The Bureau of Taste

Fuchsia Dunlop

  • Lime and Sichuan Pepper Posset Recipe, by Fuchsia Dunlop

    Lime and Sichuan Pepper Posset Recipe, by Fuchsia Dunlop

    by Fuchsia Dunlop
  • Poached Chicken with Sichuan Pepper Oil, by Fuschia Dunlop

    Poached Chicken with Sichuan Pepper Oil, by Fuschia Dunlop

    by Fuchsia Dunlop

    • Easy

  • Steamed Sea Bass with Preserved Lemon, by Fuchsia Dunlop

    Steamed Sea Bass with Preserved Lemon, by Fuchsia Dunlop

    by Fuchsia Dunlop

    • Easy

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.