Shark's Fin and Sichuan Pepper by Fuchsia Dunlop
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 countrys extraordinary culinary customs.
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 writingHer latest, Shark's Fin and Sichuan Pepper is filled with personal and humorous observations that make for fascinating reading. It is not only a memoir about food but also of culture from one of the world's oldest civilisations. -- Ken Hom
Fuchsia Dunlop is not just one of the world's experts on Chinese regional food, but a beautiful writer too. You can almost smell the Sichuan pepper and fish fragrant aubergines wafting off every page. She captures Sichuan life with a keen eye and elegant pen, at a time where China was on the cusp of opening up to the West. It's as evocative and eloquent picture of Chinese food and culture as you'll ever read, quietly erudite yet utterly addictive. -- Tom Parker Bowles
Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way; this is a great book -- Heston Blumenthal
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 writingHer latest, Shark's Fin and Sichuan Pepper is filled with personal and humorous observations that make for fascinating reading. It is not only a memoir about food but also of culture from one of the world's oldest civilisations. -- Ken Hom
Fuchsia Dunlop is not just one of the world's experts on Chinese regional food, but a beautiful writer too. You can almost smell the Sichuan pepper and fish fragrant aubergines wafting off every page. She captures Sichuan life with a keen eye and elegant pen, at a time where China was on the cusp of opening up to the West. It's as evocative and eloquent picture of Chinese food and culture as you'll ever read, quietly erudite yet utterly addictive. -- Tom Parker Bowles
Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way; this is a great book -- Heston Blumenthal
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.
| SKU | Unavailable |
| ISBN 13 | 9780091918323 |
| ISBN 10 | 0091918324 |
| Title | Shark's Fin and Sichuan Pepper |
| Author | Fuchsia Dunlop |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Ebury Publishing |
| Year published | 2011-06-02 |
| Number of pages | 320 |
| Prizes | Winner of Guild of Food Writers Awards: Kate Whiteman Award for Work on Food and Travel 2009 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |