About: Fuchsia Dunlop

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Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of five 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".

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  • Fuchsia Dunlop (Oxford, segle XX) és una escriptora i cuinera anglesa especialitzada en cuina xinesa, especialment la de Sichuan, i va ser la primera occidental a formar-se com a xef a l'Institut de Cuina Superior de Sichuan a Chengdu (Xina). És autora de cinc llibres, inclòs l'autobiogràfic Shark's Fin and Sichuan Pepper (2008). Segons Julia Moskin al New York Times, Dunlop «ha fet més que ningú per explicar la «veritable cuina xinesa» a cuiners no-xinesos». (ca)
  • Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of five 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". (en)
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  • August 2022 (en)
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  • The current source is insufficiently reliable . (en)
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  • Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of five 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". (en)
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  • Fuchsia Dunlop (en)
  • Fuchsia Dunlop (ca)
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