Inside Peek at Bon Appetit, Food52, and The Daily Meal

Have you always been super-curious about what goes on behind-the-scenes at some of the biggest food publications in the U.S.?

I’m a sucker for any peek into how something is made, whether it’s a chocolate maker, vodka distillery, local urban farm, or major publication that I regularly read. So I was thrilled to join in a tour this week that Cookbook Create organized for Internet Week, at the test kitchens and offices of Bon Appetit,The Daily Meal, and Food52. And hearing about the different recipe testing, writing and publishing processes from their editors. Check out the post with plenty of photos on my other site, Brooklyn Atlas!

View the original article here

Professional Cookbook Reviews: An Inside Look + CookShelf App Giveaway

Professional Cookbook Reviews: An Inside Look + CookShelf App Giveaway - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Home Asian Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

Andrea Nguyen
Author & Teacher
Send a message

My Books + App
Book trailer, info on ebook w/ video, sample content
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Details on eBooklet, how & where to buy
* * *

BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Info on e-book w/ videos!
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

The mobile app is here!
BUY NOW @ iTunes store

« Mustard Greens, Tofu, and Chicken Soup Recipe (Canh Cai Dau Hu) |Main

May 21, 2013Professional Cookbook Reviews: An Inside Look + CookShelf App Giveaway

I love toread a good book review, one that’s full of insights tinged with humor andsometimes, a bit of well deserved snark. T. Susan Chang is one of the fewprofessional cookbook reviewers in the United States. You may know her workfrom National Public Radio, the Boston Globe, or her website. She takes every book totask, testing recipes and evaluating the merits of each work on a variety of levels. Susan’s got twelve (12!) years of professional experience to back her up, plus a solid knowledge of cookbooks that goes back further yet.  

You may notagree with Susan on all of her calls but you don’t have to. Like all excellent reviewers, she lays out her deep assessment so that you can form yours. Sherecently released a nifty phone app called CookShelf. It’s a cookbook ratingapp—available for iPhone and Android —that’s extremely thorough and handy for whether you're shopping or just catching up on what's out there. 

I bought the $2.99 app, and after reading through a number of reviews (she addscontent regularly too so you’re buying into a lifetime subscription, of sorts),I had questions to ask Susan about the art and craft of reviewing cookbooks.Read on and if you’ve got an iPhone, enter the giveaway; sorry, there are noAndroid giveaway codes available.

There are zillions of recipesonline but we still buy cookbooks. Why?

Physicalcookbooks are famously robust sellers. I think I recently heard thatbiographies and cookbooks are the only growing categories in the publishingindustry. If that's the case, I'm not surprised. The act of cooking from arecipe is pretty physical and stressful, and it's helpful to work from aphysical book for many reasons: you can turn back and forth between pages, youcan browse through recipes and compare several at a time, you have intuitivestructure in the way the book's organized, so you know to go to the back forthe desserts or the front for the ingredient glossary—all things you can dodigitally, but it's harder. You can annotate easily, you can drop it on thefloor or spill stuff on it. Cookbooks are working books.

Even whenthey're not working, cookbooks make great physical gifts—buying someone a bunchof online recipes just wouldn't be the same. And many are terrific reads youcan take to a beach or pool and other places you don't necessarily want tosubject your device to.

That said,there's a good reason for the popularity of e-cookbooks, recipe apps, onlinerecipes. While there are some things they don't do as well as regularcookbooks, there are also things they can do better—video instruction, onlinesourcing, measuring conversion are examples. So, if it serves the reader for meto review online recipes and virtual cookbooks as well, I will. I'm expectingto be introducing e-cookbooks into my review process before too long. Where themarket goes, CookShelf will go too.

CookShelf’s rating system is morecomprehensive and complex than Amazon’s star system. How did you figure out afair rubric for judging the books?

The ratingsystem is the product of years of hair-pulling. From years of 10-best lists andcookbook reviews and roundups, I've had the opportunity to really ask myself whatmakes a great cookbook—not just for me but for other people too.

A ton offactors go into that assessment. Some affect how usable a cookbook is. Someaffect how interesting it is and how durable its appeal is. Some affect howgreat a gift it makes. Rather than try to condense all that into one star-basedrating, I decided to break out the information a bit so you can use it. Themost important qualities seemed to be how truly new the cookbook is, whether itmakes a good gift, what level of skill you need to use it, and how it lastsover time ("Keeper"). The only really subjective rating in CookShelfis the "Keeper" rating. That's where I go out on a limb and make anabsolute value judgment - this cookbook will serve you forever, this cookbookgoes out with the recycling.

