Fuchsia Charlotte Dunlop[1] is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). According to Julia Moskin in The New York Times, Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone".[2]
^Cambridge University List of Members, Cambridge University Press, 1998, p. 225
^Moskin, Julia (16 September 2013). "Gong Bao Chicken With Peanuts From 'Every Grain of Rice'". The New York Times. ISSN 0362-4331. Retrieved 13 August 2022.
Fuchsia Charlotte Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books...
Invitation to a Banquet: The Story of Chinese Food is a 2023 book by FuchsiaDunlop, published by W. W. Norton & Company in the United States and by Particular...
reprints). FuchsiaDunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (New York: Norton, 2003). ISBN 0393051773. FuchsiaDunlop. Revolutionary...
wolfberries. It is commonly sold in the summertime as a street food. FuchsiaDunlop (2019-10-15). The Food of Sichuan. W. W. Norton & Company. ISBN 978-1-324-00484-4...
Plenty: A Treasury of Authentic Sichuan Cooking, is a 2001 cook book by FuchsiaDunlop. It was published in the United States by W. W. Norton. A new edition...
sour soup FuchsiaDunlop. Land of Plenty : A Treasury of Authentic Sichuan Cooking. New York: W.W. Norton, 2003. ISBN 0393051773. FuchsiaDunlop. Shark's...
food authors including Rose Levy Beranbaum, Rick Bayless, Julie Sahni, FuchsiaDunlop, J. Kenji López-Alt, and Judy Rodgers. Some of the notable cookbooks...
In a 2013 opinion article for the New York Times, the British chef FuchsiaDunlop wrote, "Pleco has absolutely changed my life", and "it's completely...
Dunlop, Fuchsia (2003), Land of Plenty: A Treasury of Authentic Sichuan Cooking, New York: Norton, ISBN 0393051773. Internet Archive ONLINE Fuchsia Dunlop...
July 2022. Retrieved 10 May 2022. "A Taste of Xi'an in North London". FuchsiaDunlop. 10 July 2015. Archived from the original on 28 May 2023. Retrieved...
with yuxiang Yúxiāngniúnǎn (魚香牛腩): Beef brisket stewed with yuxiang FuchsiaDunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (2003). 395...
host, with judges including Ken Hom, Simon Rimmer, Ching He Huang, FuchsiaDunlop, Katy Tse Blair and Sonny Leong. In March 2019, Wan began presenting...
chefs as David Chang, owner of the Momofuku line of restaurants, and FuchsiaDunlop of London, to outline a simple method by which home chefs can make alkaline...
of this offal, but fei is not lung by itself in this dish's meaning. FuchsiaDunlop (2003). Land of Plenty: A Treasury of Authentic Sichuan Cooking. W.W...
shou described by FuchsiaDunlop, who studied at the Sichuan Institute of Higher Cuisine in Chengdu. Although somewhat similar, Dunlop's recipe includes...
(PDF) on 2017-12-02. Retrieved 2008-02-07. "Chinese Cheese Adventures". FuchsiaDunlop. 20 May 2012. Archived from the original on 30 April 2024. Retrieved...
purporting to be actual events recorded by the author. The food writer FuchsiaDunlop has described Yuan as "China’s Brillat-Savarin," and Endymion Wilkinson...
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