My first book is about my experiences learning how to cook while living in China in the mid 2000s in a time of great social and economic change. Attending a local cooking school, I befriended two Chinese chefs, who became my mentors, lifelong friends, and partners of my own cooking school that I founded after publishing the book.
My second book is about a culinary journey I took with my husband shortly after we married. We went six-thousand miles overland from China to Italy in the spirit of Marco Polo. Along the way, I cooked in many home kitchens, befriending women of all religious, cultural, and economic backgrounds. I realized that there is more linking the Silk Road than just pasta. And I learned a few lessons about love, too.