Thanks for stopping by!
My name is Maggie and I am the chef, author, editor, photographer and webmaster behind Omnivore’s Cookbook. I was born and grew up in Beijing and am now living in Austin, Texas.
During the first 20 years of my life, almost all the food I ate was Chinese. Before 2000, there were few options for non-Chinese food in Beijing. I can clearly remember how excited I was when I had my first KFC burger and thought it is the best food in the world. I celebrated my twelfth birthday party at McDonald’s, where I made all my friends jealous. We referred to French influenced Russian food as “Western food” because it was the only option for fine dining of non-Chinese cuisine.
My culinary adventure started in 2007, in Japan. My cooking experience began with cooking Japanese food and localized Italian food. I started exploring more global food later on and that passion led to my new adventure where I met my husband, got married and moved to the US in 2015.
I started this blog back in 2013 by a pure coincidence. I was working in the back office of a bank and was bored to death. One day, my friend introduced me the concept of a food blog and mentioned that people even make money from doing it. That night, I Googled “how to start a food blog” came up with the name Omnivore’s Cookbook and launched my website.
About Omnivore’s Cookbook
Here, at Omnivore’s Cookbook, you can find easy recipes to solve your weekday meals and challenging weekend culinary projects as well.
Easy ideas for dinner, including fresh and healthy stir-fries, make a great introduction to Chinese home cooking. Authentic regional recipes, from classic dumplings to egg drop soup, offer a true taste of the various Chinese provinces. Tips, tools and techniques, along with advice for building a Chinese pantry, help you deepen your understanding of Chinese cuisine and help you create an authentic piece of China in your own kitchen.
I’ll confess that I also feel intimidated and scared whenever I am faced with learning a new dish. Evan as a food blogger and even with dishes that I’ve been eating since I was a child. I know how challenging it can be to learn a new cuisine, with spices you’ve never heard of and to cook dishes that you’ve never tasted. That’s why I’m using detailed notes, step-by-step photos and videos to show you new cooking techniques and to execute a recipe properly, so that the dish coming from your kitchen will taste even better than the ones in Chinese restaurant.
I’ve been learning Chinese cooking through a lot of trial and error. Now I’m sharing all the experience with you so you will avoid the detours and cook better Chinese food without wasting your precious time!