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Ready to Share My New Cookbook with You: Roz Weitzman’s World of Yunnan Cuisine

Roz Weitzman's World of Yunnan Cuisine

I am thrilled that my ebook, pdf and soft cover editions of “Roz Weitzman’s World of Yunnan Cuisine” are finished and ready to share with you on my newly launched website http://www.rozweitzmansworld.com!

It’s been such a fun (and tasty too) recipe writing, cooking, photographing, illustrating and getting ‘Chinese’-creative in the kitchen!

Buy it Now

Yunnan is located in southwest China and borders Myanmar, Lao and Viet Nam

What’s included?

70+ Yunnan recipes and beautiful illustrations of the food

  • completely made from scratch
  • few difficult to find ingredients
  • suitable for any cooking level whether you are a beginner or a pro
  • most use a simple wok and no fancy equipment
  • notes about Yunnan Tea Culture and Tea Brewing
  • interesting reads about Local Yunnan Food Culture including a ‘walk’ through a Local Wet Market
  • stories about the people in a Local Wet Market, ‘The Bread Couple’ and ‘The Fruit Lady’
  • how to cut ingredients the Chinese way with a cleaver

BONUS

  • meal menu plans
  • shopping and food prep tips
  • suggestions for how to spice it up or ramp it down
  • and more!


Why this book?

There any many, many cookbooks out there. So what sets  “Roz Weitzman’s World of Yunnan Cuisine”apart?

  • No hard-to-find ingredients – everyone has the access and budget!
  • No difficult techniques – Yunnan food isn’t tough to make!
  • Short prep and cook time – people are busy! Most recipes take 30 minutes or less to make.
  • No fancy equipment – all you need is a wok pan, a pot, a wok spatula and a cleaver.
  • Single/four-serving – but easily scalable to feed more or less!
  • No more boring Chinese Stir Fry!

Available in softcover, epub, mobi, and pdf!
Let me prove to you that ANYONE can cook mind-blowingly delicious and simple Yunnan Cuisine with accessible ingredients.

If you are a beginner: this is the perfect book for you. I will guide you, step by step, from grocery shopping –> prep –> creating inspiring food.

If you are an experienced cook: this is also the perfect book for you. Use my recipes, traditional Yunnan flavors, and methods as inspiration to build upon!

 
Order this book online , directly from Roz if you’re in China through a Chinese bank transfer or I’ll send to you in mid-July when I’ll be bringing copies to Toronto.
Soft cover book is $22.00 + Shipping or 132 RMB + Shipping

Buy it Now

Order this book now!

Feel free to forward this email to someone who likes cookbooks.

Check out my illustrated version of my Chinese cookbook…

Looking to cook something different for dinner….check out my latest cookbook, Roz Weitzman’s World of Chinese Comfort Food, Illustrated Version at the Apple iTunes Store:

https://itunes.apple.com/ca/book/roz-weitzmans-world-chinese/id646072788?mt=11

Roz Weitzman's World of Chinese Comfort Food, illustrated Version

Roz Weitzman’s World of Chinese Comfort Food, illustrated Version

JUST RELEASED: Illustrated Version of ‘Roz Weitzman’s World of Chinese Comfort Food’

Roz Weitzman's World of Chinese Comfort Food, illustrated Version

Roz Weitzman’s World of Chinese Comfort Food, illustrated Version

I’m so proud to announce the beautiful illustrated version of my latest cookbook, Roz Weitzman’s World of Chinese Comfort Food. Every recipe photo has been wonderfully hand-drawn and illustrated by my talented Illustrator, Nancy Szostak.

All the same book of 70 Chinese Comfort Food recipes but with illustrations instead of photos.

Please take a moment to have a look at the ebook at the Lulu website and even write a brief review.

Like My Cookbook – It’s Easy!

Hi Everyone!

Recently I’ve done a lot of research on how I can increase visibility for my Chinese Comfort Food Cookbook. One thing I’ve read over and over is that the number of ‘Likes’ my book has on Amazon and on my Facebook page can greatly help in this endeavor.

Liking my book title and fan page is very easy. Please click on one or more of the links to like my books and/or my Facebook Page.

I would really appreciate it and if you’ve read my book, a review on Amazon would be great! Thanks for helping! Love, Roz x0x00x

Roz Weitzman’s World of Chinese Comfort Food Is ePublished!

Roz Weitzman’s World of Chinese Comfort Food – Simple Everyday Cooking For Novice and Experiences Chefs Alike” – ePublished at Amazon:

http://www.amazon.com/dp/B00AFA36EC

Author’s Page: amazon.com/author/rozweitzmansworld

“Roz Weitzman’s World of Chinese Comfort Food – Simple Everyday Cooking For Novice and Experiences Chefs Alike” – ePublished at Lulu:
http://www.lulu.com/shop/roz-weitzman/roz-weitzmans-world-of-chinese-comfort-food/ebook/product-20544905.html

– where it will also be made available at the iBookstore and the Barnes and Noble NOOK bookstore™  in the very near future.

“Roz Weitzman’s World of Chinese Comfort Food” – a baby ecookbook has been born!

Soon to be ePublished on Smashwords.com : "Roz Weitzman's World of Chinese Comfort Food"

ANNOUNCEMENT!

“Roz Weitzman’s World of Chinese Comfort Food” hits the ebook stores

Dearest friends,

The day has finally come, the day I was wondering recently if it ever would come!

But yes, beginning in May, 2012, with seven long months in the making, and hundreds of emails back and forth to service providers (editor, photo-enhancer, illustrator, cover designer, ebook formatter, and online epub retailers), not to mention the dozens of re-writes and edits, cooking the recipes over and over again, and hours spent before May amassing the recipes and photos, a book is born. I have given birth to a bouncing baby ecookbook – “Roz Weitzman’s World of Chinese Comfort Food”! And it’s not a lightweight at over 16,00o words, 120 Word pages, 70 recipes and over 100 photos and illustrations.

It’s just a thrill to know that the hard work has come to something; just knowing that I have been able to see the project to completion has been worth the effort.

In about a month, I will be releasing an illustrated version, substituting illustrations for the photos.

Plans for next projects you ask?

  • Getting the cookbook published in Chinese, Spanish, French, German
  • I have already started to compile and research the recipes for my next cookbook “Roz Weitzman’s World of Yunnan Food”.
  •  I still have my memoir on the back burner, the ideas percolating in my brain that would make the book a good read. The memoir is a combination of the trials and tribulations of the past, of growing up in a totally dysfunctional family, along with excerpts from my 100 plus, Letters From China. It’s heart warming and has a ‘happily ever after’ ending to the book.

Blog: http://www.rozw.wordpress.com

LinkedIn: http://cn.linkedin.com/in/rozweitzman

Pinterest: www.pinterest.com/rozweitzman

Facebook: www.facebook.com/rozweitzman.1

Sina Blog: http://blog.sina.com.cn/u/2998383760

NEWLY PUBLISHED:

Check out my ebook, “Roz Weitzman’s World of Chinese Comfort Food” on

– Amazon at http://www.amazon.com/dp/B00AFA36EC

– and Lulu.com  http://www.lulu.com/shop/roz-weitzman/roz-weitzmans-world-of-chinese-comfort-food/ebook/product-20544905.html

– where it will also be made available at the iBookstore and the Barnes and Noble NOOK bookstore™  in the very near future.

No need to purchase to write a review and many thanks in advance!

AVAILABLE IN .EPUB, .MOBI FORMATS FROM THE ABOVE BOOKSELLERS. WRITE ME FOR A .PDF

Scrumptious Fudge Brownie Recipe – Will My IPad End Up Like My Cookbooks?

Will my iPad start to look like my cookbooks, all splattered with grease and food?

The question comes to mind because I’m quite sure I’m not the only one who’s got the same issue with their eReader…and have purchased an eCookbook. It’s not a totally new trend and the idea’s simply infectious because of the convenience of eReaders. I’m catching up with the technology and since my ‘Secrets of Chinese Comfort Food” Cookbook will be launched for sale soon on smashwords.com I want to be ready, realizing all issues that an eCookbook purchase would entail.

This is COOKING IN THE 21st CENTURY.

I began using my iPhone to cook my recipes several months ago. I started emailing a recipe of something I wanted to cook to my iPhone and then used it while cooking. Problem was I never set the screen to stay ‘on’ so each time the screen shut down I’d have to look back to the recipe, I would have to touch the screen – doing the ‘swipe’ thing. So  you can only imagine the mess I’ve made of my phone!

Now I’ve switched to my iPad in the kitchen because it’s bigger and easier to read. Yesterday I put it on a plate stand so it stays upright perfectly (just like the Plexiglas cookbook stands they sold several decades ago) and the screen’s already set to stay on indefinitely so it was a perfect replacement for my cookbooks. I admit that I do adore cookbooks. The lovely pictures, the descriptions, the feel of a book….but I’m a convert to technology and always have tried to stay current. My iPad has become my library (I’ll never be without a good book to read – I’ve got over 70 books from my favourite authors on it). If/when I move again, I won’t have to worry about ‘schleping’ books half way around the world.

And then there’s the cooking tutorial videos – but that’s a discussion for another day.

It comes to mind that I shall upload my recipe books to my iPad permanently so I never have to email a recipe again, unless of course it’s one I’ve just created.

