A vegetarian take on what I think of as the Chinese chicken salad of my youth. I love so many components of that salad, the crunchy peanuts, the thin, garlicky sweet dressing, the green notes of cilantro and scallions in there with the salad and cabbage. In place of shredded chicken, I'll pack a hard-boiled egg, or a bit of pan-fried tofu to make a one bowl meal of things.
For those of who are curious about what the kitchen I cook in is like, I spent a recent afternoon with Sarah Lonsdale from Remodelista. We chatted, snapped some pics, and discussed my thoughts on a range of things - everything from herbs to marble, and I shared a couple of my favorite kitchen tricks as well.
I’ve started to post some of the events and book signings I’ll be doing in September and October related to the release of Near & Far. First up is a dinner cooked in the amazing fireplace at Camino in Oakland – details here. After that, there will be a number of free signings in October […]
I went to see where Near & Far was being printed because, more than anything else, I was curious. I had an idea of what happens when a cookbook goes to the printer, a general concept of what it might be like, but at the end of the day, I really had no clue.
I wrote a post a while back about writing a cookbook proposal. It explained how I typically approach the first stages of a cookbook project. I thought I'd follow that up with a post focused on some of the details that have taken place in the time since.
How I approached my proposal for Near & Far - I get a lot of questions related to cookbook proposals. There are a number of reasons to write one. Most believe it's the step you need to take just before pursuing a book deal, which is often true. You write a proposal to get a book deal. To this I say yes, but that's only part of it. I'd argue that a good proposal has the ability to do much more than land you a contract.