Cookbook Love Podcast: Recent Episodes
Maggie Green
In this weekly podcast, host Maggie Green celebrates cookbook readers, writers, collectors, and clubs, with interviews and conversations about cookbook writing and the role of cookbooks in our lives. Maggie's mission is to build and celebrate a community of people who would rather write, read, and buy a cookbook over any other genre of book.
Welcome to another episode of the Cookbook Love Podcast. Today's episode is for the chef, the dietitian, the culinary professional who has a cookbook in them, and who has also been told that getting published means getting on TikTok.
If you've ever had your teenager laugh at you for trying to "be on camera," or quietly wondered whether your cookbook dream is dead simply because you refuse to perform for an algorithm, this episode is for you.
In this episode, we discuss:
- What publishers actually mean when they say "platform" and why it's not what you think
- The real difference between building trust and chasing an algorithm
- Why your years of professional expertise may already be your biggest advantage
- Whether it's really too late to start building an audience today
- A different way to think about "platform" that doesn't involve a single dance move
If you're a dietitian, chef, or culinary professional who wants to publish a cookbook with a traditional publishing house, I invite you to join my upcoming Grow Your Audience masterclass. You'll learn how to build an audience publishers value, without relying on social media algorithms, by creating a community, sharing your message, and testing cookbook ideas with the people who will eventually become your readers.
Mentioned in This Episode:
Register for the Grow Your Cookbook Audience class
Welcome to another episode of the Cookbook Love Podcast. Today, I'm joined by Dora Ramirez. Dora Ramirez didn't set out to reinvent Mexican cuisine. She wanted to uncover the stories, ingredients, and traditions that were already there.
Before we get started:
If you're a dietitian, chef, or culinary professional who wants to publish a cookbook with a traditional publishing house, I invite you to join my upcoming Grow Your Audience masterclass. You'll learn how to build an audience publishers value — without relying on social media algorithms — by creating a community, sharing your message, and testing cookbook ideas with the people who will eventually become your readers. Register for upcoming Grow Your Cookbook Audience class
In today's episode, I talk with Dora about the journey behind Comida Casera: More Than 100 Vegan Recipes from Traditional to Modern Mexican Dishes, her James Beard Award-winning cookbook celebrating the indigenous roots and plant-based traditions of Mexican cuisine.
Born in Ciudad Acuña, Coahuila, Mexico, Dora came to the United States to attend the Culinary Institute of America before building a career as a chef, recipe developer, food photographer, and content creator. Her cookbook grew from a desire to share a deeper story about Mexican food — one centered on history, culture, and the ingredients that have shaped the cuisine for generations.
In this episode, we discuss:
- How Dora transformed her personal experience and culinary background into a unique cookbook concept
- Why Comida Casera focuses on uncovering indigenous Mexican plant-based foundations rather than simply adapting recipes
- How she documented recipes and stories from indigenous cooks across Mexico
- The thought process behind organizing a cookbook as a journey through Mexican culinary traditions
- What it was like to see her nearly three-year cookbook project recognized with a James Beard Award
Dora also shares her new online cookbook club, where she explores historical Mexican cookbooks and brings their recipes and stories to a new audience.
Dora's story is also a reminder that a cookbook begins long before the manuscript is written. It starts with understanding your unique perspective, knowing the story you want to share, and building a community of readers who care about your work. If you're a dietitian, chef, or culinary professional who wants to publish a cookbook with a traditional publishing house, I invite you to join my upcoming Grow Your Audience masterclass. You'll learn how to build an audience publishers value — without relying on social media algorithms — by creating a community, sharing your message, and testing cookbook ideas with the people who will eventually become your readers.
Mentioned in This Episode:
Register for upcoming Grow Your Cookbook Audience class
Dora Ramirez
Comida Casera by Dora Ramirez
Welcome to another episode of the Cookbook Love Podcast. Today, I'm joined by Sarah Trad, author of A House in the Lebanese Mountains: Recipes and Stories from Beit Trad.
Before we get started, I'd love your help. I'm creating a brand-new class for aspiring cookbook authors who want to build the audience publishers are looking for. If you've ever wondered how to grow your visibility, connect with future readers, or strengthen your cookbook proposal before pitching publishers, I'd love to hear what questions you want answered. I've put together a quick, two-question survey, and your feedback will help shape the class. If you'd like to be the first to know when enrollment opens, you can leave your name and email at the end of the survey.
Now, let's meet Sarah. Sarah is the founder of Beit Trad, a beautifully restored guest house in the Lebanese mountains, and the author of A House in the Lebanese Mountains. In our conversation, we discuss:
- How restoring her family's ancestral home inspired a cookbook that preserves recipes, culture, and family history.
- Why hospitality, generosity, and gathering around the table become even more meaningful during times of conflict.
- The thoughtful process of creating a cookbook that is both visually stunning and approachable for home cooks.
- What cookbook authors can learn about creating a lasting legacy through food and storytelling.
Mentioned in This Episode:
Survey for upcoming class
Beit Trad
Sarah Trad on Instagram
Recettes Faciles by Françoise Bernard
Books by Trish Deseine
What do comedy and death have to do with cookbook writing? In this episode, Maggie talks with comedian and first-generation Greek American Gus Constantellis about his debut cookbook, My Mom's Greek Recipes. Their conversation explores far more than recipes. It touches on storytelling, vulnerability, family traditions, grief, and the unexpected journey from writing a cookbook without a publisher to signing a traditional book deal.
Whether you're writing a cookbook, preserving family recipes, or wondering how personal stories can strengthen your work, this episode offers both inspiration and practical insight.
In this episode, you'll discover: * Why Gus wrote his cookbook before he had a publishing contract and how that decision led to a book deal. * How humor and vulnerability can make cookbook stories more meaningful. * What preserving family recipes can mean for future generations. * Why authentic storytelling is often what readers remember most.
Mentioned in This Episode:
ConstantlyGus.com Yiayia cookbook Taste: My Life Through Food by Stanley Tucci
What can traditional drinking rituals teach us about writing a cookbook that celebrates culture and community?
Welcome to another episode of the Cookbook Love Podcast. Today I sit down with Irene Yoo, food writer, recipe developer, and co-owner of Orion Bar in Bushwick, Brooklyn. Irene shares how she translated the vibrant world of Korean hospitality into her James Beard Award-winning cookbook, Soju Party: How to Drink and Eat Like a Korean. Our conversation explores why the most impactful cookbooks do more than list ingredients. They act as visual cultural statements, honor culinary heritage, and bring people together across generations.
In this episode, you'll learn:
- How Irene navigated the emotions of winning a James Beard Award.
- Why structuring a cookbook to mirror a real-life experience, like a progressive night out, creates a deeply engaging reader journey.
- What the essential pillars of Korean drinking culture, from table-side bomb shots to the non-negotiable rule of Anju, teach us about hospitality and sharing meals and drinks.
- How collaborating with family members on recipes, book design, and illustrations can turn a standard recipe book into a treasured work of art.
Whether you're dreaming of writing your first cookbook or looking for creative ways to structure your culinary manuscript, this conversation will inspire you to think beyond the plate. Every dish has a cultural heartbeat, and those rituals are often what readers treasure long after the final round is poured.
Ready to turn your cookbook idea into a concept publishers will notice? Download our Cookbook Concept Map and discover how to shape your expertise, recipes, and stories into a compelling cookbook concept.
What can vintage cookbooks teach us about writing a cookbook readers will treasure? Welcome to another episode of the Cookbook Love Podcast. Today I sit down with Bobby Hicks, creator of Retro Recipes Kitchen and author of Retro Recipes: Vintage Dishes with a Modern Twist. Bobby shares how he combined his background as a videographer with his love of vintage recipes to build Retro Recipes Kitchen. This social media brand eventually led to a traditional cookbook deal. Our conversation explores why the most memorable cookbooks offer more than recipes. They preserve culture, spark nostalgia, and invite readers to gather around the table.
In this episode, you'll learn:
- How Bobby transformed his videography skills into Retro Recipes Kitchen and, ultimately, a traditionally published cookbook.
- Why the stories behind recipes are often what readers remember most.
- What food history can teach cookbook authors about creating a lasting legacy.
- How nostalgia and hospitality can make your cookbook more meaningful to readers.
Whether you're dreaming of writing your first cookbook or looking for ways to make your recipes more meaningful, this conversation will inspire you to think beyond the ingredients. Every recipe has a story, and those stories are often what readers remember long after the meal is over.
Ready to turn your cookbook idea into a concept publishers will notice? Download this Cookbook Concept Map and discover how to shape your expertise, recipes, and stories into a compelling cookbook concept that publishers will love.
What does it really cost to go from dreaming about writing a cookbook to signing a book deal?
Many aspiring cookbook authors assume they need a large budget, professional photography equipment, or significant upfront investments before they can pursue publication. In this episode, I break down the actual costs of writing and publishing a cookbook with a traditional publisher and explain why the most important investments are often not financial at all.
In this episode, you'll learn:
• Why many of the key steps in the traditional publishing process, from writing and pitching a proposal to signing a book deal, can cost little to nothing out of pocket.
• Which expenses are optional, and how publishers often cover many of these costs.
• The real investment behind every successful cookbook project.
If you've been wondering whether writing a cookbook is financially out of reach, this episode offers a different perspective. While every publishing journey requires effort and dedication, the path from cookbook dream to book deal may be more accessible than you think.
Ready to turn your cookbook idea into a concept publishers will notice? Download my free Cookbook Concept Map and discover how to shape your expertise, recipes, and stories into a compelling cookbook concept.
https://www.cookbookwritersacademy.com/conceptmap
The James Beard Awards are often called the "Oscars of the Food World," recognizing excellence in culinary arts, food writing, and cookbook publishing. In this episode, we celebrate three remarkable Cookbook Love Podcast guests whose books were honored by the James Beard Foundation this year and explore why cookbook awards matter so much in the culinary world.
In This Episode:
• Discover what makes cookbook awards such as the James Beard Awards influential in the publishing and culinary industries.
• Celebrate Sapna Punjabi, author of Dal Chawal, a James Beard Award nominee whose work highlights the nourishing power of vegetarian home-style Indian cooking and Ayurvedic wellness.
• Learn how Sarah Ahn and Nam Soon Ahn transformed family recipes and Korean-American culinary traditions into Umma, the James Beard Award winner for U.S. Foodways.
• Hear why Helen Goh's Baking and the Meaning of Life captured the James Beard Award for Baking and Desserts through its unique blend of baking, psychology, and human connection.
Cookbooks do more than teach recipes. They preserve culture, share wisdom, build community, and tell stories that shape how we understand food and one another.
Mentioned in This Episode:
Episode 347 with Sapna Punjabi, author of Dal Chawal Episode 348 with Sarah Ahn and Nam Soon Ahn, authors of Umma Episode 391 with Helen Goh, author of Baking and the Meaning of Life Episode 215 All About Cookbook Public Relations with Carrie Bachman
If you're ready to build the visibility and audience publishers are looking for, download the free Cookbook Author Platform Checklist and learn how to create an engaged community that supports your book before it's published.
In Episode 393, I discussed how an author platform is not just about visibility or follower count but something far more foundational. Since then, I keep thinking about this idea that a platform is not only something you build for publishing, but it is something that is actively forming you as an author while you build it.
Today, I want to explore something that is still deeply misunderstood by many aspiring cookbook authors: what a platform actually does beyond getting you noticed.
Because while publishers do care about platform, the real question is not whether your platform is big enough, it's what your platform is shaping you into over time.
In this episode, you'll discover:
- Why a platform is less about visibility and more about forming real relationships with readers that shape your cookbook concept and voice
- How consistent engagement with readers sharpens your message through real-world feedback, not guesswork
- The unexpected way a platform builds confidence by replacing self-doubt with real evidence that your work matters
- Why your platform begins creating opportunities for you - speaking, teaching, collaborations - before you ever "pitch" anything
If this episode helped you rethink your platform, I created a simple, practical tool to help you see what you already have, what's working, and what's missing. Download the Cookbook Author Platform Checklist
Most aspiring cookbook authors believe they need more time before they can start writing. But what if the real challenge isn't time at all?
Today, in this episode, I share a powerful mindset shift that has helped hundreds of cookbook writers move from "someday" to steady progress. You learn why waiting for a quieter season rarely works and how creating simple, repeatable containers for your writing can help you gain momentum even in the middle of a busy life.
In This Episode You Discover:
- How to stop waiting for more time and start using the time you already have
- Why cookbook projects stall when they live in the margins of your schedule
- The three essential elements of a productive writing container
- How small, repeatable writing sessions can help you build momentum and finish your cookbook project
Whether you're balancing work, family, caregiving, retirement, or a growing business, this episode will help you see new possibilities for moving your cookbook forward.
Ready to Get Clear on Your Cookbook?
If you're ready to stop spinning your wheels and create a realistic plan for writing your cookbook, schedule a complimentary Cookbook Clarity Conversation.
Book Your Cookbook Clarity Conversation
We'll discuss your cookbook idea, where you are in the process, what's been holding you back, and the next best step to help you move forward.
If this episode encouraged you, please share it with a friend who has been saying, "I want to write a cookbook someday."
Things We Mention in This Episode: Book Your Cookbook Clarity Conversation
Welcome to another episode of Cookbook Love Podcast,
Register for the How to Master Cookbook Design and Photography Workshop
If you want to understand what publishers are really looking for before they say yes to a cookbook this is the show for you. In this episode, I share why recipes and beautiful photography are not always the deciding factor in getting a book deal and introduce a special live workshop on cookbook design and photography taught by a senior art director from a major cookbook publisher. If you've ever wondered who handles the visuals, what publishers expect from authors, and how to communicate your creative vision professionally, this episode is for you.
During the show, I breaks down the real reasons some cookbook authors land publishing deals while others struggle to get traction. She shares the five things publishers care most about when evaluating cookbook proposals and explains the difference between what publishers want and what readers want in a cookbook.
In this episode: * The five things publishers look for before investing in a cookbook * Why recipes alone rarely sell a cookbook proposal * The truth about photography, design, and publisher expectations * How to position yourself as a cookbook author that publishers want to work with
Register for the How to Master Cookbook Design and Photography Workshop Baking for Two Episode 345 with Steph Pixley
Welcome to another episode of the Cookbook Love Podcast. Today on the show I present an interview with Sheldon Simeon about his new cookbook, Ohana Style.
Born and raised in Maui, Sheldon is a chef, restaurateur, husband, father, and former Top Chef competitor. Alongside his wife Tiffany, he owns Tiffany's and Tin Roof Maui. In this conversation, Sheldon shares the deeper meaning of "ohana" and how the spirit of hospitality, family, and community shaped both his life and his cooking.
Listeners will hear:
- The difference between indigenous Hawaiian cuisine and plantation-era immigrant influences
- Why Sheldon wanted the cookbook to feel approachable and welcoming
- Stories about his father, Papa Ray, and the community cookbook influence behind many recipes
- Creative techniques for building smoky flavor and layered texture at home
- Plant-based alternatives inspired by traditional Hawaiian dishes
- The inspiration behind recipes like Papa Ray's Tuna Patties, Furikake Animal Crackers, Pork Belly Tocino, and Mandarin Microwave Mochi
Sheldon also talks about growing up in a house where people constantly gathered around food and how those experiences shaped his understanding of generosity and connection. This episode is a reminder that cookbooks are about more than recipes. They preserve stories, culture, memory, and belonging.
Things We Mention in This Episode: Chef Sheldon Simeon
Welcome to another episode of the Cookbook Love Podcast.
Before we get started, the doors are now open for Cookbook Writing Foundations for a very limited time, my new program for aspiring cookbook authors who want to move from cookbook idea to clear direction.
Inside the program, I'll help you stop sitting on your cookbook idea and finally begin building it with confidence. Whether you want to preserve family recipes, share your expertise, grow your business, or create something meaningful to pass on, this program will help you make the decisions and take the steps that move cookbook projects forward. Visit Cookbook Writers Academy to learn more and enroll before the doors close.
Today on the show, I have an interview with Domenica Marchetti, author of nine cookbooks, including her newest release, Italian Cookies.
In this conversation, Domenica shares the story behind researching and writing a cookbook dedicated to the cookie traditions of all 20 regions of Italy. We talk about the bakery visits, travel experiences, regional specialties, and cultural traditions that shaped the book, as well as the creative process of developing and testing recipes inspired by generations of Italian bakers.
In this episode, we discuss:
- How Domenica researched cookie traditions across all regions of Italy
- What bakery visits and travel taught her about recipe development and storytelling
- Her journey from newspaper journalism to becoming a nine-time cookbook author
- Why consistency, observation, and decision-making matter in cookbook writing
- The connection between food traditions, culture, and community
Things We Mention in This Episode: Domenica Cooks Italian Cookies Learn more about Cookbook Writing Foundations Program
Welcome to Episode 400 of the Cookbook Love Podcast!
If you've been thinking about writing a cookbook, collecting recipes, organizing ideas, or waiting for the right time to begin, I invite you to join my free masterclass happening now:
Stop Dreaming About Writing a Cookbook, Start with a Clear Plan.
Inside the class, I'll walk you through the decisions that actually move cookbook projects forward so you can stop circling the idea and start building your book with clarity and direction. If writing a cookbook has been on your heart for a while, this is a chance to take a real next step.
Learn more and register at: Cookbook Writers Academy
In this special episode, I'm reflecting on one of the biggest lessons I've learned after 400 episodes talking with cookbook writers, authors, and aspiring creators. I'm sharing what I've seen over and over again about what actually gets a cookbook written and published and why the difference is often not talent, timing, or opportunity, but willingness.
If you've been thinking about writing a cookbook but keep waiting for more time, more clarity, or the "right" moment, this episode is for you. I talk about the difference between feeling ready and deciding to begin, the quiet ways we stay in preparation mode, and how repetition and consistency are what truly move projects forward.
In this episode, I share:
- Why willingness matters more than readiness
- What 400 episodes taught me about consistency and follow-through
- The subtle ways we delay the projects we care about most
- The story of finally submitting my first cookbook proposal
- Why creating space and structure matters if you want your cookbook to happen
If you've been thinking about writing a cookbook, collecting recipes, organizing ideas, or waiting for the right time to begin, I invite you to join my free masterclass happening now:
Stop Dreaming About Writing a Cookbook, Start with a Clear Plan.
Inside the class, I'll walk you through the decisions that actually move cookbook projects forward so you can stop circling the idea and start building your book with clarity and direction. If writing a cookbook has been on your heart for a while, this is a chance to take a real next step.
Learn more and register at: Cookbook Writers Academy
Welcome to another episode of the Cookbook Love Podcast.
Today I'm talking with Katherine Anderson, owner of The London Plane, a restaurant, flower shop, and bakery that became a meaningful community gathering space.
When The London Plane closed in 2023, Katherine chose not to let the story end there. In this conversation, we talk about the vision behind her book, The London Plane Flower and Cook Book, created to capture the spirit of the space and preserve what it meant to so many people.
Inside this episode:
- How the restaurant, flower shop, and bakery came together to create a one-of-a-kind collaborative experience
- The decision to document and carry forward the space after its closure in 2023
- What it looked like to include seasonal recipes, including dishes inspired by flowers, alongside the restaurant's chef's contributed recipes
- Katherine's self-publishing journey and her perspective for aspiring cookbook authors
This episode is a reminder that a cookbook can become a lasting expression of a place while holding its spirit, its creativity, and the community it gathered.
Welcome to another episode of the Cookbook Love Podcast.
Today I talk about why your cookbook can feel like it's not going anywhere, even when you're actively working on it—and how a lack of direction underneath the work creates hidden costs that most people don't see at first.
In this episode, I talk about: • Why recipe writing, organizing, and planning can still feel like you're not making progress • The hidden costs of working without a clear direction for your cookbook • How lack of direction affects time, money, momentum, and decision-making • Why everything feels important when there's no clear publishing path guiding your choices
If your cookbook feels like it's stuck in motion but not actually taking shape, this episode will help you see what's really happening underneath the surface.
You're not stuck because you're not working enough—you're stuck because your work doesn't yet have a clear direction to move in.
If you want help turning your ideas into a cookbook—and getting paid to do it— join our waitlist for the next cohort of Get Paid to Get Published
Welcome to another episode of the Cookbook Love Podcast.
