Fuchsia Dunlop

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Dunlop in 2018.

Fuchsia Dunlop is an English writer and cook 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 the names of many Chinese dishes into English.[1] She is a fluent Mandarin speaker.[2]

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 talked about her 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
  • July 2016: Land of Fish and Rice: Recipes from the Culinary Heart of China ISBN 978-1408802519 (UK publication date)

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.[3]



  1. ^ Dunlop, Fuchsia. "Unsavoury Characters". FT.com. The Financial Times. Retrieved 29 June 2016.
  2. ^ "About | Fuchsia Dunlop". www.fuchsiadunlop.com. Retrieved 29 June 2016.
  3. ^ http://www.fuchsiadunlop.com/about/

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