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!
John Whalen III is the author of more than four cookbooks. Born and raised in both the culinary and also publishing industries, he founded Whalen Book Works in 2016 in order to publish a curated list of culinary and nonfiction titles. Prior to founding Whalen Book Works, Whalen started his career as a passionate and adventurous cook when he had the privilege of cooking under acclaimed executive chefs Derek Bissonnette and Jonathan Cartwright of the White Barn Inn in Kennebunkport, Maine. After mastering classic American cooking techniques, Whalen organized culinary tour of China, finding his passion for Sichuan cooking in Chongqing, China. Willing to travel to nearly anywhere in the world for exceptional food, Whalen now splits his time living in New York City and Chongqing.