Rhonda Parkinson is a freelance writer who has written extensively on food-related topics for print and online media, taking a particular interest in Chinese cuisine. Her article on testing woks was published in the June/July 2011 issue of Fine Cooking.
Rhonda is the author of several cookbooks, including The Everything Chinese Cookbook and The Everything Stir-Fry Cookbook. 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). The cookbooks she has written include:
As your Guide, I want to help you explore the vast world of Chinese cuisine, arguably the best in the world. I'll explore the role of food in Chinese culture, examine the health benefits of eating Chinese food, and provide simple cooking tips for preparing home-cooked Chinese dishes.