An Introduction to Sichuan Cuisine

image courtesy Diana Kuan
3531d71c seeable

Taught by Diana Kuan

Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.    

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Sichuan cooking is well-known for its addictive spicy dishes. And although the flavors are complex, creating the dishes from scratch is surprisingly easy, with a few key ingredients and techniques.

In this 2-hour intro class to Sichuan cooking, you'll learn how to whip up delicious Sichuan dishes in your own kitchen. We'll discuss the various uses of Sichuan pepper, the backbone of Sichuan cooking, as well as other essential ingredients in a Chinese pantry. And of course, we'll create three delicious dishes to share: dan dan noodles (uses pork), kung pao chicken, and Sichuan cucumber salad.

(class size: 12, demonstration and some hands-on)

This class is not vegetarian or gluten free. Please let us know if you have any food allergies in advance by replying to your confirmation email. We do use peanuts and sesame in this class!  Because of the sauces used in class are produced in facilities with tree nuts, we would not recommend this class for anyone with a tree nut allergy. 

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