Book reviews are a great way for self-publishing authors to gain exposure. After all, how can someone buy your book if he or she doesn’t know it exists? Paired with other elements of your book promotion strategy, requesting reviews is a great way to get people talking about what you’ve written.
When we read good reviews, we definitely like to share them. It gives the author a few (permanent) moments of fame and allows us to let the community know about a great book. Here’s this week’s book review:
Dine Fine, Forget Frugal
by Chef Jonathan Ho
Publisher: Outskirts Press
a CIPA EVVY Award Nominee!
Food…Everyone’s First Love… Frugal cooking, imitation ingredients, or family meals in a few minutes…appropriate for some, but not for me. A delicious dish crafted with natural ingredients, time, and technique will win their hearts (and stomachs) every time. If you want to impress your family, friends, and guests with wholesome and unique dishes you’ll love this cookbook! With today’s Internet, it seems a shame not to take advantage of fast shipping from distant markets and vast access to new, exotic ingredients rife for the picking. These far-away foods may be a bit pricier than something you can pick up at the corner store, but getting hold of these delectable morsels is well worth the effort. The recipes in this cookbook aren’t fast and frugal, but they are works of culinary art you’ll be glad you got your hands on. Life is too short to deprive yourself and your loved ones of a little wholesome indulgence…
You deserve it!
* courtesy of Amazon.com
A fusion chef presents 30 high-end hors d’oeuvres. “I’ve committed my career to celebrating the US culinary melting pot,” Ho (That’s the Spirit, 2012) declares. He grew up in Hawaii, where he helped in his father’s Honolulu restaurant, and at age 16 moved to Pennsylvania’s Amish country. Both influences are evident in his recipes—“Hapa-Ham” Burgers and Rock Salt Plum Ribs; and an unusual take on Pennsylvania Dutch chicken and waffles—alongside a range of other American food cultures, including Tex-Mex, Southern, and various Asian cuisines. The book focuses exclusively on appetizers and soup shots. Even familiar foods like macaroni and cheese are reworked with piquant flavors to make them special-occasion dishes—in this case, using a blend of fine cheeses and adding crab meat, saffron, and caviar. Ho delights in blending the traditionally savory and sweet in playful combinations that will be “confusing to the palate,” like filling a donut with chicken, beans, and cheese, or flavoring a potato-corn cupcake with vanilla and chamomile tea. One of the best examples of the fusion food approach is his “terichanga,” a fried burrito stuffed with teriyaki-marinated rib eye beef and topped with mango-avocado salsa. Best not to look too closely at the nutritional information—the figures are slightly alarming, even for amuse-bouche serving sizes. Each recipe is accompanied by an appealing color photograph, background information, substitution advice, and details on how to source unusual ingredients. Some explanatory notes (for hoisin sauce, Berkshire pork, and the Amish) are repeated in multiple recipes; they could all be collected into a glossary at the end. Fractions would be more useful than decimals when measuring ingredients, and the ornate font becomes a challenge to read. But these small quibbles cannot detract from the quality of these truly indulgent dishes. In many cases, the ingredients are so expensive that these recipes are likely to be reserved for a blowout dinner party, perhaps around Christmastime—a perfect occasion for Turkish-style reindeer meatballs. A final section of musings gives strategies for creating harmonious dishes and pleasing picky eaters. A mouthwatering collection of decadent appetizers.
– Review on Keoni Cookbooks
Thanks for reading! Keep up with the latest in the world of indie and self-published books by watching this space!
Self Publishing Advisor