author photo

Photo by Anna Bergkvist


Author Sites

Most Recent Tweets

Latest Updates

Author Videos All

Gong Bao Chicken - Recipe Lab

Julia Moskin cooks Gong Bao Chicken With Peanuts from Fuchsia Dunlop's 'Every Grain of Rice.' Read ...

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.

Awards

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).

    More

  3. 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

  4. Book CoverRevolutionary Chinese Cookbook: Recipes from Hunan Province


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

  5. 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