I digress. So WHAT HAVE I COOKED TODAY, YOU ASK? In preparation for a party I am having this Saturday night, I have made something chocolatey and delicious…

Scrumptious Fudge Walnut Brownies

 

Yield – 1 6 inch x 9 inch tray (17 cm x 23 cm)

½ cup butter, softened

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

¾ cup walnuts, crushed

Icing: 3 tablespoons butter, softened

¼ cup unsweetened cocoa powder

2 tablespoons honey

1 teaspoon vanilla extract

1 ¼ cup icing sugar

In a bowl cream the butter and sugar together.

Stir in the eggs, and vanilla.

Beat in cocoa, flour, salt, baking powder, and walnuts until blended. Spread the batter into a parchment-lined baking pan. Parchment paper is my new best friend.

Bake in preheated oven at 350 degrees for 25 to 30 minutes. Do not overcook – softer is better for this recipe.

Remove from the pan together with the parchment paper and allow the brownies to cool for 15 minutes.

While waiting for the brownies to cool, in the same bowl, make the frosting by combining the butter, cocoa, honey, vanilla, and icing sugar. Frost brownies while they are still warm so the heat from the brownies will slightly melt the frosting and help to spread it.

When completely cooled cut into squares by dipping a sharp knife into cool water before each slice and putting each brownie into paper cupcake cups for serving. These brownies freeze well in an airtight container.

Eat and enjoy!

Manchurian Vegetable Balls

Making friends with someone who cooks these vegetable balls has been a challenge since it’s more of a Northern China dish and I live in Southern China. I had found several recipes  but – wow – the long list of ingredients and 150 steps in the procedure turned me off completely! Finally I watched the lady in my local wet market while she was making them to sell, and I got a good idea of what was involved, having eaten them so very often back in Beijing and Qingdao.

So here you have it, my take on Chinese Vegetable Balls… This recipe is included in my Chinese Cookbook “The Secrets of Chinese Comfort Food – Everyday Chinese Cooking“, soon to be published.

Manchurian Vegetable Balls

Makes 20 1 1/2 to 2 inch balls

1 carrot, grated (makes about 1 cup)

1 zucchini, grated (makes about 1 cup)

½ small cooking onion, grated (makes about ½ cup)

½ cup each of chopped cilantro, chopped fresh mint, and chopped green onion

1 egg

1 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon baking powder

2 teaspoons Chinese chicken bouillon granules

1/2 teaspoon black pepper powder

1/2 teaspoon salt

several dashes of chilli powder (add as much or as little for desired spiciness)

2 teaspoons sesame oil

oil for deep frying

Mix all ingredients in a mixing bowl. More flour may be required if it’s too watery and to make the mixture stick together.

Heat oil for deep-frying on medium high heat in a wok. When oil is hot, reduce the heat to medium.

Lightly wet hands and form mixture into small balls. Add balls in groups of 5 or 6 to the oil and deep by turning balls frequently. Balls are cooked when they are lightly browned outside and firm in texture inside.

Serve with sweet chilli, soy, or plum sauce for dipping.

Eat and enjoy!

On the Way to the Cookbook Launch

Today I finished my own edits of the Cookbook since my editor made revisions one week ago. I was stalled because the parents of my students took me to a resort on Fu Xian Lake for a few days.  Now my editor has the document back for what is hopefully the final edit.

it’s been a true labour of love – the amount of time I’ve sent on it is mind-boggling! One hundred pages of beautiful food – there’s a picture for each recipe (don’t even ask how much cooking I’ve had to do to get good pictures – good thing I enjoy cooking) and multiple pages for the title page of each section!

Since I’m epublishing on http://www.smashwords.com, the document will go to a Smashwords editor who will then format it for the Apple Store, Amazon, Barnes and Noble, and for all other ereader formats. And I’ve also got some ideas for the last step – producing a book cover – which is my next project to complete.

Finding Food Treasures

As if by fate, I stepped out of my apartment and bumped into Herri, my friend and neighbour from Germany on his bike, on the sidewalk going to the bank and for some shopping at the wet market. We walked together and he introduced me to some wonderful new food products that without an explanation in English I would never take a second look at. He was going to show me where to buy fresh sheep’s milk cheese at the new section of our local market.

Sheep’s milk cheese with no additives, cured and lightly spiced pieces of pork tenderloin, and a special Chinese sausage, neither sweet nor sour or spicy were my special purchases. I sliced the cheese and the pork tenderloin and had the ingredients for my lunch today, topped off with some sweet and crispy Hami Melon, which is only grown in XinJiang Province in the West of China.

These are the little finds that make living in China so very pleasant and interesting.

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