But I alsoput a bunch of other key data points into each entry to help people weighthings they might care about—like how many recipes you get in the book, howhard it is to get the ingredients, how fast the recipes are and—a key one formany of us!—how tiny the type is.

Apps tend to entertain, inform,or inspire. What does CookShelf do best?         

CookShelf'sprimary mission is informational. It's just plain hard to choose a cookbook,and my first job is to help. I try to make my reviews a bit like wine reviews:consistent, authoritative, and whenever possible, based on testing. Althoughyou may not always agree with me, you know there's a baseline for my judgment. Thatmay or may not be true when you're sifting through 100 user reviews on Amazon.

But it'salso important to me that CookShelf be a good read. My style is a personal one,and I hope you'll get some insights and some laughs from each review. Still, Itry very hard not to allow my affection for lively prose to lead me astray. There'sa real temptation to get snarky in the review business, so I make an effort toavoid that when I'm being critical.

As toinspiration—well, I do hope CookShelf inspires people to buy more cookbook. Eventhough, as my friend Jane says, that makes me an enabler. But come on! a goodcookbook can serve a family for 50 years! One cannot say the same for AngryBirds.

Who is the ideal CookShelf user?How would she or he use the app?

There arebasically 3 kinds of CookShelf users, and they overlap a bit:

Cooks. CookShelf is an indispensableapp for home cooks, the main users of cookbooks. It's a way of getting a bettersense of a cookbook you're considering before you commit, and it's also a wayof finding new cookbooks you might love. Whether cooking is your hobby or even yourjob, CookShelf helps ensure you find the "keepers" for yourcollection. $2.99 isn't much to get that kind of insight - and updated weeklyfor the foreseeable future!  

Food lovers. Sometimes we just like readingthe news about something we enjoy. For example, I like reading film reviewseven though I don't go to the movies more than 6 times a year. They're justinteresting. Same goes for cookbooks: don't you want to know how Deborah Madison'snew book is shaking out? Don't you want to know what's the big fuss about thelatest vegan bestseller? Don't you want to know if cupcakes are over . . . yet?That's the kind of perspective I try to provide. This kind of reader is mostlikely to go straight to the "Just added!" feature each week to seewhat's up.

Shoppers. Some will turn to CookShelf forhelp buying a gift. For these readers, it's a particularly powerful toolbecause of the filtering system. For example, you can say "I need a Skill 2—that's fairly easy—book forvegetarians (or new cooks or fans of middle Eastern food)" and CookShelfwill generate a list for you to consider. Amazon won't do that for you. CookShelfis sort of like Zappos for cookbooks.

How often do you plan to updateCookShelf? I seem to get new content weekly.

That's myplan—to update weekly with at least a few new reviews. So many cookbooks areconstantly being published (I've heard a figure of 4000/year) that the only wayto stay current is to keep on top of it every week. I choose the books I thinkare most interesting (which usually include the ones I'm reviewing for the Boston Globe) and the ones that seem tobe the most popular, judging by the Amazon bestseller lists. I love the wayhaving my own app lets me respond very quickly to the newest titles.

I try tofinish writing my new material by Tuesday night, which is when I ask thedeveloper to refresh. CookShelf is like my own personal Wednesday food section!This way, people can simply update and read the latest when they're making therounds of the food pages Wednesday morning.

And, how many cookbooks do youown? How and where do you store them?

The answer,as it is for all of us, is "Too many!". I keep my cookbooks indexedon Eat Your Books, which tells me Ihave 919 cookbooks right now. That doesn't include the reference books or theones in my "Give Away" bookshelf (about 200 titles right there). Atleast 4 times a year I winnow the books, taking out the ones that are doingnothing for me to make room for more, until all the books are off the floor andon shelves. The goal is not to have to buy more bookshelves in a given year.

I keep astore of about 80 "favorite" cookbooks - Asian Tofu is one of them!—downstairs in the kitchen. The rest arestored on the second floor of our house. My former office is all cookbooks, andour library is about half cookbooks. The first few years we lived here, webought or made bookshelves every year. We haven't bought one in 2 years, butit's a constant battle. We live across the street from the town library, whichnow has the most up-to-date cookbook collection in Franklin County.

