Celebrity Chefs

Fuchsia Dunlop

Fuchsia Dunlop is an East Asian specialist for the BBC writes about Chinese food for Time Out and other publications.

Fuchsia went to Cambridge University and the School of Oriental and African Studies. She then went on to study Sichuanese cookery at the Sichuan Institute of Higher Cuisine in Chengdu, China. She can speak and read Chinese.

Books
Sichuan Cookery, Penguin Books Ltd, 2003
Land of Plenty: A Treasury of Authentic Sichuan Cooking, W W Norton & Co Ltd, 2003
The Revolutionary Chinese Cookbook, Ebury Press, 2006
Revolutionary Chinese Cookbook: Recipes from Hunan ProvinceW W Norton & Co Ltd (Feb 2007)

Related recipes

Displaying 1-5 of 12

 
Pock-marked mother chen's bean curd
Pock-marked mother chen's bean curd
From Good Food Live

easy

Total time
30 mins

Flowering chives with smoky bacon
Flowering chives with smoky bacon
From Good Food Live

easy

Total time
15 mins

Stir-fried bacon with bamboo shoot
Stir-fried bacon with bamboo shoot
From Great Food Live

easy

Total time
25 mins

Kashgar kebabs with thick yogurt and a coriander and onion salad
Kashgar kebabs with thick yogurt and a coriander and onion salad
From Market Kitchen

easy

Total time
35 mins

Sichuanese dan dan noodles (dan dan mian)
Sichuanese dan dan noodles (dan dan mian)
From Good Food Bites

easy

Total time
20 mins

 

Displaying 1-5 of 12