Shark's Fin and Sichuan Pepper - 2nd Edition by Fuchsia Dunlop (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson.<p/><br></br><p><b> Book Synopsis </b></p></br></br>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, <em>New York Times</em>). In <em>Shark's Fin and Sichuan Pepper</em>, 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 <em>Shark's Fin and Sichuan Pepper</em> remains a thrilling adventure that you won't be able to put down.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>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"<br><br>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"<br>
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