"Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China" ist ein erzählendes Kochbuch und eine Autobiographie der renommierten Autorin Fuchsia Dunlop. In diesem Buch teilt Dunlop ihre persönlichen Erfahrungen und...

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan...

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a "land of fish and rice." For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to...

Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to...

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called "a...

Subtitled, "A Sweet-Sour Memoir Of Eating In China". Award-winning food writer Dunlop charts how she went to live in China in 1994, and resolved to eat everything she was offered. In the course of her journey, she undergoes an...

"Land of Plenty: A Treasury of Authentic Sichuan Cooking" ist ein umfassendes Kochbuch von Fuchsia Dunlop, das sich auf die traditionelle Küche der chinesischen Provinz Sichuan konzentriert. Dunlop, eine ausgebildete Köchin und Autorin,...

Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental...