Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Fuchsia Dunlop, the primary Westerner to prepare at the renowned Sichuan Institute of Higher Cuisine, "has accomplished more to disclose genuine Chinese cooking to non-Chinese cooks than anybody" (Julia Moskin, New York Times). In Shark's Fin and Sichuan Pepper, Dunlop reviews her upbeat experiences with China's culinary wealth, close by her brushes with defilement, ecological debasement, and insatiability. The subsequent diary is an energetic picture of Chinese culinary culture, from the remote Gansu wide open to the captivating old city of Yangzhou. The most discussed travel story when it was distributed 10 years prior, this reissue of Shark's Fin and Sichuan Pepper stays an exciting experience that you won't have the option to put down.

About the Author

Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.

This book just rocks on so many different levels. It's a memoir, but it's also about the experience of food, food culture and about china and Szechuan. It's about integration and developing your palate and opening up to new experiences. The book is constructed really well, and I thoroughly enjoyed every page. Not something you can say about many books. Her cook books are great, both to read and to cook from too. I hope she'll be coming out with more soon!-D. Moller

Simply put, Ms. Dunlop writes a captivating memoir about her time in China learning to cook. But it's far more than a simple memoir or a simple food book. Her dexterity with translating the essence of food from China into terms and concepts Westerners can understand is breath-taking. I've used many of her recipes with great success. Simply put this book plus her other two cookbooks deserve a place in every kitchen and food library. If you think you understand Chinese food as it's presented in the West, you will learn so much from these books about just how amazing Chinese food can be.-Thom 

Interesting story of how the author became a Chinese chef-she is British. She has published at least 3 cookbooks-all interesting and do-able.
Also her travels to try different cuisines took me places I will never go and food I probably would not eat like live snake.
Read quickly as it was so interesting. For cooks and food lovers alike, and travelers. -MS. Fun

Download Cooking Ebook Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China | 8 Mb | Pages 320 |  EPUB | 2019

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