Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China - Softcover

Dunlop, Fuchsia

Softcover

ISBN 10: 0393357740 ISBN 13: 9780393357745

Publisher: W. W. Norton & Company, 2019

Synopsis

The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson.

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.

About this title

About the Authors

Fuchsia Dunlop is a James Beard Award–winning author specializing in the cuisines of China, where she trained as a chef. A fluent Chinese speaker, she is the author of several books, including IACP Award finalist Invitation to a Banquet and James Beard Award finalist The Food of Sichuan. She currently lives in London.

Bee Wilson is a home cook, journalist, and author of seven food-related books, including The Secret of Cooking. The cofounder of TastEd, she writes for a wide range of publications, including the Guardian, the London Review of Books, and New York Times. She lives in Cambridge, England.

Edition details

• Publisher: W. W. Norton & Company
• Publication date: 2019
• Language: English
• ISBN 10: 0393357740
• ISBN 13: 9780393357745
• Binding: Paperback
• Edition number: 2
• Number of pages: 336