Fuchsia Dunlop's forthcoming book
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating In China
Publication date 4/14/08 per Amazon
Can't wait to read this (will be eating in China - Shanghai and Suzhou - for 9 days starting next week, will post on the China board).
It's been published already and on the shelves, at least here in DC. I skimmed the book last night. Her memoir makes you appreciate the art of cooking -- and Chef Chen's skill on Iron Chef. As those techniques he on the show used to adjust flavors were intriguing yet fuzzy to me; she goes into detail about those aspects of Sichuan cooking. Have a good trip and send us a food report when you get back. :-)