Shark’s Fin and Sichuan Pepper has been shortlisted for a James Beard Award for Writing and Literature, and by the IACP (International Association of Culinary Professionals) for the Cuisinart Literary Food Writing award.
Books
I’ve received quite a few emails from visitors to this site telling me that in the later printings of Sichuan Cookery (published in the US as Land of Plenty), I promise to post information about suppliers on this website. I’m embarrassed to say that I had completely forgotten about this, but I can see that it would be useful for anyone trying my recipes. So I’ll try to start on this fairly soon. I’ll only be able to list suppliers for Londoners at the moment, but perhaps if I post details of some favourite brands, those of you living outside London will be able to find them in your own, local Chinese supermarkets. And of course any of you can contribute to the post by leaving comments.
Please be patient, and apologies for not having posted the relevant information before!
Shark’s Fin and Sichuan Pepper was mentioned by Bee Wilson in her round-up of the year’s best food books in the Sunday Times this weekend. And Sam and Sam Clark of the Moro restaurant in London say they’ve been reading my Revolutionary Chinese Cookbook.
Nice to see that the Independent newspaper in Britain has included Sichuan Cookery (published in the US as ‘Land of Plenty’) in its list of the 50 best cookbooks.
