Fuchsia Dunlop

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been travelling around China, researching and cooking Chinese food, for some 30 years. Her award-winning and bestselling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads and writes Chinese.

Books by Fuchsia Dunlop

Invitation to a Banquet

Fuchsia Dunlop

The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes

Five Tastes

Fuchsia Dunlop

Your ultimate guide to the magic of Chinese flavour

Shark's Fin and Sichuan Pepper

Fuchsia Dunlop

A new edition of food-writer Fuchsia Dunlop's fascinating culinary adventure through China, with foreword from Bee Wilson.