The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson.

Fuchsia Dunlop was the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine. In Shark’s Fin and Sichuan Pepper, she recalls her apprenticeship in the Sichuanese culinary arts and her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down.