Płetwa rekina i syczuański pieprz
Słodko-kwaśny pamiętnik kulinarny z Chin
- 352 pages
- 13 hours of reading
After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).