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 Province
W W Norton & Co Ltd (Feb 2007)
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 Province
W W Norton & Co Ltd (Feb 2007)
- Babi pongtay
- Beef with cumin
- Eight treasure black rice porridge
- Eight treasure wok pudding - ba bao guo zheng
- Flowering chives with smoky bacon
- Gong bao ji ding (kung pao chicken with peanuts)
- Kashgar kebabs with thick yogurt and a coriander and onion salad
- Peng's home-style bean curd
- Pock-marked mother chen's bean curd
- Polo (lamb pilaf)
- Sichuanese dan dan noodles (dan dan mian)
- Stir-fried bacon with bamboo shoot
