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Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

by Fuchsia Dunlop
Save 31% Save 31%
Current price ₹1,183.00
Original price ₹1,706.00
Original price ₹1,706.00
Original price ₹1,706.00
(-31%)
₹1,183.00
Current price ₹1,183.00

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Book cover type: Paperback
  • ISBN13: 9780393357745
  • Binding: Paperback
  • Subject: N/A
  • Publisher: W. W. Norton & Company
  • Publisher Imprint: W. W. Norton & Company
  • Publication Date:
  • Pages: 336
  • Original Price: USD 17.95
  • Language: English
  • Edition: N/A
  • Item Weight: 227 grams
  • BISAC Subject(s): Essays & Narratives, Regional & Cultural / Chinese, and Culinary

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.

Dunlop, Fuchsia: - Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.

Wilson, Bee: - Bee Wilson is a home cook, journalist, and the author of seven books on food-related subjects and one cookbook. The cofounder of TastEd, she writes for a wide range of publications, including the Guardian, the London Review of Books, and the New York Times. She lives in Cambridge, England.

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