by Fuchsia Dunlop
Hardcover, 320 pages, W W Norton & Co Inc, List Price: $24.95 |
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May 2, 2008 Fuchsia Dunlop was the first Westerner to study cooking at the Sichuan Higher Institute of Cuisine in the western Chinese city of Chengdu, back in the 1990s. She has written a food memoir of her time in China, Shark's Fin and Sichuan Pepper.
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