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Shark's Fin and Sichuan Pepper

A sweet-sour memoir of eating in China
By Fuchsia Dunlop
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Check link for latest rating. ( 4,462 ratings, 529 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Shark's Fin and Sichuan Pepper offers a culinary journey through China as Fuchsia Dunlop shares her experiences of living and cooking there. The book details her adventures and challenges as she immerses herself in the flavours and traditions of Sichuan cuisine, highlighting a personal, transformative experience and a deeper understanding of Chinese gastronomy.
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Format: Paperback / softback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you're fascinated by the rich culinary landscape of China, especially its vibrant Sichuan cuisine. You'll enjoy the author's personal journey and experiences as she navigates a world of flavours and cultural traditions, offering a blend of travel memoir and food exploration. If you're intrigued by the intersection of culture, history, and gastronomy, this is a delightful choice.

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Shark's Fin and Sichuan Pepper


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.

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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

Collections

Cook Books & Recipes Cooking & Food Fuchsia Dunlop Non-Fiction Penguin Books Travel & Adventure

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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