Fuchsia Dunlop

The queen of Sichuan cooking

Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine and is considered a world authority on the food of Sichuan province. She is the author of the award-winning Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China); Every Grain of Rice: Simple Chinese Home Cooking; Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture; and two other critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).

Fuchsia’s work appeared in publications including The Financial TimesLucky Peach, Saveur, The New YorkerObserver Food Monthly and Gourmet. She is a regular guest on radio and television, and has appeared on shows including Anthony Bourdain’s Parts Unknown (2016), CNN’s On China, Gordon Ramsay’s The F-Word, David Chang’s Ugly Delicious on Netflix, NPR’s All Things Considered and The Food Programme on BBC Radio 4. In the United States, she has won four James Beard awards, including International Cookbook (2014) for Every Grain of Rice and three for articles published in Lucky Peach and The Financial Times. She has been nominated/shortlisted for four additional James Beard Awards. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers (GFW) in 2006 and has also won GFW awards for three of her books. Her memoir, Shark’s Fin and Sichuan Pepper won the IACP Jane Grigson Award in the US, and the GFW Kate Whiteman Award for Food and Travel in the UK. Land of Fish and Rice won the 2017 Andre Simon Food Book of the Year award. This year sees the publication of a new 20th-anniversary edition of The Food of Sichuan, now considered a landmark cookbook. She speaks, reads and writes Chinese.


Appearing at:

Sichuan Snack Fair, Saturday 22 March, Queen Victoria Market

Global Dining Series, Wednesday 25 March, Spice Temple

Shed X, Queen Victoria Market