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Shark's Fin and Sichuan Pepper
A sweet-sour memoir of eating in China
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Check link for latest rating. ( 4,462 ratings, 529 reviews)
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Format: Paperback / softback
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A modern classic by Britain's foremost expert on Chinese food.
Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs.
This is the story of an English girl who went to China to learn the language, but whose love of food led her down a very different path...
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
A new edition of food-writer Fuchsia Dunlop's fascinating culinary adventure through China, with a foreword by Bee Wilson.
A modern classic by Britain's foremost expert on Chinese food.
Shark's Fin and Sichuan Pepper follows Fuchsia on her captivating journey of discovery as she explores China and its culture through first-hand experiences of the country's extraordinary culinary customs.
The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions, and rabbit heads, to the ovarian fat of the snow frog!
In this unforgettable food and travel memoir, spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it's really possible for a Westerner to become a true convert to Chinese cuisine...
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Fuchsia Dunlop's Shark's Fin and Sichuan Pepper has been praised for its engaging and erudite exploration of Chinese cuisine and culture. Reviewers commend her as one of the foremost experts on Sichuan food, providing vivid, personal and humorous observations. The book is described as both a compelling memoir and an evocative depiction of Chinese culture, filled with insights that bring the essence of Sichuan life and food to life with elegance and charm.
Book Details
INFORMATION
ISBN: 9780091918323
Publisher: Ebury Publishing
Format: Paperback / softback
Date Published: 02 June 2011
Country: United Kingdom
Imprint: Ebury Press
Illustration: line drawings
Audience: General / adult
DIMENSIONS
Spine width: 19.0mm
Width: 128.0mm
Height: 197.0mm
Weight: 221g
Pages: 320
About the Author
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books include the Revolutionary Chinese Cookbook (Ebury 2006), Sichuan Cookery, Every Grain of Rice- Simple Chinese Home Cooking and Land of Fish and Rice. She speaks, reads and writes Chinese, and she lives in East London.
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