Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China (2019 paperback)

$18 · Offered by Kitchen Arts & Letters

Here is what the publisher tells us about this book: Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New York Times ). In Shark’s Fin and Sichuan Pepper , Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down. Paperback.

• Binding: Hardcover

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