7 April 2009
My latest book, ‘Shark’s Fin and Sichuan Pepper’, has just received The Jane Grigson Award from the IACP (International Association of Culinary Professionals’!
祝贺祝贺！Congratulations, well done! Now… next one in line is James Beard!
Congratulatins! Well deserved.
I just read the book and really enjoyed it, very inspiring.
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