Pork Roasts & Progress!
How our cookbook has been going :)
Hi friends and fam!
It’s been reinvigorating to come back to the surface to film and share new content on YouTube / social media while working on this mountain of a cookbook.
I’ve actually been sitting on a lot of footage from our cookbook development, but yesterday we shot our first video in a while specifically for YouTube! The working title is “Cooking for Picky Eaters”, coming out next week :) I think I HAVE to use the image of my dad feeding Cam as the thumbnail.
Some highlight stills from the shoot:
On the cookbook side of things, I’m still sprinting to the finish line and trying to juggle all things personal and professional, but I am really proud of how I’ve been managing and how everything is turning out so far.
As you may know that I’m planning on structuring the cookbook by ingredient, doing a deep dive into how to shop/cook for each ingredient, and using recipes as guides to highlight how to use those ingredients. (If I fulfill my current full table of contents, we’re looking at 700+ pages at this point, so I need to cut that down quite a bit.)
Currently, I’m working on all of the pork recipes + explainers. If you’ve seen some of our past cookbook layouts, this new one is slightly more minimal and clean, and I think it fits the bilingual design aspect that I’m going for quite well :)
Here are some of the latest sample recipes and spreads for the most iconic Cantonese pork roasts (Siu Yuk, Char Siu, and BBQ Spare Ribs)! Whatever our book shapes up to be, these recipes will absolutely make the cut.
