While I can't speak to the diversity proclivities of the USPS--they seem to have their hands full just getting stuff delivered in a timely manner--I will speak up for Joyce Chen. Though I do not own any of her books, her name used to be far more prominent back when Chinese was far more exotic than it is today. She was quite prominent, especially in the 60s and early 70s. While I wouldn't argue that she would be the absolute best choice for Chinese or Asian, her selection does make a good bit of sense. In that regard, Ken Hom (raised in Chicago, incidentally) would be another potential candidate; his books have won many awards. Or even Grace Chu. They were all among the cookbook writers who helped popularize the cuisine.
Rojas-Lombardi, by the way, is a real off-the-wall pick, it seems. He died in 1991 at the age of only 46. According to the NYT obit, he was a "Peruvian-born chef who helped bring a Spanish and Caribbean influence into America's haute cuisine repertory.... In 1967, he moved to New York City and worked as the assistant to James Beard in his Greenwich Village cooking school. He was the founding chef of Dean & Deluca gourmet food store and was named America's Bicentennial chef in 1976, the same year he became an American citizen."
Who knew?
Gypsy Boy
"I am not a glutton--I am an explorer of food." (Erma Bombeck)