This article is dedicated to a friend of mine who suggested I do a list of best tiramisu places (plus, it was recently the golden anniversary of tiramisu). There are over 12,000 restaurants in Rome, and I’d wager that most serve tiramisu, so I can’t tell you which is the best. Of the ones I’ve had over the past few months, these are some that I would recommend.
Before I moved to Rome, I didn’t like tiramisu. I realize it’s because in my experience, usually the tiramisu was a large cold clumpy mass, possibly made with alcohol. I don’t like the taste of alcohol interfering with my sweet dessert. I prefer my tiramisu to be creamy (more on creamy at the bottom) more like a trifle or Eton Mess.
Mimi e Coco (Via del Governo Vecchio 72, on one of the most picturesque streets in the center of Rome) serves a super creamy tiramisu in a glass, more like a trifle.
Tre Caffe (Via dei Due Macelli 107, near the Vatican) serves a tiny tiramisu that satisfies.
Fisherman Burger (Via Ravenna 34) lets you eat it as you wish, serving the three parts separately.
Di Qua (Via delle Corrozze 85B, near the Spanish Steps) have a creamy tiramisu that I even ate although I had no more appetite.
Matricianella (Via del Leone 4) also serves a creamy tiramisu.
Two Sizes (Via del Governo Vecchio 88, across from Coco e Mimi) serves tiramisu in two sizes, to go. You can take them as gifts or home to enjoy on your own.
Many pastry shops and gelato shops will sell tiramisu and every (almost) restaurant will serve it. However, cheesecake and brownies are beginning to make their inroads.
A interesting note about saying something is “creamy” — I told an Italian that I liked the creaminess of something and she said, “no, not cream, panna.” The word, “crema” in Italian refers to pastry cream/custard. For whipped cream, one uses “panna” in Italian. There is a lot of whipped cream in Italian food. It’s offered at almost every gelateria to top off your gelato, they have desserts that are stuffed with whipped cream, and even a breakfast bun stuffed with whipped cream. Panna is manna to me. I like it creamy.
As for the best tiramisu… it’s probably the one you are currently eating.
Tomatoes are juicy and red, Olive oil is gold and green, Mozzarella is creamy and white, And Johnny Madge is keen.
I felt inspired to write a cheesy poem!
Johnny Madge loves, lives, breathes olive oil. He even has “I Love Olive Oil” written on his van. Oddly, that is the least of the reasons to go on his olive oil tour. Sorry, Johnny. It’s not just about the oil.
If anyone is a natural at what they do, then it’s the legendary Johnny Madge. Taking an olive oil tasting class with him feels less like a class, and more like you just happen to have a wise friend who is an expert on olive oil… wild plants… wine… life? There are some professors and tour guides who seem scripted in their style of teaching. All respect to them, but Johnny is not one of them. Johnny Madge speaks with the ease of someone who knows vastly more than they are telling you. It reminds of advice a writing teacher once told me, “Make sure you know everything about the character, and then put none of that in your story.” Once in a while you meet people who are more than the product they sell. The fact that he has a British accent just makes everything he says sound more credible. It’s easy to get a crush on him (olive oil joke).
As I said, the olive oil tasting was a minor part of the day. The whole day was a celebration of good extra virgin olive oil (and the lifestyle that it symbolizes). Johnny Madge has a sensational high rating on TripAdvisor and rightly so.
He will pick you up from the train station in Fara Sabina (a small town about 35 minutes on the regional train line from Rome) in his van which can seat eight. If you drive your own car, you can follow him like the tale of the Pied Piper of Hamlin. The whole day had that fairytale feel to it as we meandered the undulating lanes.
You might wonder what could take so long. The pace is set by the lovely small streets along the neat rows of olive trees, the green hedges, and azure sky above gently rolling country. The tour starts in an olive tree orchard. Johnny will tell you about olive trees, the recent devastating fires, harvesting, and other facts about the trees. Did you know that an olive tree can survive a fire? As you walk around enjoying the clean air of the countryside, he will show wild edible plants like wild fennel, and explain other plants if you ask him (I asked about a seed that I found which it turns out inspired Leonardo da Vinci to invent the helicopter). Or you can wander away and sit in the shade of an olive tree. There are no demands that you pay attention and no exam. No stress.
After the orchard, he takes you to visit the largest olive tree in Europe. The tree is famous for being large, but it was comforting to meet such an old tree. It is perhaps 2,000 years old but no one really knows. Olive oil trees hollow out making it hard to count rings. When we were there admiring the tree, the owner came out to chat with Johnny. They were clearly friends catching up with each other.