In this episode, I'm sharing something personal. There's a lot of conversation right now about AI. How to use it, how to move faster, how to generate more. And while I do use it in certain ways, I've found myself coming back to something very different that is not faster or more.
In this episode, I walk you through the rhythm I've developed to support how I think, write, and cook. These are simple practices I return to every day and every week, not as a system, but as a way of staying connected to my work. Over time, this rhythm has helped me think more clearly, make decisions more easily, and stay present in the process of writing.
If you've been feeling scattered, stuck, or disconnected from your cookbook project, this episode will give you a grounded place to return to.
In this episode, I talk about: * The daily practices that help me think clearly * What supports creative thinking and decision-making * The role of daily and weekly rhythms in staying creatively fueled * What it looks like to build a rhythm that supports your work
In the end, writing a cookbook and running a business isn't just about the book or the business. It's about your life while you create while working on and in them.
If you want help turning your ideas into a cookbook—and getting paid to do it— join our waitlist for the next cohort of Get Paid to Get Published.
In this episode, I'm joined by chef, author, and vintage curator Spring Council to talk about her beautiful new book Southern Roots. Spring spent over 50 years working in her family's restaurant, Mama Dip's Kitchen, where she learned firsthand how food creates connection, community, and lasting memories. In our conversation, we talk about how that experience shaped her cookbook — from the stories she tells to the recipes she creates — and what it really looks like to bring a book like this to life.
In this episode, we talk about:
- What "Mama Dip's University" taught her about food, people, and hospitality
- How Southern Roots blends storytelling with recipes
- Her path through writing, rejection, and finding her voice
- How she develops recipes that honor tradition while making them her own
- The role of community in both her restaurant life and her cookbook
If you love cookbooks that feel personal, meaningful, and grounded in real experience, this is a conversation you don't want to miss. If you want help turning your ideas into a cookbook—and getting paid to do it— join our waitlist for the next cohort of Get Paid to Get Published
Welcome to another episode of the Cookbook Love Podcast. Today I'm excited to have an interview with Hannah Dasher. Hannah is a country music artist, creator, and author of Stand By Your Pan.
Hannah built a loyal audience during quarantine by sharing nostalgic, personality-filled cooking videos—and has now turned that visibility into a cookbook rooted in Southern food, storytelling, and style.
In this conversation, we talk about how her online presence shaped her book, the recipes and traditions behind it, and the practical techniques that bring her cooking to life.
In this episode, we discuss:
- How Hannah's TikTok content grew into a cookbook
- Building a cooking brand through personality and nostalgia
- Recipes inspired by family, viral moments, and Southern traditions
- Stock your kitchen (bones, fats, and fresh ingredients)
- Practical cooking tips—from tomato pie to fried chicken livers to ham stock
- Why preserving recipes and food traditions still matters
If you've ever wondered how audience, voice, and recipes come together in a cookbook, this episode gives you a real example. If you want help turning your ideas into a cookbook—and getting paid to do it— join our waitlist for the next cohort of Get Paid to Get Published
What if your cookbook idea doesn't match your profession? In this episode, I'm talking about one of the most common and costly questions I hear from aspiring cookbook authors, especially experts like dietitians, chefs, and health professionals. Many people assume their cookbook needs to match their credentials. That it should sound serious, clinical, or highly technical to be taken seriously. But publishing doesn't work that way.
Publishers are not buying credentials alone. They're looking for ideas readers care about and that often comes from something much more personal. In this episode, I share my own experience navigating this tension as a trained dietitian who wanted to write about seasonal home cooking in Kentucky. I also walk you through how cookbook deals actually work, and why the most compelling books combine both authority and humanity.
If you've been holding back on a cookbook idea because it doesn't feel "professional enough," this episode will give you a new way to think about it. In this episode, you'll hear:
- Why do so many experts feel pressure to write the "right" kind of book
- What publishers are actually looking for when they acquire cookbooks
- The three common paths cookbook deals follow
- Why passion creates reader connection in a way that credentials alone can't
- How to combine your expertise with a story readers care about
Your credentials matter. But they're not the whole story. The book you're meant to write might be the one you've been telling yourself you shouldn't.
If you want to prepare your deal-ready pitch package and get paid to write a cookbook, join our waitlist for the next cohort of Get Paid to Get Published
Many aspiring cookbook authors believe they need a huge social media following before a publisher will take them seriously. But in traditional publishing, follower count alone is not what gets a cookbook deal.
In this episode, I talk about what publishers are really looking for when they ask about your platform. They want to know whether you have real relationships with people who know you, trust you, engage with your work, and are likely to buy your book. I also share why writing, conversation, and proof of engagement matter so much more than chasing random followers.
In this episode, I cover:
- Why follower count alone is not enough
- What publishers really want to know about your audience
- How to identify the people already in your world who would buy your book
- Why writing and relationship-building are essential for becoming a paid cookbook author
If you've been feeling behind because your audience is not huge, this episode will help you focus on what actually matters.
If you want to get paid to write a cookbook, join our waitlist for the next cohort of Get Paid to Get Published
Welcome to another episode of the Cookbook Love Podcast. Most people think the outcome of writing a cookbook is the finished book, but I've seen something much bigger happen along the way. In this episode, I explore what really happens when we choose a meaningful creative challenge like writing a cookbook. Many cookbook writers I work with are already successful professionals: chefs, dietitians, coaches, and entrepreneurs who decide to write a book not because they have to, but because the work matters to them. I share the unexpected benefits I've seen from writing a cookbook, including identity shifts, creative discipline, professional credibility, community, and new opportunities. In this episode, I talk about:
• Why writing a cookbook is a chosen challenge • How creative projects activate your agency and identity • Why hard work doesn't have to feel miserable • The deeper benefits that come from finishing a creative project
Whether you're writing a cookbook, building a food business, or starting another creative project, this episode will help you see the deeper transformation that can happen when you commit to creating something meaningful.
If you want to get paid to write a cookbook, join our waitlist for the next cohort of Cookbooks on KDP.
Welcome to another episode of the Cookbook Love Podcast.
Today I'm excited to share a conversation with Helen Goh, the author of the beautiful new cookbook Baking and the Meaning of Life: How to Find Joy in 100 Recipes.
Helen is widely known for her work as a recipe developer with Yotam Ottolenghi, co-authoring the New York Times bestselling books Sweet and Comfort. In this episode, we talk about her debut solo cookbook and the deeper meaning behind baking.
Helen brings a unique perspective to the kitchen. In addition to her acclaimed baking work, she also maintains a psychotherapy practice. In her new book, she blends these two worlds—sharing not only wonderful recipes, but also reflections on why baking matters and how it can bring joy and meaning to everyday life.
Drawing on her upbringing in Malaysia and Australia, as well as years of developing recipes with Ottolenghi, Helen shares both sweet and savory bakes that celebrate creativity, connection, and nourishment.
In this episode, we talk about: • Helen's journey from recipe developer to writing her first solo cookbook • Her collaboration with Yotam Ottolenghi and what she learned along the way • The inspiration behind Baking and the Meaning of Life • How baking adds meaning to everyday moments • Why baking is about more than survival. It's about joy and connection • Highlights from the table of contents and some of the recipes in the book • Tips, techniques, and baking insights from Helen's years in professional kitchens
Want to Get Paid to Write Your Cookbook?
If you're dreaming about writing a cookbook, you might assume you need to finish the entire manuscript before approaching publishers.
But in traditional publishing, cookbook authors are often paid an advance before they write the book.
In my Get Paid to Write a Cookbook Masterclass, I teach the step-by-step process for positioning your cookbook idea so publishers can invest in it.
You'll learn:
• How traditional cookbook deals actually work • What publishers are looking for in cookbook ideas • The path to pitching a cookbook proposal with confidence
Register here for the masterclass.
Many aspiring cookbook authors believe they need to finish writing their book before pitching it to publishers. It sounds logical — but it often leads to years of uncertainty, backtracking, and stalled momentum.
In this episode, Maggie explains why traditional cookbook publishing is a process, not a guessing game, and how clarity — not a finished manuscript — is what leads to a book deal and an advance.
You'll learn:
• why publishers buy concepts, positioning, and authors — not finished manuscripts • how lack of clarity creates hesitation for agents and editors • the hidden trap of writing first and pitching later • what it means to become a deal-ready cookbook author • the three essentials needed to pursue a traditional cookbook deal
If you've been thinking, "I'll finish the book and figure out publishing later," this episode will help you see a clearer path forward.
👉 Register for the free masterclass: Get Paid to Write a Cookbook and learn the step-by-step path to position your cookbook for a traditional deal and get paid before you write.
Today I'm excited to have an interview with Abby Cheshire. Abby is a private chef, culinary educator, and content creator best known for her social media presence as @abbyinthegalley. With experience cooking on luxury yachts and for private clients, Abby shares what it's really like to work as a chef from high-pressure yacht kitchens to immersive dinner events while teaching accessible global recipes and telling stories through food.
Before we get started, I want to share a quick invitation. If you are a food, nutrition, or culinary expert — a chef, dietitian, food blogger, culinary educator, caterer, or passionate home cook with a message to share — and you want to understand what traditional publishers are looking for in 2026, I'd love to invite you to my upcoming masterclass: Get Paid to Write a Cookbook.
In this class, you'll learn how to craft a viable cookbook concept that attracts agents and publishers, understand what publishers are looking for right now, and build three deal-ready essentials so you feel confident and prepared to pitch.
If you're ready to stop guessing and gain a clear path to traditional publishing, you can register at https://www.cookbookwritersacademy.com/getpaidmasterclass. The link is also below in the show notes, and I would love to see you there.
In my conversation with Abby, we talked about her experience cooking on luxury yachts, what it's like working as a private chef in high-pressure environments, and how she built a loyal audience by sharing the real behind-the-scenes life of a chef. We also discuss her new book, Passport to Flavor: 100 Global Dishes You Can Make Anywhere, and how she helps beginning cooks and adventurous eaters gain confidence cooking cuisines from around the world — right in their own kitchens. So without further delay, let's dive into this conversation with Abby Cheshire. Things We Mention In This Episode:
Free Masterclass: Become a Paid Cookbook Author — and Turn Your Recipes Into Income + Impact
Abby in the Galley
Hello, and welcome to another episode of the podcast. Before we dive into our interview today, I want to let you know I have a very special masterclass coming up called How to Get Paid to Write a Cookbook. In this clas,s I will help you:
- Discover what traditional publishers want in 2026
- Position yourself for a publishing deal without years of trial & error
- Craft a viable cookbook concept that attracts agents & publishers
- Build three deal-ready essentials to help you feel prepared
To register, head over to Cookbook Writers Academy. Today on the podcast, I'm excited to have an interview with Susan Gravely. is the Founder and CEO Emerita of VIETRI, a lifestyle brand offering handcrafted Italian tabletop and home-and-garden accessories. She started VIETRI alongside her sister and mother after they took a magical trip to Italy in 1983. They fell in love with the hand-painted dinnerware we found on the Amalfi Coast and decided to start a wholesale business. Since that trip forty years ago, VIETRI has become the largest American importer of Italian ceramics. Susan is the author of 2 books Italy on a Plate, which we discussed in Episode 234, and today her newest book Italy in a Glass, where Susan explores the Italian ritual of aperitivo, where cocktails, mocktails, and small bites set the stage for festive gatherings. Inspired by her own experiences in Italy, Gravely shares the art of entertaining Italian-style, blending personal stories with time-tested recipes and tips from her Italian friends. Today on the show we talk about:
- Building VIETRI: From a Family Discovery to a Global Brand
- Italy, Craftsmanship, and Living Beautifully
- Cookbook Writing & Storytelling Through Food
- Leadership, Legacy, and Susan's Next Chapter as CEO Emerita
Things We Mention In This Episode:
Come learn how to get paid to write a cookbook in this free masterclass
Vietri: Fine Italian Ceramic Dinnerware and Decor
Italy in a Glass: Adventures, Aperitivi, Antipasti
In today's episode of the Cookbook Love Podcast, Maggie sits down with former student and now published cookbook author Nina Greipel, creator of Gasthaus: Cookbook & Memories.
Before we dive in, I want to invite you to register for my upcoming masterclass — Get Paid to Write a Cookbook. If you're a food, nutrition, or culinary expert who dreams of writing a cookbook and attracting a traditional publishing deal, this masterclass will walk you through what publishers are looking for in 2026, how to craft a cookbook concept that stands out, and how advances really work. You can register for the class using the link in the show notes.
For over 30 years, Nina's family ran The Gasthaus restaurant in Louisville, Kentucky — a beloved hidden gem known for authentic German flavors and warm hospitality. In this episode, Nina shares how she preserved her family's restaurant legacy in a beautifully photographed, full-color cookbook.
You'll hear about:
- The story behind The Gasthaus restaurant and its impact on the community
- How Nina decided to turn her family's recipes into a cookbook
- The process of testing, developing, and photographing over 80 recipes
- What it was like working through the cookbook publishing journey step-by-step
- How being part of a supportive group helped her finish and publish her book
- Tips and lessons Nina learned along the way
If you love cookbooks with heart, history, and meaningful stories — or if you dream of publishing your own — this episode will inspire you.
Things We Mention In This Episode: Enroll in the upcoming Get Paid to Write a Cookbook Masterclass
Gasthaus Cookbook
In today's episode of the Cookbook Love Podcast, Maggie sits down with chef and cookbook author Emily Maxon, whose newest book Real Food, Every Day was born out of a life-changing health journey.
Emily is a trained chef and lifelong food lover who, at age 28, was diagnosed with Crohn's disease. That diagnosis led her to the Specific Carbohydrate Diet — a rigorous way of eating designed to support gut health and healing. Drawing on her years of experience as a chef and caterer, Emily made it her mission to create recipes that not only met the diet's strict guidelines but also tasted wonderful and helped people feel better physically, mentally, and emotionally.
How Emily's personal health challenges became the catalyst for creating her cookbook Real Food, Every Day
• What it was like navigating the journey from cookbook idea to published book
• Lessons Emily learned along the way about writing and publishing a cookbook rooted in real-life experience
• Practical tips for aspiring cookbook authors on turning personal stories into strong cookbook concepts
• How to stay motivated through the long (and rewarding) process of writing and publishing a cookbook
If you've ever wondered how a personal challenge can become the foundation for a meaningful cookbook, or how chefs and food experts can turn their expertise into a published book, this episode is full of inspiration and insight.
Things We Mention In This Episode: Emily's Fresh KitchenAgainst All Grain
Today on the Cookbook Love Podcast, I am honored to welcome Pyet Despain, a member of the Prairie Band Potawatomi Nation Tribe, award-winning global private chef, and the first winner of Gordon Ramsay's groundbreaking competition series Next Level Chef. Pyets's life and work are rooted in Indigenous fusion cuisine, where she weaves together the food traditions of her Native American and Mexican heritage. Through her cooking, storytelling, and travel, Pyet is dedicated to uplifting Indigenous culture and honoring the traditions passed down through generations.
Originally from the Osage Indian Reservation in Kansas City, Kansas, Pyet now resides in Los Angeles, California, where she continues to share her culinary voice with the world. Her beautiful new book, Rooted in Fire, reflects her journey, her heritage, and her deep respect for food as a cultural and spiritual expression.
In today's conversation Pyet shares:
- The story behind Rooted in Fire, who the book is for, and what inspired her to bring this project to life.
- Her journey from idea to finished book, the message she hopes cooks and bakers will take away, and how her work connects food, identity, and tradition.
- The book's structure, including its table of contents, key themes in the chapters, and several recipes you can try at home, allows you to experience the flavors and stories of Indigenous cuisine in your own kitchen.
Things We Mention In This Episode: Rooted in Fire and Pyet's Plate.com Columbiana by Mariana Velasquez
In today's episode of the Cookbook Love Podcast, I'm joined by Dr. Michael P. Foley, Catholic theologian, professor, and author of Abstaining with the Saints. Michael is best known for his beloved Drinking with the Saints series, and in this new book, he turns his attention to alcohol-free celebrations that are just as meaningful, festive, and rooted in the liturgical year. Abstaining with the Saints offers nearly 200 thoughtfully crafted mocktail recipes, along with alcohol-free beer, wine, and spirit suggestions that align with Catholic feast days and seasons. Each recipe is paired with stories and facts about the saints, creating a joyful way to honor the Church calendar without alcohol.
In our conversation, we explore:
- Why Michael felt called to create a non-alcoholic companion to Drinking with the Saints
- How mocktails can support sober, "soberish," and alcohol-free lifestyles
- The role of saints and celebration in Catholic life
- How food and drink can deepen our connection to family, faith, tradition, and community
- Who this book is for, and how it can serve families, parishes, and individuals alike
Things We Mention In This Episode:
Abstaining with the Saints The MeatEater Fish and Game Cookbook
Welcome to another episode of the podcast. Today, I have a fun episode called the Ins and Outs for 2026. This episode was inspired by the Ins and Outs list I did last year and focuses on things I did in 2025 that I want to do again, and new stuff I want to try. The outs are things I don't want to bring forward into the new year that no longer serve me, or don't help me live the life I want to live, or that use my precious time and life thinking, feeling, or doing.
Things We Mention In This Episode:
Sign up here for my email list all about writing, publishing, habits, and writing routines.
Hello and Happy New Year to everyone! Welcome to 2026 and to a new year of podcast episodes. Today, we kick off the new year with a brand new episode with registered dietitian, naturopath doctor, and intuitive eating counselor Jenn Huber. Jenn is the author of Eating to Thrive During Menopause, and on today's show, we talk all about:
- How not being able to use HRT prompted Jenn to learn about nutrition and menopause
- Jenn's experience writing a nutrition cookbook that isn't a diet book
- The "5 Key Ingredients" framework and how it shaped the recipes
- Starting 2026 with a non-diet resolution
Things We Mention in This Episode:
Connect with Jenn Huber
Download Cookbook Author Platform Checklist
Hello and Merry Christmas, Happy Holidays, Season's Greetings to all! Today I share a message of peace and our shared love of cookbooks.
For this special holiday episode, I share some holiday cookbook recommendations, a wintertime story, and the music of Daniel Kantor and the St. Olaf Choir.
Things We Mention in This Episode:
Advent: Festive German Bakes
Christmas at River Cottage
The Way of the Wolf: The Gospel in New Images by Martin Bell
Night of Silence by Daniel Kantor
Today, I'm delighted to welcome Gesine Bullock-Prado to the podcast. Gesine is a pastry chef, cookbook author, and television personality whose work is rooted in an approachable, farm-to-table way of cooking and living. She is the owner of Sugar Glider Kitchen and the author of the beautiful new cookbook, My Harvest Kitchen.
In this conversation, we talk about Gesine's embrace of homesteading, her philosophy of what she calls The Gentle Harvest, and the rhythms of cooking in step with the seasons. We move through My Harvest Kitchen chapter by chapter, exploring the ideas, recipes, and sensibility behind the book to capture the flavor, intention, and feeling of Gesine's harvest kitchen.
In this episode, we discuss: * Gesine Bullock-Prado's work as a pastry chef, cookbook author, and homesteader * The philosophy behind The Gentle Harvest * How homesteading influences everyday kitchen decisions * A chapter-by-chapter look at My Harvest Kitchen * Savoring the seasons through thoughtful, approachable cooking
Things We Mention in This Episode:
Cookbook Author Platform Checklist
Connect with Gesine Bullock-Prado
Today, I am excited to have an interview with Laura Klynstra. Laura Klynstra is a senior art director for Revell Books and a freelance graphic designer and photographer. Previously, she worked as an art director at Hyperion Books and at HarperCollins Publishers in New York City. She is the author of The Homemade Pie Cookbook: 100 Pie, Tart, and Galette Recipes for Every Season.
On the show today, we:
- Dive into cookbook art direction for traditional publishing and self-published books
- Laura's journey from idea to published cookbook
- Three parts to every pie and tops for pie baking
- Discussion of pies perfect for winter- and Christmas/Holiday-time.
Things We Mention in This Episode:
Cookbook Author Platform Checklist
Connect with Laura Klynstra
Today on the podcast, I'm joined by Diane Kochilas. Diane is a New York Times Bestselling Author and host of five seasons of the acclaimed PBS show My Greek Table. In her new book, Athens: Food, Stories, Love, Diane takes readers on a culinary tour of Greece's most-visited city: Athens.
