Rhonda Parkinson is a food writer and cookbook author who has published hundreds of original recipes and articles over the course of more than 16 years.
Rhonda Parkinson's education in Chinese cooking began as a teenager when she worked with a group of women who were new immigrants from Hong Kong. Soon she honed her Chinese cooking skills with ingredients sourced in the Chinatown area of Vancouver, British Columbia, Canada.
Awards and Publications:
The Everything Chinese Cookbook received a favorable review in Flavor & Fortune magazine, published by The Institute for the Advancement of the Science & Art of Chinese Cuisine (New York).
Her article "Test Drive: Woks" was published in the June/July 2011 issue of Fine Cooking.
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