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Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating China
Fuchsia Dunlop
#UC0712
Hardcover, 320 pages; 2008
$19.96
It wasn’t just her inherent British politeness that caused food writer Fuchsia Dunlop never to refuse a dish prepared for her; it was her British resolve. Beginning with her student days in China (she was studying Mandarin), and on to her many subsequent visits, Dunlop was determined to eat everything the Chinese eat—and the Chinese eat everything. Dunlop indulged in chicken feet and sea cucumber, rabbit’s head and scorpions, and so much more. It’s a tribute to her culinary expertise and her lively writing style that the book is appealing rather than appalling. Dunlop is a charming, engaging writer. This is adventurous dining from the comfort and safety of home!
(EE)
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