Having lived in Athens for over thirty years, Diane has witnessed enormous social and culinary changes all around her. Today, the kitchens of Athens overflow with new creative energy while international ingredients fill the markets. Culinary influences on the Athenian table from around the globe are well-represented with recipes for French-inspired croissants, Italian twists on Greek classics, and Greek-Mex twists on beloved gigantes beans.
As one of the most recognized voices for Greek Cuisine, Diane and I talk about:
- Her role as a cultural storyteller and teacher of Greek cuisine
- Her career is writing books and doing her TV show
- The sources for how she collects stories and recipes for her books
- And of course, all about her new book Athens, from the plant-forward approach to cooking and the spirit of Greek hospitality found in a Taverna.
Things We Mention in This Episode:
Cookbook Author Platform Checklist
Connect with Diane Kochilas
Today on the podcast, I'm joined by Rachel Riggs, author of In Good Health. As a former specialty food shop owner, Rachel's life dramatically changed due to chronic illness. Refocusing her work toward healing, she started developing anti-inflammatory recipes rooted in her California sensibilities.
Rachel now lives with limited stamina and, despite that, wrote her cookbook with a focus on celebrating what's possible, flavorful, and aligned with her healing. Her mission is to inspire readers to transform their health and well-being through modern, vibrant food that excites the senses, rejuvenates the palate, and liberates readers from outdated habits.
In Good Health features over 75 recipes designed for those with chronic illness, dietary restrictions, or anyone craving nutrient-dense, grounding, everyday food. Ingredients lists are short, prep times are reasonable, and each recipe includes a photo to guide readers with clarity and confidence.
In This Episode We Talk About:
- How Rachel approaches cooking by celebrating what's included, not what's missing
- The art and challenge of baking with almond flour and maple syrup
- What it means to create dishes from scratch rather than adapting traditional recipes
- Her message for cooks and bakers navigating new dietary needs or chronic illness
- Why she encourages writers to create organically, long before a book deal
Rachel's story is a powerful reminder that creativity and nourishment can flourish even in seasons of limitation. You can write a cookbook and rebuild a meaningful cooking life from exactly where you are.
Things We Mention in This Episode:
Cookbook Author Platform Checklist
Rachel Riggs In Good Health
Today on the show, I'm joined by Michele Pettinger, a certified running coach, fitness nutrition specialist, and functional nutrition counselor. As the owner of P3Running, Michelle blends run coaching with nutrition education for athletes of all ages, helping young runners understand how food supports performance, recovery, and long-term well-being.
However, before we begin, I'd like to share a free resource with you. If you are a food, nutrition, or culinary pro and you want to share your expertise in a published cookbook, one thing a publisher will want you to have is a platform. This is your visibility in the marketplace. If you would like some guidance on what a platform is, why you should have one, and some tips on building one, head on over to cookbookwritersacademy.com/platform for a complimentary checklist download.
In this episode, we talk about:
- Michele's journey from idea to publication of her new book: The Young Runner's Guide to Nutrition.
- How she shaped her concept that connects nutrition science with workable recipes
- Why she wrote this book for young athletes, their parents, and coaches?
- Her writing process, the resources she leaned on, and the systems she built to stay organized
- Insights about building a platform, and not letting social media metrics distract you from your mission.
Whether you're a runner, a cook, a baker, an athlete, or an aspiring author, Michele's story is a powerful reminder that writing a book is a race built on one day, one habit, one recipe, one chapter at a time.
Things We Mention in This Episode:
Cookbook Author Platform Checklist
Michele Pettinger P3 Running
In today's episode, I'm pleased to welcome mother–son cookbook author team Jyoti and Auyon Mukharji, authors of Heartland Masala: An Indian Cookbook from an American Kitchen.
Before we dive in: If you are ready to start your own cookbook project with clarity and direction, The Creative Cookbook Blueprint is available for a few more days. This resource provides a structured path to begin organizing your recipes, shaping your stories, and moving toward a publishable cookbook. Details are linked in the show notes section below.
Heartland Masala is a vibrant, richly illustrated celebration of Indian home cooking, written from the heart of the American Midwest. Rooted in both tradition and diaspora, the book blends recipes from Punjab, Bengal, and throughout India with the lived experience of a family that has called Kansas City home for decades. In this conversation, we explore:
- Inspiration — How Heartland Masala was born from years of Joyti teaching, family heritage, and the desire to preserve Indian home cooking in a Midwestern context.
- Process — Their collaborative mother–son workflow, recipe testing, adapting regional dishes, and shaping the book's structure.
- Storytelling — Why they included essays, cultural notes, culinary history, memories, and narrative elements to deepen the reader's connection to Indian food.
- Legacy & Impact — What they learned from writing across generations and what they hope the book will contribute to readers, family, and culture.
The book features beloved classics such as Saag Paneer and Vindaloo, lesser-known gems like Bengali Murgh Rezala and Anglo-Indian Spiced Liver Toast, as well as inventive new creations, including Masala Brussels Sprouts and Spiced Watermelon. Jyoti and Auyon even include a handful of cocktail recipes, adding a playful touch to the collection. Their work is a testament to the richness of Indian cuisine, the power of family collaboration, and the vibrant interplay between heritage and place.
Things We Mention in This Episode:
The Creative Cookbook Blueprint
Heartland Masala HQ on Substack
What begins as a handwritten recipe or a note in the margins of a cookbook can become the seed of something much bigger. In today's episode, we explores what every writer needs to write and how your words can do more than fill a page. They can feed both your readers and your business.
You'll also hear about a free resource to spark your creativity: 👉 100 Ways to Turn Your Recipes and Writing Into Revenue: a guide packed with ideas to help you transform your recipes, writing, and creativity into meaningful income.
If you've ever wondered how to bridge your love of cooking and writing into a business, this episode is your invitation to begin.
Things We Mention in This Episode:
100 Ways to Turn Your Recipes and Writing into Revenue
Hi everybody, and welcome to another episode of the Cookbook Love Podcast. Last week, we talked about the traditional publishing team and the real benefits of working with a publisher — how editors, designers, and marketers help bring a cookbook to life. This week, I'm sharing Part 1 of my three-part Publish Your Cookbook Masterclass, called Navigating the Publishing Industry. In this first session, we're tackling one of the biggest challenges cookbook writers face — figuring out how to navigate the publishing world. If you've ever thought,
- "I don't know where to start."
- "I'm afraid of choosing the wrong path."
- "Publishing feels so complicated,"
Then this session is for you. You'll learn about the three main types of publishing — independent, hybrid, and traditional — and how to decide which path aligns with your goals. It's the clarity so many professionals have been missing — a way to see exactly where you fit in the publishing landscape and how to move forward with confidence.
Before we dive in, I want to let you know that the doors are open to Get Paid to Get Published until this evening at 10 PM Eastern. This is your final chance to join us for this round, and I wanted to give you one more opportunity to experience the masterclass and see if writing a cookbook and getting it traditionally published is right for you.
So settle in and enjoy this replay, Navigating the Publishing Industry from the Publish Your Cookbook Masterclass.
Things We Mention in This Episode:
Download worksheet for Part 1 Navigate the Publishing Industry Watch Parts 2 and 3 of Publish Your Cookbook Masterclass
✨ Before we get started, an exciting announcement! ✨ Are you a food, nutrition, or culinary professional dreaming of publishing a cookbook? Right now we are in the middle of our Publish Your Cookbook Masterclass. In this free masterclass, we are discussing the shortcut most aspiring authors miss — how to publish your cookbook without writing your book first. You'll discover how to position yourself as the author publishers want right now and follow the exact steps to land your first book deal. Don't miss this opportunity to watch this on-demand class (like Netflix)! 👉 Register at publishcookbooks.com.
Have you ever wondered what really happens behind the scenes once a cookbook is acquired by a traditional publisher?
- Who edits your recipes?
- Who decides the fonts and photography style?
- And what's actually your job once the contract is signed?
Today, we're mapping it all out — The Professional Cookbook Team Map — so you can see exactly how a cookbook moves from manuscript to masterpiece.
By the end of this episode, you'll know:
- Who handles editing, design, and photography
- What's expected of you as the author
- And what you can focus on right now to actually get paid to write your cookbook
Things We Mention in This Episode: Register for the Publish Your Cookbook masterclass
✨ Before we get started, an exciting announcement! ✨ If you're a food, nutrition, or culinary professional dreaming of publishing a cookbook with a traditional publisher, join me for the Publish Your Cookbook event starting Monday, October 20, 2025.
In this free training, you'll learn the shortcut most aspiring authors miss — how to sell your cookbook concept before writing the entire manuscript. You'll discover how to position yourself as the author publishers want right now and follow the exact steps to land your first book deal. Don't miss this opportunity! 👉 Register at publishcookbooks.com.
A quick shout-out to Mari, a long-time listener of the Cookbook Love Podcast, who recently shared in our Confident Cookbook Writer Facebook Group:
"I self-published a cookbook! I'm not in the writing program, but I wanted to thank Maggie Green for the amazing Cookbook Love Podcast I've been binging for the past two years. I wouldn't have finished my book without your guidance."
Her story is a beautiful reminder of the impact of showing up and sharing knowledge—one podcast at a time.
Today's guest is Mary Bryant Schrader, creator of Mary's Nest, a beloved YouTube channel with over one million subscribers and more than 600 videos on traditional cooking skills—think bone broth, sourdough, and fermentation.
Mary's new book, The Modern Pioneer Pantry: A Complete Guide to Preserving Food, brings timeless kitchen wisdom into today's world.
In this episode, we discuss:
- What traditional foods really are
- Why food preservation matters now more than ever
- The Four Corners Pantry concept
- Lessons Mary has learned from YouTube and cookbook writing
Things We Mention in This Episode: Register for the Publish Your Cookbook masterclass
Join the Confident Cookbook Writer Facebook Group Mary's Nest
✨Before we get started, an exciting announcement ✨ If you’re a food, nutrition, or culinary pro and you dream of being published by a traditional publisher, I want to invite you to my upcoming Publish Your Cookbook event where you will learn the shortcut most aspiring authors miss when publishing their cookbook. You’ll discover how to position yourself as the author publishers want right now, and the exact steps to land your first book deal. This is an opportunity you won’t want to miss. Head to publishcookbooks.com to register for the event.
Today I’m joined by award-winning author Maureen Abood to talk about her beautiful new book, Lebanese Baking. Known for her warm storytelling and deep connection to Lebanese food culture, Maureen invites us into the heart of her kitchen and heritage. During the interview, we discussed:
- Behind the table of contents: how Maureen designed the book to blend classic staples, family favorites, and innovative takes.
- The significance of sharing: why the act of baking and offering food to others is central to Lebanese tradition.
- Homemade phyllo dough: what inspired her to include this ambitious yet rewarding recipe, and how she makes it approachable.
- A baker’s starting point: which recipes Maureen recommends if you’re new to baking and to Lebanese cuisine.
If you’ve ever been curious about Lebanese flavors, want to expand your baking repertoire, or simply love the idea of food as a way to connect and share, this conversation will inspire you to preheat your oven and invite someone to the table.
Things We Mention in This Episode: Register for the upcoming Publish Your Cookbook event Maureen Abood
Welcome to another episode of the Cookbook Love Podcast. Today I’m excited to talk to you about one key tool in the life of most cookbook authors, and that’s an email list. Part of the reason I want to talk about this is that there is a misconception that we have to chase publishers and agents. But what I’ve found to be true in my own life, in the lives of my students, and in the lives of the authors I’ve talked to on the show is that publishers and agents are looking for a food, culinary, or nutrition expert like you. And how will they find you? That’s exactly what we’re going to talk about. What makes for a strong author platform is the heart of the platform, your email list. I’ll break down why your list is your most valuable publishing asset, how to simplify your platform so it feels doable, and how to reignite your list to connect with your audience starting today.
Things We Mention in This Episode:
Download the Cookbook Author Platform Checklist
Welcome to another episode of the Cookbook Love Podcast. Today I’m excited to have an interview with Stephanie Hansen. Stephanie is the host of the Emmy-award-winning TV show “Taste Buds with Stephanie”, blogger at Stephanie's Dish, and radio host of The Weekly Dish and author of True North Cabin Cookbook Volume Two: Seasonal Recipes From a Cozy Kitchen. Stephanie hails from Minnesota and spends her summers entertaining in her cabin on True North Island in Minnesota. Today on the show, we talk all about cabin cooking and entertaining, Stephanie’s seasonal favorite recipes to welcome guests and feed people the foods of the Midwest and Minnesota.
Things We Mention in This Episode:
Stephanie’s Dish website blog
True North Cabin Cookbook: Volume Two
Welcome to another episode of the Cookbook Love Podcast. I just finished enrolling new students into Cookbooks on KDP and wanted to share something with you based on my conversations with aspiring cookbook authors. When I talk to successful cooks, bakers, dietitians, chefs, and others who have a ton of kitchen experience to share, I hear them say things like: “I don’t have time.” “I’m not techie enough.” “Do I need an audience first?” “I’m not a dietitian”. But underneath those words is something we all face, what I call Doubt Soup. In this episode, I explore how doubt shows up in disguise, why it keeps so many cookbook dreams on hold, and what we can do instead of sit in the Doubt Soup.
Things We Mention in This Episode:
Join the waitlist for the 2026 cohort of Cookbooks on KDP
Welcome to another episode of the Cookbook Love Podcast. Today on the Cookbook Love Podcast, I’m sharing what I call the hidden beginning of publishing. Over the years, we’ve talked a lot about the types of publishing — self, traditional, and hybrid — and we’ve heard from hundreds of authors who’ve chosen each of those paths. But behind the scenes, there’s another part of the publishing journey we rarely talk about: the inner life of a cookbook author, and that’s what we’re going to talk about today. Publishing isn’t just about producing a book. It’s about letting the love you already live with spill over into something permanent, dignified, and shareable.
Things We Mention in This Episode:
Doors are open for enrollment in Cookbooks on KDP Interviews with Graduates of Cookbooks on KDP:
Episode 352: Kasey Lobb Episode 356: Cristina Carolan Episode 313: Gerry Romano and Katelin Maidment Episode 287: Lorraine Carlstrom
Episode 288: Chantal Secours
Welcome to another episode of the Cookbook Love Podcast. Today, I’m joined by Camille Beckstrand of Six Sisters’ Stuff. What began in 2011 as a way for six sisters to stay connected after leaving their childhood home has grown into one of the top family-friendly recipe websites on the internet. With a focus on simple, approachable meals, Six Sisters’ Stuff has become a trusted source for millions of families worldwide.
Their latest cookbook, 30-Minute Meals with Six Sisters’ Stuff: 100+ Quick and Easy Meals the Whole Family Will Love!, brings their signature family-first approach into the kitchen with more than 100 quick, delicious, and stress-free recipes. Whether you’re a busy parent, a working professional, or someone who craves home-cooked meals without spending hours in the kitchen, this book is your go-to guide. Today on the show we talk all about:
- The evolution of Six Sisters’ Stuff from blog to thriving business
- Writing cookbooks and how they fit alongside online recipes
- Choosing cookbook topics and themes
- Strategies for making meals in under 30 minutes
- Fan-favorite recipes:
- Lemon Brownies
- Two-Ingredient Naan
- Butter Chicken
-
Mexican Street Corn Tacos
-
Why dinner served in bowls is so popular right now
This episode is packed with insights about food blogging, cookbook writing, and making mealtime easier without sacrificing flavor.
Things We Mention in This Episode:
Six Sisters’ Stuff: 30-Minute Meals book
Six Sisters Stuff
Join the Cookbook Publishing Masterclass now in progress
Welcome to another episode of the Cookbook Love Podcast. Have you ever caught yourself thinking, “I’m not really an expert… who am I to write a cookbook?” or conversely “They’re not really an expert…who are they to write a cookbook? You’re not alone. For years, publishers, editors, and agents acted as gatekeepers, deciding who was “qualified” to write a cookbook.
But times have changed.
In this episode, I’ll walk you through:
- The old gatekeepers who kept most voices out of publishing
- How traditional publishing is shifting and why publishers now want new and unique lived experiences
- How self-publishing platforms have blown the doors open
- Who the real gatekeepers are today
- And the most important truth: the only permission you need
You’ll also hear about The Cookbook Publishing Masterclass, a free 3-part training series I’ve created to help you take the next step toward your cookbook dream. It begins September 2, and it’s the perfect way to see what’s possible when you stop waiting for permission.
Things We Mention in This Episode:
- Join the waitlist for the Cookbook Publishing Masterclass beginning September 2, 2025
Welcome to another episode of the Cookbook Love Podcast. Today on the podcast I share three questions that came up during Recipe Week LIVE 2025: how to ethically adapt recipes, how to move from passive learning to active doing, and how to price a self-published print cookbook on Amazon with confidence.
Today on the show, I share:
- Adaptation & attribution: Why ingredient lists and basic processes aren’t generally copyrightable and how your expression (voice, headnotes, tips, stories, history, technique rationale) creates protectable originality. Simple, honest “inspired by/adapted from” credit keeps you on solid ethical ground.
- From learning to doing: Why passive learning feels comfortable, and how small, courageous actions (blank page → draft → test → iterate) build momentum. Use tools like a Pre-Recipe Tool or documentation is the bridge to capture ideas and start writing.
- Pricing with confidence: Why $25–$40 is common for premium print cookbooks, how color and page count affect your KDP print costs, and why price is a signal of value and not a race to the bottom with a lost cost book. Consider your margin and own your profit goal.
Things We Mention in This Episode:
- Join the waitlist for Cookbooks on KDP (September 2025 enrolling soon)
- KDP Printing Cost & Royalty Calculator
Before we get started, there’s still time to take advantage of the final two days of Recipe Week LIVE 2025 happening now through August 15, 2025. This live event is for anyone who wants to turn what they cook or bake every day into publishable recipes. Sign up here for Recipe Week LIVE 2025.
Today I’m excited to have an interview with Holly Capelle. Holly is a home cook, food preservationist, lifestyle artist, and advocate for sustainable living. She is the founder of @bigfamilyliving, an online community for people who preserve, create, cook, and garden. Holly is the author of the new book Preserving the Seasons, a comprehensive guide to the easiest ways to preserve the produce, herbs, and flowers you love.
Holly lives in Portland, Oregon, and with her husband and six children, they’ve created a living garden classroom in their suburban home. As the garden has grown over the years, it’s now filled with chickens and vegetable, fruit, herb, and edible flower gardens right out her back door.
Today Holly and I talk all about her living classroom, and walk through her beautiful new book filled with tips for infusions, drying, dehydrating, freeze-drying, and how to incorporate these preserved ingredients into everyday cooking.
Things We Mention in This Episode:
Register for Recipe Week LIVE Holly Capelle @bigfamilyliving Preserving the Seasons
Welcome to the Cookbook Love Podcast. Today I’m excited to have an interview with Ellen Kanner. Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, and wellness for outlets including HuffPost, VegNews, and Edible South Florida. Ellen is a vegan advocate and culinary instructor, and the creator of the Substack newsletter Broccoli Rising. As a fifth-generation Miami native, Ellen lives with her husband in where else? Beautiful Miami. Today on the show, we talk about all the natural beauty and wonders of Miami, her life as a vegan, her new book Miami Vegan, including everything from tropical fruits and vegetables in Miami, vegan food swap and ingredients, as well as Ellen’s perhaps unpopular opinion about how to include more vegetables in your diet.
Don’t forget to register for our upcoming LIVE event: Recipe Week LIVE 2025: Get Your Recipes Cookbook-Ready, happening August 11-15, 2025. This five-day live event is for aspiring cookbook authors who want to turn their passion into publishable recipes. Sign up here for Recipe Week LIVE 2025.
Things We Mention in This Episode:
Register for Recipe Week LIVE Ellen Kanner Miami Vegan: Plant-based Recipes from the Tropics to Your Table
Welcome to the Cookbook Love Podcast. Today, I talk about a question I hear all the time: How do I get my recipes ready for a cookbook? Recipes are the heart of any cookbook. They are what set our books apart from other works of non-fiction. They’re not just instructions on paper; they’re a combination of creativity, story, and trust. So if you are writing your recipes for publication, this episode is for you.
In this episode, I’ll walk you through the five stages of recipe writing: ideation, development, writing, testing, and publishing. These stages form the foundation of every great cookbook recipe, and understanding them will help you move from a scattered collection of notes to polished, cookbook-ready recipes.
And if you want to dive deeper, I’ll also tell you about Recipe Week LIVE 2025: Get Your Recipes Cookbook-Ready, happening August 11-15, 2025. This five-day live event is going to change the way you think about recipe writing. Sign up here for Recipe Week LIVE 2025.
Things We Mention in This Episode:
Register for Recipe Week LIVE
Today on the podcast, I’m joined by Daen Lia — home cook, recipe creator, and the author of Garlic, Olive Oil + Everything Mediterranean. You may know Daen from her wildly popular social channels under @daenskitchen, where she shares comforting Mediterranean-inspired recipes with over 6 million followers across TikTok, Instagram, YouTube, and Facebook. Daen Lia learned to cook from her Spanish and Italian mother and grandmother. With the smell of garlic and roasted tomatoes wafting through the kitchen, Daen discovered the alchemy of a few simple ingredients: garlic, olive oil, and whatever is fresh, whether a vegetable or protein, or both.
In this episode, we explore:
- Why garlic confit is the foundation of nearly every recipe in her cookbook—and how to make it yourself
- How one simple batch of garlic and olive oil can transform everyday meals
- The journey from social content to print publishing
- The six essential ingredients that structure her book: GARLIC, OLIVE OIL, BUTTER, BREAD, CRUMBS, and EGGS
- Daen’s tips for creating content for social media
Whether you’re new to Mediterranean cooking or a seasoned home cook, Garlic, Olive Oil + Everything Mediterranean offers approachable techniques, bold flavor, and heartfelt inspiration from a kitchen rooted in love and simplicity.
Things We Mention in This Episode: Garlic, Olive Oil, + Everything Mediterranean
Daen’s Kitchen
Join the waitlist for Cookbooks on KDP for September 2025
Diana Henry’s How to Eat a Peach
Matty Mattheson’s Soup, Salad, and Sandwiches: A Cookbook
In this episode of the Cookbook Love Podcast, I’m joined by Suzanne Lenzer, food stylist, writer, and author of Peckish: Suggestions for the Sophisticated Snacker. Suzanne’s approach to food and cooking invites us to consider not just what we eat, but how and why, with more spontaneity and less convention. Suzanne shares how she structured Peckish around “vessels” like On Toast, In Jars, Napkins Only, and more, making it easier (and more fun) to plan a night of grazing or to turn an afternoon snack into a small ritual of care.
In today's show we talk about:
- What mindful snacking actually looks like
- Why “Girl Dinner” became a cultural moment
- How to structure meals (or non-meals!) around what you’re really craving
- The beauty of Peckish as both a guide and an invitation
If you’ve ever felt the joy of assembling a little plate that speaks to what you want in that moment, this conversation is for you. Let's celebrate the joy of eating well, one thoughtful snack at a time.
Things We Mention in This Episode: Peckish: Suggestions for the Sophisticated Snacker Connect with Suzanne Lenzer Join the waitlist for Cookbooks on KDP for September 2025 Diana Henry, How to Eat a Peach
In today’s episode, we’re unpacking a concept I teach inside the Get Paid to Get Published program about defining Your Cookbook Concept. Using a powerful metaphor —the Dinner Party Analogy—we’ll explore how to define what your book is really about, who it’s for, what’s on the “menu,” and why it matters in today’s publishing landscape. Today you’ll learn why you, the author, are the host of your book’s journey, how to identify and describe your ideal reader, and different cookbook concept types—from ingredients to holidays, what makes your book stand out in the market, and what is a competition study.
Things We Mention in This Episode: How to Get Paid to Write a Cookbook Free Training Too Many Eggs Episode 261 with Mimi Smith Dvorak
Welcome to another episode of the show. Today, I’m excited to welcome Cristina Carolan. Cristina is a plant-based personal chef and author of Plant-Based Pacific, a cookbook that reflects a vibrant fusion of culinary cultures from Japan, Hawaii, and the Philippines. She’s the owner of Chef Veggie, a plant-based personal chef and holistic lifestyle service. A lifelong traveler, Cristina’s experiences living in Japan, visiting her mother’s homeland of the Philippines, and calling three Hawaiian islands home inform every dish and story in her book.
In today’s episode, we talk about:
- The inspiration behind Plant-Based Pacific
- How Cristina's multicultural upbringing shaped the concept
- Cristina's cookbook publishing journey
- Recipes and stories for local meals like Hawaiian Plate Lunch and Filipino Kamayan, all with a plant-based twist
- Advice for aspiring cookbook authors
Whether you’re a plant-based cook, a cultural food enthusiast, or dreaming of writing a cookbook, Cristina’s story offers warmth, insight, and plenty of practical wisdom for your journey in the kitchen and at your keyboard.
Things We Mention in This Episode:
Join the waitlist for Cookbooks on KDP for September 2025
Connect with Cristina Carolan
Order a personalized copy of Plant-Based Pacific
Welcome to another episode of the podcast! Several times a year, outlets like Eater, Food Network, Epicurious, Publishers Weekly, and others publish their roundup features: What’s hot in cookbooks this season? They’re the pulse checks of the cookbook world and offer a lens into what's resonating now. Today on the show, we’ll dive into trends in cookbooks published this spring, each tied to what cookbook buyers are craving and what publishers are publishing in Spring 2025.
Things We Mention in This Episode:
Join the waitlist for Cookbooks on KDP for September 2025 🎧 Episode 348 – Being a Cookbook Author: Umma: A Korean Mom’s Kitchen Wisdom
🎧 Cookbook Love Episode 347 – Being a Cookbook Author: Discover Your Authentic Voice & Indian Comfort Food
🎧 Episode 334 - Eat Better Sleep Better with Marie-Pierre St. Onge
Over the years, I’ve coached hundreds of cookbook writers. And as a cookbook writer myself, I’ve noticed something: the way we write shifts with the seasons. So does the energy you all bring to your projects. Without a doubt, January and September are your power months. Something about the clean slate of the new year—or the back-to-school feeling of fall—makes it easy to say yes. The urgency feels good for a while. But urgency doesn’t last. Pressure wears you out. And cookbook writing—at its best—is built on bringing the full you to the page, year-round. So today I want to offer another way. A way of writing that moves with the rhythm of summer. With more daylight. With more warmth. With more time to reflect, to gather, to savor, and to create. Summer isn’t about pushing. It’s about presence. And that’s exactly what Cookbook Camp is built for. So, whether you’re poolside with a notebook or cooking with the windows open, let’s explore how this season can support your most nourishing work yet. Things We Mention In This Episode: Registration for Cookbook Camp, a guided summer experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.
Welcome to another episode of the show. If you have gathered recipes for years, hosted holiday parties and meals, preserved family traditions, or become the go-to source for meals in your family, then you may want to turn your recipes into something more: a cookbook. In this episode, I’m sharing 7 tips to help you move from recipe keeper to cookbook writer, everything from why calling yourself a writer matters to how your kitchen and keyboard habits create momentum for your project. If you’re sitting on a goldmine of recipes, this episode will give you some food for thought to help you start your cookbook.
Things We Mention In This Episode: Registration opens Monday, June 16, 2025, for Cookbook Camp, a laid-back summertime experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.
Welcome to today’s episode of the Cookbook Love Podcast! I’m thrilled to bring you a conversation with Kasey Lobb—a self-professed food nerd, registered dietitian nutritionist, and plant-based chef. Kasey is the author of The Gluten-Free Sourdough Cookbook, a flavorful new release that brings together her personal passion and professional expertise. Her new book marks a stirring new chapter for Kasey’s personal and professional journey.
Most days, you’ll find her experimenting in the kitchen or tending to “Mother”—her well-loved gluten-free sourdough starter. For over 20 years, Kasey has helped clients transform their health through food, with a focus on food sensitivities and autoimmune conditions. With this cookbook, she’s on a mission to help home bakers ditch dry, dense gluten-free breads and bake with confidence using accessible, nourishing ingredients the whole family will love.
Kasey and her book designer Rae are both students inside my cookbook coaching programs—Cookbooks on KDP and Get Paid to Get Published—and it’s been a joy to watch this cookbook come to life.
Things We Mention In This Episode: Appetite to Travel
The Gluten-free Sourdough Cookbook by Kasey Lobb
Join the waitlist for the next cohort of Cookbooks on KDP
Today, I’m thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world’s largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he’s back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including:
- Why beer can chicken doesn’t do what you think it does
- The truth about basting with butter
- Whether wet brining really helps your Thanksgiving turkey
- And why soaking wood chips might be a waste of time
Meathead also shares:
- How to cook chicken that’s juicy and flavorful every single time
- Tips for taking stir-frying and deep-frying outdoors
- His secret weapon for perfect steaks: the Sous Vide Que method
- Essential gear for grilling and barbecue competitions—including digital thermometers
- And a surprising favorite cookbook that celebrates... vegetables!
It’s a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.
Things We Mention In This Episode: Amazingribs.com
The Meathead Method by Meathead
Moosewood Cookbook by Mollie Katzen
Mastering the Art of French Cooking
Welcome to today’s episode of the Cookbook Love Podcast! I’m thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie’s leadership, it’s grown into a global dessert destination with over forty locations worldwide.
And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia’s famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you’ll love what Bobbie has to share.
Things We Mention In This Episode:
Register for the Build Your Author Platform workshop
Magnolia Bakery Handbook of Icebox Desserts
Magnolia Bakery Bobbie Lloyd @bakewithbobbie
Welcome to today’s episode of the Cookbook Love Podcast! I’m delighted to be joined by Jessica Merchant, the force behind the wildly popular blog How Sweet Eats and the bestselling author of Everyday Dinners, The Pretty Dish, and Seriously Delish. Jessica is a full-time recipe developer and writer known for her down-to-earth approach, vibrant flavor combinations, and deep passion for all things food.
In this episode, we dive into her newest book, Easy Everyday, and explore her tried-and-true strategies for making dinner doable, without sacrificing flavor. From her game-changing "Big 3" dinner shortcuts to her 10-Minute Meal Prep Strategy and go-to list of kitchen gear, Jessica shares how to bring ease and joy back to mealtime. She also opens up about her journey as a self-taught cook and offers valuable advice for aspiring cookbook authors looking to turn their passion into a published book.
Things We Mention In This Episode:
How Sweet Eats
Easy Everyday by Jessica Merchant
Entertaining by Martha Stewart
Publish in a Day VIP Experience
Welcome to another episode of the podcast. I’m excited to be here today for an interview with Sarah Ahn. Sarah is a digital storyteller and creator of Ahnest Kitchen, where she shares and documents her mother, Nam Soon Ahn’s recipes. In their new book Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, Sarah and Nam Soon take a deep dive into Korean home cooking along with decades of wisdom and techniques that help anyone cook like a Korean umma. Today on the show we talk all about Sarah’s building of her presence online with Ahnest Kitchen, the journey with her mother writing their book Umma, helpful tips for building a pantry that brings out the three key flavors: sweet, salty, and tang and what recipes to start with when using the book, as well as a mother’s love and wisdom and how far they will go for their children.
Things We Mention In This Episode:
Ahnest Kitchen
Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes
Welcome to another episode of the podcast. Today, I’m excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna’s journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna’s tips for first-time cookbook writers.
Things We Mention In This Episode:
Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice.
Connect with Sapna @bespiced
Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.
If you’ve ever dreamed of writing a cookbook—but the book isn’t here yet—you’re not alone. In this installment of Being a Cookbook Writer, I’m sharing exactly what I did to move from dreaming to actually writing my cookbook. I’ll walk you through the daily and weekly routines that helped me stay connected to my goal, even in the midst of a busy life. From journaling to documenting meals to typing just two recipes a day, I’ll show you how small steps can lead to a finished book. If you’re ready to stop waiting and start writing, this episode is for you.
Things We Mention In This Episode:
Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.
Hello and welcome to another episode of the podcast. Today on the podcast I’m excited to have an interview with Steph Pixley. Steph is the deputy food editor for America’s Test Kitchen’s books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK’s new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.
Things We Mention In This Episode:
Download a copy of the Art of Cookbook Creation checklist
@pixleypics on Instagram America’s Test Kitchen
Baking for Two
Six Seasons
Hello and welcome to another episode of the podcast. Today on the podcast I’m excited to have an interview with Jan Brandenburg. Jan is a cook, digital content creator, and pharmacist from eastern Kentucky. As a vegan and wanting to enjoy the flavors of her childhood, Jan spent years developing plant-based alternatives to traditional Appalachian dishes. Today on the show we talk about her journey from cookbook idea to publication including her favorite vegan Appalachian recipes, her tips for plant-based cooking, and her advice for anyone who wants to write a cookbook and get it published.
Things We Mention In This Episode:
Connect with Jan @appalachianvegan
The Modern Mountain Cookbook
Claire’s Corner Copia cookbook
Download a free copy of the Art of Cookbook Creation checklist
Hello and welcome to another episode of the podcast. Today on the podcast I’m excited to have an interview with Diane Morrisey. Diane Morrisey is the founder of @DianeMorrisey on Instagram. She is known for her acute sense of encouragement and humor and her easy and innovative recipes that come with a big side of “you got this” encouragement. A former caterer, Diane was also an executive at Whole Foods where she oversaw the prepared foods business and overall operations for stores in New York and Connecticut. In other words, she knows what people want to eat—and what they can cook in the short window most of us have to get dinner on the table. She lives in Connecticut, with her husband and whichever of her six children happens to be home for dinner. You Got This! is her first cookbook. Today on the show we talk about the emotional side of feeding people and being fed, Diane’s journey to writing a cookbook, and Diane’s tips for choosing what to cook for supper based on the mood the cook is in.
Things We Mention In This Episode:
Connect with @dianemorrisey on Instagram You Got This: Recipes Anyone Can Make and Everyone Will Love
Download a copy of the Art of Cookbook Creation checklist
Hello and welcome to another episode of the podcast. Today on the podcast I’m excited to have an interview with Kaleb Wyse. Kaleb is the creator of Wyse Guide and the author of the new cookbook There’s Always Room at the Table. When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn’t think many people would take notice or even care. After all, his way of life is simple, guided by the seasons—he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him.
But it turns out that people from all over the country connected with Kaleb’s simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some—and are a breath of fresh air for others.
Today on the show we’re here to visit with Kaleb, learn all about his journey first on social media, leaning in to his life in south-east Iowa on his family’s farm, and then his journey to writing and publishing his first cookbook.
Things We Mention In This Episode:
Connect with Kaleb Wyse at Wyse Guide
There’s Always Room at the Table
Receive a free copy of the Art of Cookbook Creation checklist
Hello and welcome to another episode of the podcast. As I work on my next cookbook proposal, one thing that keeps coming up is that I am embarking on the long-game of cookbook publishing. From idea to a finished book, traditional publishing takes at least 18 - 24 months. That means the cookbook won't be "in my hands" for quite a while. How do you sustain the journey to a traditionally published book? That’s what we’re going to talk about today.
Things We Mention In This Episode:
Build your Cookbook Author Platform
Receive a free copy of the Art of Cookbook Creation checklist
Hello and welcome to another episode of the podcast. March is birthday month here at our house and gift giving is on my mind. I love to give gifts to celebrate birthdays, especially gifts that my people want and are excited to receive. This makes me think about classes we teach and books we write and how to give people what they’re hungry for instead of overthinking and creating something that they won’t want or need.
Things We Mention In This Episode:
Receive a copy of the Art of Cookbook Creation checklist
Hello and welcome to another episode of the podcast. Today I gave myself the gift of time to sit and think about what I love about cookbooks and cookbook writing. All of this has bubbled up as I think about writing a proposal for a 5th traditionally published cookbook. So if you’re curious what drives this passion, listen in. And if you share this passion, which I’m sure many of you do, I invite you to join me inside Get Paid to Get Published and our LIVE 90-Day Get Paid to Get Published Accelerator. You can learn more about Get Paid to Get Published and how you can get paid to write a cookbook using the link below.
Things We Mention In This Episode:
If you want to get paid to write a cookbook, join us for the next cohort of Get Paid to Get Published
Hello and welcome to another episode of the podcast. I taught my Get Paid to Write a Cookbook workshop yesterday and we had a great time. Today I want to share three key takeaways from the workshop that will help you think about how your cookbook can earn money for your business. So if you’ve ever wondered how to turn your recipes into real revenue, this episode is for you. Things We Mention In This Episode:
If you want to get paid to write a cookbook join us for the next cohort of Get Paid to Get Published
Hello and welcome to the other episode of the podcast. If you want to be the kind of cookbook author that publishers are excited to work with, it’s not just about having great recipes and a great book idea—it’s about who you are as a writer, creator, and business partner. Today I share 7 ways to make yourself irresistible to a traditional publisher.
Things We Mention In This Episode:
Register for How to Get Paid to Write a Cookbook LIVE Workshop on Wednesday, February 26, 2025
Hello and welcome to the other episode of the podcast. Today on the podcast I share some answers to two commonly asked questions about recipe writing related to recipe inspiration, recipe permission, recipe creation, and writing recipes that are unique to you.
Things We Mention In This Episode:
Sign up here for my email list all about writing, publishing, habits, and writing routines.
Hello and welcome to the other episode of the podcast. Right now, your cookbook might just feel like just an idea. A collection of notes, stories, and recipes that live in your head or scattered notebooks or digital files. But the moment you publish the book, everything changes. Instead of flipping through stacks of papers or trying to remember that one ingredient, you have a finished book. Your recipes and stories are in one place, beautifully organized, and ready to be used. And that’s exactly what I want to talk to you about today. What changes when you publish a cookbook?
Things We Mention In This Episode:
Sign up here for my email list all about writing, publishing, habits, and writing routines.
Welcome to another episode of Cookbook Love Podcast! In today’s episode, I’m joined by Marie-Pierre St-Onge, founding director of the Center of Excellence for Sleep & Circadian Research at Columbia University. Marie-Pierre is a nutritionist and a pioneer in the field of sleep health. Her groundbreaking research combines sleep and nutrition to provide comprehensive strategies for improving overall health.
We discuss:
- The art and science of food and sleep
- Strategies for a good night’s sleep
- The role of sleep in balancing hormones
- Insights from her new book, Eat Better, Sleep Better, featuring 75 recipes to help you sleep well at night and wake up energized during the day
Guest Bio Marie-Pierre St-Onge is a leading expert in sleep and nutrition, with a passion for advancing health through her research. As the director of the Center of Excellence for Sleep & Circadian Research, she has contributed to a deeper understanding of how sleep and diet are interconnected. Her new book, Eat Better, Sleep Better, empowers readers with actionable advice and delicious recipes to enhance sleep quality.
Things We Mention In This Episode:
Enroll in the spring cohort of Cookbooks on KDP
Sign up here for my email list all about writing, publishing, habits, and writing routines.
Connect with Marie-Pierre on Linked-In
The Perfect Loaf
Welcome to another episode of the podcast. Today I have a fun episode called the Ins and Outs for 2025. This episode was inspired by other Ins and Outs lists I’ve heard over the past few weeks. First, what is an Ins and Outs list? The Ins are things I did in 2024 that I want to do again, new stuff I want to try. The outs are things I don’t want to bring forward to the new year that doesn’t serve me anymore or don’t help me get the next version of Maggie that I want to be.
I am hosting a LIVE workshop on Tuesday, January 28, 2025, at 12:00 NOON EST called Recipe Prep For Cookbook Success. In the workshop, I will help you get started with your cookbook project by selecting your recipes and organizing your vision for the book.
Things We Mention In This Episode:
Recipe Prep for Cookbook Success Workshop
Sign up here for my email list all about writing, publishing, habits, and writing routines.
As many of you know I self-published my Christmas Cookie Baking Guide in November 2024. This was my fifth published cookbook and my first self-publishing venture. It's easy for me to sit here and talk all about the book. And how the book is the fruit of the work I do every year as a Christmas cookie baker, And how I managed my time and myself to write and publish it. That's all true. But it's not the full story...and that’s the topic for today’s podcast.
Here's the full quote about being in the arena from Theodore Roosevelt "It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat."
Things We Mention In This Episode:
Join the waitlist for Cookbooks on KDP that starts in January 2025.
Sign up here for my email list all about writing, publishing, habits, and writing routines.
