Shark’s Fin & Sichuan Pepper by Fuchsia Dunlop

When the award-winning writer Fuchsia Dunlop went to live in China, she vowed to eat everything, no matter how bizarre – and she kept her word, as this outstanding memoir reveals. Fuchsia has been described as the best Western writer on Chinese food, and when she recalls her struggles with fire-exploded kidney flowers, sea cucumbers and lethal Chinese cleavers, you’ll understand why.

Ebury Press, £16.99

You can buy this book on Amazon

delicious. Chinese recipes