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7 Responses to “Contact”
I’m having real difficulty tracking down some Dan Dan seasoning co chilli bean paste in London. Any idea where stocks it?
I bought some last week in See Woo, Lisle St, Chinatown!
Hello. Thank you for writing Land of Plenty! May this book bring you more success than you can imagine!
I do have a question about the household pao cai tan zi. If I understand this correctly, multiple vegetables are fermenting at the same time. The stuff I find on the Internet is primarily concerned with the fermentation of one veg at a time. To me this sounds like a significant loss of opportunity for the co-mingling of flavors, but I thought it best to ask you, before I try this. Am I correct in what I believe I’ve read?
Thank you for your consideration of this matter.
Thanks for your kind comment!
Yes, in Sichuan people often, but not always, ferment a mix of vegetables at the same time.
My mum used to make Pao Cai with a mix of veggies every year, miss them so much… Do you know if there is any place in London who serves or sells them?
Hua – Sichuan paocai are on the menu at Barshu, in Frith St.
We love your books and eat something Sichuan most days – thank you!
We have most recently started cooking more from your Hunan cookbook, but can’t find Winter Sacrifice beans anywhere. Can you let us know where you get yours and what to look for?