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Shark's Fin and Sichuan Pepper
Fuchsia Dunlop
€ 17.99
€ 14.33
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Description for Shark's Fin and Sichuan Pepper
Paperback. Intends to recall the author's relationship with China and its food, from her encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. From the markets of Sichuan to the bleached landscape of northern Gansu Province, this work presents an account of the Chinese culinary culture. Num Pages: 320 pages, line drawings. BIC Classification: 1FPC; WBN; WTL. Category: (G) General (US: Trade). Dimension: 209 x 197 x 21. Weight in Grams: 222.
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 ... Read more
Product Details
Publisher
Ebury Press United Kingdom
Number of pages
320
Format
Paperback
Publication date
2011
Condition
New
Number of Pages
320
Place of Publication
London, United Kingdom
ISBN
9780091918323
SKU
V9780091918323
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-99
About Fuchsia Dunlop
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 ... Read more
Reviews for Shark's Fin and Sichuan Pepper
The best writer in the West - and perhaps in the world - on Chinese food
Bee Wilson Britain's most informed Sichuan food expert
Terry Durack
Independent
I, for one, am grateful to be living in an era when I can read Fuchsia Dunlop's erudite writing. Her latest, Shark's Fin and Sichuan Pepper is filled with ... Read more
Bee Wilson Britain's most informed Sichuan food expert
Terry Durack
Independent
I, for one, am grateful to be living in an era when I can read Fuchsia Dunlop's erudite writing. Her latest, Shark's Fin and Sichuan Pepper is filled with ... Read more