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National authority on Asian cuisine and culture, dynamic public speaker and world traveler, Ying Chang Compestine is the author of three cookbooks, including Secrets from a Healthy Asian Kitchen, Cooking with Green Tea, and Secrets of Fat-Free Chinese Cooking. Ying has also authored eight children’s books, including the treasured “Runaway Rice Cake” and “The Story of Noodles.” Currently, she is the food editor for Body & Soul magazine, owned by Martha Stewart Omnimedia. Ying is also a regular contributor to the national magazines Cooking Light, Ski, EatingWell, Self, Men’s Health, and Delicious Living, and is frequently featured on the Discovery Channel’s Home Matters and Home and Garden HGTV’s Smart Solutions shows.
Ying has taught classes around the world for renowned cruise lines and at cooking schools around the US, including the prestigious Peter Kump’s School of Culinary Arts of New York, Natural Gourmet Institute of New York, and the Boulder Heart Institute.
Ying was born in Wuhan, China. After earning a degree in English literature, she taught English and worked as an interpreter for the Chinese government. In the United States, Ying earned a graduate degree in sociology from the University of Colorado. She taught sociology for eight years at colleges and universities in both the U.S. and China.
Ying Chang Compestine is passionate about healthy eating and living. From refreshing salads to fusion-style wraps to hearty entrees, Ying has developed a number of wonderful dishes using MAGGI® TASTE OF ASIA™ products. To view all of Ying’s recipes, please click here.
"Whether you have heart disease, hypertension, or are healthy and want to stay that way, I trust you will agree that this book provides a new chance to eat the Chinese dishes you love without sacrificing great taste. Give it a try and your heart will be happy." – Ronald B. Jenkins, M.D., Director, Boulder Heart Institute Boulder, Colorado
"Vegetarians and meat-eaters alike will find plenty of pleasing fare…" – Women's Magazine
"Compestine (Cooking with Green Tea) delivers another health-oriented book specializing in Asian cuisine and culture. Filled with tips, variations, cultural notes and anecdotes the book is well-thought-out, accentuating health and applying it to a popular cuisine." – Publishers Weekly
"…well written, colorful, and filled with delicious and easy-to-follow recipes that are right for every kitchen. They are certainly right for mine, and I wouldn't trade them for anything…not even for all the tea in China." – Chef Martin Yan, Yan Can Cook
"…a complete guide to cooking with this healthy beverage. Vegetarians will find satisfying recipes, and even meat eaters may be interested in the three-day diet and cleansing program." – Taste for Life
