Interview with Fuchsia Dunlop, Writer and Chinese Cuisine Specialist; London

25 May 2015 07:15 10
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Fuchsia Dunlop is an award-winning cook and food-writer specializing in Chinese cuisine. She trained as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, China, and has spent two decades researching and writing about Chinese food. She is the author of four books, including Every Grain of Rice: Simple Chinese Home Cooking. Fuchsia has won four James Beard awards for her work.

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