Rosa Ross is the author of "365 Ways to Cook Chinese" HarperCollins; "Beyond Bok Choy: A Cook's Guide to Asian Vegetables" Artisan, a division of Workman Publishing; "New Wok Cooking" Clarkson Potter; and co-author of "Chinese Healing Foods" Pocket Books. She also writes for major food publications such as Food and Wine and Saveur and has ghostwritten and tested books for well-known personalities. She has appeared on the Food Network, The Discovery Channel, network television and radio throughout the country. Rosa Ross is a Certified Culinary Professional and licensed by the State of New York as a culinary arts teacher. She has been a member of the International Association of Culinary Professionals for over 20 years and has served two terms on the Board of Directors. She is a member of the New York Women's Culinary Alliance, International Association of Women Chefs & Restaurateurs, a founding member of the James Beard Foundation, and a member of Les Dames d'Escoffier.