Fuchsia Dunlop (Author of Shark's Fin and Sichuan Pepper)

Fuchsia Dunlop’s Followers (373)

Fuchsia Dunlop

Born

Oxford, The United Kingdom

Website

Genre

Cooking, Food & Wine, Biographies & Memoirs, Nonfiction

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Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).

Fuchsia writes for publications including Gourmet, Saveur, and The Financial Times. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006, and has been shortlist ...more

64 posts
Fuchsia Dunlop's Blog

Fuchsia Dunlop isn't a 欧宝娱乐 Author (yet), but they do have a blog, so here are some recent posts imported from their feed.

US publication day!

Yes, today is the day the Invitation to a Banquet is published with W.W. Norton in the United States! I’m in New York, at the start of a book tour that will take me to Washington DC, Portland OR, Seattle, San Francisco and Los Angeles. See previous post for events and books signings!

Combine Editions
Fuchsia Dunlop’s books

Average rating: 4.23 · 9,643 ratings · 901 reviews · 11 distinct works ? Similar authors

	Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China 4.11 avg rating — 4,336 ratings — published 2008 — 21 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Every Grain of Rice: Simple Chinese Home Cooking 4.33 avg rating — 2,313 ratings — published 2013 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Land of Plenty: A Treasury of Authentic Sichuan Cooking 4.31 avg rating — 1,448 ratings — published 2001 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Invitation to a Banquet: The Story of Chinese Food 4.27 avg rating — 1,091 ratings — published 2023 — 19 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Food of Sichuan 4.67 avg rating — 529 ratings — published 2019 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Revolutionary Chinese Cookbook: Recipes from Hunan Province 4.35 avg rating — 427 ratings — published 2006 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Land of Fish and Rice: Recipes from the Culinary Heart of China 4.30 avg rating — 305 ratings — published 2016 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	寻味东西：扶霞美食随笔集 by Fuchsia Dunlop, 扶霞·邓洛普, 何雨珈 (Translator) 4.10 avg rating — 41 ratings — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Every Grain of Rice: Simple Chinese Home Cooking & Nom Nom Chinese Takeaway In 5 Ingredients 2 Books Collection Set by Fuchsia Dunlop 4.25 avg rating — 4 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Dormant: Sichuan Cookbook 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Fuchsia Dunlop (?)

“What we eat is an essential part of who we are and how we define ourselves.”
― Fuchsia Dunlop, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

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“Learning another cuisine is like learning a language. In the beginning, you know nothing about its most basic rules of grammar. You experience it as a flood of words, or dishes, without system or structure.”
― Fuchsia Dunlop, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

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“it takes several years of quite dedicated Chinese eating, in my experience, to begin to appreciate texture for itself. And that is what you must do if you wish to become a Chinese gourmet, because many of the grandest Chinese delicacies, not to mention many of the most exquisite pleasures of everyday Chinese eating, are essentially about texture.”
― Fuchsia Dunlop, Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China

1 likes

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