Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide follows Anthony from his Brooklyn

follows Anthony from his Brooklyn beginnings through medical school and his challenging role working with seven US presidents to tackle some of the biggest public health challenges of the past fifty years

she planned to study the city’s squatting phenomenon

The 50th anniversary edition of a classic text

these encounters tell a narrative of intellectual culture and art over the course of a millennium

These conversations give you insight into the defining moments in your relationship and guide you in reshaping these moments to create a secure and lasting bond

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide follows Anthony from his BrooklynThe 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,