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.
1 Comment to Christmas book round-ups
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11 December 2008
I really enjoyed reading your Shark’s Fin and Sichuan Pepper. Very inspiring and true, how living in China makes you develop two selves and you kind of flip back and forth between here and there. Plus the food, the mouth-watering Sichuan food! I’d love to smell fresh huajiao one day…