Patricia Tanumihardja is an experienced writer who reviews restaurants, profiles chefs and artisanal food producers, and writes about travel and food. She was born in Indonesia and brought up in Singapore before moving to the U.S. and settling in Northern Virginia, where she now lives with her husband and son. Growing up in several different food cultures, she learned to appreciate a wide variety of foods and flavors from a young age, and learned to cook as soon as she could tell the difference between garlic and ginger. As a writer, she sees the world through a multicultural lens and enjoys covering topics relating to food history and food culture. She contributes to Edible Seattle, Seattle, Seattle Met, Monterey County Weekly, Sunset and Saveur and her debut cookbook was The Asian Grandmothers' Cookbook: Home Cooking from Asian American Kitchens. Pat writes a Pickles and Tea food blog in collaboration with the Smithsonian Asian Pacific American Center which showcases contemporary Asian food culture in America.
"Hands down, this is one of our favorite go-to cookbooks." --BigLife magazine "This book indeed reveals a lot of secrets about Asian cooking, and it sure does make it easy and simple. A great book to treasure in your repository." --Vidhya's Vegetarian Kitchen blog "Taking an adventurous approach, she has modernized some of her family recipes and started playing with ways to mimic flavors and textures with vegetables she could find easily. Seasonality and sustainability drive her cooking, which draws influences from her childhood in Indonesia and her family's Asian roots." --Milwaukee Journal Sentinal "Author Tanumihardja shows how to infuse today's bounty of fresh produce with the seductive tastes of Asia -- blending flavors, textures, aromas and colors in full-flavored dishes that sport the classic sweet, sour, spicy, salty and savory flavors. I like that all the recipes are straightforward and don't require exotic ingredients or special equipment." --ShockinglyDelicious.com "This book is filled with enticing recipes that sing. Seasonal vegetables are the stars here. Patricia supplies a broad range of inviting preparations that turn everyday vegetables into something special." --Domenica Marchetti, food journalist and author of The Glorious Vegetables of Italy "Patricia delivers full-flavored authentic Asian recipes that will transform our farm-fresh veggies into a feast for the senses. This book offers a fresh global spin on Farm to Table cuisine!" --Katie Chin, author of Everyday Thai Cooking and Katie Chin's Everyday Chinese Cookbook "The recipes in this book really are a love letter to vegetables...With recipes like Vegetable Soup With Rhubarb (spring), Eggplant Meatball Vietnamese Sandwich (summer), Butternut Squash Potstickers (fall) and Kung Pao Potatoes (winter), Tanumihardja will have you cooking Asian all year long." --Minneapolis Star Tribune "Thoroughly 'kitchen cook friendly' in organization and presentation, Farm to Table Asian Secrets will prove to be an enduringly popular addition to personal, family, professional, and community library cookbook collections!" --Midwest Book Review