, informative and intoxicatingly delicious. There’s not a single recipe in the book that I’m not quite literally rushing to the grocery store to make. First up: Biang Biang Noodles!”—Molly Baz, New York Times bestselling cookbook author