Good Luck, Babe.
Recipe: Coriander Pesto
In the last few years, there was at least one book launch invite a week. Everyone has had a book out, including myself! Although I am incredibly lucky to have been among such prestigious crowds, it feels like the big publishers may have made the market over saturated and they themselves only push certain books/ authors and leave others to fade a quick diminishing fate.
I often blame myself for not making enough decent reels, not shouting on the roof tops about my cooking, nor having enough instagram followers, being approachable enough at events, my minimal sucking uppery and generally good enoughness to sell cookbooks.
I have loved writing cookbooks and I have loved watching people from all over the world tag me in their cooking and email me short notes and long letters from a far out island in the Pacific Ocean, the most southern tip of South America, in between the olive groves of Italy and far north in the Artic, telling me how much they are enjoying the recipes. I am so pleased that the job I set out to do has had meaning, created a little history and pleasurable memories in people’s lives, in their kitchens, around the table, over and over.
There has been lots of ups like selling out of every copy of “Vietnamese” cookbooks worldwide and being featured in all the mainstream press, not forgetting those lovely royalties payments. But there has been lots of downs like when all the interest was lost and hardly anyone knew of the existence of my new releases and discovering that I have become completely irrelevant in the world of publishing, cookbookery and foodieworldie.
Living the downside of publishing as drawn out in the first part of the novel, Yellow Face by Rebecca F Kuang - a book I didn’t really like (insufferable protagonist) but found the aspects of being a published author relatable, fascinating and funny. I rode the high waves to being completely ghosted and shoved to one side. No longer a commercial asset. In fact, somewhat a burden, taking up too much space for someone who doesn’t have a strong Instagram reel count.
I am so proud of my cookbooks, so tasty! But I feel a sense of relief for not having a cookbook to release this year because if publishers are not publicising, should I?
I have learnt so much in the last 5 years and I realise it is time to do something different.
Coriander Pesto (Recipe from Quick & Easy Vietnamese by Uyen Luu)
I am so excited for the growing season, this year I will do well and grow lots of things (says me every year). From the endless amounts of coriander seeds I have I am going to start doing a fortnightly grow of coriander. But even if I don’t, there’s always so much coriander in my life. This is a luxurious dip with crudités, which is great slathered on a baguette, brilliant tossed with blanched vegetables and tofu or for dressing a salad and it is, of course, perfect with any pasta or noodles.
Ingredients
30 g (1 oz/1/3 cup) desiccated (dried shredded) coconut, pine nuts, cashews, almonds, pistachio or peanuts
60 g (2 oz) coriander (cilantro), with stalks, chopped
4 tablespoons extra virgin olive oil, plus 2 tablespoons to top up
4 tablespoons nutritional yeast
zest and juice of 1/2 lemon or lime
1 teaspoon sea salt
2 garlic cloves, sliced
Method
Put all the ingredients, except the extra virgin olive oil, into bowl or small food processor and blend to a pale green, grainy pesto-like consistency.
Transfer to a clean jar and top with the 2 tablespoons of extra virgin olive oil to conserve the pesto. Store in the refrigerator for up to 7 days.
Keep cooking, if you fancy a bit of Vietnamese, my recipe books are out now here on Amazon or other outlets, book shops and signed copies via me.
SOME NEWS
I will be on Listed Londoner - BBC Radio London with Robert Elms - Sunday 23rd March at 1:15pm GMT
It will be available on BBC Sounds for a month afterwards.
Supper Clubs
29 March
5, 11, 12, 19, 26 April
10, 17, 24, 31 May
7, 21, 28 June
5, 12, 19, 26 July
Vietnamese Cooking Class
6th `April
11th May
1st June
6th July
Email me to book uyen@uyenluu.com
I am slightly terrified at this as I am about to have a book published. It’s not a cookbook! But I am constantly trying to play down any expectations, maybe that’s the best strategy? Also… Your books and classes have informed and educated so many people about Vietnamese food. So much for you to be really proud about!
Love your books and all your work Uyen.
Does feel like a treadmill, doesn’t it - albeit one that doesn’t go round forever, particularly once overtaken by newer, shinier kit x