Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China

ISBN-13: 9780091918323 / Angielski / Miękka / 2011 / 320 str.

Fuchsia Dunlop

Opis

Award-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. In this memoir, Fuchsia recalls her evolving relationship with China and its food.

Recenzje

The best writer in the West - and perhaps in the world - on Chinese food Bee Wilson

O autorze

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.