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, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of
remains a thrilling adventure that you won’t be able to put down.