費凱玲 = 黃媽媽
Author. Artist. Food scholar. Chinese daughter-in-law. Rabbit slave. Memoirist. And now about to teach you how to master Chinese pastry.
In addition to being a finalist for two James Beard Awards, I am the author and illustrator of three published books. My prose, articles, illustrations, and recipes have appeared in many major publications, and The Atlantic included one of my essays in its “More Than 100 Exceptional Works of Journalism.” I was a member of the James Beard Award Book Committee for three years, and then I stepped down in order to write my upcoming book:
The Art of Chinese Baking: Traditional, Modern, and Reinterpreted will cover over 200 recipes, be fully illustrated, and include delicious baked goods from all over China. More can be found here.
“If anyone is qualified to write a book on contemporary Chinese cooking, it’s Carolyn Phillips” — Cherry Bombe
Me and the very opinionated Little Miss Doudou at home. Photo credit: Scott Peterson © 2017
NEWS!
AT THE CHINESE TABLE was one of three finalists for the 2023 IACP Cookbook Awards!
Plus, it is being translated into Chinese and Korean for publication this summer. The title for the Chinese edition is 开饭: 一 位美籍洋媳妇的回忆录.
ALL UNDER HEAVEN will also be published in China later on this year as 天下之最.
THE ART OF CHINESE BAKING: MODERN, TRADITIONAL, AND REIMAGINED will be published by W. W. Norton in the middle of 2025.
My husband’s newest book—THE DAO DE JING: LAOZI’S BOOK OF LIFE—is being published later on this year by Mariner Books, a HarperCollins imprint.
At the Chinese Table: A Memoir with Recipes
W. W. Norton, Publisher
illustration © 2020 by Carolyn Phillips
I can count on one hand the number of people I trust about Chinese gastronomy. Carolyn Phillips is one of them. The richness and scholarship she has brought to my people's food culture is evident in every illuminating page of At the Chinese Table. I don't have enough hands to count how often I'll return to this book.
Kevin Pang
America's Test Kitchen
Magazine articles.
My writings, illustrations, and I have appeared in a wide swath of publications, including:
Lucky Peach
MAD Symposium, Copenhagen
Saveur
Eater
New York Times
Gastronomica
Vice Munchies
Bon Appetit
Life & Thyme
San Francisco Chronicle
Goop
Vogue
Swallow Magazine
Food 52
Compilations.
In addition, my work has been included in such projects as:
Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around (2018)
The Illustrated Wok (2017)
Translations.
I’ve translated countless articles and books between Chinese and English, but the prettiest - if not the best known one - was published by San Francisco’s Asian Art Museum:
The Art of Traditional Chinese Flower Arranging, by Yung-chuan Huang (1988)
Speaker.
I’m in demand as an authority on the many cuisines of China, and have given lectures in both English and Mandarin Chinese at many institutions, symposia, podcasts, and workshops, including:
The Smithsonian
U.S. Consulate in Chengdu, Sichuan, as well as other venues in China
The World, Public Radio International
92nd Street Y
The China Institute
Museum of Chinese in America, New York
Google
Les Dames d’Escoffier International
Terroir Symposium, Toronto