{"product_id":"sharks-fin-and-sichuan-pepper","title":"Shark's Fin and Sichuan Pepper","description":"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, \u003cem\u003eNew York Times\u003c\/em\u003e). In \u003cem\u003eShark's Fin and Sichuan Pepper\u003c\/em\u003e, 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 \u003cem\u003eShark's Fin and Sichuan Pepper\u003c\/em\u003e remains a thrilling adventure that you won't be able to put down.","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":48836013719757,"sku":"9780393357745","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0557\/1529\/9533\/files\/imageloader_950c60a1-736f-48a0-8447-76eda51228ea.jpg?v=1790991794","url":"https:\/\/booksatmidnight.com\/products\/sharks-fin-and-sichuan-pepper","provider":"Books At Midnight","version":"1.0","type":"link"}