Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She trained as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, and has spent two decades researching and writing about Chinese food. She is the author of four books, Sichuan Cookery (published in the US Land of Plenty), Revolutionary Chinese Cookbook, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China and Every Grain of Rice: Simple Chinese Home Cooking. Fuchsia’s articles have appeared in publications including the Financial Times, Observer Food monthly, The New Yorker, Lucky Peach, Gourmet and Saveur. She has won four James Beard awards and four awards from the British Guild of Food Writers, as well as awards from the IACP, Gourmand World Cookbook Awards and the Hunan Government in China.
Fuchsia grew up in Oxford. A graduate of Cambridge University, she has also studied at Sichuan University and the School of Oriental and African Studies in London. She is currently based in London, where she consults for the popular Barshu Sichuanese restaurant. She also leads gastronomic tours of China, appears regularly as a Chinese food expert on radio and television, and has cooked and lectured at events all over the world.