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Shark's Fin and Sichuan Pepper - A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop; Bee Wilson (Foreword by)
$35.00 AUD
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Category: Biography
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 cu ...Show more
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