Have wok will travel

Fuschia Dunlop was a journalist who went to learn Chinese in Sichuan provinence. When an opportunity arose to follow her real dream, she signed up at the culinary school in Chengdu.

Shark's fin and Sichuan pepper is her memoir interpreted through food. She also chronicles a disappearing time in Chengdu's history. I really enjoyed this and may try one of her cookbooks next!