Fuchsia Dunlop

Fuchsia Dunlop is a cook and food writer specializing 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. She is the author of five award-winning books: Land of Fish and Rice: Recipes from the Culinary Heart of China, Every Grain of Rice: Simple Chinese Home Cooking; 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 other critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Land of Plenty (revised and published as The Food of Sichuan).

Fuchsia’s work has appeared in publications including The Financial Times, Lucky Peach, Saveur, The New Yorker, Observer Food Monthly and Gourmet. She is a regular guest on radio and television, and has appeared on shows including Anthony Bourdain: Parts Unknown (2016), CNN’s On China, Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4.

She has won four James Beard Foundation awards, including International Cookbook (2014) for Every Grain of Rice and three for articles published in Lucky Peach and The Financial Times. She was named Food Journalist of the Year by the British Guild of Food Writers (GFW) in 2006, and has also won GFW awards for three of her books. Her memoir, Shark’s Fin and Sichuan Pepper won the IACP Jane Grigson Award in the US, and the GFW Kate Whiteman Award for Food and Travel in the UK. Most recently, Land of Fish and Rice won the 2017 Andre Simon Food Book of the Year award.

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine.