Eileen Yin-Fei Lo is a chef. She is the author of eleven cookbooks on Chinese cuisine.

Childhood

Lo was born in Sun Tak, a suburb of Canton

Guangdong

Guangdong is a province on the South China Sea coast of the People's Republic of China. The province was previously often written with the alternative English name Kwangtung Province...

, China

China

Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...

. At the age of five, she began to cook which was encouraged by her parents, particularly her mother who believed that “children should know how to everything”, and a father who had traveled widely and was familiar with foreign cuisines. Early influences also included her grandmother who instilled in her the techniques and culture of cooking while she was still a child.

The Chinese Revolution

In 1950, Lo fled the Chinese Revolution to live with relatives in Hong Kong. While there she learned English and further enhanced her knowledge of cooking by researching cuisines from all of the regions of China and taking lessons from an aunt who was herself a highly accomplished cook.

The United States

In 1959, Lo married and moved to the United States. Increasingly, she was urged by friends to teach Chinese cookery which she began to do in the early 1970s. For many years she taught in her home, from beginners to master classes. In 1976 she was invited to join the cooking and nutrition staff of the China Institute in New York City and taught there for more than twenty years. She has also taught Chinese Cookery at The New School University in New York City

New York City

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.

Published Cookbooks

In addition to Mastering the Art of Chinese Cooking, Ms. Lo is the author of nine other books on Chinese food:

• The Dim Sum Book: Classic Recipes from the Chinese Teahouse
• The Chinese Banquet Cookbook
• Eileen Yin-Fei Lo’s New Cantonese Cooking
• From the Earth: Chinese Vegetarian Cooking
• The Dim Sum Dumpling Book
• The Chinese Way: Healthy Low-Fat Cooking from China’s Regions
• The Chinese Kitchen
• The Chinese Chicken Cookbook
• My Grandmother’s Chinese Kitchen

And has co-authored:

• China’s Food (A photographic study and survey of great Chinese regional cooking)

Awards

• The Dim Sum Book was nominated for an International Association of Culinary Professional (IACP) Julia Child Award
• The Chinese Banquet Book Cookbook was an IACP Awards winner
• From the Earth: Chinese Vegetarian Cooking was nominated for The James Beard Award and the IACP Award

Honors

• Lifetime Achievement Award - New World Festival of Food and Wine (Singapore, China 1998)
• Lifetime Achievement Award - La Celebration Culinaire Internationale (Washington D.C.)
• Silver Spoon Award - Food Arts Magazine (New York 2007)
• James Beard House – Prepared multi-course Chinese dinner at selected functions which included participating as a guest chef at the Beard House 10th Anniversary Reception honoring Julia Child.

Organizations

• Member, Les Dames d’Escoffier (New York)
• Consultant Chef, China Institute (New York)
• Asian Authority recognition, Food Arts (New York)

Newspaper and Magazine Articles

Lo has written on both food and restaurants for:

• The New York Times
• The New York Times Magazine
• Gourmet Magazine
• Food & Wine
• Travel & Leisure
• Food Arts (Master Class article contributor)

Media Appearances / Cooking Demonstrations

• Martha Stewart Living (syndicated)
• The Early Show (CBS)
• Good Morning America (ABC)
• Today in New York (NBC)
• Fox and Family (FOX)
• Food Network
• Various regional U.S. programs from coast to coast.
• International programming in Singapore, England, Italy, Finland, Canada and New Zealand.