GIVEAWAY DETAILS

Want a free copy of Susan’s CookShelf cookbook rating app?It’s available for Android and Apple devices but the giveaway is only open to iOSusers; my apologies to Android folks. If you have an iPhone, iTouch, or iPad , youcan enter!

The ground rules for entering this giveaway:

Prize: CookShelf mobile app (4 winnerstotal)Who is eligible to enter: Despite the fact that theapp is a download, this giveaway is open to readers in the U.S. only. The appis for the iPhone, iTouch, or iPad so you should have one of these devices, orhave access to one in order to enter.How to enter: Simply leave a comment on this post about one ofthe following: What do you look for in a good cookbook? How manycookbooks do you own? Include your email address so that I can contact youdirectly if you win. Can you enter more thanonce? Yes, if you’re a fan of the VWKFacebook page, follow me on Twitter orhave joined me on Pinterest, you can enter an extra time foreach of those social media networks. If we’re buddies on all three, then shoot,you can enter 4 times. If you’re doing multiple entries, let me know who youare by including something like [FB], [Twitter], or [Pinterest] in yourcomment.Deadline to enter: Monday, June 27, noon (PST)Selection, notification,and claiming the app: The four winners will berandomly selected via Random.org and notified by email. The winners will beannounced next Tuesday, June 28. I’ll send the winners instructions on how toclaim the app from the iTunes App store. If you’d like more details, read the official giveaway rules.

Good luck!

 

Posted | Permalink

| | |

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341ef22f53ef019102627028970c

Listed below are links to weblogs that reference Professional Cookbook Reviews: An Inside Look + CookShelf App Giveaway:

Comments Professional Cookbook Reviews: An Inside Look + CookShelf App Giveaway

I love toread a good book review, one that’s full of insights tinged with humor andsometimes, a bit of well deserved snark. T. Susan Chang is one of the fewprofessional cookbook reviewers in the United States. You may know her workfrom National Public Radio, the Boston Globe, or her website. She takes every book totask, testing recipes and evaluating the merits of each work on a variety of levels. Susan’s got twelve (12!) years of professional experience to back her up, plus a solid knowledge of cookbooks that goes back further yet.  

You may notagree with Susan on all of her calls but you don’t have to. Like all excellent reviewers, she lays out her deep assessment so that you can form yours. Sherecently released a nifty phone app called CookShelf. It’s a cookbook ratingapp—available for iPhone and Android —that’s extremely thorough and handy for whether you're shopping or just catching up on what's out there. 

I bought the $2.99 app, and after reading through a number of reviews (she addscontent regularly too so you’re buying into a lifetime subscription, of sorts),I had questions to ask Susan about the art and craft of reviewing cookbooks.Read on and if you’ve got an iPhone, enter the giveaway; sorry, there are noAndroid giveaway codes available.

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .Classes & Events1/2 day @Cakebreadwines, Rutherford
Sat, May 18, 9:30am-early afternoon: Viet Spring Celebration (cooking class, winery tour & luncheon)

Dumpling Demo & Signing, Loaves & Fishes, Bridgehampton, NY:Sat, July 13, 3-5pm

Dumpling Demo & Signing, Menlo Park, CA
Sat, Aug 3, 11am

5-hrs @SFCooking, San Francisco
Sat, Aug 17, 11am-4pm: Asian Dumplings (waitlist)

new TWTR.Widget({ version: 2, type: 'profile', rpp: 3, interval: 30000, width: 'auto', height: 300, theme: { shell: { background: '#8f1414', color: '#ffffff' }, tweets: { background: '#ffffff', color: '#756875', links: '#8f1414' } }, features: { scrollbar: false, loop: false, live: false, behavior: 'all' }}).render().setUser('aqnguyen').start();Recent PostsProfessional Cookbook Reviews: An Inside Look + CookShelf App GiveawayMustard Greens, Tofu, and Chicken Soup Recipe (Canh Cai Dau Hu)Blasted Broccoli with Fish Sauce RecipeViet Scrambled Eggs with Fish Sauce RecipeCooking and Life Lessons from Our MomsPretty Good Number One Winners!Spicy Basil Chicken and Tofu RecipeHow to Use Tofu for Low-Meat DishesTokyo Travel Tips & Pretty Good Number One eBook GiveawayCornmeal Crusted Pork Chops Recipe: Fast Flavor in a Thin CutCopyright 2002-2012 by Andrea Nguyen | Privacy Policy

document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2013/05/professional-cookbook-reviews.html", c5: "", c6: "", c15: ""});

