The Food of Sichuan

Every Grain of Rice: Simple Chinese Home Cooking

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition)

Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine

The Food of Sichuan

Land of Fish and Rice: Recipes from the Culinary Heart of China

Soeos Szechuan Dried Chili，Dry Szechuan Pepper, Dry Chile Peppers, Sichuan Pepper, Dried Red Chilies, 4oz, (Very Mild Spicy)

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider

Japan: The Cookbook

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)