Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.

Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017.

Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.

Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com