Books: Every Grain of Rice

By Fuchsia Dunlop

Fuchsia Dunlop was the first Westerner to attend the Sichuan Higher Institute of Cuisine, in Chengdu, and she came to fame with her first cookbook, Sichuan Cookery (called Land of Plenty in the United States), which established her as one of the top English-speaking authorities on Chinese cuisine.

Dunlop then wrote the Revolutionary Chinese Cookbook, on the food of Hunan province, and a volume of memoirs about living in China, Shark's Fin and Sichuan Pepper.