Becky Johnson trained and worked as a chef at Villandry in London and Ballymaloe House in Southern Ireland before embarking on a two-year journey of culinary discovery through Australia, America and Asia. While travelling, she learned the art of cooking with tofu and how to integrate this ingredient into Western dishes. She now works as a food stylist as well as writing books and features for foods magazines. Becky is the author of Thai Cooking Made Easy, also published by Southwater.