Born in Chicago and raised in Southern California, Jen Lin-Liu attended Columbia University and went to China as a Fulbright Fellow. The founder of Black Sesame Kitchen, a Beijing cooking school, she is the author of Serve the People: A Stir-Fried Journey Through China. She has written about food, culture, and travel for the New York Times, the Wall Street Journal, Saveur, Newsweek, Travel + Leisure, and other publications. She lives in Chengdu, China.
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