In today’s episode, I am excited to talk to you about my least productive year. I want to tell you about how this least productive year started, how I realized that it wasn’t working, and what I did to tweak the “plan” so that I got the results I wanted. Also if you are interested in publishing your book of recipes and stories on Amazon in 2025 there is a link below to join the waitlist. And if you’re interested in learning more about writing, publishing, habits, and writing routines I invite you to join my email list by using the link below. Let’s make it a great year filled with habits, routines, appointments, conversations, experiences, and the joy of moving forward with the life we want to live.
Things We Mention In This Episode:
Join the waitlist for Cookbooks on KDP
Sign up here for my email list all about writing, publishing, habits, and writing routines.
Happy New Year and cheers to 2025!
In today’s episode, I am excited to welcome Heather Bell, lovingly known as Mama Bell. Heather is a mother of eight and a viral cooking and lifestyle influencer.
With joy and love, she shares her big family way of life through stories, recipes, and the journeys of her eight children—seven of whom are adopted.
For over 28 years, Heather has been a farmer’s wife, partnering with her hardworking husband on their Michigan farm, where they raise 4,000 laying hens, providing eggs to local grocery stores and restaurants.
Heather’s new book, Mama Bell’s Big Family Cooking: 100+ Big-Batch Homestyle Recipes Your Family is Gonna Love, celebrates the art of big-batch, homestyle cooking with heartwarming stories of her family and their love of the kitchen.
Key Highlights
- Heather’s Big Family Way of Life:
- How Heather and her husband balance farm life and raising a large family.
-
Stories and lessons from parenting eight children, including seven adoptions.
-
Behind the Book - Mama Bell’s Big Family Cooking:
- Highlights from the 10-chapter book, featuring each family member and their favorite kitchen contributions.
-
Tips for keeping large-batch cooking simple, easy, and filling.
-
Homestyle Recipes and Family Connection:
- Over 100 recipes designed for big families and gatherings.
- How food fosters connection and love in Heather’s home.
Thank you for joining me for today’s conversation with Heather Bell. Whether you’re cooking for a crowd or looking for inspiration for family meals, I hope this episode fills your heart and table.
Things We Mention In This Episode:
Register for The State of Cookbook Publishing Workshop
Mama Bell’s Big Family Cooking
Connect with Heather @justthebells10
Land O' Lakes Treasury of Country Cooking
In today’s episode, I am delighted to welcome Heidrun Metzler. Born and raised in Germany, Heidrun grew up surrounded by a family of women who loved to bake—learning from her mother, aunt, and grandmother. After moving to the United States as a young woman, Heidrun missed German baked goods and began creating her baking recipes, blending her German roots with ingredients the best ingredients she could find in the US.
Her new cookbook, German Heritage Baking, is the culmination of over a decade of work—a labor of love to preserve and share her family’s baking traditions. The book highlights inherited tips, techniques, and ingredient knowledge, alongside the profound joy of creating fresh baked goods at home.
Today on the podcast we talk about:
- Heidrun’s Inspiration for Baking:
- How her family’s passion for baking shaped her journey.
-
Blending German baking traditions and techniques.
-
Tips for Baking Success:
- Heidrun’s practical advice for creating consistent and delicious baked goods.
-
Insights into ingredient selection and preparation techniques.
-
Exploring German Baking:
- An introduction to three types of German baking featured in her book:
- Mürbeteige (Shortcrust Pastry): The foundation for many traditional German desserts.
- Cookies: Heidrun’s favorite recipes for timeless German cookies.
- Sponge-Based Tortes: Elegant and flavorful desserts that showcase German baking artistry.
Whether you’re a seasoned baker or just getting started, I hope this episode inspires you to explore your own heritage through baking.
Things We Mention In This Episode:
The State of Cookbook Publishing Workshop 2025
German Heritage Baking: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets
Christmas Cookie Baking Guide by Maggie Green
Eric Kayser’s Sweet and Savory Tarts
In today’s episode, I am excited to welcome Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, and the author of The Hungry Ghost Bread Book. Jonathan approaches sourdough bread with a unique philosophy: sourdough isn’t a style of bread—it is bread. His method revolves around three essential tenets: more hydration, more fermentation, and more heat in the oven.
Today on the show:
- Jonathan’s Philosophy on Sourdough:
- Why sourdough is the essence of bread, not just a style.
-
Insights into his three tenets: more hydration, fermentation, and heat.
-
Recipes and Inspiration from The Hungry Ghost Bread Book:
- Jonathan’s formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more.
-
How the book and bakery merge ancient bread-making traditions with modern techniques and favorite like cookies and scones.
-
Jonathan’s Publishing Journey:
- The story behind getting a book deal and bringing his bread-making philosophy and formulas to print.
Whether you're a bread-making enthusiast or simply love the smell of fresh sourdough, I hope this episode inspires you to get baking.
Things We Mention In This Episode:
Christmas Cookie Baking Guide by Maggie Green
Hungry Ghost Bread
The Hungry Ghost Bread Book
The Bread Builders: Hearth Loaves and Masonry Ovens
Flatbread and Flavors: A Baker’s Atlas by Naomi Duguid and Jeffrey Alford
In today’s episode, I am excited to welcome Elana Pearlman, author of With Love and Babka: 50 Sweet and Savory Recipes for Everyone’s Favorite Braided Bread. Inspired by her grandmother's love of traditional bread, this book explores the versatility of babka, featuring doughs for every preference—from classic and chocolate to gluten-free.
Topics of Discussion:
- From Cakes to Babka: Elana shares her journey from running a wedding cake business to launching a mail-order babka business.
- The Publishing Path: Insights into Elana’s journey of writing and publishing a cookbook, including her tips for building habits and routines while writing.
- Mastering Babka: Elana’s expert advice on making babka less intimidating and how she created her unique flavor profiles.
- Business Meets Cookbook: How Elana merged her baking business with the creative process of writing a cookbook.
This episode is a must-listen for bakers, cookbook enthusiasts, and anyone curious about blending a baking business with cookbook creation!
Things We Mention In This Episode:
Christmas Cookie Baking Guide by Maggie Green
With Love and Babka by Elana Pearlman
With Love and Babka on Instagram
In today’s episode, I am excited to welcome Sarah Frison, the author of The Festive Belgian Bakery, a delightful book celebrating chocolate, biscuits, cakes, and desserts enjoyed during the holiday season. Sarah shares her insights into Belgian holiday traditions, culinary techniques, and the journey of writing a cookbook.
Topics of Discussion:
- Belgian Holiday Traditions: From St. Nicholas Day in December to Candlemas in February, Sarah walks us through the festive season in Belgium.
- The Art of Tempering Chocolate: Why tempering is crucial for achieving the perfect shine and snap in chocolates.
- Resources for Belgian Baking: Tips on sourcing equipment and ingredients for traditional Belgian recipes and candies.
- Cookbook Writing and Publishing: Sarah’s advice on creating and publishing a successful cookbook.
This episode offers a rich exploration of Belgian holiday baking and provides inspiration for anyone dreaming of writing their own cookbook!
Things We Mention In This Episode:
Christmas Cookie Baking Guide
The Festive Belgian Bakery
Anniversary House
Callebaut Chocolate
Sarah Frison on Substack
In today’s episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook’s Country and a cast member of the Cook’s Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into:
- The Intersection of Southern Food and History: Inside Southern culinary traditions.
-
Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories.
-
Food as a Lens: How food provides insight into shared history and cultural understanding.
- Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South.
Things We Mention In This Episode
When Southern Women Cook
Cook’s Country
Gourmet’s vintage 1960s cookbook
In today’s episode, I welcome Jessie-Sierra Ross. Jessie is a former professional ballerina turned food and lifestyle blogger. She’s the creative mind behind the blog Straight to the Hips, Baby, where she shares her elegant yet approachable style of cooking, cocktails, and home entertaining.
We dive into Jessie’s transition from the world of ballet to the arena of home entertaining, discussing:
- Transition from Ballet to Blogging: Jessie shares her journey from ballet slippers to blogging, detailing how her background in the performing arts shaped her approach to food and entertaining.
- Building a Brand: Jessie’s advice on developing a distinct brand style, centered on content pillars and being true to your interests.
- Highlights from Seasons Around the Table: A look at Jessie’s new book, which celebrates seasonal cooking, floral tablescapes, and effortless entertaining.
- Thanksgiving Tips: Jessie’s top tips for a seasonal Thanksgiving feast, including ideas for tablescaping and decor that will bring warmth and sophistication to the holiday table.
Things We Mention In This Episode
Straight to the Hips, Baby
Seasons Around the Table
Mastering the Art of French Cooking
Tartine Bread
In today’s episode, I interview Erica Walker, one of the four sisters behind Favorite Family Recipes, a blog that has grown from a family recipe swap into a platform featuring over 1,000 recipes and reaching more than 2 million visitors each month. Erica shares insights from their newest cookbook, Most Requested Copycat Dishes: 101 Homemade Versions of Your Favorite Restaurant Recipes, along with tips on recreating restaurant-quality dishes at home.
About Favorite Family Recipes
- Founded by Erica and her three sisters to share recipes among family
- Now features over 1,000 recipes with a monthly audience of 2 million+ readers
- Known for user-friendly recipes and family-favorite dishes
Highlights from Most Requested Copycat Dishes
- Features 101 homemade versions of beloved restaurant recipes
- Includes insider tips and step-by-step photo instructions for more challenging dishes
- Perfect for both seasoned chefs and enthusiastic home cooks
Discussion Points
- Popular and Requested Recipes: Erica talks about some of the blog's top recipes and fan favorites
- Fall Recipe Favorites: A look at Erica’s favorite recipes for the fall season
- Top Ten Tips for Creating Copycat Recipes: Erica’s best advice for recreating restaurant dishes at home
Things We Mention In This Episode
Most Requested Copy Cat Dishes
Favorite Family Recipes
Salt, Fat, Acid, Heat
In today’s episode, I’m excited to have an interview with Rose Levy Beranbaum. Rose is a legendary baking expert and author whose books have been translated into multiple languages, including Mandarin, Czech, Russian, and Spanish. Known as the "diva of desserts" and "the most meticulous baker who ever lived," Rose has published thirteen award-winning books, including The Cake Bible, Rose’s Heavenly Cakes, and Rose’s Christmas Cookies.
Today, we dive into the exciting release of the 35th Anniversary Edition of The Cake Bible, which Rose has fully revised and updated with her husband, Woody Wolston. This edition brings fresh photography, essential new content, and special occasion cakes designed for weddings or to serve large groups.
In this episode, we discuss:
Revising The Cake Bible * The process of updating a classic cookbook after 35 years * New additions, including: * Foundational cakes for every baker * Showstopper cakes for special occasions * Formulas to scale recipes based on the number of servings * Photography that brings the book to life for modern readers
The Author’s Mindset & Longevity * Rose’s approach to being a back-listed author and keeping her books relevant * How she balances creativity with consistency in her writing and recipes * The routines and habits that help her stay focused on writing and testing recipes
Advice for Aspiring Writers & Cookbook Authors * Rose’s wisdom on the discipline and patience required to become a successful author * Her top tips for aspiring cookbook writers * The importance of testing in creating foolproof recipes
Things We Mention In This Episode
Connect with Rose Levy Beranbaum online
The Cake Bible 35th Anniversary Edition
In today’s episode, I’m excited to have an interview with Sonja Overhiser, one of the creative minds behind the award-winning blog A Couple Cooks. Along with her husband Alex, Sonja has built a global following for their healthy, plant-based recipes and expertise in cocktails. Their work has been featured in Food & Wine and The Washington Post, and their blog receives millions of visitors each month. We dive into their journey from fast food to cooking from scratch, the growth of their blog, and the behind-the-scenes process of pitching and reconfiguring their book idea to land a publishing deal. Sonja also shares insights on their new book, A Couple Cooks, offering practical tips for aspiring cookbook writers along the way.
In this episode, we discuss:
The Evolution of A Couple Cooks * How Sonja and Alex transitioned from a fast-food lifestyle to a mostly plant-based, from-scratch diet * The inspiration behind starting their blog in 2010 * Their mission to connect readers all over the world with healthy, approachable recipes
Building a Brand and Getting Published * The journey of turning a passion for food into an award-winning blog with millions of visitors each month * How they pitched the concept of their book to publishers and reworked it to secure a deal * Their experience working with major publications like Food & Wine and The Washington Post
Behind the Scenes of A Couple Cooks (The Book) * Sonja’s and Alex’s message for readers and what they hope to inspire * The unique cooking method featured in the book: circle and square icons to help couples or friends cook together seamlessly * Their rigorous recipe testing process to ensure high-quality, fail-proof recipes for every home cook
Tips for Aspiring Cookbook Writers * Sonja’s advice for aspiring authors seeking a book deal * The importance of brand-building and developing a clear message before approaching publishers * How to navigate the process of writing, pitching, and refining a cookbook concept
Things We Mention In This Episode
Join the From Kitchen to Keepsake Bootcamp which begins Monday, November 4th
A Couple Cooks
The Way to Cook by Julia Child
Welcome to this special announcement edition of the Cookbook Love Podcast.
Do you want to turn your recipes, stories, and memories into a beautiful keepsake cookbook? I am hosting a bootcamp from Monday, November 4th - Thursday, November 7th at 11:00 AM EST called From Kitchen to Keepsake Bootcamp. Don’t wait any longer to create the cookbook you’ve always dreamed of. This bootcamp gives you the structure, support, and tools you need to turn your favorite recipes and stories into a keepsake you’ll be proud to share. Let’s make this the year you finally get it done!
Here’s What You’ll Learn Over 4 Days: * Gather & Organize Recipes: Finally get those scattered recipes in one place, ready to be turned into a keepsake cookbook. * Design Your Cookbook with Ease: Use Canva to create a beautiful layout, even if you’re not a designer. * Create a Plan to Finish: Break the project into simple, manageable steps so you can complete your cookbook without feeling overwhelmed. * Explore Publishing Options: Learn how to self-publish your cookbook with Kindle Direct Publishing (KDP).
What’s Included: * 4 Live Sessions: 30 minutes of teaching + 30 minutes of Q&A each day. * Templates & Tools: Ideas for cookbook layouts, recipe trackers, and more to keep you organized. * Replay Access: Access to watch the recordings if you can’t attend live.
In today’s episode, I’m excited to bring you an interview with Jessica Battilana. Jessica is the staff editor at King Arthur Baking company and the co-author of The Big Book of Bread. Along with Martin Philip and Melanie Wanders, Jessica helped write and create their newest book that offers a comprehensive collection of over 125 bread recipes for bakers of all levels.
During our conversation, Jessica shares insights into the King Arthur Baking Company, the inspiration behind The Big Book of Bread, and what it was like to collaborate on a cookbook for such a renowned brand. We also dive into some of the book’s unique features, including an index organized by time, flour type, and baking timelines for each recipe—plus, we explore the helpful King Arthur Baker’s Hotline, designed to support bakers at every step.
In this episode, we discuss:
About King Arthur Baking Company
- The history and mission of King Arthur Baking Company
- Why they are a trusted name in baking and cookbooks
Creating The Big Book of Bread
- The inspiration behind the book and its focus on bread
- The collaborative process with co-authors Martin Philip and Melanie Wanders
Key Features of the Book
- User-friendly design for bakers of all skill levels
- Indexing by time, flour type, and recipe difficulty
- Detailed timelines to help bakers plan their day around bread-making
Baker’s Hotline & Extra Support
- How the King Arthur Baker’s Hotline supports bakers with expert advice
- Tips on how to get the most out of the hotline for troubleshooting and guidance
Jessica’s Personal Insights
- Jessica’s favorite recipes from The Big Book of Bread
- Her personal tips and tricks for perfecting your bread-baking skills
Tune in for a behind-the-scenes look at the making of this incredible bread bible and get inspired to bake your next loaf!
Things We Mention In This Episode
King Arthur Baking Company
The Big Book of Bread
Zuni Cafe by Judy Rogers
In today’s episode, I’m excited to interview Ryan Alvarez and Adam Merrin, the duo behind the popular blog Husbands That Cook. Since 2015, Ryan and Adam have been cooking together in their cozy kitchen in Eagle Rock, California, and their blog has earned numerous accolades, including being a finalist for Saveur magazine’s Best How-To Cooking Blog Award and a nominee for Taste Talks’ Best Food Blog Award.
Their debut cookbook Husbands That Cook was published in 2019, and now they’re back with their latest release, That Takes The Cookie, which hit shelves on November 12, 2024. This beautifully designed book offers 85 brand-new cookie recipes for every craving and occasion—from classic favorites to inventive new twists. Whether you’re a fan of sweet, salty, chocolatey, or fruity treats, this book has something for everyone!
In this episode, we discuss:
The Journey Behind That Takes The Cookie * How Husbands That Cook evolved from a blog to a cookbook * Inspiration behind their second book, That Takes The Cookie * What sets this cookie book apart from others on the market
What’s Inside the Book * 85 brand-new cookie recipes, covering: + Sweet and salty combinations + Crispy, chewy, and chocolatey options + Fruity and nutty variations + Creative spins on timeless classics
- A chapter-by-chapter breakdown of the book, highlighting their favorite recipes
The Creative Process * How Ryan and Adam test, write, and photograph each recipe * The challenges of ensuring consistency in cookie recipes * Their approach to making the book both visually appealing and easy to use
Tips for Cookie Bakers * Baking tips for fall-inspired cookies, perfect for the current season * Ideas for customizing and experimenting with your cookie creations * Their clever method for making endless vanilla extract at home
Things We Mention In This Episode
That Takes the Cookie
Husbands that Cook
Oven Thermometer
Digital Kitchen Scale
Joy of Cooking
The Cookie Book by Rebecca Firth
Welcome to another episode of the podcast! Today, I’m joined by Kiano Moju. Kiano is a Kenyan-Nigerian American recipe developer, producer, director, video host, and the author of her new book, Afri Cali: Recipes from My Jikoni.
Kiano’s culinary identity is a unique fusion of her Kenyan and Nigerian heritage, her upbringing in California’s diverse food culture, and her experiences traveling abroad. You may recognize Kiano from her time as a creative video producer at BuzzFeed’s Tasty, where her recipe videos garnered over 100 million views. Since departing from BuzzFeed in 2019, Kiano has launched her own media company and founded The Jikoni Recipe Archive, a nonprofit dedicated to preserving and celebrating the diverse cuisine of Africa and its diaspora.
In this episode, Kiano and I discuss:
- African food as everyday food: How to incorporate African cuisine into your regular cooking routine, making it both accessible and enjoyable.
- 3rd Culture Cooking: Kiano shares her perspective on blending cultural influences from different backgrounds into a unique culinary identity.
- Accessible global flavors: We talk about making African recipes approachable for home cooks, even when certain ingredients may be hard to find.
- Capturing family recipes: Kiano explains her process for turning oral, unwritten family recipes into structured, easy-to-follow recipes for her cookbook, preserving these treasured dishes for future generations.
If you’re interested in learning how to incorporate African flavors into your everyday cooking, or you want to hear more about Kiano’s journey from BuzzFeed to running her own media company, this episode is for you. Join us for a conversation about culture, food, and the art of preserving culinary heritage.
Things We Mention In This Episode
Jikoni Recipe Archive
Kiano Moju
Afri Cali: Recipes from My Jikoni
Dishoom: From Bombay with Love
Hello, and welcome to another episode of the podcast. Today, I have an interview with Caitlin Prettyman. Caitlin is the creator and photographer behind the popular food blog "Kalefornia Kravings". Catlin loves sharing fun, vibrant recipes that are full of flavor and made with better-for-ingredients. Being a born & raised San Diegan, she is mostly known for her easy-to-follow recipes utilizing fresh local ingredients found on the California Coast. In our conversation today we talked about Caitlin’s new cookbook, Fast & Fresh Cal-Mex Cooking that provides a fresh California spin on Tex-Mex cuisine using an array of nourishing vegetables, fresh herbs, citrus juice, zesty salsas, sauces and healthy proteins. We also discuss Caitlin’s publishing journey, her tips for writing a cookbook, and her advice for first time cookbook writers.
