Fuchsia Dunlop is a James Beard Award-winning cook and food writer specializing in Chinese cuisine. She trained as a chef at the Sichuan Higher Institute of Cuisine in the 1990s, and has been researching Chinese food and culinary culture for more than two decades. Fuchsia is the author of six books about Chinese cuisine, including, most recently, The Food of Sichuan, as well as Every Grain of Rice, winner of the 2014 James Beard International Cookbook Award. Aside from her books, her work has appeared in numerous publications such as Financial Times Weekend, Lucky Peach, Gourmet, Saveur and The New Yorker. (Photo credit: Anna Bergkvist)
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