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Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
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.
Book Details
- Publisher: W. W. Norton & Company
- Publish Date: Oct 15th, 2019
- Pages: 336
- Language: English
- Edition: undefined - 0002
- Dimensions: 8.20in - 5.50in - 0.80in - 0.50lb
- EAN: 9780393357745
- Categories: • Essays & Narratives• Regional & Cultural - Chinese• Culinary
About the Author
Dunlop, Fuchsia: - Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
Wilson, Bee: - 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.
Praise for this book
What makes it a distinguished contribution to the literature of gastronomy is its demonstration . . . that food is not a mere reflection of culture but a potent shaper of cultural identity.-- "New York Times Sunday Book Review"
After devouring Dunlop's deep dive into the techniques of Chinese cuisine, you will never look at a cleaver the same way again.-- "Entertainment Weekly"