Shark's Fin and Sichuan Pepper
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Shark's Fin and Sichuan Pepper by Fuchsia Dunlop
After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this autobiographical food-and-travel classic (Publishers Weekly).
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.
| SKU | Non disponible |
| ISBN 13 | 9780393066579 |
| ISBN 10 | 0393066576 |
| Titre | Shark's Fin and Sichuan Pepper |
| Auteur | Fuchsia Dunlop |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | WW Norton & Co |
| Année de publication | 2012-12-04 |
| Nombre de pages | 320 |
| Prix | Winner of Guild of Food Writers Awards: Kate Whiteman Award for Work on Food and Travel 2009 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |