Hsiao-Ching Chou

Hsiao-Ching Chou is the author of "Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients" and "Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More." She is the former food editor at the Seattle Post-Intelligencer and has appeared on national television and radio, including “Anthony Bourdain: No Reservations” and “The Splendid Table.” She won the coveted Bert Greene Award from the International Association for Culinary Professionals for excellence in feature writing. She teaches everyday Chinese home cooking in Seattle. By day, she's a communications director in the biomedical research field.