• Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China See large image

    Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China (Paperback) By (author) Fuchsia Dunlop

    $11.32 - Save $3.20 22% off - RRP $14.52 Free delivery worldwide Available
    Dispatched in 3 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionAward-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and, samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog.But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test. From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is an unforgettable account of the world's most amazing culinary culture.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Shark's Fin and Sichuan Pepper

    Title
    Shark's Fin and Sichuan Pepper
    Subtitle
    A Sweet-sour Memoir of Eating in China
    Authors and contributors
    By (author) Fuchsia Dunlop
    Physical properties
    Format: Paperback
    Number of pages: 320
    Width: 126 mm
    Height: 194 mm
    Thickness: 24 mm
    Weight: 240 g
    Language
    English
    ISBN
    ISBN 13: 9780091918323
    ISBN 10: 0091918324
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1FPC
    BIC subject category V2: WTL
    Nielsen BookScan Product Class 3: T16.1
    Ingram Subject Code: CW
    BIC subject category V2: WBN
    Warengruppen-Systematik des deutschen Buchhandels: 23650
    DC22: 641.5951
    Ingram Theme: CULT/CHINES
    BISAC V2.8: CKB030000, CKB017000
    BIC subject category V2: 1FPC
    DC22: 641.300951
    BIC subject category V2: VBN
    Thema V1.0: WTL, WBN
    Thema geographical qualifier V1.0: 1FPC
    Illustrations note
    line drawings
    Publisher
    Ebury Press
    Imprint name
    Ebury Press
    Publication date
    02 June 2011
    Publication City/Country
    London
    Author Information
    Fuchsia Dunlop was the first Westerner to train as a chef at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook: Recipes from Hunan Province and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006. Fuchsia writes for numerous publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television.
    Review quote
    "Britain's most informed Sichuan food expert" -- Terry Durack Independent "The best writer in the West - and perhaps in the world - on Chinese food" -- Bee Wilson Sunday Telegraph "I, for one, am grateful to be living in an era when I can read Fuchsia Dunlop's erudite writing. Her 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