Kitchen

NATIONAL AWARD WINNER

Fuchsia Dunlop

British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.

Independent / cookbook & culinary writing — London

In the catalog

Indigoroom Spicy ChiliFrom a national-award-winning chef Indigoyard Wonton Chili-OilFrom a national-award-winning chef Sumacyard GarlicFrom a national-award-winning chef Strange-Flavor Sauce (Guai Wei)From an award-winning kitchen

Kitchens

Independent / cookbook & culinary writing — London

More from London →

Awards

James Beard media/writing awards (Chinese cooking)

All 4 recipes adapted from published work — citations on each recipe.

Build a jar from Fuchsia's recipes ▸