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Photo by Jonathan Perugia

Author Sites

  1. Fuchsia Dunlop's Website

Latest Updates

Chinese reflections on British life
Over dinner with some Sichuanese chef and restaurateur friends in London, this is what I was told:...
Just back from New York!
I spent a few days in New York for the James Beard Foundation Awards – a wonderful trip, as...
Swords into ploughshares (and vice versa)
With all the horror of the Boston bombings, and of the way whoever did it turned a useful cooking...

Fuchsia Dunlop

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.

Awards

Books by Fuchsia Dunlop

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


    “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 Plenty: A Treasury of Authentic Sichuan Cooking


    "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

  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


    “Destined, I think, to become a classic of travel writing.”—Paul Levy, The ObserverMore