Carolyn Phillips is an author, artist, and food scholar, who serves on the James Beard Award’s Book Awards Committee, after being twice nominated. She is best known for her two books on China’s cuisines: All Under Heaven: Recipes from the 35 Cuisines of China and The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse.
Her upcoming memoir, At the Chinese Table: A Memoir with Recipes will be published by W. W. Norton in June 2021.
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