Fuchsia Dunlop

Fuchsia Charlotte Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven 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". Provided by Wikipedia