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Fuchsia Dunlop

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan , Shark's Fin and Sichuan Pepper , Every Grain of Rice , and Land of Fish and Rice , several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.