|
Pam Shookman
Pam has spent many years living
and eating in Asia, in places such as Malaysia,
Indonesia, Vietnam and China. She has worked as the Time Out Beijing
food
editor as well as writing for Slow Food and The Insider’s Guide to
Beijing.
Pam attended cooking
school in London where she worked in various restaurants and ran the test
kitchen at the well-known 'Books for Cooks'
in Notting Hill. She currently resides in Hong Kong where she leads food market
tours, lectures on Chinese produce and runs a website at
www.marketeater.com.
Books by Pam
Shookman
Roots, Fruits, Shoots and Leaves |
