Shark’s Fin & Sichuan Pepper by Fuchsia Dunlop
Fuchsia has been described as the best Western writer on Chinese food.
When the award-winning writer Fuchsia Dunlop went to live in China, she vowed to eat everything, no matter how bizarre – and she kept her word, as this outstanding memoir reveals. Fuchsia has been described as the best Western writer on Chinese food, and when she recalls her struggles with fire-exploded kidney flowers, sea cucumbers and lethal Chinese cleavers, you’ll understand why.
Ebury Press, £16.99
You can buy this book on Amazon
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter