Final launch week giveaway: Worldwide ebook edition!


Okay, folks. So I meant to run giveaways on Sunday & Monday, but launch week is super-chaotic and the e-mails have been fast and furious, so I didn’t. For the sake of my sanity, let’s just say we’re doing one more monster giveaway for the run-up to launch week. Giving away 25 (!) copies of Feast.

AND out of that set, one lucky winner will ALSO be chosen to get a hardcover copy, no matter where in the world they live! I might even slip an extra little treat or two in there. Damn the shipping costs, full speed ahead. Details below!


A Feast of Serendib is my new Sri Lankan American cookbook, and the ebooks are perfect for referring to while cooking, using a tablet stand in the kitchen, or just browsing curled up on the couch. ($24.99 value!)

Just 3 days to launch! Tues / Wed / Thurs., March 3-5, ending at midnight CST.

We’re going to give you MORE chances to enter — you get entered once for each of the following:

– if you LIKE the post
– if you post a COMMENT
– if you SHARE it
– if you TAG in a friend!

So you can enter just once, or enter up to four times if you like! (It’s all about building visibility for the cookbook; people can’t buy it if they don’t know it exists…) 25 lucky winners (!) will be randomly drawn from the entries on this post.

AND we’re resetting the clock, so if you already won an e-book in the last month, it doesn’t matter — you can enter again between March 3-5; a fabulous gift for a friend or family member. Sounds great, right? Here we go!


TODAY’S QUESTION: What’s one dish or cooking technique you’d like to make, but are a little intimidated to try?

(Mine right now would include Sri Lankan kokis, a kind of deep-fried batter rosette cookie, made of rice flour and coconut milk, Dutch-influence. Roshani gave me a tool for it, and I have the batter, and I keep meaning to try it….but a little intimidated!)

If you don’t want to answer the question, it’s fine — any comment counts for entry!


Stephanie will be tracking, and will randomly pick and announce the 15 winners on March 6th.



1) ORDERING: You can order early copies of A Feast of Serendib (signed / personalized, if you like) directly from me right now, at, or from my publisher, Mascot Books:…/coo…/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 will be launching officially March 6, 2020, and we hope it’ll be widely available in bookstores and libraries. You can request it now from your local bookstore or library! Please do! It’ll also be available on Amazon US, UK, and Canada; you can pre-order it now online. If you’re planning to order from Amazon, pre-ordering or ordering on launch day (March 6!) would be super helpful for boosting its visibility on Amazon. Thanks!

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: For $10 / month, you can subscribe for fabulous treats mailed to you! (US-only).

My personal FB page:
My Twitter:
Serendib Kitchen blog:
Serendib Kitchen Instagram:
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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