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Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition)
Language: en
Pages: 336
Authors: Fuchsia Dunlop
Categories: Cooking
Type: BOOK - Published: 2019-10-15 - Publisher: W. W. Norton & Company

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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 S
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition)
Language: en
Pages: 246
Authors: Fuchsia Dunlop
Categories: Cooking
Type: BOOK - Published: 2009-08-24 - Publisher: W. W. Norton & Company

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"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine
Shark's Fin and Sichuan Pepper
Language: en
Pages: 320
Authors: Fuchsia Dunlop
Categories: Cooking
Type: BOOK - Published: 2008 - Publisher: W W Norton & Company Incorporated

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A new memoir by the most talented and respected British food writer of her generation.
The Food of Sichuan
Language: en
Pages: 1029
Authors: Fuchsia Dunlop
Categories: Cooking
Type: BOOK - Published: 2019-10-03 - Publisher: Bloomsbury Publishing

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Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook
Every Grain of Rice
Language: en
Pages: 357
Authors: Fuchsia Dunlop
Categories: Cooking
Type: BOOK - Published: 2019-11-14 - Publisher: Bloomsbury Publishing

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Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese