Johnson, Becky

Becky Johnson worked as a chef in London and Ireland before embarking on a two-year journey of culinary discovery around the globe. Extensive travel in Southeast Asia has given her an incomparable knowledge of Thai cuisine. Becky now works as a food writer contributing to books and magazines. Becky's other published works include Weight Watcher's Mediterranean Cooking, Low Point Pasta (both Weight Watchers), The Tofu Cookbook, and Fondue (both Lorenz Books).