Fuchsia Dunlop Wins Fortnum & Mason Cookery Book Award 2020
Fuchsia Dunlop's The Food of Sichuan, published by Bloomsbury, is winner of this year's Fortnum & Mason Cookery Book Award. The book revisits the areas that informed Dunlop's gastronomic journey two decades ago, providing a guide to recreating Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce.
The annual prize- which aims to celebrate the very best in writing, broadcasting, and publishing on food and drink- was awarded in the first ever digital-only ceremony on May 14th. Each of the winners accepted their award via video and have received a bespoke Fortnum’s award, a bottle of Fortnum’s champagne and a Fortnum & Mason hamper. Click here to watch the full ceremony.
Related Articles
'Jonty Gentoo' by Julia Donaldson and Axel Scheffler is No.1 Children's Bestseller
Pari Thomson and G.M. Linton shortlisted for Waterstones Children's Book Prize 2024
Shortlists revealed for Polari Prizes with Julia Armfield, Seán Hewitt & Tom Crewe
Femi Fadugba and Hannah Gold shortlisted for Waterstones Children's Book Prize 2022
Francesca Gibbons & Jenny Pearson Shortlisted for Waterstones Children's Book Prize 2021
