Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, by Fuchsia Dunlop, due out in mid-April.
She is one of the writers I revere most. And yes, I know she is usually a cookbook writer, but I do mean her writing, not just her recipes. The more general point is you should expect to see many of the best writers, today, in new media and genres, not in the old. I saw notice of this, by the way, in the vastly superior to almost anything else London Review of Books.