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Fuchsia Dunlop Wins Fortnum & Mason Cookery Book Award 2020

Fuchsia Dunlop's The Food of Sichuan, published by Bloomsbury, is winner of this year's Fortnum & Mason Cookery Book Award. The book revisits the areas that informed Dunlop's gastronomic journey two decades ago, providing a guide to recreating Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce.

The annual prize- which aims to celebrate the very best in writing, broadcasting, and publishing on food and drink- was awarded in the first ever digital-only ceremony on May 14th. Each of the winners accepted their award via video and have received a bespoke Fortnum’s award, a bottle of Fortnum’s champagne and a Fortnum & Mason hamper. Click here to watch the full ceremony. 

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