Shark's Fin & Sichuan Pepper - Softcover

Fuchsia Dunlop

Softcover

ISBN 10: 0091926424 ISBN 13: 9780091926427

Publisher: Ebury Press/Random House, 2008

Synopsis

An extraordinary memoir of an Englishwoman's attempt to immerse herself in Chinese food and Chinese culinary culture. In the course of her decade-long journey, Fuchsia undergoes an apprenticeship at a Sichuanese cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including sea cucumber, civet cat, scorpion, rabbit-heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxford kitchen, Fuchsia is forced to put this to the test.

About this title

Book Description:

Literary, entertaining and almost anthropological.

About the Author:

Fuchsia Dunlop was the first Westerner to train as a chef at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook: Recipes from Hunan Province and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006. Fuchsia writes for numerous publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television.

About this edition

• Publisher: Ebury Press/Random House
• Publication date: 2008
• ISBN 10: 0091926424
• ISBN 13: 9780091926427
• Binding: Paperback