Shark's Fin and Sichuan Pepper
A sweet-sour memoir of eating in China
(Sprache: Englisch)
A modern classic by Britain's foremost expert on Chinese food.
Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country's extraordinary culinary customs.
The...
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A modern classic by Britain's foremost expert on Chinese food.
Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country's extraordinary culinary customs.
The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog!
In this unforgettable food and travel memoir spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it's really possible for a Westerner to become a true convert to the Chinese cuisine ...
Autoren-Porträt von Fuchsia Dunlop
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books include the Revolutionary Chinese Cookbook (Ebury 2006), Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Land of Fish and Rice. She speaks, reads and writes Chinese, and she lives in East London.
Bibliographische Angaben
- Autor: Fuchsia Dunlop
- 2011, 320 Seiten, mit Abbildungen, Maße: 12,5 x 19,8 cm, Kartoniert (TB), Englisch
- Verlag: Ebury Press
- ISBN-10: 0091918324
- ISBN-13: 9780091918323
- Erscheinungsdatum: 02.06.2011
Sprache:
Englisch
Pressezitat
The best writer in the West - and perhaps in the world - on Chinese food Bee Wilson
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