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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 Shark's Fin and Sichuan Pepper remains a thrilling adventure that you won't be able to put down.
Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.
Bee Wilson is an award-winning food writer, historian, and author of four books, including Consider the Fork and Swindled. She has been named BBC Radio's Food Writer of the Year and writes a weekly food column for the Sunday Telegraph's Stella magazine. Wilson lives in Cambridge, England.