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.