Fuchsia Dunlop

Fuchsia Dunlop
Fuchsia Dunlop  British Chef
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About

Fuchsia Dunlop is a British Chef.

Fuchsia Dunlop is a member of the following lists: English chefs, The New Yorker people and Alumni of Magdalene College, Cambridge.

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Details

First Name Fuchsia
Last Name Dunlop
Nationality British
Occupation Chef

Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially that of Sichuan, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu. 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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