Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She had been the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, also has spent a lot of the previous two decades exploring China and its own food. Her first publication, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first novel, and has been listed at the top ten of the Observer's '50 Greatest Speeches of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was nominated for two Main awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating at China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing about food and travel. Her latest book, 'Every Grain of Rice: simple Chinese House Cooking', was printed in 2012.
Fuchsia's articles have appeared in several books, such as The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer. At 2012 she won the James Beard Foundation Award for composing on food culture and traveling.
Fuchsia's favorite Chinese recipe would be Fish-Fragrant Eggplants (yu xiang qie zi).
To learn more, visit Fuchsia's website, www.fuchsiadunlop.com
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