I published my 1st Asian cookbook on Amazon amongst so many other authors and starting to sell my cookbook.
What makes my Asian cookbook different from the rest?
I answer the questions you have when looking over a cookbook that never addresses the "Why" factor.
Their cookbook show a fancy perfect picture of the final dish and just the recipe. They fill up the pages with a little history, origin but when it comes to questions about the recipe and the "Why" factor, not much is said.
I look at it this way, the more I understand "why" things are done the more comfortable I am with the cookbook and more likely buy one.
I hope you feel the same way with my cookbook and I encourage you to consider one for Mother's Day.
Just click on the Amazon link. And thank you!
Chef Woo Can
YouTube: search; Chef Woo Can
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