Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books include the Revolutionary Chinese Cookbook (Ebury 2006), Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Land of Fish and Rice. She speaks, reads and writes Chinese, and she lives in East London.