Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide she planned to study the

she planned to study the city’s squatting phenomenon

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Discover more of Nancy Tillman's heartwarming stories for all of life's milestones:

Emily's brother

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide she planned to study theThe 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 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,