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 five 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 westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. Her first cookbook was Sichuan Cookery (UK title) or Land of Plenty (US title) on Sichuan cuisine, followed by Revolutionary Chinese Cookbook on Hunan cuisine. She has a considerable affection for Sichuan pepper.
- 2001: Sichuan Cookery ISBN 978-0-14-029541-2
- 2003: Land of Plenty: a treasury of authentic Sichuan cooking ISBN 0-393-05177-3
- 2007: Revolutionary Chinese Cookbook: recipes from Hunan Province ISBN 0-393-06222-8
- 2009: Shark's Fin and Sichuan Pepper: a sweet-sour memoir of eating in China ISBN 0-393-33288-8
- 2012: Every Grain of Rice: Simple Chinese Home Cooking ISBN 978-1408802526
Note: The first two are essentially the same book. Measurements, recommended suppliers, etc have been changed for the American edition, but otherwise the contents are the same.
- 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. Retrieved 16 April 2009. Profiles the Dragon Well Manor restaurant, Hangzhou, Zhejiang Province, China.