I am a cookbook author and the co-founder of HEYDOH, a single-origin soy sauce brand.
My debut cookbook, Made In Taiwan, is a celebration of the island nation I call home. It was a finalist for the 2024 James Beard Award for Best International Cookbook and the IACP Julia Child First Book Award. My work has appeared in the New York Times, the New Yorker, and Foreign Policy, among other places. My second cookbook, Sitting the Month, a study of postpartum cooking and care, will be published in September.
I am currently writing my third cookbook.
To contact me, please send an email to clarissapwei@gmail.com.
