Shark's Fin and Sichuan Pepper

In China there’s an expression that roughly translates, “It’s not a meal without alcohol.” The converse is equally true: Chinese alcohol yearns to be paired with food. This list would thus be incomplete without a book that seriously delves into Chinese food culture. And in many ways, my own journey into Chinese spirits was an unintentional compliment to Dunlop’s earlier book. We both learned from local experts, followed our respective passions around China, and spent the bulk of our time in the idyllic Sichuanese capital of Chengdu. I especially appreciate Dunlop’s willingness to explore uncomfortable cultural dissonances, and the compelling… show more.

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.