22,52 €
26,49 €
Shark's Fin and Sichuan Pepper
22,52 € 
- Išsiųsime per 10–14 d.d.
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 countrysi…
22.52
2025-07-06 23:59:00
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- Autorius: Fuchsia Dunlop
- Leidėjas: W. W. Norton & Company
- ISBN-10: 0393357740
- ISBN-13: 9780393357745
- Formatas: 14 x 20.8 x 2 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
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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.EXTRA 15 % nuolaida
22,52 €
26,49 €
Išsiųsime per 10–14 d.d.
Kupono kodas: ENG15
Akcija baigiasi už 6d.02:07:57
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Autorius: Fuchsia Dunlop
- Leidėjas: W. W. Norton & Company
- ISBN-10: 0393357740
- ISBN-13: 9780393357745
- Formatas: 14 x 20.8 x 2 cm, minkšti viršeliai
- Kalba: Anglų
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.
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