Things We Mention In This Episode
Fast & Fresh Cal-Mex Cooking
Kalefornia Kravings
Betty Crocker’s Cookbook
Hello, and welcome to another episode of the podcast. Today, I have an interview with Diana Goldman. Diana Goldman is a chef, food photographer, and culinary educator based in Boston. She is the creator of Beantown Kitchen and author of the new cookbook Plants for You. Diana teaches all about plant-based cuisine and shares her passion for wholesome, flavorful food which shines through in every recipe she makes. In our conversation today we talk all about Diana’s journey writing a cookbook, her success with orchestrating testing with over 50 recipe testers for her book, her tips for going PRO as she learned from the book the War of Art and how she invites creative energy to support and inspire her when working on her food and writing projects.
Things We Mention In This Episode
Connect with Diana Goldman online
Plants for You Cookbook
The Vegetarian Flavor Bible
The War of Art by Stephen Pressfield
Hello, and welcome to another episode of the podcast. Today, I have an interview with Tue Nguyen. Tue is a Vietnamese chef and one of the fastest-rising stars in the culinary space. Since graduating from culinary school and beginning her content creation journey, Tue has showcased her skills through social media as well as sold-out pop-ups, which led her to partnering with the h.wood Group to open her restaurant DiDi in Los Angeles. In our conversation today Tue and I talked all about her new cookbook Di An, The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking and how she got started on her food journey. For her cookbook project she discusses her love for nostalgia, her passion about her Vietnamese food heritage, and the joy of creating a community of food enthusiasts all around Vietnamese cooking. Tue also shares her tips for you getting started with Vietnamese cooking with a discussion of the ingredients to stock in your pantry and we discuss recipes from her book - some that are classics, some that are internet famous, and some from her pop-up cooking locations in real life.
Things We Mention In This Episode
Connect with TwayDeBae online
Di An - The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking
Appetites by Anthony Bourdain
Hello, and welcome to another episode of the podcast. Today, I have an interview with Anne Byrn. Anne is a New York Times bestselling food writer and author. Her books include the ever-popular Cake Mix Doctor, A New Take on Cake, Skillet Love and her newest book Baking in the American South. In this beautiful book Anne shares the stories and recipes from bakers all over the South - past and present, near and far, seen and unseen, all to answer the question, what makes southern baking so special? During our conversation today Anne and I talk all about the land, people, and history of the south, her idea for the book, along with her process for collecting stories and testing recipes. Anne also shares the complicated role of sugar in Southern baking and the age-old question of how if you don’t live in the South, you can bake like a Southerner? Incidentally, if you’re not a cook or baker, but love to read cookbooks, this is a book you will want to add to your collection as it is filled with stories, history, memories, and snapshots of southern ingredients, equipment and baked goods all as an ode to Baking in the American South.
Things We Mention In This Episode
Anne Byrn
Baking in the American South
Bill Neal’s Southern Cooking
Hello, and welcome to another episode of the podcast. Today, I have an interview with Gerry Romano and Katelin Maidment. Gerry and Katelin are self-published cookbook authors, and graduates of the spring 2024 session of Cookbooks on KDP. Gerry is a retired magazine editor and the author of More Means Merrier: The Romano-Altman Family Cookbook and Katelin is a Registered Dietitian and author of Recipes for Longevity: Over 70 Recipes and a 4-Week Longevity Meal Plan Designed to Slow Cognitive Decline. During our conversation Gerry, Katelin, and I talked all about their decision to publish a cookbook, what they learned about formatting and publishing their own books inside Cookbooks on KDP, and how they feel now that they have accomplished their goal of publishing a book on Amazon.
If you have recipes, photos, and stories you want to publish in a book for your family, friends, customers, or clients, the door for our fall cohort of Cookbooks on KDP are open. Cookbooks on KDP is a LIVE 12-week group program where I teach you step-by-step exactly how to publish your book - everything from formatting the interior, designing the cover, to setting up your Amazon account for your book. The doors are open now, and they close on Sunday, September 8th at 12:00 MIDNIGHT EDT. Classes start next week.
Things We Mention In This Episode
Enroll in fall cohort Cookbooks on KDP
More Means Merrier by Gerry Romano
Recipes for Longevity by Katelin Maidment
Hello, and welcome to another episode of the podcast. Today, I have an interview with cookbook author and food writer Yasmin Fahr. Yasmin is a recipe contributor to New York Times Cooking, Food 52, and the Kitchn and is the author of three cookbooks. Her newest book, Cook Simply, Live Fully, is an ode to flexible, flavorful recipes for any mood. During our episode, Yasmin shares her philosophy and recipes for cooking and feeding ourselves well through real life's inevitable ups and downs as well as some unique features of the book.
Things We Mention In This Episode
Join the waitlist for Cookbooks on KDP Yasmin Fahr
Cook Simply, Live Fully
Science in Kitchen and the Art of Eating Well
Hello, and welcome to another episode of the podcast. Today, I have an interview with LeAnna Smith. LeAnna is the owner and executive creative director at Weller Smith Design. She has over 22 years of experience in design and publishing. At Weller Smith, LeAnna helps her clients with branding, publishing, and custom products like websites and cookbooks. During the interview, LeAnna and I discussed the main paths to cookbook publishing, her work in custom cookbook publishing, the benefits of custom publishing, and how to know if custom publishing is for you.
Things We Mention In This Episode
Cookbook Love Podcast Episode 306 Interview with Julie Evink
Cookbook Love Podcast Episode 280 Interview with Lil’ Luna’s Kristen Merkley
Join the waitlist for Cookbooks on KDP
Weller Smith Design
The Ultimate Cookie Handbook
Hello, and welcome to another episode of the podcast. Today, I have an interview with John Kanell. John is a former middle school math and science teacher with a knack for breaking down complicated problems. In 2015 he turned his attention to the kitchen and began creating content that empowers and inspires home cooks with his founding of Preppy Kitchen. Preppy Kitchen is now a nationally known cooking and baking destination where John used his decades of homegrown experience to provide knowledge and resources to create memorable recipes. For our interview today, John and I talk about his new book Preppy Kitchen Super Easy, which features his way of making simple everyday dishes that feel special. In the book, John reveals many riffs, swaps, variations, and make-ahead tips, all designed for busy families who want to have meals with a touch of elegance.
Things We Mention In This Episode
Preppy Kitchen Website
Preppy Kitchen Super Easy
Cooking with Bon Appetit Set
Join the waitlist for Cookbooks on KDP
Hello, and welcome to another episode of the podcast. But before we get started, I want to talk for a minute for those of you who have recipes that you have collected or written that you want to publish in a book. Did you know that with a few simple tools, you can easily format and publish your book in about 3 months? This is exactly what I teach in my course Cookbooks on KDP. I help food bloggers and recipe collectors learn how to format and publish their recipes in a book using Amazon’s Kindle Direct Publishing platform. So if you have recipes ready to publish and want to publish them in a book before Christmas, we will start our next cohort in September. Get on the waitlist, and I will email you more information.
Today, on the podcast, I have an interview with Ben Tish. Ben Tish is the Chef Director of Cubitt House, a hospitality group in London, England where he oversees the food offerings across a number of London’s best pubs and eateries. With an undying love of Mediterranean food and history, Ben is passionate about recreating the flavors and dishes of his travels to the Mediterranean in his own home, cookbooks, and restaurants. He is the author of five cookbooks, and today we’re here to talk about his newest book Mediterra: Recipes from the islands and shores of the Mediterranean. Enjoy this episode as Ben and I take a deep dive into the Mediterranean basin, which includes 18 distinctive countries and a discussion of some ingredients and cooking techniques you might not expect in Mediterranean cooking. Ben shares his philosophy for recipe development and ingredient procurement for his cookbooks, his writing routine when he’s actively working on a cookbook project, as well as a discussion of Ben’s unique and favorite recipes from each section of the book based on the Northern, Eastern, and Southern Shores, and Islands in the Mediterranean.
Things We Mention In This Episode
Do you have Recipes Ready to Publish? Join the waitlist for Cookbooks on KDP
Chef Ben Tish
Mediterra: Recipes from the Islands and Shores of the Mediterranean
Crazy Water and Pickled Lemon Diana Henry
Moro The Cookbook Samuel and Samantha Clark
Hello, and welcome to another episode of the podcast. Today, on the podcast, I have an interview with Renato Poliafito. Renato is a James Beard-nominated pastry chef, restaurateur, cookbook author, designer, and entrepreneur living in Brooklyn, NY. After a career in graphic design and advertising, Renato traded in his laptop for an apron. In 2005, he opened the Red Hook flagship location of Baked, kicking off a culinary renaissance in the waterfront neighborhood and leading the wave of the new Brooklyn food movement. After more than a decade, Renato left Baked to get in touch with his roots. In 2019, he opened the doors of Ciao, Gloria in Prospect Heights. Renato was born to Sicilian immigrants in Queens and sees the restaurant as the ultimate expression of his Italian and American dual identities. His fifth cookbook, Dolci! American Baking with an Italian Accent is the book we talk about today. We discuss Renato's memories of his Italian/American heritage, his early love-hate relationship with Italy, favorite Italian and American sweet treats, skill at creating mash-up recipes, the inspiration for Dolci!, and his tips for home bakers who want to achieve delicious and successful baked goods and sweet treats in their kitchen.
Things We Mention In This Episode
Ciao Gloria and Renato Poliafito
Dolci: American Baking with an Italian Accent
Salt, Fat, Acid, Heat by Samin Nosrat
The Complete Cook’s Country Cookbook
Hello, and welcome to another episode of the podcast. Today is part 2 of Shine Up Your Recipes. I started last week with questions about development, writing, testing, confidence about your recipes being yours and not just repeats, and the number of recipes to include in a book or cookbook submission. Today, I will answer more questions about organizing recipes, photos, and anecdotes, gathering recipes and deciding on a theme for a book, developing a practice for recipe development and writing, and discussing portion sizes.
Things We Mention In This Episode
Sign up for a complimentary Recipe Refine and Shine Audit
Enroll in Recipe Week a 5-part training all about recipe writing
Hello, and welcome to another episode of the podcast. For the next two episodes, I am going to help you shine up your recipes by answering your most common questions about recipes: development, writing, testing, confidence about your recipes being yours and not just repeats, and the number of recipes to include in a book or cookbook submission.
Things We Mention In This Episode
Sign up for a complimentary Recipe Refine and Shine Audit
Hello, and welcome to another episode of the podcast. Today, I had an interview with Georgina Hayden. Much to my excitement, this is not Georgina’s first time on the podcast. We had Georgina on the show back in Episode 222 for her book Nistisima, and this past Lent, I used Georgina’s book as an example of how people eat during Lent in the Orthodox Church during Episode 284. Today, Georgina is here again, and I have the pleasure of talking to her about her newest book, Greekish. Georgina grew up above her grandparents Greek-Cypriot taverna in London. She is a food writer and has published multiple cookbooks including Stirring Slowly, Taverna, and the book I mentioned previously Nistisima. Georgina lives in London with her family but is strongly tied to her Greek-Cypriot roots through travel back to the region and, of course, food and cooking. During our time together, we discussed common myths about Greek food, how to cook Greekish dishes with maximum results and low effort, and key ingredients you can stock in your pantry to make preparing recipes in the book a breeze.
Things We Mention In This Episode
Join the waitlist for Cookbook on KDP
Georgina Hayden
Interview with Georgina Hayden Episode 222
Greekish by Georgina Hayden Easy Wins: 12 Flavour Hits, 125 Delicious Recipes, 365 Days of Good Eating (published September 2024)
Hello, and welcome to another episode of the podcast. Today, I had an interview with Jennifer Gomes. Jennifer is a Master Food Preserver, the Perfectly Preserved podcast host, and the author of The Pressure Canning Cookbook. When Jennifer set out to write a cookbook, she thought she was going to write a book about water bath canning. But the publisher returned to her and asked if she would write a book about pressure canning instead. Listen in as we discuss pivoting our concept for our cookbook, writing about a niche topic, the goal of daily consistent actions to promote her book (as inspired by the book Atomic Habits), and Jennifer’s recommendations for buying a pressure canner.
Things We Mention In This Episode
Join the waitlist for Cookbook on KDP
The Domestic Wildflower
The Pressure Canning Cookbook by Jennifer Gomes
Canning for a New Generation by Liana Krissoff
National Center for Home Food Preservation
Hello, and welcome to another episode of the podcast. Today, I had an interview with Julie Evink. Julie is the creator of the popular food blog Julie’s Eats and Treats, which reaches millions monthly. She is known for no-fuss recipes that use pantry staples yet are bursting with flavor. In our time together, you'll hear all about Julie’s new cookbook, her journey from blog to cookbook, the building of her brand and blog, and how she published a cookbook that contained not only recipes from her blog but many exclusive recipes as well.
Things We Mention In This Episode
Join the waitlist for Cookbook on KDP
Julie’s Eats and Treats
Gimme Some Grilling
Hello, and welcome to another episode of the podcast. Today I have an interview with Phoebe Lapine. Phoebe Lapine is a food and health writer, chef, speaker, and the voice behind the award-winning blog Feed Me Phoebe. She is the author of 4 books, including the recently published book Carbivore, a cookbook with 130 recipes to stop fearing carbs and embrace comfort food you love. As an advocate for autoimmune disease and finding food freedom despite chronic illness, Phoebe’s work has appeared in Food & Wine, Marie Claire, SELF, Glamour, Cosmopolitan and Mind Body Green. During our interview, Phoebe and I talked about her journey as a cookbook writer, how having an autoimmune disease shifted her food perspective, two fun chapters in the Carbivore cookbook, the role of SEO in naming her cookbooks, as well as Phoebe’s tips for balancing the process of blogging, social media, book marketing all while writing a book.
Things We Mention In This Episode
Join the waitlist for Cookbook on KDP
Phoebe Lapine
Carbivore
Jamie Oliver The Naked Chef Takes Off
Hello, and welcome to another episode of the podcast. Today, I have an interview with Food TV Executive Producer Karen Katz. Karen has worked on food television shows in various competition, lifestyle, documentary, reality, children's, and music/variety programming. She just completed her first book, GETTING SAUCED—How I Learned Everything I Know about Food from Working in TV, a memoir about her life behind the scenes in TV working with some beloved chefs: Emeril Lagasse, Julia Child, Bobby Flay, and Buddy Valastro, to name a few. Today on the podcast, Karen and I discuss why she wrote her memoir, what she learned from working in TV, highlights of her years at Food Network and why food shows are so popular. Karen also shares her advice with someone who wants to get on a cooking show, the value of promoting books on TV, and the inclusion of recipes in her memoir.
Things We Mention In This Episode
Join waitlist for Cookbook on KDP
Getting Sauced with Karen Katz
The Katz Tales
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Tapas: A Taste of Spain in America
Hello, and welcome to another episode of the podcast. Today is our 300th episode! In preparation for this, I listened to Episode 263 when I celebrated the end of my 5th year of podcasting last September. I talked a lot about the ROI and the tangible benefits of having a podcast, from the people I’ve met to the books I’ve been exposed to and received in the mail to the new students who have entered my programs. These are all amazing external benefits and I fully expect these to grow over time. For today’s podcast, I reflect on something called strategic byproducts when we commit to the long-haul of projects, like a podcast or writing books, and the use of a tool called 7 Layers Deep to help you define your why if you want to write a book or start a podcast of your own.
Things We Mention In This Episode
Cookbook Love Podcast Episode 263 The ROI of Cookbook Love Podcast
7 Levels Deep
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Debbie Berne. Debbie is a professional book designer and has been designing books for over 20 years for publishers of all sizes, working on projects for authors, editors, agents, poets, artists, chefs, gardeners, and musicians. During the COVID-19 pandemic, Debbie took an interest in how book design interacts with the editorial side of making books, and the result is her new book, The Design of Books: An Explainer for Authors, Editors, Agents, and Other Curious Readers, published by The University of Chicago Press. Today on the podcast, we talk about why she wrote her book with authors and editors in mind, the importance of design in cookbooks, particularly the recipes and trends in cookbook covers, and why it’s important to consider a book designer when you publish your book.
Things We Mention In This Episode
Debbie Berne Design
The Design of Books by Debbie Berne
Dining In by Alison Roman
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Amy Myrdal Miller. Amy is an award-winning dietitian, culinary nutrition expert, and public speaker. Amy is the president of Farmer’s Daughter Consulting and was the collaborator on the 4th edition of Cooking a la Heart with Linda Hachfeld. Cooking a la Heart was first published in the early 1990s by Apple a Day Press and has sold well over 100,000 copies during its publication, from a comb-bound book to this new version with 500 easy and delicious recipes to help make every meal heart-healthy. Today on the podcast, Amy and I discuss her opportunity to co-author this book, her joys and frustrations of writing a cookbook, her belief in honoring food cultures, and her advice to cookbook writers.
Cookbook Love Podcast Interview with Professional Copyeditor Suzanne Faas
Cooking a la Heart 4th Edition
The Book of Bread by Judith and Evan Jones
Hello, and welcome to another episode of the podcast. I’ve talked a lot about traditional and self-publishing on the podcast. I’ve noticed recently that some beautiful cookbooks aren’t traditional or self-published but hybrid or custom-published. Today, on the podcast, I have an interview with Georgie Hockett. Georgie is the Marketing Director at Flashpoint Books. Georgie joined Girl Friday Productions (the parent company) in 2018 as a marketing professional with over 20 years of experience in media and magazines. At Flashpoint, Georgie’s passion for helping authors achieve their unique version of success makes her a client favorite, and her support of her talented marketing strategists makes her beloved by her team as well. Today on the podcast, Georgie and I talk about the definitions of hybrid and custom publishing, the ideal client for a hybrid book, and the mindset of the ideal client for Flashpoint. We also dive into a hybrid publisher's services, how to know if hybrid publishing is for you, and Georgie’s advice to a cookbook writer considering hybrid or custom publishing.
Things We Mention In This Episode:
Flashpoint Books
Lil’ Luna’s So Easy So Yummy by Kristyn Merkley
The Kitchen Commune by Chay Wike
Hello, and welcome to another episode of the podcast. When working with people who want to write a cookbook, many hold themselves back from the idea of traditional publishing. So what is traditional publishing? Traditional publishing is book publishing, where you write the book, and a publisher publishes it for you for free, and you make royalties off the book's sales. So, to help you understand more about traditional publishing, I want to share three myths about traditional publishing so that you can see what traditional publishers do for us and what’s possible for your cookbook project.
Before we start, yesterday’s masterclass, How to Master Cookbook Publisher: Secure Your Dream Agent or Editor, was wonderful. Thanks to everyone who attended. And I’m so excited that the doors are open to Get Paid to Get Published. Get Paid to Get Published is my flagship group coaching program, where I help food and nutrition experts get paid to write a cookbook without spending their money to get published. I love this program and have had so much fun helping food and nutrition experts build their platforms, create their cookbook concepts, write proposals, and pitch their dream agents or publishers. So, if you missed the class and would like to learn more about the Get Paid to Get Published program, head on over to www.cookbookwritersacademy.com/free, and you will receive a replay and learn more about the Get Paid to Get Published program. And we have a super-special bonus available for anyone who enrolls through Monday, May 13th. It would be my honor to work with you.
Things We Mention In This Episode:
Master Cookbook Publishing: Secure Your Dream Agent or Publisher
Hello, and welcome to another episode of the podcast. When working with people who want to write a cookbook, I hear many about cookbook writers' doubts. Doubt means you don’t believe cookbook publishing is possible for you for various reasons. Today on the podcast, I want to discuss cookbook writers' most common doubts and how to turn the doubt into a statement that you can work on believing to help you move forward with your cookbook project.
Before we start, do you want to master cookbook publishing and secure an agent or publisher you love? I know there are many of you out there who are like this. I’ve talked to and coached you, and I suspect many are listening to you feel this way. So, suppose you’d like to learn how to secure an agent or publisher for your cookbook project. In that case, I invite you to an upcoming free webinar I’m teaching on Wednesday, May 8, 2024, called: Master Cookbook Publishing: Secure Your Dream Agent or Publisher. In this class, I will talk all about the five main steps in the cookbook publishing process, four qualities of cookbook writers that agents and publishers love, and three myths about the cost of writing a cookbook that we need to squash so that you can move forward with your project. I’d love for you to join me so head on over to www.cookbookwritersacademy.com/free and register for this free class today.
