Hsiao-Ching Chou is an award-winning food journalist, a cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d'Escoffier. Chou has been a guest on local and national shows, including Public Radio's The Splendid Table, the PBS documentary The Meaning of Food, and the Travel Channel's Anthony Bourdain- No Reservations. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.
Named One of Delish's 10 Best Cookbooks of 2021
"[Hsiao-Ching Chou's] sole regret about her first cookbook,
[Chinese Soul Food], is that she didn’t include more vegetarian
recipes. Her second one—Vegetarian Chinese Soul Food—comes right
when we could use more vegetables after overdoing the COVID-19
stay-home holidays. [Chou] concentrates on accessible
assistance: mostly straightforward recipes, wok-buying advice, a
guide to pantry ingredients, a vegetable tutorial and more."
—Seattle Times
"Hsiao-Ching Chou’s new cookbook is an exercise in exceptional
approachability."
—Seattle Met magazine
"In this compact book Hsiao-Ching Chou, a Seattle-area cooking
instructor who’s particularly popular for her dumpling classes,
demonstrates the astonishing diversity and appeal of Chinese
vegetarian cooking."
—Kitchen Arts & Letters
"Above all, Vegetarian Chinese Soul Food is another
example of the author’s passion for sharing China’s storied
cuisine. She’s committed to encouraging people to try their hands
at creating exciting home-cooked meals that will leave them
satisfied and perhaps a little surprised at their own abilities.
Once again Chou proves that any kitchen can be a Chinese
kitchen—even a vegetarian one."
—International Examiner
"The beauty of [this] cookbook, and Chinese cooking in general, is
that it’s forgiving."
—Pittsburgh Post-Gazette
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