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Shark’s Fin and Sichuan Pepper
A Sweet-Sour Memoir of Eating in China
Overview
From the publisher
After 15 years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some homegrown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this autobiographical food-and-travel classic.
Copyright @ 2008 W. W. Norton
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- Cooking
- Cooking By Hand
- Cooking for Isaiah
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
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- Cooking with the Seasons at Rancho La Puerta
- Cooking With Wine
- Cooking Without Borders
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- Cradle of Flavor
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- Cupcakes from the Primrose Bakery
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- Deep Dark Chocolate
- Deep Economy
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- Delicious Memories
- Delights and Prejudices
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- Desserts
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- Dirt
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- Don’t Try This At Home
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- Eating
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- Farm to Fork
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- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
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- Food
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- Food Fight
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- Gluten Free Canteen’s Book of Nosh
- Gluten-Free and Vegan Holidays
- Gluten-Free Baking Classics
- Gluten-Free Baking for the Holidays
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- Good Food to Share
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- Grillin’ with Gas
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- Gulp
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- Ham
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- Heat
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- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
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- The Feast Nearby
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- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
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- The Food of France
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- The Slow Food Story
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The Culinate InterviewDebra EschmeyerThe Food Corps co-founder | The Culinate 8Breads of IndiaFlatbreads from around the continent |
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