Fuchsia Dunlop
Fuchsia Dunlop studied at China's most famous cooking school, the Institute of Higher Cuisine in Chengdu, and has been researching Chinese food for more than a decade. A fluent Mandarin speaker, she writes for numerous publications. She lives in London.
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Series
Books:Shark's Fin and Sichuan Pepper, May 2008
Hardcover
Revolutionary Chinese Cookbook, February 2007
Hardcover
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