Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Fuchsia Dunlop) *Signed*

Signed copies will be ship after our author event with Fuchsia on October 23rd. Please let us know in the notes section at check out if you'd like to wait for a signed copy (and if you'd it personalized, as well!), otherwise we will send you an unsigned copy today. 

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.