Things We Mention In This Episode:
Master Cookbook Publishing: Secure Your Dream Agent or Publisher
Hello, and welcome to another episode of the podcast. Today, I’m excited to talk to you about how to persevere in cookbook publishing. The journey of writing a cookbook and getting it published is a long haul, especially when you add in the journey of marketing, promotion, and sales of your book after it’s published. So why do we want to do this when we know the abysmal stats about book writing success? On today’s episode I’ll share the stats and offer five strategies to help you cross the finish line of your cookbook project.
Before we start, do you want to master cookbook publishing and secure an agent or publisher you love? I know there are many of you out there that want this. I’ve talked to and coached you, and I suspect many are listening to you feel this way. So, suppose you’d like to learn how to secure an agent or publisher for your cookbook project. In that case, I invite you to an upcoming free webinar I’m teaching on Wednesday, May 8, 2024, called: Master Cookbook Publishing: Secure Your Dream Agent or Publisher. In this class, I will talk all about the five main steps in the cookbook publishing process, four qualities of cookbook writers that agents and publishers love, and 3 myths about the cost of writing a cookbook that we need to squash so that you can move forward with your project. I’d love for you to join me so head on over to www.cookbookwritersacademy.com/free and register for this free class today.
Things We Mention In This Episode:
Master Cookbook Publishing: Secure Your Dream Agent or Publisher
Hello, and welcome to another episode of the podcast. Today, I’m excited to talk to you about how to persevere in cookbook publishing. The journey of writing a cookbook and getting it published is a long haul, especially when you add in the journey of marketing, promotion, and sales of your book after it’s published. So why do we want to do this? Over my many years of working with writing my own cookbooks and working with cookbook writers, I have learned a ton, but there’s one thing that we haven’t talked about, and that’s your why behind your why. There are many reasons why we want to write a cookbook. I will talk about them today, but behind our why is another way: what is the deep-down reason that we’re willing to endure the doubt, laziness, confusion, procrastination, and rejection that we will inevitably face to get the book published? That’s what we’re going to discuss on the show today.
Before we start, do you want to master cookbook publishing and secure an agent or publisher you love? I know there are many of you out there that want this. So, suppose you’d like to learn how to secure an agent or publisher for your cookbook project. In that case, I invite you to an upcoming free webinar I’m teaching on Wednesday, May 8, 2024, called: Master Cookbook Publishing: Secure Your Dream Agent or Publisher. In this class, I will talk all about the five main steps in the cookbook publishing process, four qualities of cookbook writers that agents and publishers love, and 3 myths about the cost of writing a cookbook that we need to squash so that you can move forward with your project. I’d love for you to join me so head on over to www.cookbookwritersacademy.com/free and register for this free class today.
Things We Mention In This Episode:
Master Cookbook Publishing: Secure Your Dream Agent or Publisher
Hello, and welcome to another episode of the podcast. Today, on the podcast, I’m excited to talk to you about my experience with writing. I am a writer and love writing and reading about writers' routines. In my life, I employ ten writing practices that ensure I put my pen to paper daily and every week in many ways. In this episode, I will share behind-the-scenes strategies and tools that have helped me write every day for over 20 years and write and publish four cookbooks in seven years. Things We Mention In This Episode:
Join the waitlist for Cookbooks on KDP
Confident Cookbook Writer Facebook Group
Julia Cameron's The Artist’s Way
Julia Cameron’s Write For Life
Mead 5 Star Notebooks 6-Pack
Hello, and welcome to another episode of the podcast. Very excited to bring you a behind-the-scenes interview today about cookbook public relations and publicity.
Before we dive into the show, Traditional publishers get a bad rap in a lot of writing circles. I hear them described as profit-seeking enemies who are out to steal our ideas or, worse yet, our souls. I have loved all of my publishers. They were partners in helping me create beautiful books so that I could share my recipes and stories with the world. And the team of editors, designers, layout experts, printers, photographers, indexers, marketers, and distributors they paid was amazing too. With traditional publishing, we, as cookbook writers, provide the recipes and stories, and publishers work the book magic. We become a cookbook concept machine, writing and cranking out book concepts and manuscripts, and our publishers create the books. If you want to learn more about publishing in this way, where you get published without spending any of your own money to edit, design, print, or distribute the book, head over to www.cookbookwritersacademy.com/free to learn more.
Today on the podcast, I’m excited to have an interview with Andrea Burnett. Andrea is the Founder of Andrea Burnett Lifestyle Public Relations. Andrea has been a lifestyle book publicist and publishing professional for over 25 years. She’s worked for top-tier publishers, including Penguin Random House, Ten Speed, Chronicle Books, Quarto, Cameron, Abrams, Artisan, Page Street, Hardie Grant, and many others. Andrea specializes in lifestyle non-fiction books focusing on cookbooks, and has been fortunate enough to do PR for some notable award-winning culinary professionals, including many of the authors I have had here on the Cookbook Love Podcast. Food and cooking are a passion of Andrea’s, so cookbooks are always a pleasure for her to promote. Today on the podcast, we talk about trends in traditional, self, and hybrid publishing, what it takes to get a book deal, specific things first-time authors can do to help their publicist, as well as the cost of hiring a publicist to help promote you and your book. Things We Mention In This Episode:
How to Get Paid to Write a Cookbook training
Andrea Burnett Public Relations
Milk Street Cookbooks
The Essential New York Times Cookbook
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Tara Lanich-LaBrie. Growing up near Chicago and later studying in Santa Fe, Tara’s culinary style is deeply influenced by her appreciation for nature and art. Inside her company, “The Medicine Circle,” Tara combines her passion for plant-inspired cooking and natural remedies. Today on the podcast, we take a magical culinary adventure inside Tara’s new book Foraged and Grown and talk all about seasonal plants that inspire cooking, the use of color in food, and Tara’s tips for introducing new plants and herbs into our diet.
Things We Mention In This Episode:
The Medicine Circle
Foraged and Grown
Madur Jaffery World of the East Vegetarian Cooking
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Rowena Scherer. Rowena grew up in Malaysia and some of her fondest memories were cooking with her family. But it wasn’t until she was on vacation with her children that she saw the joy on their faces while they took a cooking class, but at the same time, struggled to cut an onion. That was when she knew something had to change. As a result, Rowena left her job on Wall Street to create an experiential way to teach cooking skills to kids while also giving them bite-sized lessons in world geography, history, and culture. Today on the podcast, we talk about Rowena’s business, Eat to Explore, her new book Taste of the World, and her desire and intention to help children not only learn the life skills of cooking but also how to become good global citizens.
Things We Mention In This Episode:
Eat To Explore
A Taste of The World by Rowena Scherer
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Chantal Secours. Chantal is a Culinary Nutrition Expert, recipe developer, and YouTuber who enjoys creating and sharing healthy plant-based and allergen-friendly treats and recipes. Her gluten-free journey started in 2015. Learning to cook and bake without top allergens was important when her son experienced multiple food allergies. Chantal is the author of the Gluten-Free, No Eggs or Dairy Bread Machine cookbook. I am proud to say that Chantal is a graduate of the 2023 cohort of Cookbooks on KDP, and the book we’re talking about today she wrote and published as a result of being in the program. If you have a collection of recipes you want to publish in a book, the doors for our 2024 cohort are open to Cookbooks on KDP. In this 12-week group program, I will help you step-by-step learn how to publish a book of recipes on Amazon. When you complete the program, you will have completed two types of recipe books to share family recipes or give away as holiday gifts. If you'd like to learn more about this offer, head over to https://www.cookbookwritersacademy.com/kdp2024 and read more details about the program and your chance to enroll in this year's program.
Things We Mention In This Episode:
Learn more about cookbooks on KDP and receive a bonus of Recipe Week 5-Day Training that is all about writing recipes.
Gluten-Free, No Eggs or Dairy Bread Machine Cookbook
Connect with Chantal on her blog Fresh is Real
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Lorraine Carlstrom. Lorraine has been interested in food and cooking for most of her life, including roles as a cook where she cooked at a backcountry cabin in the Canadian Rockies, volunteered at an organic farm, served as a leader for the Weston A. Price Foundation, and taught cooking classes. Lorraine is the author of Roo’s Kitchen: Bone Broth Soups and Sourdough Sides: Nourishing Recipes Inspired by friends, family, and life playing in nature. I am proud to say that Lorraine is a graduate of the 2023 cohort of Cookbooks on KDP, and the book we’re talking about today she wrote and published as a result of being in the program. If you have a collection of recipes that you want to publish in a book, the doors for our 2024 cohort are open to Cookbooks on KDP. In this 12-week group program, I will help you step-by-step learn how to publish a book of recipes on Amazon. When you complete the program, you will have completed two types of recipe books to share family recipes or give away as holiday gifts. If you'd like to learn more about this offer, head over to https://www.cookbookwritersacademy.com/kdp2024, and read more details about the program, your chance to enroll in this year's program.
Things We Mention In This Episode:
Learn more about Cookbooks on KDP and receive a bonus of Recipe Week 5-Day Training all about writing recipes.
Roo’s Kitchen: Bone Broth and Sourdough Sides
Hello, and welcome to another episode of the podcast. Today on the podcast, I share the pros and cons of the 3 most popular paths to publish your cookbook. So, let’s dive in! Before we start, I want to talk to those of you listening who have collected family recipes that you want to turn into a book to share with your family or friends. I am offering a self-publishing course called Cookbooks on KDP. Cookbooks on KDP is a 12-week group program to help you learn step-by-step how to publish a book of recipes on Amazon. When you complete the program, you will have completed two recipe books to share family recipes or give away as holiday gifts. If you'd like to learn more about this offer, head over to https://www.cookbookwritersacademy.com/kdp2024, and read more details about the program, some testimonials from last year, and your chance to enroll in this year's program. Things We Mention In This Episode:
Learn more about Cookbooks on KDP and receive a bonus of Recipe Week 5-Day Training all about writing recipes.
Hello, and welcome to another episode of the podcast. Today we embark on a culinary journey with passionate food blogger, home cook, recipe developer, and health advocate Chay Wike, author of Kitchen Commune. In her new book, Chay draws on her years of expertise to create a cookbook that transcends traditional recipes. For Chay, it’s not just about cooking; it’s about creating a sense of community, health, and well-being around the dinner table. Today on the podcast, we talk about Chay’s health journey, her blog and book writing and publishing journey, and her advice for cooking inclusive meals and embarking on a cookbook publishing journey.
Things We Mention In This Episode
Follow Chay on Instagram @thekitchencommune
Kitchen Commune blog and book
The New Basics by Julie Russo and Sheila Lukens
Hello, and welcome to another episode of the podcast. Since we’re now in the season of Lent, I’m excited to replay this interview with Georgina Hayden. Georgina is a cook, food writer and stylist, and the author of Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean. Nistisima, filled with stories, tips, trips, and photography, explores plant-based eating and fasting from animal products during Lent in the Orthodox religion. Listen in as Georgie, and I discuss her third book, pushing the boundaries of food and cooking with a discussion of religious practices, her love and focus on Greek and Cypriot food, and how she learned to write recipes and become a part of Jamie Oliver’s team.
Things We Mention In This Episode
Follow Georgina on Instagram @georginahayden
Nistisima by Georgina Hayden
Taverna by Georgina Hayden
Falling on Cloudberries by Tessa Kiros
Welcome to another episode of the podcast. Today, on the podcast, I have an interview with Althea Brown. Born and raised in Georgetown, Guyana, Althea Brown is the creator and voice behind metemgee.com, a blog about Guyanese (Caribbean) recipes and traditions. After struggling with acid reflux for years, Althea started exploring the possibility that the way she was eating was making her sick so she shifted her focus to recreate Guyanese and Caribbean recipes to be gluten-, dairy-, and refined-sugar-free. Althea now lives in Aurora, Colorado, with her husband and three children. Today on the podcast, we talk about how Althea started her blog, her book Caribbean Paleo, several delicious recipes from the book, and how she balances her online presence, blog, and book promotion while being a mom of three.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook Without Spending Your Own Money to Edit, Design, or Print the Book.
Connect with Althea Brown online
Caribbean Paleo cookbook
Everyone’s Table by Gregory Gourdet
Welcome to another episode of the podcast. Today on the podcast, I have an interview with Kat Ashmore. Kat is the digital creator behind Kat Can Cook. Before becoming a TikTok food sensation, Kat graduated from the Institute of Culinary Education in NYC. She then worked for Martha Stewart, developing recipes and producing cooking segments on the Martha Steward Show. She is known for her skillful ability to incorporate clever food hacks and tips into fun, simple, and delicious recipes that just happen to be healthy too. Her real life, authentic, unfussy approach, and relatability have created a community of enthusiastic home cooks. Today on the podcast, we talk about Kat’s journey from Martha Stewart to her first cookbook, Big Bites, and her journey through food media on camera and off.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook Without Spending Your Own Money to Edit, Design, or Print the Book.
Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun
Kat Ashmore website
Cookbooks by Alice Waters
Cookbooks by Melissa Clark
Cookbooks by Yotam Ottolenghi
For many of you, the cost of writing your cookbook is on your mind. Some of you have asked me, “Will I go into debt writing this book”? That’s what we’re here to talk about today as I reveal seven truths about the cost of writing a cookbook as well as seven benefits I developed/received from writing cookbooks.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook Without Spending Your Own Money to Edit, Design, or Print the Book.
Welcome to another episode of the podcast.
Today, I have an interview with Kristyn Merkley, author of So Easy & So Yummy: The Ultimate Resource for Feeding Your Friends and Family. After 14 years as one of the original recipe bloggers, Kristyn Merkley, founder of Lil’ Luna, has become one of the internet’s most beloved food content creators. Kristyn lives in Gilbert, AZ with her husband and six children (ages 6-16). Her down-to-earth, upbeat, and robust “slice of life” content, mixed with her tried and true recipes that are fool-proof and family-loved, have amassed her a loyal following in the millions across her site and social platforms. Today on the podcast, we talk about Kristyn’s brand and brand focus, providing value to her readers, her journey to publishing her cookbook, and her favorite “cookbook” that you won’t be able to find in stores.
Things We Mention In This Episode:
Register for Cobwebs to Connections: How to Build an Email List with a Newsletter
So Easy & So Yummy: The Ultimate Resource for Feeding Your Friends and Family
Welcome to another episode of the podcast. 2024 is shaping up to be an exciting year. I have a lot planned inside the Get Paid to Get Published program, with nutrition coaching/counseling for cookbook writers, and some exciting news about the podcast so stay tuned!
Today I have an interview with Gerry Romano. Gerry is a retired publishing and communications consultant who lives in Virginia. Gerry enjoyed an extensive career as a magazine editor and writer for not-for-profit associations. After she retired she began creative writing - and self-published 3 books - biographies of her mother, mother-in-law, and most recently her autobiography and has also embarked on a family cookbook project. Today on the show Gerry and I discuss how not everyone cooks, but can still love cookbooks, how to handle special occasions as a non-cook, and her advice for writing a family book or cookbook.
Things We Mention In This Episode:
Register for Cobwebs to Connections: How to Build an Email List with a Newsletter
Kitchen Yarns: Notes on Life, Love, and Food Ann Hood
Cat Lovers Cookbook
The Teen-ager's Menu Cookbook
Welcome to our first episode of 2024! What better way to kick off the new year than with a cookbook all about eating more veggies with an interview with Toby Amidor? Toby is a best-selling cookbook author and award-winning dietitian who believes that healthy and wholesome can also be appetizing and delicious. Toby is the author of 9 cookbooks, founder of Toby Amidor Nutrition, and is the nutrition expert for the Food Network. Today on the podcast we talk about the health benefits of vegetables, creative ways to eat vegetables, why Toby keeps writing cookbooks, and how she starts to ideate a new cookbook.
Things We Mention In This Episode:
Learn How to Get Paid to Write a Cookbook
Up Your Veggies
Toby Amidor Nutrition
Ellie Kreiger
Cookbooks by Dana Angelo White
Welcome to the final episode of the podcast for 2023! Today I want to wrap up 2023 on a positive note and with a few words of encouragement for you all. 2023 was a year of transition for me, maybe it was for you too? So I asked myself if in 2024 I want to keep telling the same stories to myself and others. If I plan to continue writing, cooking, podcasting, consulting, teaching, and coaching what new stories can I tell? There are always new possibilities to explore so what will 2024 intentionally hold for each of us? On the podcast today I will share four questions we can ask ourselves as we head into 2024 as cookbook readers, writers, collectors, and members of cookbook clubs.
Welcome to the latest episode of the podcast. Today at the offical beginning of winter here in the northern hemisphere and while making final preparations for Christmas, I share three stories with you from two seasonal cookery books and one story from a book of poems, songs, and parables.
Things We Mention In This Episode:
The Year of Miracles by Ella Reisberger
The Kitchen Diaries by Nigel Slater
Barrington Bunny in The Way of the Wolf by Martin Bell
Welcome to the latest episode of the podcast. I’m excited to be here today with Katie Jacobs. Katie is a fourth-generation Nashville native author, stylist, and photographer. She is the creator and art director at Styling My Everyday a food and lifestyle blog. Today on the podcast we talk about Katie’s new book The Chocolate Chip Cookie Book, her journey to write a cookbook with a narrow concept, tips for how she balances her work with being a mom of 3, her advice for aspiring cookbook writers and the way she kept everything organized as she was working on this most recent book.
Things We Mention In This Episode:
Learn How to Get Paid to Write a Cookbook
Styling My Everyday website
Follow Katie Jacobs - Nashville on Instagram
The Chocolate Chip Cookie Book
Food Lab by J. Kenji Lopez Alt: Better Home Cooking Through Science
Welcome to the latest episode of the podcast. I’m excited to be here today with an interview with Lisa Lucas and Debrianna Mansini. Outspoken TV pros Lisa and Debrianna shared their kitchens, hearts, anxieties, and good humor as they broadcast their culinary adventures during the Covid-19 lockdown. In the process, they connected with a hungry audience from around the globe and in turn created their cookbook That Time We Ate Our Feelings: 150 Recipes for Comfort Food from the Heart. In their recently released book Lisa and Debrianna share their most beloved dishes along with never-before-share creations and top-voted dishes by members of the Corona Kitchen community. Today on the podcast we discuss how they created their community, the importance of carving out time for joy, creativity, and cooking, as well as advice for first-time writers.
Things We Mention In This Episode:
Learn How to Get Paid to Write a Cookbook
The Corona Kitchen on Instagram
Golden Goose Kitchen
That Time We Ate Our Feelings Cookbook
Vegetarian Epicure
The Pleasure of Cooking Cuisinart Series
The Greens Cookbook
Someone’s in the Kitchen with Dinah
Annemarie’s Personal Cookbook
Welcome to the latest episode of the podcast. I’m excited to be here today with an interview with food writer Tessa Kiros. Born in London to a Greek-Cypriot father and Finnish mother, international best-selling author Tessa Kiros developed an interest in the food of different cuisines and travel from an early age. She grew up in South Africa and left home at 18 to travel and cook, working in restaurants in London, Sydney, Athens, and Mexico. Today on the podcast, we talk about Tessa’s 11th book, Now and Then Tessa’s reflection on a lifetime of cooking and eating. With characteristic generosity of spirit, Tessa invites us into her kitchen to share what she's cooking now: an exciting blend of new discoveries and enduring favorites that connect the threads of her life. Part memoir, part travel guide, part food odyssey, this collection of more than 150 new recipes is accompanied by Tessa's reflections and favorite food memories. Longtime fans will rejoice in her best work, and aspiring cooks will discover how and why she has redefined the modern cookbook.
Things We Mention In This Episode:
Learn How to Get Paid to Write a Cookbook
Connect with Tessa Kairos on Instagram
Now and Then By Tessa Kiros
Home Cooking a Writer in the Kitchen by Laurie Colwin
Welcome to the latest episode of the podcast. I’m excited to be here today with a message to everyone for Thanksgiving. I hope you all have a great holiday! And if you have some free time this weekend, you can enjoy our free masterclass: How to Get Paid to Write a Cookbook Without Spending Your Own Money to Publish the Cookbook
Welcome to the latest episode of the podcast. I’m excited to be here today with Anne Beiler. Anne began twisting pretzels in 1987 and grew a single farmer's market stand into Auntie Anne's(R), the world's largest hand-rolled soft pretzel franchise. Her professional success, however, was forged after years of darkness, depression, and despair. Today, Anne speaks to audiences around the world, inspiring people with her authentic stories and life experiences. Today on the podcast, Anne and I talk about life growing up in an Old Order Amish and Mennonite family, the birth of her business, and her cookbook Come to the Table. In her cookbook, she shares familiar recipes from her life growing up in a family of 10. Anne does openly share about her life events that led to her depression, so listen with compassion and love as we learn how Anne became the entrepreneur, author, and leader she is today.
