© Colin Bell

Fuchsia Dunlop

Fuchsia Dunlop trained as a Chinese chef at China’s leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is a graduate of Magdalene College, Cambridge, and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She currently lives in London. Her most recent book is Land of Fish and Rice: Recipes from the Culinary Heart of China, published by Bloomsbury in 2016

‘The undisputed champion currently writing about China is Fuchsia Dunlop’
Paul Levy

Agent Name: Zoë Waldie

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