Lord, this just hit the newsstands and that’s my Shaking Beef recipe from Vietnamese Food Any Day on the cover! It’s absolutely gorgeous and I’m so happy. This is the first time that one of my recipes made the cover of a magazine. If you’re a subscriber, the issue will arrive shortly.
What’s inside? A fantastic 14-page Master Class on Vietnamese cooking basics. Food and Wine editors asked me to put together ideas that will help cooks gain greater confidence with Viet flavors and techniques. The February 2019 issue focuses on home and hearth, a great theme for the beginning of the year when many of us are still nesting in winter and gearing up for spring’s reset.
I worked with a dear friend and F&W food editor, Mary-Frances Heck, to plot the story. Together, we came up with seven topics to anchor the feature. These are things that I believe are helpful in establishing a foundation for cooking Vietnamese food well. Some of the recipes are from Vietnamese Food Any Day while others were developed especially for the feature. I hope you enjoy it!
I’ve been writing about Vietnamese and Asian cooking in general for about fifteen years. It’s incredible rewarding to see a national magazine like Food and Wine make lots of space at the American table for Vietnamese foodways.
And there’s more!
When it rains, it pours. This weekend, the Wall Street Journal published a story I wrote about photo-less cookbooks. I all started with a Twitter conversation with Matt Sartwell of Kitchen Arts and Letters bookshop in New York. He got me thinking, reading and cooking from works that I’ve long cherished and learned from. For the story, I interviewed friends and colleagues, including legendary Indian food expert, Julie Sahni.
If you don’t subscribe to WSJ, you may face a paywall with this link to the story.
The U.K. is warming up to Vietnamese cooking! Last week, the Times in London requested recipes from Vietnamese Food Any Day. It was a fast turnaround and I granted them permission through my publisher.
The Times adjusted the recipes to meet U.K. standards and just published them. I’m totally stoked. My aim with this new book is to make Vietnamese food accessible to a broader audience and encourage more cooks to incorporate it into their repertoire. I was targeting the American cook but this overseas reception is a heartwarming surprise.
All of these exciting things happened during a strange week that started out with our cell phones being stolen in the Mexico City subway. It was our last day there and we weren’t hurt, just inconvenienced. We came home, got new phones and then our internet went out due the storms in California.
The universe then smiled brightly and showered me with Viet food love! I can’t wait for the book to release on February 5 and see what people do with all the recipes and tips tucked inside the covers!
Yes, you can preview and pre-order the book to ensure that you get it sooner than later. Thanks for the enthusiasm and support!