Three Meals Four Seasons — My Cookbook

I’m currently working on my first cookbook, Three Meals, Four Seasons – A Year of Chinese Flavours for Every Table, which will be published in December 2026.

How the Idea Came Together

Writing a physical cookbook has always been somewhere at the back of my mind since I started this blog. Over the years, I’ve had conversations with publishers, but I never quite felt ready. I didn’t have a clear way to bring my recipes together into a book that felt coherent and true to how I cook at home.

That changed when the idea of Three Meals, Four Seasons/三餐四季 came to me. It immediately felt right, a simple framework that could hold everything together. By then, I also felt more ready in other ways: my understanding of the cuisine had deepened, my recipe writing had improved, and I had a much clearer sense of what my readers are looking for. All of this combined made me feel that the time was right to finally work on a physical cookbook.

While the blog is where I share recipes one by one, a cookbook allows me to bring them together in a more complete and cohesive way. With a thoughtful theme, a clear structure, and new dishes added, it becomes something you can cook from and return to in a different way.

What the Book Is About

Three Meals, Four Seasons reflects how I cook at home — simple, everyday Chinese dishes that fit naturally into daily life. The idea comes from the Chinese concept of 三餐四季 (sān cān sì jì), finding comfort in the rhythm of regular meals and the quiet changes across the seasons.

The book is organised by seasons, with dishes for breakfast, lunch, and dinner, along with iconic recipes for festivals and special occasions from the Chinese calendar, including a dedicated chapter on Chinese New Year.

The recipes are written with home cooks in mind, using accessible ingredients and clear, practical methods, without compromising the identity of each dish.

How I Put Together the Proposal

Before a cookbook is commissioned, it usually starts with a proposal. It’s essentially a plan for the book (think a business plan), outlining the idea, structure, and direction so a publisher can see what you’re trying to make.

Putting this together took me nearly three months. It felt very different from writing for the blog. Instead of focusing on individual recipes, I had to step back and think about how everything fits together, how to present Chinese home cooking in a clear, structured way that reflects how I cook.

It also made me think more carefully about what kind of book I wanted to write. Not just a collection of recipes, but something with a clear voice and purpose. For me, it’s less about telling my own story, and more about sharing the cuisine in a way that feels honest, practical, and useful for home cooks.

As shown in the table of contents screenshot above, the proposal covers several aspects of the book: why I’m the right person to write it, how it fits in the market, its positioning, structure, and a full recipe list. The recipe list didn’t come together overnight. I checked my “cookbook ideas” folder, and the first note was from January 2021. So in many ways, this part had been building for years.

I also included a chapter essay and nine recipes as sample writing. The essay gave me a chance to write in a slightly different, more evocative way, which I really enjoyed.

Many proposals are quite text-heavy, but I included a lot of visuals. That reflects how I work, but also helps set the tone and gives a clearer sense of how I imagine the book to look and feel.

This proposal was later shortlisted for the Jane Grigson Trust Sous Chef Award, which recognises promising work at the proposal stage. It was a really encouraging moment early on.

Finding an Agent

Even before finishing the proposal, I already had a small list of literary agents I was interested in approaching. One agent, Emily Sweet, had always stayed at the back of my mind because I genuinely admired several books written by her clients, including Sift, Agak Agak and How I Cook. Those books always felt thoughtful, distinctive, and carefully made. Luckily, when I reached out with my proposal, her response was very positive from the start.

Working with an agent was incredibly helpful. Beyond approaching publishers, Emily also helped refine the proposal itself. One important change was reducing the number of recipes to make the book more focused and cohesive. It reminded me that a good cookbook isn’t about including everything possible, but about choosing what serves the book best.

Choosing the Publisher

In the end, the proposal went through an auction process, and I eventually signed with Quadrille, an imprint of Penguin Random House.

Of course, the offer itself mattered, but what mattered more to me was finding the right publishing home for the book. From the very beginning, the Quadrille team understood the vision clearly and respected what I wanted the book to be. They also took time to understand my readers and the kind of cooking I share online.

Quadrille is especially well known for thoughtful, visually strong books on international cuisines, which felt like a very natural fit for this project. I also felt they understood the cultural nuances I wanted the book to carry and respected my vision from the start, rather than trying to reshape it into something more generic or trend-driven.

Visual storytelling has always been an important part of my work, so it was reassuring to know the book would be developed with that same level of care.

Another important factor was distribution. Since my readership is spread across many countries, working with a large international publisher gives the book a much better chance of reaching readers around the world.

Signing the deal was one of those moments when everything suddenly felt very real. After years of quietly thinking about the idea in the background, the book was finally beginning to take shape properly.

Refining the Recipe List

Once the publishing deal was signed, it was time to turn the proposal into a real book. One advantage I had was that I wasn’t starting from scratch. Over the years, I had built up a large collection of recipes, some published on the blog, others cooked regularly for my family but never written down. Many of these dishes were already familiar to me. The challenge wasn’t coming up with recipes, but deciding which ones truly belonged in the book.

Because Three Meals, Four Seasons is organised around the seasons and meal types, the first step was carefully refining and reorganising the recipe list. This took much longer than I expected. Modern food distribution means very few ingredients are only available during a particular season, so I wasn’t simply grouping recipes by ingredient availability.

Instead, I thought about each dish from several angles: seasonal produce, cultural traditions, family eating habits, and my own memories of how food changes throughout the year. The result is flexible rather than strict, but every recipe is placed in its season for a reason.

The process also forced me to think more systematically about Chinese home cooking. What makes a balanced family meal? How do different dishes complement one another? How do cooking methods work together so that everything can reach the table efficiently? These are things I naturally do when cooking, but the book required me to examine them much more carefully.

To help with this process, I spent a lot of time working with spreadsheets. I looked carefully at the mix of proteins, vegetables, cooking methods, flavours, and levels of complexity. A cookbook isn’t just a collection of good recipes. The recipes also need to work well together.

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