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Shark's Fin and Sichuan Pepper: A Sweet-Sour Me...
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...
Shark's Fin and Sichuan Pepper: A Sweet-Sour Me...
After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England?...
Shark's Fin and Sichuan Pepper: A Sweet-Sour Me...
Award-winning food writer Fuchsia Dunlop went to live in China as a student in 1994, and from the very beginning she vowed to eat everything she was offered, no matter how alien and bizarre it seemed. In this extraordinary memoir, Fuchsia recalls her evolving relationship with...
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Shark's Fin and Sichuan Pepper (Chinese Edition) [Chinese]
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Shark's Fin and Sichuan Pepper: A Sweet-Sour Me... [Chinese]
Shark's Fin and Sichuan Pepper: A Sweet-Sour Me...
Shark's Fin & Sichuan Pepper
Shark's Fin and Sichuan Pepper: A Sweet-Sour Me...
A modern classic by Britain's foremost expert on Chinese food.
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