About the Author

Born in Shanghai, China, ZOEY XINYI GONG is a registered dietitian (R.D.) and Traditional Chinese Medicine chef. She is dedicated to modernizing Traditional Chinese Medicine and making it a relevant and practical lifestyle for all, and serving as a bridge between Eastern and Western perspectives of wellness. She is the cofounder of the Red Pavilion, a creative venue in Brooklyn featuring medicinal cooking classes, chef's table, and more. She's been covered by the New York Times, NBC, Serious Eats, Bon Appetit and more. She lives in Brooklyn, NY.

Reviews

The path toward modernizing or contemporizing ideas is through understanding the past. To grasp the philosophy of Chinese cuisine, one must begin with the intermingling of nourishment and medicine with food. Zoey gifts us with her deep knowledge of Traditional Chinese Medicine and how it can be utilized, even cross-culturally, in her recipes in The Five Elements Cookbook. I have found myself becoming more interested in TCM, and I am thankful to have this book now as a resource. The graphs and charts make the subject matter much easier to absorb, and the photos are a really useful reference for how to find these ingredients if you are shopping in Chinatown. When food is delicious and gives you health benefits, meals become more purposeful. — Brandon Jew, executive chef and owner of Mister Jiu’s and author of Mister Jiu’s in Chinatown

The Five Elements Cookbook is a wonderful introduction to Traditional Chinese Medicine food therapy. The section on Chinese herbs is an indispensable guide and beautifully photographed. — Grace Young, author of Stir-Frying to the Sky’s Edge and The Breath of a Wok

I am simply blown away by how wonderful The Five Elements Cookbook is. It is well researched, beautifully photographed, and, most important, practical. I am so excited for readers to roll up their sleeves and try the recipes! — Thomas N. Leung, DACM, CEO of Kamwo Meridian Herbs

The Five Elements Cookbook is a revelation—not just for how to cook using the elements of Traditional Chinese Medicine but also for how to think holistically about cooking and eating in a way that takes into account the needs of each individual. The book is a beautiful rumination on being in sync with nature and has served as a guide for me to view the world through fresh eyes. Even something as seemingly simple as the idea of opposition in ingredients being relative—to allow for the shifting of flavors depending on positionality and context—has been part of a new set of vocabulary and frameworks for me to think through my approach to food. This book has already been a fixture in my kitchen, and I can’t wait to read it over and over again. — Jenny Dorsey, chef, writer, and founder of Studio ATAO

Finally! A modern guide to incorporating traditional Chinese food therapy into our lives, with fun, creative, and simple recipes that will help you lead a healthier, more delicious life. — Danielle Chang, founder and CEO of LUCKYRICE