Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. Her latest book, 'Every Grain of Rice: Simple Chinese Home Cooking', was published in 2012.
Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.
Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).
For more information, visit Fuchsia's website, www.fuchsiadunlop.com