Made With Lau
Made With LauBecome a better Chinese chef (and help shape our cookbook) as I distill my dad's 50+ years of Cantonese cooking into weekly newsletters.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 30 | Subscribers | Read | newsletter.madewithlau.com |
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| #153 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Plant-Based Cooking: A Chinese Chef's Masterclass!
Welcome to issue #015 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
Dad's Chinese Spaghetti! (Ginger Scallion Lo Mein)
Welcome to issue #014 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
A peek into our cookbook drafts!
Welcome to issue #013 of the 🔒 Cookbook Confidential 🔒! Each week, I send 1 private newsletter with private recipes, guides, and drafts we're developing for the book.
Dad's ADDICTIVE Salt & Pepper Tofu!
Welcome to issue #013 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
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Authors
The writers behind this newsletter.
We’re writing a Cantonese cookbook to preserve my dad's 50+ years of wisdom & recipes!
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