Then back to admire the vegetable garden. All the while, Johnny regales you with stories and anecdotes, pointing out this and that along the way. As a city person, it’s interesting to see Swiss chard growing like a weed. One could feel the pace of life slowing down to that sweet art of doing nothing (a saying in Italian)… the art of enjoying the sweet life.
Outside the main hangar-size building, there is a metal car scale built in to the parking lot. When the local farmers need their olives processed, they drive their olive-laden cars on to the scale. After the initial weigh-in, the car is emptied of olives. Then the car is weighed again. The client pays by weight. I say client because it turns out that many Italians own a small patch of olive trees and make their own olive oil each year. After the weighing, the olives get cleaned, crushed, and spun. In the old days, the olive mash would be squeezed in reed mats but now, the oil is extracted using centrifugal force. Super high quality olive oil is spun for a mere seven minutes — thus ensuring that minimal heat is created — making it truly cold pressed. Most extra virgin olive oil is spun for 30 minutes. After spinning, the oil is filtered. Olive oil doesn’t need to be filtered but it’s better to avoid the sludge at the bottom of the bottle. Unlike wine, olive oil does not get better with age.
There is also something about what can be called “virgin” and “extra virgin” — the “virgin” olive oil is defective. Shocker. I think that he explained that defective doesn’t mean undrinkable. But I wasn’t paying attention… I guess I’ll have to go on another tour. If you want to geek out a bit, read this newsletter. Olive oil’s quality is not based on color. How deep is that? Professional tastings happen with blue glasses.
The mill has just opened a shop on site where small bottles of olive oil cost 5 euro and large bottles cost 8 euro. I didn’t get a photo of the shop because I was too busy shopping! They also sell flavored oils, but not garlic flavor (Romans really don’t eat much garlic), and spreads like pistachio with pesto. I think I spent around 90 euros… because I wasn’t sure when I’d get back. That said, the mill will deliver and you can purchase online. I don’t know if it was pre-arranged (despite what Johnny said) but when we visited the mill, they gave us freshly made bruschetta, which had been toasted on the olive tree wood barbecue. I’m not sure it gets better than that, in terms of experiential shopping experiences.
From the mill, we could see our lunch destination, across the valley, past neat green fields, impossibly pretty. Can this be real?
Lunch was a leisurely feast of multiple courses including creamy cannelloni beans, crunchy bruschetta with tomato, cheese, golden oven roasted potatoes, yummy lasagne, and not too sweet apple pie. Johnny brought lots of wine to pair, but it was mostly about the olive oil pairings. Every dish had olive oil. At this point, Johnny explained how to taste olive oil and we tried a few straight up. I did not like most of the oil when tasted alone. I preferred the oil on the food. We actually started with olive oil on a chocolate crostini which brought happy memories of my days in El Cacaotal in Lima. I can’t wait to get these food nerds together and watch them nerd out.
To contact Johnny for olive oil tastings, or to feature him in your documentary or to hire him as an expert (he was in Pasta Grannies! Name drop!), here is how to contact him: Johnny Madge, email@example.com, www.johnnymadge.com, +39 328 339 8479. He speaks English and Italian.
The olive oil tour, including lunch, wine, and olive oil tasting, cost 110 euro per person. The train costs 2.80 euro each way. You can also drive there in 35 minutes and leave your car at the train station or follow him around the countryside.
The day out was fabulous. Johnny loves olive oil and after a day with him, you might love olive oil as much as Johnny. Or maybe him.
If you really want to get an idea of how pleasant the day was (I mean, how olive oil is made!), enjoy this video by the mill again.
I end this with a version of the roses are red poem from Les Mis. We did go a-touring in the countryside of Rome where the pomegranate blossoms were orange and I loved, loved, loved it.
We will buy very pretty things A-walking through the suburbs. Violets are blue, roses are red, Violets are blue, I love my loves.
I have also made a video of my own. Nothing compared to the mill’s… but, enjoy the song by Ed Sheeran and Andrea Bocelli. It’s perfect.
In Italy, every coffee bar/cafe, has a different brand of coffee. Why? Because they get their dishware etc. sponsored by the brand. If you only drink a certain brand of coffee, then you have to drink at a certain cafe.
