Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.
Books by Fuchsia Dunlop
“A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”—David Chang, MomofukuMore
"It is a very long time since I saw a book which is so patently an absolute 'must.'"—Alan Davidson, author of The Oxford Companion to FoodMore
Authentic recipes and fascinating tales from one of China's most vibrant culinary regions.More
“Destined, I think, to become a classic of travel writing.”—Paul Levy, The ObserverMore