Carolyn Phillips

Food writer

She was a cooking star in Taiwan in the years before Julia Child transformed cooking in American. The prolific author of over 30 Chinese titles, she is perhaps most famous for this three-volume series, which was published in both Chinese and English between 1969 and 1979. She was my first real guide to cooking the way my Chinese friends did in Taipei, a beautiful place I was lucky enough to live and work in for eight years. Her easy recipes soon had me whipping up dry-fried green beans and mapo tofu like a pro.

Alexander Rozin

Professor in the Department of Music Theory, History, and Composition