Shark's Fin & Sichuan pepper *Specially signed by Fuchsia Dunlop*
Fuchsia kindly signed a limited number of "Shark's Fin & Sichuan pepper" copies for our tingly 50Hertz community, so get your signed first-edition copy while you can. One signed copy per order, please. Retail for $17.95, our signed copy is $17 when purchased with our tingly products
The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson.
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.
Publisher: W.W. Norton & Company, October 2019
Format: 336 pages
Publication date: October 15, 2019
