Renee's Reviews > Shark's Fin And Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Shark's Fin And Sichuan Pepper by Fuchsia Dunlop
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Apr 15, 09

Read in April, 2009

I loved the premise of this book; travel writer paired with a English born Chinese trained, Sichuanese chef. This is a fun, interesting and easy read but I have to say, I read many parts of this book with my face scrunched. I was able to (barely) get through the "tantalizing" recipes and dishes whose main ingredient was dog, cat, rabbit tongue, deer tail (I can't even fathom that one) chicken feet, goat testicles and rat brains, but it was a bit too much information when the author described the very inhumane ways of killing (or really not killing) many of the animals before cooking. If you can skim over those parts, and have a bit of a foodie in you, I think you will enjoy this book.
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