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Shark’s Fin and Sichuan Pepper : A Sweet-Sour Memoir of Eating in China
Fuchsia Dunlop你有多喜欢这本书?
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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.年:
2019
出版:
second revised
出版社:
W.W. Norton
语言:
english
页:
336
ISBN 10:
1324004843
ISBN 13:
9781324004844
文件:
EPUB, 1.33 MB
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IPFS:
CID , CID Blake2b
english, 2019
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