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

Fuchsia Dunlop

$30

In stock

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.

$30

In stock

ISBN – 9780091918323
Publisher – Penguin Random House
Format – Paperback
Dimensions – 200mm X 130mm
Categories – Food Writing

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Fuchsia Dunlop
The Food of Sichuan


Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking.


Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.

$60

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