View the original article here

Inside Pa Ni’s kitchen

A while back, I blogged about the sweets available from Pa Ni, a vendor here in Mae Hong Son city. Suay thamin, alawaa, alwaa jung and peng mong are Thai Yai/Shan standards, available across the province, but the versions sold by Pa Ni are exceptional; I eat the stuff on a daily basis when I’m here, and everybody who’s ever joined me in Mae Hong Son — foodie types and otherwise — have all been blown away by them.

Yet despite having known Pa Ni for several years now, it wasn’t until this trip that I learned that she isn’t in fact the one who makes the sweets. Instead, her husband, Phaithoon, is the man in the kitchen. But Pa Ni appears to run the show, and upon request, granted me and Oregon- and New York City-based restaurateur Andy Ricker permission to spend a morning in her kitchen and watch how the dishes are made.

Arriving on a chilly Mae Hong Son morning, we met a friendly and welcoming Phaithoon, who told us that he’s the third generation of his family to make Thai Yai sweets. When I asked if there would be a fourth generation, he explained that his daughter, who currently works at a bank in Chiang Mai, plans to take over the business when he’s no longer able. “She’s been making the sweets since she was young, and is very talented,” he adds.

Until then, Phaithoon will continue to wake up at 4am every morning — except Buddhist holidays –  to make sweets.

Starting work at 4am seems a bit extreme until you consider that Phaithoon does virtually every step of the process himself. Despite the apparent differences between each of the four sweets sold at Pa Ni, they’re all essentially made from the same thing: some sort of carb (rice, rice flour or wheat flour), which is supplemented with salt, sugar (cane and palm) and coconut milk. The latter is probably the most time-consuming ingredient, particularly since Phaithoon makes it himself, starting with raw coconuts:

which he husks and grates:

before mixing the grated flesh with warm water:

and squeezing it in a manually-powered press to extract the coconut cream (the first pressing) and the coconut milk (the second):

“I used to have to do this by hand,” explains Phaithoon, while making the motion of wringing a bag with his hands followed by an exasperated laugh.

With the essential ingredients ready, Phaithoon can start making sweets. One of the more intriguing (and delicious) dishes he does is something called alawaa jung (????????-????). Unlike the others, wheat flour is the base for this one, which beforehand, Mr Phaithoon dry-roasts in a wok over coals

After it’s been lightly toasted, the flour is then sifted:

and combined with the other staple ingredients: coconut milk and cream, salt, golden cane sugar and palm sugar. This mixture is then continuously stirred over a low heat for about 40 minutes:

Towards the end of this process, Phaithoon throws in a pretty awe-inspiring amount of butter. He explained that, when it’s available in Mae Hong Son (generally only during April), he’ll also add fresh durian.

After the mixture had reduced and was sufficiently smooth, he scooped a bit out, drizzled it with fresh coconut cream, and gave it to us to taste:

Eaten at this stage, the dish was warm, soft, rich and just slightly sweet. It reminded me a lot of Indian-style carrot halwa — a dish with which I suspect alawaa shares both a culinary and etymological link.

But Phaithoon wasn’t done yet; all of his sweets are finished via a unique flourish.

After spreading the still-warm alawaa into a shallow pan, Mr Phaithoon covers the entire surface of the sweet with a thin layer of rather watery coconut cream. The pan is then covered with a sheet of metal, which is stacked with a pile of coconut husks. These are ignited:

and allowed to reduce to coals, causing the top layer of the sweet to firm up, the liquid in the coconut cream to evaporate, and ultimately, a topping that’s deliciously rich and thick, and intermittently and seductively charred:

It’s a clever, resourceful and delicious technique:

and one that will hopefully continue for several more generations.