While coffee beans are not grown in Italy, the Italians are quite obsessed with coffee. But it’s not a fashion item. It’s more that they drink espressos all day long, at about a rate of one every few hours. It’s a social event as well so if someone says, “shall we have a coffee?” then they are inviting you to be sociable.
A “caffe” is by default an espresso. One way to tell if you have become a local is if the barista assumes that you mean an espresso when you order a “caffe” — rather than double checking with you that it’s an espresso that you want and not an “americano” (which is an espresso with hot water added).
I’ve had many awful cups of espresso here so far and some are okay ones. I prefer them without sugar so I can actually taste the coffee. Italians almost always add sugar. It’s like the equivalent of a Redbull. A shot of caffeine to get you through the next couple of hours. An espresso has half the caffeine of a cup of filtered drip coffee. The key is to drink the espresso quickly and chase it with a glass of water or a sweet baked item.
Coffee was introduced to Europe through Venice a few centuries ago and the oldest coffee shop, Cafe Florian, is still in business in Venice. The second oldest, Antico Cafe Greco, is in Rome, right by the Spanish Steps.
As for Starbucks, there is one in Milan. Or go to Seattle for them, and enjoy the many types of coffee in Italy when you are in Italy.
This article is mainly about the Chinese and Korean (and Philippine) grocery stores in Rome (there are many Bangladeshis in Rome and many run the local produce shops). For more, read this blogger’s post on the Asian grocery stores in Rome. Almost all the Asian grocery stores are located near the Termini train station where there are many other Chinese shops selling non-food items. This area also has stores with supplies from parts of Africa and other parts of the world.
I get lots of questions about where to buy cilantro, as it is a big part of Southeast Asian cuisine and Mexican food, so I’ll include a point about that (it tastes like soap to me so I can’t stand it. Someone should start an Instagram just for cilantro…)
Back to the Asian stores. One thing that all these stores sell is a plethora of ramen. Who knew there were so many types?
Asia Supermarket, Via Ricasoli 20: The entrance/exit is badly planned, and this shop is bigger than it appears. Fresh vegetables, fresh tofu, cooking utensils, fish sauce, etc.
Xin Ye Gruppo, Piazza Vittorio Emanuele II 34: Mostly dry goods but it’s bigger than it looks so you can find rice paper, ground cumin, fresh ginger, soldering tools, and bowls, etc.
La Famiglia (Korean store), Via Filippo Turati 102: Located in a courtyard, you must leave the busy street and go into the building’s courtyard. Mostly Korean goods. No fresh vegetables.
The Korean Market, Via Cavour 84: Mainly frozen and dry foods from Korea and Japan. Owners are Korean.
Nuovo Mercato Esquilino, Via Principe Amedeo 184: Famous ethnic market of Rome. It’s more like a suq or wet market.
Unknown name, Philippino corner store, Via Calatafirmi 14/a (the street intersects with itself and this shop is on the corner – on google, it appears as Hotel Papagermano): This small shop sells dried foods but also jarred kimchi. This kimchi is the one that I like to eat.
Trionfale market, Via Andrea Doria 41 (this is not near the Termini station and is located north of the Vatican, in Prati): There are several stalls that specialize in Asian vegetables and foods, so you can find what you will need there. If you enter from the Via Andrea Doria main entrance, the staff is on your right (box # 238) almost the minute you enter the market. The stall also has noodles and other items that you might need.
Testaccio Market, Via Aldo Munazio 66b (every taxi driver knows where the market is located, or should). Has parking: Also carries cilantro at times. There is an herb staff (stall #34) that has it. Cilantro is “coriandolo” in Italian.
Many of the markets are beginning to sell exotic fruits and vegetables, and many grocery stores sell a few “international” items. I’ll update this article as I discover more.
Pizza in Italy reminds me a bit of that time when my friend, who had never had a wedge salad, ordered one but without the tomatoes or the blue cheese. She was speechless with disbelief when a wedge of iceberg was served to her on a plate. In Italy, a plain pizza, a “pizza bianca,” or “white pizza” is indeed a piece of pizza bread that looks like focaccia… no cheese, no sauce, no toppings (other than salt and oil), and often served cold.
During the pandemic, I’ve been keeping pizza in my freezer. After a few weeks of eating all the frozen pizza I’d sequestered in my freezer, I thought that I’d had enough pizza for a while… until I saw a potato and mozzarella slice at Alice (AH-lee-chay).
