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Eileen Yin-Fei Lo is the author of eight cookbooks: "The Chinese Chicken Cookbook", "The Dim Sum Book: Classic Recipes from the Chinese Teahouse"; "The Chinese Banquet Cookbook"; "Eileen Yin Fei-Lo's New Cantonese Cooking"; "From the Earth: Chinese Vegetarian Cooking"; "The Dim Sum Dumpling Book"; "The Chinese Way: Healthy Low-Fat Cooking from China's Regions"; and "The Chinese Kitchen".
In addition to teaching and cookbooks, Ms. Lo has written on both food and restaurants for The New York Times, The New York Times Magazine, Gourmet, Food & Wine, Travel & Leisure, and Food Arts. She is an Asian authority on the masthead of Food Arts for which she contributes Master Class articles. She has appeared on various television programs including "Martha Stewart Living", "The CBS Early Show", "ABC's Good Morning America", "The Food Network's Cooking Live and Primetime", and many regional programs from coast to coast. Ms. Lo has also taught and appeared in England, Finland, New Zealand and Canada. Ms. Lo has consulted with various Four Seasons Hotels, and with various restaurants including Shun Lee and Ruby Foo's in New York City. She has been visiting guest celebrity chef at such culinary events as Book & Cook in Philadelphia, The Scottsdale Culinary Festival in Arizona, the Seabourn Cruise Line, and The James Beard Awards. Ms. Lo gives group cooking classes in the Hudson Valley area. For information about booking a class for your group, call Vintage Hudson Valley at 914-591-4503, or email info@vintagehudsonvalley.com |
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