It’s been kind of an amazing year full of fantastic developments in my food writing career. Along with the Asian Tofu book release, both of my earlier works were selected by Cooking Light for their Top 100 Cookbooks of the Last 25 Years awards. (The awards are in celebration of the magazine’s 25th anniversary.) Each month, the editors thematically reveal their picks.
The March issue has the fourth installment of the series, and the editors chose seven works for the Asian cookbook category. I was blown away to see the above photo with Asian Dumplings and Into the Vietnamese Kitchen in the stack along with Grace Young’s Breath of a Wok, Jeffrey Alford and Naomi Duguid’s Hot Sour Salty Sweet, Madhur Jaffrey’s At Home with Madhur Jaffrey, Hiroko Shimbo’s The Japanese Kitchen, and Eileen Yin Fei Lo’s Mastering the Art of Chinese Cooking. Not only do I respect these authors (I have used their works for years) but I am also lucky to count most of them as friends. Wow.
Read more about the awards on Viet World Kitchen. Thanks for your dumpling interest!