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Fuchsia Dunlop

Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.


Books by Fuchsia Dunlop

  1. Book CoverEvery Grain of Rice: Simple Chinese Home Cooking

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”—David Chang, MomofukuMore

  2. Book CoverLand of Fish and Rice: Recipes from the Culinary Heart of China

    2017 Nominee for James Beard Cookbook Award: International
    2017 Nominee for IACP Cookbook Award: International

    Winner, 2016 Andre Simon award (UK)
    Winner, 2017 Cookbook of the Year (British Guild of Food Writers).


  3. Book CoverRevolutionary Chinese Cookbook: Recipes from Hunan Province

    Authentic recipes and fascinating tales from one of China's most vibrant culinary regions.More

  4. Book CoverShark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

    "Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah MagazineMore