Get My FeedWelcome
Recent 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 InsideSince 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?
Me and some Mystery Ladies in the Intro
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 | |
| TrackBackTrackBack 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:
CommentsBravo 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 AMCongrats!!! When will it be available to preorder??
Posted by:Josie |August 22, 2012 at 09:54 AMLong road, but it's happening! Congrats!
Posted by:Gayle |August 22, 2012 at 10:03 AMCongrats, 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 AMI 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 AMkudos! look forward to reading this.
Posted by:rick |August 22, 2012 at 11:43 AMCongrats, 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 PMwoot woot... way to go. i can't wait to find my way to adobo road.
kudos!
malou
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 PMI 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 PMBeautiful 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 PMJust 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 AMI 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 PMYay!!!
Posted by:bagito |August 29, 2012 at 09:37 PMI can't wait, Marvin!! I'm so excited for you!
Posted by:Julie |September 01, 2012 at 01:09 AMHow 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 PMOops, I meant "your" (your book)!
Posted by:caninecologne |September 01, 2012 at 06:56 PMWow! Congratulations! Wait, no 'burnt lumpia' in the title?
Posted by:greasemonkey |September 10, 2012 at 02:04 PMAhhh 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.
\ABS\Auto Blog Samurai\data\Best Asian Food Blogs\Burnt Lumpia\spinner.gif)
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.
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: ""});
Stir and serve, Contains 2 1/4 cup servings.
Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like.
Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur Jaffrey, an international authority on Indian food and the host of several tandoori-driven TV shows, makes it all seem relatively easy. The kicker: more than 70 of the dishes can be prepared in a half-hour or less.
Ready in 4 minutes. Real Thai, real easy. Mix, heat & enjoy. Microwavable container. No preservatives. No trans fats. Gluten-free. No MSG. Authentic Thai taste in just a few minutes. Enjoy real Thai cuisine anytime, anywhere. All in one container. We've included all the authentic ingredients and flavors. Produced in Thailand.