Fuchsia Dunlop
From Wikipedia, the free encyclopedia
Fuchsia Dunlop is an English writer and chef who specialises in Chinese cuisine. She was an East Asian analyst at the BBC World Service and has three books to her name, including the autobiography Shark's Fin and Sichuan Pepper. She writes regularly on cooking and restaurants in China for Gourmet and Saveur, and for the Financial Times on such matters as Beijing's bid to translate into English the exotic names of many Chinese dishes. A fluent Mandarin speaker, Dunlop was the first occidental to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. The author of Land of Plenty on Sichuan cuisine and Revolutionary Chinese Cookbook on Hunan cuisine, she has a considerable affection for Sichuan pepper.
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[edit] Bibliography
[edit] Books
- 2001: Sichuan Cookery ISBN 9780140295412
- 2003: Land of Plenty: a treasury of authentic Sichuan cooking ISBN 0393051773
- 2007: Revolutionary Chinese Cookbook: recipes from Hunan Province ISBN 0393062228
- 2009: Shark's Fin and Sichuan Pepper: a sweet-sour memoir of eating in China ISBN 0393332888
[edit] Articles
- 2008-08: Dunlop, Fuchsia. "Unsavoury characters". Financial Times, 16 August 2008.
- 2008-11: Dunlop, Fuchsia (24 November 2008). "Letter from China: Garden of Contentment". The New Yorker 84 (38): 54–61. http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_dunlop. Retrieved 16 April 2009. Profiles the Dragon Well Manor restaurant, Hangzhou, Zhejiang Province, China.
