What happened in Los Angeles on Sunday, April 3, 2016, would have been unimaginable in 2007 when I started my Chinese cooking blog, Red Cook. And equally unthinkable in 2011, when after only in existence for about three years, it was nominated for the James Beard Award. Although for years I had already imagined writing a Chinese cookbook, it was still pretty much a far off dream. That is until May of 2012 when I signed a contract with Clarkson Potter to write a technique-centric Chinese cookbook.