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Book cover of Shark's Fin and Sichuan Pepper

Shark's Fin and Sichuan Pepper

A sweet-sour memoir of eating in China

Fuchsia Dunlop

18

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Coup de coeur
Coup de coeur (Cooking), by Flora
When she finds herself in Chengdu, with a university course that's going nowhere, Fuschia Dunlop doesn't want to waste her time in China. Enrolling as the only woman (and only Westerner) on a Chinese culinary course, she unlocks a lifelong passion for Chinese food. Her fascinating memoir traces her exploration of China through its cuisine, as Dunlop eats her way through its history and culture, leaving the reader feeling thoroughly hungry by the last page.


A modern classic by Britain's foremost expert on Chinese food.


Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs.

The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog!

In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it’s really possible for a Westerner to become a true convert to the Chinese cuisine …

Publisher: Ebury Publishing
Binding: Paperback
Publication date: 02 Jun 2011
Dimensions: 197 x 124 x 21 mm
ISBN: 9780091918323