Pay in 4 interest-free payments of $4.49 Learn more
Ships within 48 hours · Estimated delivery Aug 30 - Sep 4
The 50th anniversary edition of a classic text
these encounters tell a narrative of intellectual culture and art over the course of a millennium
she planned to study the city’s squatting phenomenon
Emily's brother
yet interlaced with Clete’s humor and consistent drive to protect those he loves
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide The 50th anniversary edition ofThe modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, "has done more to explain real Chinese cooking to non Chinese cooks than anyone" (Julia Moskin, New York Times). In Shark's Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China's culinary riches, alongside her brushes with corruption,
US$ 137.50
US$ 945.00
