An Introduction to Sichuan Cuisine
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
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 and are not able to accomodate anyone with those allergies! Because of the sauces used in class are produced in facilities with tree nuts, we also would not recommend this class for anyone with a tree nut allergy.