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Shark's fin and Sichuan pepper
a sweet-sour memoir of eating in China
By Dunlop, Fuchsia
Publishers Summary:
- ISBN
- 978-0-39306-657-9
- Publisher
- New York : W.W. Norton, 2008.
REVIEWS
Library Journal
Reviewed on July 15, 2008
Gourmet and Saveur magazine writer Dunlop (Revolutionary Chinese Cookbook) first traveled to China in 1992, unprepared for the "gastronomical assaults" that ensued. From then on, because it would be rude to leave food untouched on her plate, she vowed to eat whatever food she was offered-whether it was mixed vegetables or frog casserole and sti...Log In or Sign Up to Read More
