Why this book?
The first westerner to study as a Sichuan cook in China, Dunlop has an overwhelming passion for Chinese food. She flings herself into any situation where she can learn about ingredients, recipes, or techniques, she elbows her way into kitchens and market stalls, and she even tries, without much success, to interest the Chinese in Western food. Love for China and the Chinese spills out from every page, along with charming anecdotes and mouth-watering recipes.
Why should I read it?
What is this book about?
Award-winning food writer Fuchsia Dunlop went to live in China as a student in 1994, and from the very beginning she vowed to eat everything she was offered, no matter how alien and bizarre it seemed. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province to brushes with corruption, environmental degradation, and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship at China's premier Sichuan cooking school, where she is the only foreign student in a class of nearly fifty…