Seems like the banh mi bubble was about to burst leading up to today. For those of you who pre-ordered the book online, Amazon, et al were likely pinging you with email notices that the book was on its way. Some folks received their physical copies today while others will have to wait a teeny tiny bit. Robin said on Facebook that her e-Book order got “filled” with a Kindle download. Bay Area friends are looking forward to the launch party next Monday at Omnivore Books.
(Oddly and awesomely – yesterday food writer and activist Mark Bittman gave Asian Tofu a shout out in the New York Times story entitled “Giving Tofu the New Look It Deserves.” Public comments reflect how far little tofu has gone in the recent past. I did a double take, “Wait, which book is coming out tomorrow?”)
Every book I write is a little different and the years between each one means that the publishing world has changed by leaps and bounds. It used to be that there were a few months of lead time for setting things in motion. With The Banh Mi Handbook, lots more happened closer to today, the official book release date (“pub/publishing day”).
There are media activities in play, requests made today, and a strong amount of interest. Red Boat fish sauce is sponsoring a couple more events that we’ll be rolling out so stay tuned. I’ve got stuff for Seattle in the works for mid-September and hopefully Los Angeles in early October.
I don’t know what other authors do on their pub days but I typically take stock of my work. Usually I read through the book. This time, I looked through my kitchen. I had some bread from yesterday’s very filling banh mi crawl with San Francisco Chronicle staff writer Jon Kauffman. I needed to use some up for lunch.