Sichuan Cookery

About the author

Fuchsia Dunlop

Fuchsia Dunlop studied Sichuan cookery at the Sichuan Culinary Institute in Chengdu, where she lived from 1994-96. She is an East Asia specialist at the BBC World Service, and writes about Chinese food for Time Out magazine and guides. She speaks and reads Chinese, and has recently joined the advisory committee for the Chinese Chef's School at Westminster College in London.