Fuchsia Dunlop
English writer and cook
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Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially that of Sichuan, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu. She is the author of five 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".
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