FUCHSIA DUNLOP writes for Gourmet, Saveur, the Financial Times, and The New Yorker. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London, where she consults to the city’s first authentic Sichuan restaurant, Bar Shu. She is the author of Shark’s Fin and Sichuan Pepper and Revolutionary Chinese Cookbook. She recommends:
- In Defense of Food by Michael Pollan (Penguin Press)
- Fine Just the Way It Is: Wyoming Stories 3 by Annie Proulx (Scribner)
- A Day at elBulli by Ferran Adria (Phaidon)
