Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

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, envi…