Fuchsia Dunlop

Fuchsia Dunlop


Born
Oxford, The United Kingdom
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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
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Fuchsia Dunlop isn't a Goodreads Author (yet), but she does have a blog, so here are some recent posts imported from her feed.

[image error]elephant 4I’ve been meaning for a while to post some more photographs of my Sri Lanka trip earlier this year, and once again to thank the delightful ‘Mr Teddy’ (aka Sanjeewa) and his colleague Jayasinghe for giving me such a magical time. Both Mr Teddy and Jaya work for the Schools Relief Initiative, a charity based in Tissamaharama that was established after the Asian tsunami of 2004. Mr Te...

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Published on April 30, 2017 10:40 • 66 views
Average rating: 4.14 · 5,198 ratings · 440 reviews · 5 distinct worksSimilar authors
Shark's Fin And Sichuan Pep...

3.97 avg rating — 2,582 ratings — published 2008 — 13 editions
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Land of Plenty: A Treasury ...

4.26 avg rating — 1,197 ratings — published 2001 — 3 editions
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Every Grain of Rice: Simple...

4.33 avg rating — 991 ratings — published 2013 — 6 editions
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Revolutionary Chinese Cookb...

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4.33 avg rating — 327 ratings — published 2006 — 2 editions
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Land of Fish and Rice: Reci...

4.20 avg rating — 101 ratings — published 2016 — 5 editions
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“Sichuan pepper is the original Chinese pepper, used long before the more familiar black or white pepper stole in over the tortuous land routes of the old Silk Road. It is not hot to taste, like the chilli, but makes your lips cool and tingly. In Chinese they call it ma, this sensation; the same word is used for pins-and-needles and anaesthesia. The strange, fizzing effect of Sichuan pepper, paired with the heat of chillies, is one of the hallmarks of modern Sichuanese cookery. The”
Fuchsia Dunlop, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

“There were no ready-made sauces, except for the slowly fermented chilli bean paste; we mixed them ourselves from the essential seasonings: sugar, vinegar, soy sauce and sesame paste in various combinations.”
Fuchsia Dunlop, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

“Learning another cuisine is like learning a language. In the beginning, you know nothing about its most basic rules of grammar. You experience it as a flood of words, or dishes, without system or structure.”
Fuchsia Dunlop, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China



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