Fuchsia Dunlop





Fuchsia Dunlop

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born
Oxford, The United Kingdom

gender
female

website

genre


About this author

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).

Fuchsia writes for publications including Gourmet, Saveur, and The Financial Times. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006, and has been shortlist...more


Average rating: 4.04 · 854 ratings · 188 reviews · 6 distinct works
Shark's Fin And Sichuan Pep...
3.93 of 5 stars 3.93 avg rating — 613 ratings — published 2008 — 5 editions
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Land of Plenty: A Treasury ...
4.33 of 5 stars 4.33 avg rating — 132 ratings — published 2003
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Revolutionary Chinese Cookb...
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4.3 of 5 stars 4.30 avg rating — 87 ratings — published 2006 — 2 editions
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Sichuan Cookery
4.58 of 5 stars 4.58 avg rating — 19 ratings2 editions
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Płetwa rekina i syczuański ...
3.0 of 5 stars 3.00 avg rating — 2 ratings — published 2008
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Every Grain Of Rice: Simple...
4.0 of 5 stars 4.00 avg rating — 1 rating — published 2012 — 2 editions
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