Now that I live in Italy, some of my friends ask me questions about Italian food expecting that perhaps I have become an expert. Not yet. The most recent question I received was about focaccia and pizza. What is the difference? It turns out that pizza is the type of dough, not so much the type of topping or how it’s served. Even a brioche can be a pizza. At Easter, a large brioche shaped like a panettone is called a “pizza formaggio” and it is a cheese pizza. See photo below.
I actually quite like the bread that is called pizza because it’s made from the pizza dough.
This reminded me of the last time I was in Italy when I had a bread called, “schiacciata,” which is was a flat, oil-rich, salty, pillowy dimpled flat bread sold in squares. I recall those dimples of green olive oil and the slick of grease on my chin. It is a Tuscan version of what is known as focaccia in the North. It is a little thinner, and perhaps a little closer to a pizza.
In Rome, the pizza is sold by weight and in rectangles. It doesn’t have to have red sauce or cheese. It doesn’t even have to be warm! Often the pizza is topped with cold salad or sauteed greens. An extremely popular topping is cold mortadella. Pizza is also available as a breakfast item, even mortadella with mayonnaise.
There is a style called “pinsa” which is slightly oval and it is not a pizza, it’s a pinsa. Got it? The pinsa is a type of flat bread that is baked first and then topped with fresh ingredients.
So basically a pizza is a type of bread, sometimes cooked with the toppings in the oven and sometimes dressed afterwards. Otherwise, the rest seems to be free to one’s creativity. Except for pineapple. No pineapple on the pizza here in Italy. I really like pineapple on pizza and I don’t even mind corn. A really good pizza here is blue cheese and walnuts. Nuts! Right? Many of the Italian immigrants to the United States were from Naples so the American pizza evolved from the Neapolitan pizza.
When I went on a food tour with a local guide, she confirmed that pizza is about the type of bread. Not what is on it, what temperature it is, or how it’s served.
This lesson pizza will have to be ongoing as I discover more types of pizza.
Want to try Roman foods? Wish you had a Roman friend who lights up a shop when she walks in? Wish you were Stanley Tucci? Then try a food tour with Sophie Minchilli, on her tour called “Rome with Sophie”. It is a pleasant walk with some history but mainly food tastings. You may try suppli, cheese, wine, cookies, pizza, prosciutto, gelato, coffee, and visit old markets and neighborhoods of Rome. We chose the “three neighborhoods tour” of Campo di Fiori, Jewish ghetto, and Trastevere. Sophie has known some of the shop owners all her life and it shows. You get a real “insider’s” tour. It is clear that they love her. You might risk feeling the same way.
The tour cost 140 Euro but she gave us a COVID discount. The max group size is six people and the tour takes about three hours. She does tours starting late morning and also late afternoon. Ours started at 11 a.m., as she accommodated our schedule, but it’s better to start earlier to avoid the crowds. The food tour was a good intro. It’s more an array, rather than an in-depth lesson in food, but good if you are new to Rome or just visiting. As you fill up on food, Sophie will adapt the tour. Some can’t hack it to the prosciutto or gelato stop. The day we went, we forewent the gelato for a sit down with an alcohol-free aperitif. Along the way, Sophie will get you snacks, answer questions, and explain food in Rome.
In the Jewish ghetto, we learned about the brass markers embedded in the cobblestones to mark where once there lived a Jewish family, killed during WWII. But, we also sat outside at the only table at a 400-year-old shop, eating cheese, feeling the ambience of ghetto life.
Sophie is half American/Italian and much beloved in her neighborhoods. If you want a tour in English and with someone young, she’s the perfect person. She and her mom, Elizabeth Minchilli, run longer tours of Puglia, and Sophie is expanding to one-day outings in Lazio (the region that includes Rome). Elizabeth Minchilli is an author (and friend of Elizabeth Gilbert, for those who are fans of Eat, Pray, Love) and well connected to the other tour guides in Rome. Sophie offers three tours in Rome and accepts payment via PayPal and cash. With her mother, Sophie also does food tours in other parts of Italy so you can spend a whole week with them and really feel Italian!
My favorite part of the tour was the ghetto. I also enjoyed the spontaneous non-alcoholic aperitif discovery. I don’t know what it’s called but it was orange and bitter, yet refreshing, and slightly addictive.
If you want to binge on watching videos about Italy, here are some I’ve found. Mostly on food. Mostly about Rome. I will not list all of them as there are too many, but a few that will give you some leads to follow.
Rick Stein is one of my favorite TV chef presenters. The thinking chef’s chef. Here in Corsica and Sardinia.
