A food writer and regular contributor to
Gourmet, Fuchsia Dunlop specializes in Chinese cuisine and culinary culture. She is the author of the Sichuanese cookbook
Land of Plenty and
Revolutionary Chinese Cookbook: Recipes from Hunan Province (both published by W. W. Norton). She trained as a chef in Sichuan Province, speaks fluent Mandarin, and has made us very happy by relocating from London to Shanghai for a while.