Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Sichuan Cookery' (published in the US as 'Land of Plenty') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. Her latest book, 'Every Grain of Rice: Simple Chinese Home Cooking', was published in 2012.
Fuchsia's articles on Chinese cuisine and food culture have appeared in many publications, including The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer.
Fuchsia's favourite Chinese recipe is Fish-Fragrant Aubergines (yu xiang qie zi).
For more information, visit Fuchsia's website, www.fuchsiadunlop.com
