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Tsung-Yun Wan is a Taiwanese chef based in Edinburgh, Scotland. She was brought up on a diet of good food as her grandparents were excellent cooks, and this inspired her to train as a chef at one of the top culinary schools in Taiwan. She then moved to Edinburgh to work at one of the most famous restaurants in the city until she got married and had her first child. Tsung-Yun Wan is now a full-time illustrator and her lively and colourful illustrations pepper this book. She also makes time to cook wholesome, hearty meals for her family and shares the food of Taiwan on her blog, Egg Wan’s Food Odyssey. This is Tsung-Yun Wan’s second cookbook.