Preparing for the Cookbook Launch & What I Made Last Week
Getting ready for March 3rd, teriyaki chicken bowls, Asian pickled vegetables, two-ingredient cheesecake cups
Hi everyone,
In case you missed it, I announced my book tour this week and would love see you there! We’re about five weeks out from my cookbook publication day on March 3, and I’m officially in the full swing of marketing and publicity. After working on the book for two years, it feels a little surreal to finally be in this last stretch. I’m actually feeling calm, motivated, and excited.
Today I’m sharing how I’ve been getting ready for the launch, including more details about my tour, plus some of the press I’ve been doing over the past week.
First, here’s a recipe for a teriyaki chicken bowl I made last week. It’s savory, tangy, and sweet (but not too sweet!), and comes together quickly. You make one simple sauce that is used for both marinating the chicken and creating that sticky teriyaki coating. Served with steamed broccoli and rice, it’s such a delicious classic.
What I Cooked Last Week↓
Teriyaki Chicken Bowls
This teriyaki is savory, tangy, and sweet, but not too sweet. It has fresh pops of flavor from the ginger and garlic.
You can download the PDF recipe above and watch the video here :)
Two-Ingredient Cheesecake Cups
These cheesecake cups are all the rage in Japan. All you have to do is stick graham crackers in Greek yogurt and let them soften overnight until they turn into cakey layers.
Asian Pickled Vegetables
A healthy, crunchy snack that explodes with flavor. The brine is inspired by my grandpa’s recipe, and it’s the perfect balance of sweet, savory, tangy, and spicy.
I also made a creamy mushroom chicken dish from my cookbook. It tastes and looks seriously impressive, like something you’d get at a restaurant, but is so easy to make. You pan sear the chicken until golden brown before making a sauce with shallot, garlic, mushrooms, cream cheese, and balsamic vinegar for the perfect pop of acid.
Preparing for My Cookbook Launch
It’s been a busy couple of weeks now that some of the press is starting to roll out. I’ve been working closely with the in-house publicity team at Clarkson Potter along with my outside publicist, doing interviews, collaborations, and fine-tuning the book tour. I’ve definitely felt a tiny bit overwhelmed at moments, but overall I feel grounded and incredibly lucky to be here.
Book tour! ✈️🚂
One of the biggest priorities has been finalizing the book tour. I’ll be traveling to nine cities across the U.S., and it’s been really fun thinking through what feels right for each stop. The events will be a mix of in-conversation events and more casual meet-and-greet signings. I’ve said this before, but what I’m most excited about is meeting people in person, so I’ve made sure every event includes time at the end to say hi and personalize books. My mom will be joining me for most of the tour, maybe all of it, and Doug will be at a few of the stops too.
You can purchase tickets here. I hope to see you there!
Cooking from the book 🍲🍝🍛
I’ve started cooking recipes from the book and sharing them on Instagram, which has been so exciting. There are 75 brand-new recipes in the book along with 20 of my signature dishes and greatest hits. Seeing those recipes in print and then cooking them again to promote the book has been really special. It almost feels full circle, since these are the recipes and videos that helped get me to where I am today.
My mom was just in town last week, and we filmed a mix of new recipes and ones from the cookbook. It was so fun to have her try some of my new creations from the book, like the Broiled Four-Cheese Mac & Cheese. She loved everything.
Press 📰🎥
I’ve been in New York this week with a pretty full schedule. On Tuesday I recorded a podcast with This Is TASTE, Wednesday was a magazine shoot for a story on me and the book (we made my grandma’s wontons!), and yesterday I cooked my mom’s Japanese chicken curry with Food52.
Today I’m doing a blind potato chip taste test for The New York Times Wirecutter, which I’m honestly so excited for! It’s been a very fun week, and I’m grateful that all the press stuff is starting to come together.
Collabs and book mailings 📚💌
I started doing collaborations in the late fall, and it’s been so fun cooking with other content creators. These videos will go live closer to the pub date, and I can’t wait to share them with you. I’ve also been gathering addresses for people who follow my work and will be receiving early copies of the book. I’m putting together small personalized packages with handwritten notes, which we’ll send out at the end of February.
It’s been exciting and full-on, with my main focus on making sure the book launch is a success. I want to look back on this time and feel like there was nothing more I could have done. That means saying yes, leaving no stone unturned, and giving it my absolute best effort. I’m also trying to enjoy the ride and appreciate every moment, knowing that not every chapter of my life will feel this thrilling.
Thank you so much for your support. I know I’ve said it before and I’ll say it again: This book would not exist without you. I really hope we get to meet on the tour.
Sending lots of love, and wishing you a wonderful weekend,
Maxine
I resonate with this. What if project management always felt this good?
It’s been so enjoyable watching the journey become so fulfilling. I’m super bummed to be away during the SoCal visits.
👏🏼Much joy and success to you.