A book we'd like to write
One Pot, Every Heat
Weeknight Sichuan, every bowl finished at the table
一锅百味
About thirty weeknight Sichuan dishes. Each one is cooked once and finished at every heat, with a printed floor for the dishes whose heat is cooked into the base. Every recipe carries a salt budget and the 已试 seal, with the date we cooked it.
This book doesn't exist yet. We will write it when 100 people have asked for it and ten of its dishes have been cooked and logged at our table. Email sign-up opens soon; until then nothing is collected. The planned early-edition price is $19.
$19 Not on sale yet
The plan so far (a proposal, and it may change)
Twenty-five dishes and tray staples are listed so far; the rest will come from what readers ask for and what cooks well at our table.
- The tray: red oil, ground roasted huajiao, huajiao oil, knife-edge chili, sweet aromatic soy, and everyday stock, each with storage rules.
- Tofu and eggs: mapo tofu (floor 微辣), home-style tofu, tomato and egg, and cold silken tofu.
- Noodles and dumplings: dan dan noodles, red-oil and clear-soup wontons, Zhong dumplings, cold noodles, and sesame paste noodles.
- Vegetables: dry-fried green beans, fish-fragrant eggplant, smashed cucumber, hand-torn cabbage, and hot-and-sour potato shreds.
- Meat, soup and rice: twice-cooked pork, gong bao chicken, cumin lamb, hot-and-sour soup, and yacai fried rice.