All Books By Fuchsia Dunlop

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  1. Book ImageLand of Fish and Rice

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

  2. Book ImageEvery Grain of Rice

    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

  3. Book ImageShark's Fin and Sichuan Pepper

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

  4. Book ImageRevolutionary Chinese Cookbook

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

  5. Book ImageLand of Plenty

    "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