Fuchsia Dunlop is an English writer and chef who specialises in Chinese cuisine. She was an East Asian analyst at the BBC World Service and has five books to her name, including the autobiography Shark's Fin and Sichuan Pepper. She writes regularly on cooking and restaurants in China for Gourmet and Saveur, and for the Financial Times on such matters as Beijing's bid to translate into English the exotic names of many Chinese dishes. A fluent Mandarin speaker, Dunlop was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. Her first cookbook was Sichuan Cookery or Land of Plenty on Sichuan cuisine, followed by Revolutionary Chinese Cookbook on Hunan cuisine. She has a considerable affection for Sichuan pepper. 

Oxford