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About the Author |
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Jen Lin-Liu is a Chinese-American writer and the founder of the cooking school Black Sesame Kitchen. She was raised in southern California, graduated from Columbia University, and came to China in 2000 on a Fulbright fellowship. A restaurant editor for Zagat Survey and the coauthor of Frommer’s Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, Food & Wine, and Time Out Beijing. She lives in Beijing with her fiancé, Craig Simons. |
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