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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.


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

    “Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” —Julia Moskin, New York TimesMore

  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

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