Pa Ni
9 Thanon Singhanat Bamrung, Mae Hong Son
9:30am-3pm

View Thai Eats in a larger map

View the original article here

Cookbook Update: A Title Change, and a Quick Peek Inside

Cookbook Update: A Title Change, and a Quick Peek Inside - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary Hijinkswindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsOven-Roasted Pinakbet with BaconCookbook Update: A Title Change, and a Quick Peek InsideHomemade TofuHomemade Limoncello w/ Calamansi Limes (Calamancello)Pork and Rhubarb SinigangChicken Adobo and 40 Cloves of GarlicCookbook Update: Manuscript & Photos DoneHome-Cured Corned BeefA Journey with LinamnamCookbook Recipe Testers Wanted!CategoriesAdobo RecipesAdobo Road CookbookBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsBooksCookbooksDessertsFruits and VeggiesGiveawaysHolidaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Homemade Tofu |Main| Oven-Roasted Pinakbet with Bacon »

August 22, 2012Cookbook Update: A Title Change, and a Quick Peek Inside

Since turning in my cookbook manuscript to my editor a few months back, things, for the most part, have been relatively quiet. As a first-time author, I'm learning that there's a lot of waiting involved in the publishing process.

But just last week, during a most furious stretch of thumb-twiddling, my editor sent me a first draft layout of my book! A first draft layout is pretty much what it sounds like: a draft version of my entire cookbook that shows how my text and photos will be arranged (i.e. the overall design and aesthetic of what the completed book will look like once it's finished).

I must say, after spending the better part of a year writing and photographing in a vacuum, it felt so good to finally see how my words and pictures are being put together by the great design team at Tuttle. I can't even express how cool everything looks and how excited I am to be working on this project. It's really starting to look like my book is coming to life. Huzzah!

But before I share a very quick peek at the shape my book is taking, I also want to mention that there's been a change of title for my cookbook as well. Wha?!!

If anyone remembers as far back as last year, I tentatively titled my book "The New Filipino American Cookbook". Admittedly, I never was too keen on this very generic title (even though I'm the one who came up with it).

So, a few weeks back, the publishing team at Tuttle and I decided to change the title of my cookbook to, drumroll please...

"The Adobo Road Cookbook: A Filipino Food Journey".

Much more snazzy, no?

Yes. Yes it is.

And if that title sounds a bit familiar to some of you, that may be because it was borrowed from this article (about me) that was written by Amy Scattergood of LA Weekly sometime last year. The fine folks at Tuttle liked the article title so much, that we decided that it was a very appropriate title for my cookbook. Not only are the recipes in the book taken from my own personal journey in Filipino food, but they will also provide another sort of journey for readers and home cooks alike. And luckily for me, Amy gave her blessing to use the title (thanks again, Amy!).

Now that you've seen the new title for my upcoming cookbook, how's about a quick peek at the layout?

The Title Page

Me and some Mystery Ladies in the Intro

A Sample Chapter About Something Called "Adobo"

Ok, that's all you get for now. Just a whiff. I don't want to spoil anything too soon, but trust me, there's a lot more from where all that came from. And I do want to mention that there is a completed draft for the book cover as well, but I didn't want to share that just yet either. Another thing I'm learning is that everything is always in flux, and there are always changes.

And there will be changes. After receiving the draft, I sent back a long list of suggestions to my editor about the layout. After the layout has been decided and set, then we can get down to editing the text. That's right, the text hasn't even been edited yet!

So even though there's been lots of progress made since my last update, there are still miles and miles to go before the book is actually finished and released in Spring 2013. But don't worry, I'll keep you posted...

Posted by Burnt Lumpia at 08:40 AM | Permalink

| | |

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341bfcac53ef0176175d4841970c

Listed below are links to weblogs that reference Cookbook Update: A Title Change, and a Quick Peek Inside:

Comments

Bravo Marvin. Congratulations on your journey, and I can't wait to have your book of wonderful Filipino recipes!

Posted by:Stuart |August 22, 2012 at 09:13 AM

Congrats!!! When will it be available to preorder??

Posted by:Josie |August 22, 2012 at 09:54 AM

Long road, but it's happening! Congrats!

Posted by:Gayle |August 22, 2012 at 10:03 AM

Congrats, Marvin, and glad to see it's all coming together. Can't wait to preorder this bad boy! :)

Posted by:Arnold Gatilao |August 22, 2012 at 11:14 AM

I love the title. Very eye catching and makes you want to look at it. I was hoping to have adobo pix w/ the title. The pix you have looks like somekind of shrimp/soup dish? Anyway, sooo very proud of my nephew. Can't wait to buy the book-with autograph of course! From your loving, favorite aunt in Sacramento.

