Anonymous Donor Book Giveaway for A Feast of Serendib!
People are reaching out with wonderful, creative ways of helping. Two anonymous donors have offered to help make A Feast of Serendib available to people who want the book but can’t afford to buy it right now. Together these generous folks have donated a total of $1,000 in books for this purpose!
To make the donations go as far as possible, and because we want everyone to be able to access the book in the format that is best for them, we’ve dropped the price too, so we can offer a combination of 15 hardcovers and 30 paperbacks; Serendib Press will match the physical book donations with 50 additional eBook copies as well.
From one of the anonymous donors: “I’m doing this because I have found Mary Anne’s cookbook to be so key in helping me feed myself good food this year and I want other people to be able to care for themselves in the same way.”
We’re going to do this on a first come, first serve basis, for people who want the book but can’t afford to buy it right now, on the honor system. Physical books can only be shipped within the U.S., but eBooks are available internationally!
If you’d like a copy of the book, please comment on the post at the link below and let us know if you’d prefer hardcover, paperback, or eBook. We’ll contact you within a day or two to get your mailing information.
(The paperback doesn’t have photos in the book, but comes with a link to a full web archive of color photos. The eBook reviews indicate that people are finding it works really well for them as an option for a tablet, esp. on a stand in the kitchen.)
$500 x 2 = $1,000
15 Hardcovers = $450 — 13 left
Discounted to $30 each
30 Paperback = $450 — 27 left
Discounted to $15 each
Mary Anne’s matching contribution
MORE COOKBOOK DETAILS:
Feast is now an Amazon bestseller! Woot!
1) ORDERING: You can order A Feast of Serendib (signed / personalized, if you like) directly from me right now, at www.serendibkitchen.com, or from my publisher, Mascot Books: https://mascotbooks.com/mascot-marketplace/buy-books/cookbooks/regional/a-feast-of-serendib/. The limited release paperback can only be ordered directly from my website. If you’re in the U.S., you can also add on my hand-roasted Sri Lankan curry powder.
A Feast of Serendib launched officially March 6, 2020, and we hope it’ll be widely available in bookstores and libraries. You can request it from your local bookstore or library! Please do! It’ll also be available on Amazon US, UK, and Canada; you can order it online.
978-1-64543-275-3 Hardcover (distributed by Ingram)
978-1-64543-377-4 ebook (on Amazon, etc.)
2370000696366 (trade paperback; only available directly from me, at Serendib Kitchen site; you can also buy the hardcover or ebook there)
2) REVIEW OR BUY IT HERE (reviews are hugely helpful in boosting visibility!):
Barnes & Noble
3) JOIN THE COOKBOOK CLUB: If you’d like to support the development of more mostly Sri Lankan recipes, I’d love to have you join the cookbook club — for $2 / month, you’ll get recipes delivered to your inbox (fairly) regularly: https://www.patreon.com/mohanraj. For $10 / month, you can subscribe for fabulous treats mailed to you! (US-only).
4) FOODIE SOCIAL MEDIA:
My personal FB page:
My Twitter: https://twitter.com/mamohanraj
Serendib Kitchen blog: http://serendibkitchen.com
Serendib Kitchen Instagram: https://www.instagram.com/serendib_kitchen/
Serendib FB Group:
Serendib FB Page:
5) PUBLISHER’S WEEKLY starred review: “Mohanraj (Bodies in Motion), a literature professor at the University of Illinois, Chicago, introduces readers to the comforting cuisine of Sri Lanka in this illuminating collection of more than 100 recipes. Waves of immigration from China, England, the Netherlands, and Portugal influenced the unique cuisine of Sri Lanka, Mohanraj writes, as evidenced by such dishes as Chinese rolls (a take on classic egg rolls in the form of stuffed crepes that are breaded and fried); fish cutlets (a culinary cousin of Dutch bitterballen fried croquettes); and English tea sandwiches (filled here with beets, spinach, and carrots). With Sri Lanka’s proximity to India, curry figures heavily, with options for chicken, lamb, cuttlefish, or mackerel. A number of poriyal dishes, consisting of sautéed vegetables with a featured ingredient, such as asparagus or brussels sprouts, showcase a Tamil influence. Throughout, Mohanraj does a superb job of combining easily sourced ingredients with clear, instructive guidance and menu recommendations for all manner of events, including a Royal Feast for over 200 people. This is a terrific survey of an overlooked cuisine.”
Thanks so much for your support! Indie publishing is absolutely reliant on word of mouth and the support of friends, family, and friendly internet acquaintances.
— Mary Anne
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