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Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China Paperback – 2 June 2011

4.6 out of 5 stars 142 ratings

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Review

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

Britain's most informed Sichuan food expert -- Terry Durack ― Independent

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

About the Author

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.

Product details

  • Publisher ‏ : ‎ Ebury Press (2 June 2011)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 320 pages
  • ISBN-10 ‏ : ‎ 0091918324
  • ISBN-13 ‏ : ‎ 978-0091918323
  • Reading age ‏ : ‎ Baby and up
  • Item Weight ‏ : ‎ 218 g
  • Dimensions ‏ : ‎ 12.6 x 2 x 19.8 cm
  • Customer Reviews:
    4.6 out of 5 stars 142 ratings

About the author

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Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.

Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017.

Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.

Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com

Customer reviews

4.6 out of 5 stars
4.6 out of 5
142 global ratings

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Dr. L. Gefin
5.0 out of 5 stars Short of a love letter
Reviewed in the United Kingdom on 30 March 2017
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Iris
4.0 out of 5 stars Worth reading
Reviewed in the United Kingdom on 18 December 2020
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Percy
5.0 out of 5 stars ... (in the sense that a cook isn't necessarily a good writer) - but it really is
Reviewed in the United Kingdom on 2 February 2018
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Sarah
5.0 out of 5 stars High expectations fulfilled!
Reviewed in the United Kingdom on 9 October 2012
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T E Kingston
5.0 out of 5 stars One of the best food/travel books I've ever read
Reviewed in the United Kingdom on 26 September 2017
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