What inspired you to write your book?
I wanted to document all my mother’s recipes from Guangdong, China or it would be lost forever. Also I wanted to use for reference for myself. I din’t want to lose the culinary culture that part of Chinese culture, I never want to lose. My Parents immigrating her. Typically, the next generation already lost the language. Keeping the Culinary side of my heritage is very important to me.

About your Book:
Chinese recipes for soups, entrees, appetizers, used for breakfast, lunch, dinner and wedding banquet, Chinese vegetables, All meats: Beef, Pork, Chicken, Lamb, and Seafoods. Chinese styles of prepping and cooking. Chinese spices identified and used. Words of wisdom in Chinese Folklore for certain soups.

Cuisine Style or Food Genre
Authentic Cantonese Chines Cuisine

Sample Recipe or Food Advice
Boil one pound whole pork belly after cutting inch slices for 15 to 20 minutes. remove from pot. Cut into one inch slices.
place in appropriate size plate and pour enough soy sauce onto it. Enjoy for lunch or dinner family style.

What formats are your books in: eBook, Print, Both eBook and Print

How do you see writing a food/cookbook as different from writing other genres of books?
It is non-fiction. It ca be used as a reference book over an over again. Most fiction books are read just once or a couple of times and then put in storage forever. Never to be seen again. many Cookbooks are used over and over again until the person memorizes the book.

Advice to someone that is thinking about or currently working on a food book or cookbook
Be patient, it takes long er to make a cookbook than any other kind of genre. Take lots of pictures or videos, which will take even longer. Be committed and dedicated, don’t give up. Look towards your goal and complete your task, even if it takes two years or longer.

How did you decide how to publish your book and where is it published through:
It was published thru authorhouse.com and amazon.com. Self publishing is the way to go.

Author Bio:
A Chinese American. Born in Chinatown in Chicago, Illinois. Grew up in my mother’s Chinese cooking. Love all things Chinese. marital arts, movies, and their stars. Learned how to cook with lots of practice: trial and error. Got a degree in Computer science and B.F.A. in Digital Film making an Video Production.

Website(s)
Link To Book On Amazon