Born in Hong Kong to a French mother and Chinese father, Thorisson had previously worked as a journalist for CNN, and so the urge to keep writing was strong. “I come from a family that loved food, my grandmother and aunt are particularly good cooks and my father is obsessed to the point he was always taking us to new and strange places in order to find the best meatballs or dim sum. That had an effect on me,”
I'm reading her book right now. Was Globe & Mail's pic for top cookbooks of 2014.
Her recipe for Chou Farci looks exquisite with rose´. Not necessarily the most colourful, but definitely has our mouth watering.
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