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

2009-08-24 Cooking
Download Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition) PDF Online Free

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Release : 2009-08-24
Genre : Cooking
Kind : eBook
Book Rating : 984/5 ( reviews)

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Book Synopsis Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition) by : Fuchsia Dunlop

Download or read book Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition) written by Fuchsia Dunlop. This book was released on 2009-08-24. Available in PDF, EPUB and Kindle. Book excerpt: "Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).

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

2019-10-15 Cooking
Download Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition) PDF Online Free

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Release : 2019-10-15
Genre : Cooking
Kind : eBook
Book Rating : 759/5 ( reviews)

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Book Synopsis Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition) by : Fuchsia Dunlop

Download or read book Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition) written by Fuchsia Dunlop. This book was released on 2019-10-15. Available in PDF, EPUB and Kindle. Book excerpt: The 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, 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.

Shark's Fin and Sichuan Pepper

2008 Cooking
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Author :
Release : 2008
Genre : Cooking
Kind : eBook
Book Rating : 579/5 ( reviews)

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Book Synopsis Shark's Fin and Sichuan Pepper by : Fuchsia Dunlop

Download or read book Shark's Fin and Sichuan Pepper written by Fuchsia Dunlop. This book was released on 2008. Available in PDF, EPUB and Kindle. Book excerpt: A new memoir by the most talented and respected British food writer of her generation.

Land of Plenty

2003 Cooking
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Release : 2003
Genre : Cooking
Kind : eBook
Book Rating : 773/5 ( reviews)

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Book Synopsis Land of Plenty by : Fuchsia Dunlop

Download or read book Land of Plenty written by Fuchsia Dunlop. This book was released on 2003. Available in PDF, EPUB and Kindle. Book excerpt: A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.

Every Grain of Rice

2019-11-14 Cooking
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Release : 2019-11-14
Genre : Cooking
Kind : eBook
Book Rating : 846/5 ( reviews)

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Book Synopsis Every Grain of Rice by : Fuchsia Dunlop

Download or read book Every Grain of Rice written by Fuchsia Dunlop. This book was released on 2019-11-14. Available in PDF, EPUB and Kindle. Book excerpt: Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

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