Floyd was a chef who had a good time, this time in Liguria.
If you want months worth of binge watching, Rick Steves provides! Rick Steves has eight hours of free TV shows on Italy alone! He also has free audio tours, apps, books, etc. He is much raunchier on his audio tours! If you want a private guide in your ear, he has those! If you just want to watch him give good advice, watch him here.
Suppli are the Roman version of “arancini” — basically a croquette from cooked rice or pasta. The name, suppli, derives from the telephone cord because when you pull the two halves apart, the mozzarella should string out like a phone cord.
In the south in Naples, arancini are “mini” oranges and they are usually made of rice. In Rome, the suppli are often made with pasta. Suppli are smaller than arancini. They are greasy. As you can see in the photo, the suppli is not that big (it cost 2 euro because it was amatriciana — the normal one with mozzarella is 1.5 euro). The one that I got was a amatriciana, a pasta sauce made with guanciale (pork cheek bacon), cheese from Amatrice, and tomato sauce. The pasta in mine was tube pasta — like a straw.
Many appetizers in Rome involve something deep fried. These fried pasta or rice balls are very popular either as an appetizer or a snack. For some reason, always eaten with pizza. I don’t know why since I don’t associate pizzerias with deep fryers.
I know that it is the general convention that dishes, food, is best tasted at the source. I think that does some disservice to the diaspora and fusion food that has evolved over the millennia. That said, here is a list of food that I often crave. Actually, for many of the dishes, I prefer in their newer form. But, then again… some I prefer at the source.
Ceviche — I like the classic old fashioned version. The Peruvians love fusion. They are a fusion and so is their food. So now one can find “warm ceviche” and ceviche not made with fish.
Danish hotdog — I prefer them in Denmark. The actual hotdog is special, the ketchup is different, the dog is served with crunchy fried onions… New York pizza — also, one of those things. Some say that the New York pizza is like a Neopolitan pizza from Naples, Italy. We shall see… Hamburger — Some of the best I’ve had are in the United States. American beef and lack of gristle in the mix. Banh mi — I’ve had good ones outside of Vietnam. Pho — Also, good in the certain parts of the United States. Very bland in other places. Korean BBQ — If one sticks to the pork belly, then it’s fairly easy to get good Korean barbecue in many countries. I think that many people think that bulgogi should be made with a high grade of beef and grilled at the table. Traditionally, bulgogi was created to use bad cuts of meat that required marinating. Usually the slices are so thin that grilling at the table dries them out. Some places use good cuts of steak and then one can dip them in sesame seed oil and salt. This is a delicious way to eat barbecue. Chicken wings — Oddly, some of the best barbecue wings I’ve had were in a pizzeria in New Mexico. Dim sum — can be good in many places outside China.
Laksa — so far the best I’ve had, and even some of the mediocre, was in Singapore and Malaysia. What can I say?
Most of all, the food of other lands transports you to them.
For the past seven months, many of us have spent time socializing and working on Zoom, Google Meet, Whatsapp, Facetime, and more. I do not know which one is better, but here are few things I’ve learned about them.
Zoom is now a verb. That’s how big it is. For more than 50 people, someone needs to have a paid account. With the paid version, I have the option to “hide self view” which allows me to not have to look at myself when I am looking at the grid view. There are a few other features like the ability to change the view when sharing someone else’s “shared view.” The free version has a meeting limit of 40 minutes. Zoom allows you to share your screen and have a “green screen” virtual background. I enjoy this feature quite a bit. It allows me to travel every time I zoom.
Google Meet, previously Google Hangouts, also requires a paid account and the non-Google emails must be “let in” to the meeting “room.” The professional account can host meetings of over 100 people.
Whatsapp now allows for up to eight faces to appear on your phone screen. The computer version of Whatsapp does not allow video. Whatsapp is owned by Facebook. One can also have video calls on Facebook Messenger.
Facetime is the classic Apple iPhone product.
Skype was one of the revolutionary early products for video calling. It was acquired by eBay and it is now owned by Microsoft. Microsoft deactivated some of the features in 2017. Microsoft Teams seems to have take over many of the features.
I find that I actually prefer using most of these video calling programs for audio only. I don’t need to see people’s faces when I talk to them. But, that may just be me.
With friends and family all over the world, these various options are an important part of keeping in touch. My very informal and tiny survey of my friends is that they seem to prefer Zoom. They seem to feel that it connects better, and that is the point.
