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SICHUAN PEPPERS

四川花椒

SICHUAN PEPPERS

Any Chinese food connoisseur knows that true Sichuanese spiciness isn’t just heat – it’s that tingling numbness on the lips and tongue which sets the stage for other flavors. That sensation, known in Chinese as ma, is produced by chemicals from the Sichuan peppercorn. Understanding this tiny treasure is Tsai Ming-Hsiung’s mission: he interviewed chefs and scientists, and traveled to over fifty farms in Sichuan province in order to learn everything he could about the Sichuan peppercorn. He presents us with his findings here, in this beautifully-designed volume.

 

Find everything you need to know about this jewel of Chinese cooking, defined in scientific terms and displayed in beautiful photographs. Is your mouth watering yet? Start cooking!

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Category: Non-fiction

Publisher: Tsai’s Idea

Date: 2013/4

Pages: 320

Length: 200,000 characters

(approx. 13,000 words in English)

Rights Contact

Grace Chang (Books from Taiwan)

booksfromtaiwan.rights@gmail.com