I have been interested and food, cooking, and cookbooks for over 30 years. The windy road that led me to where I am today was somewhat convoluted. Even though I write primarily about Asian food and cooking, there have been many works and people who have influenced how I think and communicate what I do.
Of course, my parents had something to do with my culinary interests. They made sure that I was well-fed and I responded by being chubby. The fact that our family came to the United States as refugees in the 1975 also affected how I perceive the importance of food and identity. Those personal situations undoubtedly shaped my food pursuits.
Andrew Gray of Cookbooker.com asked me 5 questions last week that got me to set those personal factors aside. His questions focused my thinking on the process of making a good cookbook and how you become a good cookbook writer. I work constantly hone my cookbook writing skills. Multimedia publishing (social networking, blogging, and print) adds yet another dimension to food writing.
Writing, like cooking, is a never ending craft. It's something I practice and get great pleasure from. I'm very fortunate.
Read my responses to Cookbooker.com's 5 Questions, then let us all know your thoughts on:
1) What was your first cookbook?
2) What cookbook(s) influence(d) you most?
3) How do you judge a good cookbook?
4) What kinds of cookbooks would you like to see published?
External links of interest:
- See 101Cookbooks and Cooking with Amy for my favorite cookbooks and why I cook.
- On Cookbooker.com, also check out Omnivore Books owner Celia Sack's comments on What makes a good cookbook.