One of the constant questions I get on my blog is, “Where is the best Mexican restaurant in…?” Most of my readers are hankering for Tex-Mex or Chipotle, so I follow the trend of Tex-Mex for my readers. When I lived in Dhaka, Bangladesh, there was only one Mexican restaurant and avocados were not easy to find. I recall once going to that restaurant with my restaurant group, only to find that they had no avocados. That night was epic in many ways as due to road works and Dhaka traffic, it took 90 minutes to travel one mile. So to arrive hungry at 9 p.m. to find that the place had no guacamole, was a let down. We ended up setting up our private Mexican restaurant at a different restaurant. In Dhaka, I also recall buying avocados for party and paying $50 for them, only to find that they were rock hard and no amount of time in a paper bag with bananas, or even boiling, made them edible. When I live in Bogota, I went to the Mexican restaurants as they opened up, and in Lima, I also followed the trend.
To get ahead of the question for Rome, I have googled the question. I have a friend who has great faith in the collective opinions of Google reviewers, on the assumption that if 300 people have reviewed a restaurant, then their collective rating is probably reliable. So here are the top ten (okay, eleven) Mexican restaurants in Rome.
Amigos Mexican Grill, 5 stars
Sabor Latino, 5 stars
Il Calavera Fiesta, 4.8 stars
Mr Tabu Tacos e Burritos, 4.8 stars
Coney Island Street Food Roma, 4.8 stars
Casa Sanchez, 4.7 stars
El Jalapeno, 4.7 stars
Quiero Tacos, 4.6 stars
Pico’s Taqueria, 4.5 stars
Gustamundo, 4.5 stars
Maybu – Margaritas y Burritos, 4.5 stars
When I’m in Rome, I’ll check some of these places out… maybe. I will have lots of other things to try, so maybe not.
It is fairly easy to publish on Blurb. You can upload a print ready PDF with photo and illustrations all included or you can use their software to layout your book. I found that the layout program was a bit clunky for me as I find it easier just to use one of the book templates in my word processing system. The only tricky thing so far has been figuring out the sizes. Luckily, the Blurb computer figures it out for me. Unlike in the old days of the printing press when the broad sheet could be folded and cut into 16 pages, Blurb uses six as the divider. If you upload less, Blurb will add blank pages at the end.
You can even upload the cover and back cover in the same PDF. I did and Blurb worked with me. It even troubleshoots pre-flight (printing). My page size was not quite what it was used to using for the “bleed” (variable area around the outside of the page) even though I made the size of the books according to what I thought was a Blurb size. Blurb’s computer just quickly says that it is not a standard size. When you see this message, you just choose the option to have it auto-fix it and it does. The books turned out great. Blurb also tells you if the images you are using are too low quality, too low in pixels for printing. You can adjust them right there by replacing or re-sizing. I still went with one that was “lo-res” and it turned out fine. I was concerned that it would look pixelated, but it did not.
The minimum page count is 20 pages, but you can go as high as you want. I think, but do you want to publish a 600 page book?
For the photo type of book and the hardbacks, the prices are higher. The cheapest, with the highest profit margin for you, is paperback. The good thing about these paperbacks is that it includes color photographs in the cost. If you buy more than 10 books at one time, you get a discount. Blurb will even mail out the books for you! Once done setting it up, you can buy it for yourself and send out the link so others can purchase it. Books are hard to find on Amazon so it’s best to search by ISBN or author name.
Then, when you get to the next process which is where you set it up for sale or not. If you do want to sell it, you can choose to hard back, paper back, paper type, and your profit margin. You can also choose an ebook for five bucks. The book will then be on sale on Blurb with an ISBN of its own. Yay! If you click on the “Ingram” publishing option, the book will be distributed through the Ingram distribution system, a central warehouse system. It takes about two weeks for the book to show up on Amazon. When it shows up on Amazon, they add their markup.
My children’s book, a 7 x 7 inch photo book cost around $26. If I buy it and send it through Blurb, I can get a quantity discount but it’s rare that I’m sending more than ten books to the same place. The “coffee table book” of M’s Adventures in Peru cost $42 because it’s a hardback with outer sleeve. Wowsa. The cheapest was the standard paperback size for the Tales, Tall and Short, About Food in Peru, at around $16. I set a small “profit” on that and marked it up accordingly.
The paper versions of the books look good and even the images that the Blurb software warned me were “low resolution” turned out okay. I will be printing more with Blurb, but I’ll probably move all the books to the paperback size.