Who’s the author? Food writer Fuchsia Dunlop is one of the world’s leading experts on China’s rich and diverse culinary traditions. Her career, which spans three decades, began at the prestigious Sichuan Higher Institute of Cuisine, and she has since written several award-winning books. These include her 2008 memoir Shark’s Fin and Sichuan Pepper, and culinary history book Invitation to a Banquet, which was awarded Food Book of the Year at the Fortnum & Mason Food and Drink Awards in 2024.

What’s it about? With Five Tastes, her first original cookbook in 10 years, Fuchsia brings the flavours and founding principles of Chinese gastronomy to 120 recipes designed for versatility and home kitchens.

At its heart, this beautiful cookbook is your go-to Bible for Chinese flavour combinations, equipping you with the skills to think like a Chinese home cook with whatever ingredients you happen to have in your kitchen. Inspired by the ‘five tastes’ of Chinese cuisine – sour, bitter, sweet, pungent and salty – you’ll find regional classics alongside inventive fusion dishes that see staple ingredients used in a new light.

Recipes we love: Scorched Aubergine Salad, Great Wall Braised Pork with Chestnuts, Tagliatelle with Mapo Ragù, Shanghai-style Spring Onion Cakes, and Lime & Sichuan Pepper Posset.

Perfect for: Anyone who wants to deepen their understanding of Chinese cuisine with accessible recipes.