Noting this one down as "Something with Travel" for #nonfiction2019
Fuchsia basically travels (and eats) her way through China.
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Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China | 
Noting this one down as "Something with Travel" for #nonfiction2019
Fuchsia basically travels (and eats) her way through China.
pickA vivid memoir of her time in China from my fave cookbook author. I almost bailed the first time due to the unavoidably western lens that sets the tone. Knowing her better now as a true advocate for a much prejudiced cuisine, I was able to get past that. Her writing is alive (and so, often, is the subject matter!) and ultimately fair. If you only read the chs abt her training at the Sichuan Culinary Institute, it is worth the book price.
bailedI made it to page 61 and was done. Maybe im getting picky in my old age but i just couldnt get into the book. If i struggle reading it and it takes me forever just to get to page 60, its not worth my time. DNF.
pickI enjoyed this foodie memoir but it definitely didn't get much love from my virtual foodie book club. Most of them were grossed out by the many descriptions of what she ate in China. There were some parts that made my non-meat eating soul cringe-but I found Dunlop's tales of eating/cooking in China to be interesting & absorbing. I made the Shanghai Noodles with Dried Shrimp & Spring Onion Oil from the cookbook tagged below. Review/recipe link👇🏻
Getting in a more of this book before I start working as I'm hosting this round of my virtual foodie blogging book club, it's my pick, & the deadline is May 31st.
As for breakfast, I'm at another location of my coffee shop as mine is putting in new flooring & closed for a few days. I neglected to ask for less aioli (or a reasonable amount) & this is what I got. #thedrizzlestruggleisreal. After this shot was taken about half was scraped off.🙄
Solo lunch means I get to read. Happy I'm finally getting to this book. My bagged "Asian" salad from the grocery store will have to suffice, but I'd rather have the flatbreads stuffed with minced pork, spring onions, and Sichuan pepper.
#MarchMunchies #Chinese I am excited to finally get to this book that's been hanging out on my Kindle #TBR stack for far too long. I host the April/May round of my virtual foodie book club and this is the book I selected. I look forward to cooking some great Chinese food inspired by my reading & seeing everyone's dishes 📚🥄
The pic is congee (rice porridge) 🍚I made for another favorite foodie novel 'The Last Chinese Chef'--tagged below. ❤️
Thank you to the lovely and generous @LeahBergen for my goodies! This book was on my TBR - I adore foodie memoirs. The magazine is one I always pick up when we go the Victoria or Vancouver and the tea towel is gorgeous. Not sure I want to use it...
#90sinJuly #Pepper This foodie memoir with pepper in the title has been on my #TBR stack for a while. I took a pic at the library to remind me to check it out (does anyone else do that?) 😆along with one of the author's cookbooks but the Kindle edition is currently a $1.99 deal so I bought it the other day. Mahalo to @Robothugs for co-hosting this month's challenge & for a fun playlist & to @Cinfhen for the continuing book & music fun. 💜💜💜
