The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New York Times ). In Shark’s Fin and Sichuan Pepper , Dunlop recalls 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. "What makes it a distinguished contribution to the literature of gastronomy is its demonstration . . . that food is not a mere reflection of culture but a potent shaper of cultural identity." ― New York Times Sunday Book Review "After devouring Dunlop's deep dive into the techniques of Chinese cuisine, you will never look at a cleaver the same way again." ― Entertainment Weekly Fuchsia Dunlop is a James Beard Award–winning author specializing in the cuisines of China, where she trained as a chef in the 1990s. A fluent Chinese speaker, she is the author of several critically acclaimed books, including the IACP Award finalist Invitation to a Banquet and James Beard Award finalist The Food of Sichuan . Five of her books have been published in Chinese translation. Fuchsia has appeared as a Chinese food expert on shows including Chef’s Table, Ugly Delicious , and Anthony Bourdain’s Parts Unknown . She currently lives in London. Bee Wilson is a home cook, journalist, and author of seven food-related books, including The Secret of Cooking . The cofounder of TastEd, she writes for a wide range of publications, including the Guardian , the London Review of Books , and New York Times . She lives in Cambridge, England.