The Wait is Over... "Breaking Up With Dairy" Cookbook Launches Today! (keep reading for a sneak peek recipe from inside 👀 )
I can't believe it's finally here! 🥳 Today, February 11th, marks the official launch of our brand new cookbook, Breaking Up With Dairy - and I am OVER THE MOON 🚀 to share this milestone with all of you.
Before we dive into the celebrations, I want to take a moment to express my heartfelt gratitude to each and every one of you who has pre-ordered a copy of the cookbook. Your support means the world to me and has been an incredible blessing throughout this journey. By pre-ordering this book, you're not only supporting me and this work, but also helping to make sure this book gets the visibility it deserves.
That said, we need your help to make this cookbook launch a success! If you've been thinking of purchasing a copy (or grabbing a ticket for our book tour that starts tonight in NYC), please do so in the next week. We need to make a big splash during pub week and I can't do it without your support. Together, we can blow the lid off this launch and create a movement that demands better options for all of us. There’s 33,700+ subscribers here on Substack, and if just 1/3 of you preordered this cookbook this week, we can make the New York Times Best Sellers list, which is a massive and somewhat life-changing deal. 🎉
This cookbook, Breaking Up With Dairy, is more than just a collection of recipes - it's a mission to revolutionize the food industry and provide healthier, more sustainable choices for everyone. I'm proud to have Steve by my side, and I'm grateful for our entire crew that has worked tirelessly to bring this vision to life.
So, get ready to join the celebration, and let's make some noise! I invite you to share your photos of the book on social media, tag us @chef_bai, and use the hashtag #BreakingUpWithDairy.
Let's make this cookbook launch one for the books, and I look forward to celebrating with all of you on tour! Thank you again for your love and support. It means everything to me!
Just incase you still need some convincing, we had to drop one of our favorite recipes from inside the cookbook so you can see how easy breaking up can be (at least in this case). This pourable mozzarella is a staple in our house and is also featured in The Sage Garlic Rolls, The Cacio e Pepe, and The Fungi French Onion Soup (all inside the cookbook). She’s versatile, can be made with cashews or sunflower seeds, and is whipped up in less than 5 minutes flat. 🔥
Happy pub day to my entire team and to YOU! We did it!! Next stop, NYC for our signing with Williams Sonoma and GMA3!! 🤩
Xo,
Bai