On March 8th, First Light Books welcomes Becca Millstein of Fishwife and Jing Gao of Fly By Jing to celebrate and explore how both founders have used their cookbooks — The Fishwife Cookbook and The Book of Sichuan Chili Crisp — to help build their respective categories in the US. Becca and Jing have transformed how we cook and snack, bringing tinned fish and Sichuan flavors into the mainstream with Fishwife and Fly By Jing. Now, they’re coming together for a special evening celebrating conservas culture, chili crisp, and the joy of easy, flavor-packed meals.

The Fishwife Cookbook features 80 beautifully designed recipes that highlight the flair tinned fish can bring to the table, while Jing’s The Book of Sichuan Chili Crisp offers an immersive guide to the legendary Chinese condiment, with history, techniques, and recipes to unlock its full potential. Together, these books—and these two founders—represent a new era of pantry cooking that is bold, effortless, and delicious.

The whole block is coming together to celebrate: First Light will host a happy hour and conversation featuring snacks inspired by both cookbooks, Tiny Grocer's Steph Steele will moderate the discussion, and All Day Pizza will offer a special Fishwife x Fly By Jing pie.

Tickets to this event are limited and include entry to the happy hour, featuring special snack & mocktail pairings inspired by The Fishwife Cookbook and The Book of Sichuan Chili Crisp. Ticket holders will also get a copy of either cookbook (depending on the ticket purchased) and a reserved seat for the conversation portion of the evening. Additional copies of both cookbooks will be available for purchase at the event.

About the Books

The Fishwife Cookbook

Grab your baguette, butter, Castelvetrano olives, flaky salt, and a little glass of chilled wine—it’s tinned fish time! According to Becca Millstein, co-founder of Fishwife, tinned fish is making waves for a thousand reasons: It eliminates the entire process of cooking a fish. It can sit in your cupboard for years and still be at its best on its fifth birthday. It’s a versatile, protein-packed, convenient ingredient. And, lastly, a tremendous amount of love and labor goes into each individual tin of fish, which Fishwife sources responsibly from traditional purveyors and fisherfolk, all wild-caught or ethically farmed.

While you might not be able to resist just snacking on Fishwife’s delightfully packaged and decidedly delicious offerings (like the smoked trout, Sichuan-chili-spiked salmon, or Cantabrian anchovies) straight out of the can, with The Fishwife Cookbook you can take your tinned fish to the next level, effortlessly transforming it into a mouthwatering meal or satisfying snack.

The Book of Sichuan Chili Crisp

Jing Gao, the founder of Fly By Jing, is on a mission to bring the magic of Chinese flavors to every kitchen. The Book of Sichuan Chili Crisp is the first authoritative book on the famous Chinese condiment—an essential guide to its history, regional varieties, and endless culinary applications. Jing takes readers deep into the heart of Sichuan cuisine, offering techniques for making your own chili crisp at home and recipes that showcase its transformative power, from dumplings to cocktails to desserts. Whether you’re new to the world of Sichuan flavors or a longtime fan, this book will open up a world of delicious possibilities.

About the Authors

Becca Millstein is the CEO & Co-Founder of Fishwife Tinned Seafood Co. She co-created the company in 2020 during Covid-19, after recognizing a glaring hole in quality, sustainable tinned fish available in the U.S. market. She was recently named as one of Forbes 30 under 30 and has been interviewed by Eater, Cherry Bombe, Nylon, and more. She also recently appeared on Shark Tank. She’s currently based in Los Angeles.

Jing Gao is a chef, entrepreneur, and renowned expert on Chinese cuisine, dedicated to bringing uncensored Chinese flavors to the global table. Born in Chengdu, Sichuan, she grew up everywhere, and her experience as a chef fuels her mission to share meaningful flavors that spark new ideas and conversations. Before founding Fly By Jing, she launched Baoism, an award-winning modern-Chinese fast casual restaurant in Shanghai. Her culinary innovations and personal journey as a cultural ambassador have been featured in Forbes, Fortune, The Wall Street Journal, BBC, and CNN.

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