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Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China Paperback – 2 Jun 2011

4.7 out of 5 stars 26 customer reviews

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Product details

  • Paperback: 320 pages
  • Publisher: Ebury Press (2 Jun. 2011)
  • Language: English
  • ISBN-10: 0091918324
  • ISBN-13: 978-0091918323
  • Product Dimensions: 12.6 x 1.9 x 19.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 61,180 in Books (See Top 100 in Books)

Product Description

Review

"Britain's most informed Sichuan food expert" (Terry Durack Independent)

"The best writer in the West - and perhaps in the world - on Chinese food" (Bee Wilson Sunday Telegraph)

"I, for one, am grateful to be living in an era when I can read Fuchsia Dunlop's erudite writing. Her latest, Shark's Fin and Sichuan Pepper is filled with personal and humorous observations that make for fascinating reading. It is not only a memoir about food but also of culture from one of the world's oldest civilisations." (Ken Hom)

"Fuchsia Dunlop is not just one of the world's experts on Chinese regional food, but a beautiful writer too. You can almost smell the Sichuan pepper and fish fragrant aubergines wafting off every page. She captures Sichuan life with a keen eye and elegant pen, at a time where China was on the cusp of opening up to the West. It's as evocative and eloquent picture of Chinese food and culture as you'll ever read, quietly erudite yet utterly addictive." (Tom Parker Bowles)

"Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way; this is a great book" (Heston Blumenthal)

Book Description

This is the story of an English girl who went to China to learn the language, but whose love of food led her down a very different path...

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
This is not just a Chinese cookery book - though it does include several recipes. Nor is it just another Chinese travel book - though it does provide an excellent insight into Szechuan (Sichuan) and other Chinese regions; nor is it simply an autobiographical account of living and eating in China. It is all of these things and more.

In "Shark's Fin and Sichuan Pepper" Fuchsia Dunlop provides a factual but fascinating and entertaining insight into experiences that most of us lack the linguistic and culinary skills and courage to contemplate undertaking first-hand - for example as the only non-Chinese person and almost the only woman on a Sichuan cookery course.

Fuchsia Dunlop writes beautiful prose. Her style of writing, skill with words, content and structure, combined with her enthusiasm for Chinese cookery, create that rare commodity, an un-put-downable non-fiction work. She writes in a compelling way, enabling the reader to see the people and places she visits and taste the dishes she describes.

No one who has read the book could accuse the author of eating anything and everything without a qualm. She absorbs herself in and embraces the regional language, culture and cuisine of different parts of China and describes these sympathetically but not uncritically. She looks at her own eating behaviour dispassionately but critically, seeing herself through both Chinese and Western eyes.

I would recommend this book to anyone who has ever eaten a meal with Chinese people or who is planning a visit to China.
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Format: Hardcover
The account of how a young middle-class English girl became obsessed with Sichuan cooking, her upbringing, her ruses and her commitment to the hottest cooking in the world in its chinese fastness: student living, uncompromising training, insights into an alien culture - the completely gripping true story of an insane love.
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Format: Hardcover Verified Purchase
A fabulous book - I loved every single page and wished I'd been there trying the food. It's obvious what this book is about - if you don't like this kind of thing don't buy it or read it. Stick to lentils.
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Format: Hardcover
I loved reading this book so much that I found myself avoiding colleagues on the train in the morning just so I could keep reading. And then continuing to read in every snatched moment during the week. And when can you last remember feeling that way about a non-fiction book? Fuchsia Dunlop's book is a thoughtful and informed evocation of a nation's relationship with its food. It is also an absorbing but never self-indulgent journey through Fuchsia's own relationship with China and its people. It is written in unassuming, delicious, elegant prose and manages to also be, occasionally, laugh-out loud funny. Genuinely marvellous!
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Format: Paperback
A fascinating study of Chinese food by a writer who is passionate about the subject and entirely without ego. Whether slurping Dan Dan noodles in her beloved Chengdu, mastering the art of the cleaver at cooking school or travelling far and wide to track down such esoterica as hairy crab or Qingxi Tribute pepper, Fuschia Dunlop comes across as intrepid, honest and entirely likeable.

There are times when you will need a strong stomach. Here she is describing what it's like to eat sheep's lungs: "The pale lungs are smooth as custard, floury as a white sauce, chubby as a cheesecake. In fact, with a little added sugar you might imagine you were eating an English pudding, if it wasn't for the odd tube poking out..."

Fuschia Dunlop's absorbing account of regional Chinese cooking was first published in 2008. As this complex country opens itself up increasingly to the outside world, how interesting it is now to catch sight of the last shadowy wisps of the Cultural Revolution and to look back - just a few years - to the time when China was on the cusp of such seismic change.

In an otherwise faultless book, the paperback edition that I read had small print and poor paper quality. Ms Dunlop deserved better.
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Format: Paperback
Do I agree with the eleven people who gave it five stars or the person who gave it one star. Actually neither, it is a four star book for me. I picked it up after I had read Serve the People by Jean Lin-Liu. I wanted to read something similar and this sounded like the book. Things I enjoyed included the way the author didn't just stay in one city or region and assert that she knew Chinese food - a mistake that lots of food writers make. She travelled well off the beaten track in search of unusual, yet real culinary experiences. I enjoyed her descriptions of the food she eats along the way. I like that she shared a recipe in each chapter and I am looking forward to making some of them as I am certain she knows her stuff. I particularly enjoyed her tales of travels in Western China where the food was more Middle East than Far East. Late on in the book I enjoyed the way she describes how she almost tired of Chinese food and how she came to realise that the way the Chinese are eating is not sustainable. This book is well worth a read if you want to know more about the food of China.
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Format: Paperback Verified Purchase
After being introduced to Fuscia Dunlop by my brother, I was interested to read this book and get more insight into China and its cuisine. I thoroughly enjoyed this book and was fascinated to follow her as she recounted her development of tastes for Chinese food and skill in cooking it. As a newcomer to Chinese food, I learned a great deal and found the book quite thought provoking. It is certainly a book that one can enjoy more than once and I liked the inclusion of some recipes. I would definitely recommend it.
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