Ming-Na: At the time, my idea was to tell the Asian American experience, and not so much my own. I wanted to incorporate all the food that I loved eating, whether I was cooking for myself or when my dad would cook for us. He had an incredible international palate, and he served in World War II.
My literary agent was the one who said, “That’s really hard to sell,” because most cookbooks have a certain niche. She came up with the idea of my journey through food, and that’s how that whole process began.
It felt so organic and so authentic to
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