Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China
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Shark’s Fin and Sichuan Pepper: A sweet-sour memoir of eating in China

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Description

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. 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 the Chinese cuisine …

Additional information

Weight 0.221 kg
Dimensions 1.9 × 12.8 × 19.7 cm
by

Format

Paperback
Language

Pages

320
Publisher

Year Published

2011-6-2
Imprint

Publication City/Country

London, United Kingdom
ISBN 10

0091918324
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.

The best writer in the West – and perhaps in the world – on Chinese food
Other text

Britain's most informed Sichuan food expert

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