Deb from Kahakai Kitchen is our Cook the Books hostess for this round; she chose Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop* as our April-May Cook the Books selection. You can read her invitation: here . If you want to join us, posts aren't due till the end of May. You have plenty of time. On the Page I have had this book for several weeks, but, for some reason, I was reluctant to pick it up from my nightstand. I don't know why. Perhaps the ocean conservationist in me was cringing at the thought of shark finning. But I tucked it into my backpack when I left to chaperone my son's robotics team as they competed out of town. And, after dinner, when all the kids were in their rooms, I settled into my bed with a glass of wine and this book. Fuchsia Dunlop is a British cook and writer who specializes in Chinese cuisine. She was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisi...