Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide The 50th anniversary edition of

The 50th anniversary edition of a classic text

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

Perfect for family sharing

yet interlaced with Clete’s humor and consistent drive to protect those he loves

the first novel of The Witcher Saga

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Horror_Gift_Guide The 50th anniversary edition ofThe 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,