Charmaine Maureen Solomon OAM[1] (born 1930)[2] is an Australian cook, author of 31 cookbooks[3] and the creator of her own brand of spice blends and marinades.
[4] The Sydney Morning Herald and much of the public has called her "the Queen of Asian cooking in Australia"[5][6] and part of "the holy trinity of cookbook authors".
[9] Solomon taught herself to cook in part to calm her fears of being in an unfamiliar place while Reuben worked nights as a musician.
She was a regular columnist for The Sun-Herald and The Sydney Morning Herald and was the food editor of Family Circle magazine for three years.
Solomon was awarded the Medal of the Order of Australia in 2007 for service to food media, particularly as the author of Asian cookery books.