Posted by:benie felix |August 22, 2012 at 11:42 AM

kudos! look forward to reading this.

Posted by:rick |August 22, 2012 at 11:43 AM

Congrats, Marvin! I can't wait to see this hit the shelves and follow you down the 'adobo road.' Good luck with the rest of the book publishing process!

Posted by:Lorena |August 22, 2012 at 12:49 PM

woot woot... way to go. i can't wait to find my way to adobo road.
kudos!
malou

Posted by:Malou | Skip to Malou |August 22, 2012 at 01:21 PM

I love the new title, the draft looks great and I can't freaking wait for it to ship!!!

Posted by:Cheryl |August 22, 2012 at 08:35 PM

I for one can attest, having realeased a Filipino cookbook this year, that it’s seriously hardwork but of course, all very worthwhile. So happy to see a fellow Pinoy also spreading the word about our cusine that ROCKS. I love love love the layout. Can’t wait to grab a copy!

Congrats!!!

Posted by:Adrian (What the Heck is Filipino Food) |August 22, 2012 at 09:52 PM

Beautiful layout, Marvin! Thanks for the sneak peek... can't wait! :D

Posted by:Row |August 23, 2012 at 08:34 PM

:) I hope that they release that in the Philippines immediately after it's published!

Posted by:Clarissa |August 25, 2012 at 04:36 PM

Just my two cents...The photo looks too generic (mind you I don't know much about the book other that what you share here...), was thinking of something more "Filipino". and just as an opinion, the title makes me think of "the Adobo book" which I know has no relation to your book.

But I am still excited for you and for the book to come out. :)

Posted by:Macky |August 27, 2012 at 07:58 AM

I wish you all the best on this "journey", Marvin! Congratulations and I can't wait to get my hands on your cookbook and start cooking from it! Mabuhay !

Posted by:Elizabeth @Mango_Queen |August 29, 2012 at 04:28 PM

Yay!!!

Posted by:bagito |August 29, 2012 at 09:37 PM

I can't wait, Marvin!! I'm so excited for you!

Posted by:Julie |September 01, 2012 at 01:09 AM

How exciting for you! Can't wait until our book comes out! Please do a book tour and come to San Diego! :)

Posted by:caninecologne |September 01, 2012 at 06:55 PM

Oops, I meant "your" (your book)!

Posted by:caninecologne |September 01, 2012 at 06:56 PM

Wow! Congratulations! Wait, no 'burnt lumpia' in the title?

Posted by:greasemonkey |September 10, 2012 at 02:04 PM

Ahhh so cool to finally see it (even in draft form)! Can't wait to get my pinay paws on a copy :D Congrats, Marv! And best of luck in the coming months as you prepare to publish!

Posted by:Krizia |September 13, 2012 at 04:07 AM

Verify your Comment Previewing your CommentPosted by:  | 

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type: Your comment has been posted. Post another comment The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Post a comment (URLs automatically linked.)

Your Information

(Name is required. Email address will not be displayed with the comment.)

Name is required to post a comment

Please enter a valid email address

Invalid URL

Follow @BurntLumpiaTwitter Updatesnew TWTR.Widget({ version: 2, type: 'profile', rpp: 4, interval: 6000, width: 'auto', height: 300, theme: { shell: { background: '#8a8888', color: '#030003' }, tweets: { background: '#ffffff', color: '#000000', links: '#0039f5' } }, features: { scrollbar: true, loop: false, live: false, hashtags: true, timestamp: true, avatars: false, behavior: 'all' }}).render().setUser('BurntLumpia').start();Legion of DoomBurnt Lumpia on FacebookSearch
WWW
Burnt Lumpia
ArchivesAugust 2012July 2012June 2012May 2012April 2012March 2012December 2011November 2011October 2011September 2011More...

No BitersCreative Commons License
This work is licensed under a
Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 LicenseBlog powered by TypePad document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://burntlumpia.typepad.com/burnt_lumpia/2012/08/cookbook-update-a-title-change-and-a-quick-peek-inside.html", c5: "", c6: "", c15: ""});

View the original article here