Subtitled, }A Sweet-Sout Memoir Of Eating In China{. Award-winning food writer Dunlop charts how she went to live in China in 1994, and resolved to eat everything she was offered. In the course of her journey, she undergoes an apprenticeship as a Sichuanese chef and attempts to persuade Chinese people that Western food is neither simple nor bland A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs.
Ik heb een vraag over het boek: ‘Shark's Fin and Sichuan Pepper - Dunlop, Fuchsia’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
