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Red Hot China: A Deep Dive into the World of Chili Peppers in China
My new book, “Red Hot China: Cuisines, Chilies, and Culture”, is a culinary and cultural exploration of the chili pepper’s profound impact on Chinese cuisine.
This book is the culmination of years of research, travel, and personal experiences, offering a unique and engaging perspective on this fiery spice and its role in shaping China’s diverse culinary traditions.
What You’ll Find in “Red Hot China”:
- A Culinary Journey: Embark on a culinary adventure through China’s spiciest provinces, from the Sichuan peppercorn to the Hunan “facing-heaven” chili.
- Cultural Insights: Discover the cultural significance of chili peppers in China, where they are used to combat dampness, celebrate festivals, and even symbolize revolution.
- Scientific and Psychological Perspectives: Learn about the science and psychology behind our love for spicy food, from the pain of capsaicin to the pleasure of endorphins.
- Botanical and Agricultural Knowledge: Explore the diverse world of Chinese chili peppers, from the tiny “bird’s eye” chilies to the large and fleshy bell peppers, and learn about their cultivation, preparation, and culinary uses.
- Personal Anecdotes and Reflections: Join me on a personal journey of discovery as I explore the fascinating world of chili peppers in China, from my own garden to the bustling markets and kitchens of Hunan, Sichuan, and Guizhou.
“Red Hot China” is not a cookbook; it’s a cultural exploration of the deep connection between people, food, and spice.
Order your copy today and embark on a culinary adventure through the heart of Chinese cuisine!