"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine

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 thro

Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien

Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-brais

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 S