Things We Mention In This Episode:
Learn How to Get Paid to Write a Cookbook
Connect with Anne Beiler online
Come to the Table by Anne Belier, signed copy
The Mennonite Community Cookbook
Welcome to the latest episode of the podcast. I’m excited to be here today with an interview with John McCarthy and Carey Jones. John, a mixologist by trade, and Carey, a food and spirits writer, have been crafting cocktails together for many years. They were the co-authors of the "Liquor Cabinet Roulette" series on Food & Wine's website and are the authors of Be Your Own Bartender and the newly released book Every Cocktail Has a Twist. In this book, you will learn all about tools, tips, tricks, and recipes to reconfigure 25 timeless tipples, from Bloody Marys, Daiquirís, and Manhattans to Margaritas, Negronis, and old-fashioneds Whether you're a new enthusiast or a seasoned expert, these original riffs will transform your go-to drinks. Today on the show we talk about how writing a weekly column for Food & Wine provided the writing practice and recipe foundation for their books, a discussion about cocktails and how to approach this topic as a home bartender, tips and tricks for making drinks such as Blender Eggnog, No-Muddle Mint Juleps, and Pitcher Pimm’s, and party-sized quantities of a cocktail, and finish with their tips for aspiring writers/authors and their favorite beverage books.
Before we dive into the show, Traditional publishers get a bad rap in a lot of writing circles. I hear them described as profit-seeking enemies who are out to steal our ideas or, worse yet, our souls. I have loved all of my publishers. They were partners in helping me create beautiful books so that I could share my recipes and stories with the world. And the team of editors, designers, layout experts, printers, photographers, indexers, marketers, and distributors they paid was amazing too. With traditional publishing, we, as cookbook writers, provide the recipes and stories, and publishers work the book magic. We become a cookbook concept machine, writing and cranking out book concepts and manuscripts, and our publishers create the books. If you want to learn more about publishing in this way, where you get published without spending any of your own money to edit, design, print, or distribute the book, head over to www.cookbookwritersacademy.com/free to learn more. So, without further delay, let’s dive into the interview with John and Carey.
Things We Mention In This Episode:
Learn All About How to Get Paid to Write a Cookbook
Connect with John and Carey online
Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More Than 200 Variations
The Fine Art of Mixing Drinks The Bar Book: Elements of Cocktail Technique
The Ice Book
Welcome to the latest episode of the podcast. I’m excited to be here today with an interview with social media star Jeremy Scheck. Jeremy is the author of the newly released cookbook Cooking Smarter: Friendly Recipes with a Side of Science. Jeremy Scheck has taught millions of hungry cooks to craft elevated recipes on his social media channels @scheckeats. In today’s episode, we’re going to go deeper to learn about Jeremy’s love for cooking as a high school student, his love of teaching how to make a recipe taught at Williams Sonoma, and how his classes in food science at Cornell spurred him on to scatter tips throughout his new book some of which we talk about today about how to clean cast-iron, the truth about bottled citrus juice, and the history of Alfredo sauce.
Before we dive into the show, Traditional publishers get a bad rap in a lot of writing circles. They are made out to be the villain who is out to steal our ideas or, worse yet, our souls. I loved all of my publishers. For my 4 books, I had 3 differentshing, we provide the recipes and stories, and publishers work the book magic. We get to become a cookbook concept machine as we crank out the ideas for new books and the publishers crank out the books. If you want to get published without spending any of your own money to create the book, I can help you learn more about traditional publishing. If you want to learn more, head on over to www.cookbookwritersacademy.com/free to learn more about the Get Paid to Get Published method and the Get Paid to Get Published program. publishers. They were partners in helping me create beautiful books so that I could share my recipes and stories with the world. And the team of editors, designers, layout experts, printers, photographers, indexers, marketers, and distributors they paid was amazing too. With traditional publi
So, without further delay, let’s talk to Jeremy Scheck about his new book Cooking Smarter.
Things We Mention In This Episode:
Get Paid to Get Published Program
Connect with Jeremy @scheckeats online
Cooking Smarter: Friendly Recipes with a Side of Science The Barefoot Contessa Cookbook Ina Garten
Welcome to the latest episode of the podcast. I’m excited to be here today with an interview with Rose Wilde. Rose is the owner of RedBread and the author of the newly released book Bread and Roses: 100 GrainForward Recipes Featuring Global Ingredients and Botanicals. Today on the podcast, Rose and I talk all about her beautiful recently released book and the design features of the book, including colored paper pages and lovely illustrations combined with photography. We then go on to talk about botanicals, the recipe for confetti cake that contains veggies, as well as Rose’s tips for how to start writing, believing in yourself, and Rose’s collection of over 300 cookbooks, including some of her favorites. This is an episode I’ll probably go back and listen to, and I swear I could have talked to Rose for another hour about all the things related to baking and cookbooks.
Before we dive into the show, I wanted to let you know that in 2024, the Get Paid to Get Published Program is going to undergo a renovation. I’ve had the program for 3 years, and it’s time for me to shake things up a bit. So this is all to say that if you want to write a cookbook and get paid an advance or royalties by a publisher to write the book, then you need to join before the renovations take place. You’ll be “grandmothered” into all the upcoming changes that will all be for the better - to help you get better results pitching a cookbook idea to a publisher that it rooted in who you are and what you do. Head on over to www.cookbookwritersacademy.com/free to learn more about the Get Paid to Get Published method and the Get Paid to Get Published program.
So, without further delay, let’s talk to Rose Wilde, who is an embodiment of being true to who she is and what she loves and sharing that in her new cookbook.
Things We Mention In This Episode:
Learn how to Get Paid to Write a Cookbook So You Don’t Have to Spend Your Own Money to Get Published
Bread and Roses: 100 Grain-Forward Recipes Featuring Global Ingredients and Botanicals
Connect with Rose Wilde online
Grist by Abra Berens
Ice Cream According to Osterberg
Bread Revolution by Peter Reinhart
Breakfast Lunch and Tea by Rose Carrarini
Salt Fat Acid Heat by Samin Nosrat
Welcome to the latest episode of the podcast. I’m excited to be here today to talk about how to find a cookbook publisher. This is the number one thing my students in my program, Get Paid to Get Published, want to know- how do I find a cookbook publisher? Today on the show, I’m going to tell you exactly that with an example of a cookbook author who found a publisher not just one time but four times.
Things We Mention In This Episode:
Find Your Cookbook Publisher inside Get Paid to Get Published Program
Kentucky Fresh Cookbook
Tasting Kentucky: Favorite Recipes From the Bluegrass State
Essential Pantry: Streamline Your Ingredients Simplify Your Meals
Essential Plant-based Pantry: Streamline Your Ingredients Simplify Your Meals
Welcome to the latest episode of the podcast excited to be here with an interview with Raeanne Sarazen. Raeanne is a registered dietitian and chef with over 20 years of experience producing recipe content as a test kitchen professional, food writer, and editor. She is the author of The Complete Recipe Writing Guide, an essential resource for anyone who wants to develop, write, and produce recipe content for cookbooks, magazines, online food publications, and social media platforms. Today on the podcast, Raeanne and I enjoyed a conversation about recipe writing with many helpful tips for new recipe content creators.
If f you're a food or nutrition expert looking to write a cookbook and get paid for it but you're unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers common mistakes cookbook writers make, the four steps to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here. Within just 45 minutes, you'll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook free mini class
Raeanne Sarazen
The Complete Recipe Writing Guide
Jewish Cookery Book
Thoughts for Buffets
Welcome to the latest episode of our podcast, and welcome to October. We have several interviews with cookbook authors coming up the month, so stay tuned in each week by subscribing to the show. If you’re a passionate cook or baker and you want to write a cookbook but don’t know where to start, this episode is for you. I assume you love to cook or bake, you’re known for great food, and you’re the go-to person in your family, community, church, or neighborhood for your book, BUT you cook without measuring, throw meals together, and voila - a masterpiece. You make it all look easy. Until someone asks for your recipe, tune in today to hear my take on the first things you need to do to start a cookbook project. And some ideas for how to take this next step toward your cookbook writing dream.
How to Get Paid to Write a Cookbook free mini class
Welcome to the latest episode of our podcast. I’m excited to be here. Before we dive into our interview today with Colleen Worthington, I want to let you know about free training for food or nutrition experts who want to write a cookbook but aren’t sure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers the three common mistakes cookbook writers make, the four steps to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training at www.cookbookwritersacademy.com/free, and within just 45 minutes, you'll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love.
So today on the podcast, I’m thrilled to have an interview with Colleen Worthington. Colleen is the author of the soon-to-be-released cookbook Kneaders Bakery & Cafe: A Celebration of Our Best Recipes and Memories, due for release on October 3. After more than twenty-five years of building a baking empire out of her own kitchen Colleen and her husband Gary pursued their interest in scratch-made artisan breads. After training at the American Institute of Baking and San Francisco Baking Institute and working closely with Lehi Roller Mills to develop an exclusive flour mixture and locate a traditional Italian hearth-stone oven, Colleen and Gary opened their first bakery in 1997. Within a few months, they expanded to offer a variety of sandwiches, soups, salads, and pastries and now have over 50 locations in Arizona, Colorado, Idaho, Nevada, Texas, and Utah. Today on the podcast, Colleen and I talk about Kneaders Bakery & Cafe, her philosophy on sharing their best recipes in a cookbook, and their method for specialty items they are known for, such as slow-roasted hand-pulled turkey, seasonal menu items, fresh pastries, comfort food, and her favorite cookbook.
Things We Mention In This Episode:
Connect with Colleen and Kneaders
How to Get Paid to Write a Cookbook free mini class
The Household Searchlight Recipe Book
Welcome to another episode of the podcast. I’m excited today (as always!) to bring you a solo show all about the ROI (return on investment) of the Cookbook Love Podcast. As of this month, I’ve invested 5 years into the creation and release of a podcast episode every Thursday. Listen in as I talk about the return I’ve received on my investment in the podcast and what’s next for us here as we celebrate cookbook readers, writers, collectors, and clubs.Things We Mention In This Episode:
Do you want to come on the show to talk about your love of cookbooks? Contact me here. I’d love to hear from you.
Welcome to another episode of the podcast. I’m very excited today to have an interview with Grace Lin. If you're an aspiring cookbook writer who wants to share your recipes and stories in a print cookbook but you wonder all the things like if you have enough to put together a book, if your book would ever sell, if you should self- or traditionally-publish, if you need to know how to format the book, and how you would even captivate your readers then I’d like to invite you to next week’s Cookbook Curious LIVE Q&A Call. During this call, I will answer your questions about recipes, formatting, the profitability of writing a cookbook, and publishing paths. Head over to www.cookbookwritersacademy.com/curious to register for the call, and I hope to see you there.
Today on the podcast, I have an interview with Grace Lin. Grace Lin is an award-winning and NY Times bestselling author/illustrator of picture books, early readers, and middle-grade novels including her Newbery Honor novel WHERE THE MOUNTAIN MEETS THE MOON and her Caldecott Honor picturebook A BIG MOONCAKE FOR LITTLE STAR. In 2016, Grace’s art was displayed at the White House, and President Obama’s office recognized Grace herself as a Champion of Change for Asian American and Pacific Islander Art and Storytelling. Today on the podcast we meet Grace and listen to her story-telling as we discuss her recently published book “Chinese Menu” which tells the myths and legends behind your favorite Chinese restaurant dishes and what actually makes this food American. This podcast is a real treat because you’ll get to hear Grace tell some of the legends behind the dishes as well as her recommendation for the best cookbook for recreating these restaurant favorites at home.
Things We Mention In This Episode:
Cookbook Curious LIVE Q&A Call
Grace Lin’s website
The Complete Chinese Takeout Cookbook
Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More
Welcome to the latest episode of our podcast. Today on the podcast, I have an interview with Mimi Dvorak Smith. Mimi is the author of Too Many Eggs: A Collection of over 800 Egg Recipes and Their Fascinating History. What started as a journey ordering 25 chickens by mail ended up being a life with young chickens laying 2 dozen eggs each day. So Mimi did what cooks do: she started a notebook that contained recipes she could make with her abundance of eggs. When her brother died, her project moved front and center as she hired an editor, received some feedback, and worked through the material, which would ultimately become this old-style recipe book for eggs, complete with recipes, footnotes, side stories, and illustrations (no photos). Mimi now markets her books using postcards and personalized notes to reach independent bookstores, cookbook reviewers, podcasters, and any store that sells chickens or chicken paraphernalia.
if you're a food or nutrition expert looking to write a cookbook and get paid for it but you're unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers the three common mistakes cookbook writers make, the four steps to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here and within just 45 minutes, you'll learn how to use your time to create a cookbook platform, concept, and proposal that publishers will love.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook free mini class
Too Many Eggs website
Welcome to the latest episode of our podcast. Today on the podcast I have an interview with Chef Kenny Gilbert. Chef Kenny Gilbert is best known for his appearance on “Top Chef” Season seven, where he displayed a big personality and instantly became one of the most likable cheftestants to date. An award winning-chef and restaurateur, Gilbert’s career spans over two decades and has graced him with opportunities to travel around the world and learn the authentic techniques and flavors of global cuisines. He has always had a love of cooking. Growing up in Cleveland, but with roots in the South, his father was an avid BBQ man with his own rubs and sauces while his mother was a fantastic home cook. An entrepreneur, Gilbert launched a product line of spices in 2014, and then added on sauces in 2022. His restaurant Silkie’s Chicken & Champagne Bar in Jacksonville, Florida showcases a global take on the iconic Southern chicken and biscuits. In addition to Silkie’s, Kenny joined Grove Bay Hospitality in the Fall of 2022, where he serves as the VP of Culinary, overseeing all culinary operations. In April of 2023 Kenny released his very first cookbook, Southern Cooking, Global Flavors from Rizzoli.
Before we get started, if you're a food or nutrition expert looking to write a cookbook and get paid for it but you're unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers the three common mistakes cookbook writers make, the four steps to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here. Within just 45 minutes, you'll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love.
Today on the podcast, Kenny and I talk about his journey to become a chef, the influence of his family, his work in his restaurant business, his new book and writing component recipes for plated foods.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook free mini class
Chef Kenny Gilbert website
Everyone's Table by Gregory Gourdet
Welcome to the latest episode of our podcast. Today I finish our Summer Roadblock series with obstacle #5, I'm Pulled in So Many Directions I Don't Focus on My Goals. To summarize Episode 254: 5 Common Roadblocks on the Path to a Published Cookbook Episode 255: I Have Too Many Ideas: Summer Roadblock Series #1 Episode 256: Who Am I To Write a Cookbook: Summer Roadblock Series #2 Episode 257: I Don’t Have Enough Time: Summer Roadblock Series #3 Episode 258: I Don’t Have Any Direction In the Publishing Industry or Accountability: Summer Roadblock Series #4
Before we get started, if you're a food or nutrition expert looking to write a cookbook and get paid for it, but you're unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers the three common mistakes cookbook writers make, the four steps to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here. Within just 45 minutes, you'll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love.
Today on the podcast, I talk about goal setting when what you do all day isn’t working on your goals, or you feel you’ve pulled in too many directions with your home and family duties. I want to walk you through how I look at my goals and how I make room for them in my day-to-day life.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook free mini class
Episode 254: 5 Common Roadblocks on the Path to a Published Cookbook
Episode 255: I Have Too Many Ideas: Summer Roadblock Series #1
Episode 256: Who Am I To Write a Cookbook: Summer Roadblock Series #2
Episode 257: I Don’t Have Enough Time: Summer Roadblock Series #3
Episode 258: I Don’t Have Any Direction In the Publishing Industry or Accountability: Summer Roadblock Series #4
Welcome to the latest episode of our podcast. Today I continue our Summer Roadblock series with obstacle #4, I Don’t Have Any Direction In the Publishing Industry or Accountability.
But before we dive in: Do you have a passion for cooking and want to preserve your family's recipes for generations to come? Our program Cookbooks on KDP will guide you through the process of self-publishing your own family cookbook. From organizing and testing your recipes to designing a beautiful layout, we'll provide expert tips and advice to help you create a treasured keepsake that your family will cherish. Don't let your family's culinary legacy fade away - join our program and start the journey to self-publishing your own family cookbook today! Join the program today - the doors for enrollment are open until Friday, August 18th at midnight.
Today on the podcast, I focus on direction for cookbook writers: what should you be doing in this self-led endeavor? Then I talk about the publishing industry and how you can use your timeline and your publishing goals to set the direction for your publishing project. Lastly, I talk about accountability available through coaching programs or building in self-accountability.
Things We Mention In This Episode:
Join the August 2023 class for Cookbooks on KDP before doors close on August 18, 2023
Episode 254: 5 Common Roadblocks on the Path to a Published Cookbook
Episode 255: I Have Too Many Ideas: Summer Roadblock Series #1
Episode 256: Who Am I To Write a Cookbook: Summer Roadblock Series #2
Episode 257: I Don’t Have Enough Time: Summer Roadblock Series #3
Welcome to the latest episode of our podcast. Today I continue our Summer Roadblock series with obstacle #3, “ I don’t have enough time, or I’m not a good time manager.” Today on the podcast, we’re going to talk about how we think about time, our daily, weekly, and monthly tasks, our routine for each morning, evening, and week and finally, an idea for a time audit if you’re not really sure where to start.
But before we dive in: Do you have a passion for cooking and want to preserve your family's recipes for generations to come? Our program Cookbooks on KDP will guide you through the process of self-publishing your own family cookbook. From organizing and testing your recipes to designing a beautiful layout, we'll provide expert tips and advice to help you create a treasured keepsake that your family will cherish. Don't let your family's culinary legacy fade away - join our program and start the journey to self-publishing your own family cookbook today! Join the waitlist today - the doors for enrollment open next week on August 11th and will only be open for a week.
Things We Mention In This Episode:
Join the waitlist for Cookbooks on KDP
Episode 254: 5 Common Roadblocks on the Path to a Published Cookbook
Episode 255: I Have Too Many Ideas: Summer Roadblock Series #1
Episode 256: Who Am I To Write a Cookbook? Summer Roadblock Series #2
Welcome to the latest episode of our podcast. In today's show, we're continuing our Summer Roadblock Series with the second challenge: Who am I to do this?
Before we get started, if you're a food or nutrition expert looking to write a cookbook and get paid for it, but you're unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers the three common mistakes cookbook writers make, the four steps you should take to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here. Within just 45 minutes, you'll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love.
Ok back to Roadblock #2 - who am I to write this book, and get published, is my voice worth being heard or a variation - my voice isn’t worth being heard. Sometimes this is called imposter syndrome. Another name for imposter syndrome is the fraud phenomenon. It is a feeling of self-doubt and inadequacy despite evidence of one's competence and accomplishments. People experiencing imposter syndrome often fear being exposed as fraud or impostor, even when they are highly skilled and accomplished. It can be a common experience for high-achieving individuals. Today, we'll embark on a journey of self-reflection, awareness, and growth as we delve into the prevalence and common characteristics of imposter syndrome. I’ll share some personal experiences that will help shed light on the human side of this phenomenon.
Things We Mention In This Episode:
Episode 254: 5 Common Roadblocks on the Path to a Published Cookbook
Episode 255: I Have Too Many Ideas: Summer Roadblock Series #1
Join the waitlist for Cookbooks on KDP
Watch free training How to Get Paid to Write a Cookbook
Welcome to the latest episode of our podcast. In today's show, we're starting our Summer Roadblock Series with the first challenge: "I have too many ideas." Surprisingly, many aspiring cookbook writers suffer from analysis paralysis due to an overwhelming number of ideas, rather than a lack of them. Our aim today is to help you narrow down your ideas and overcome this roadblock.
Before we get started, if you're a food or nutrition expert looking to write a cookbook and get paid for it, but you're unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you'll love. This training covers the three common mistakes cookbook writers make, the four steps you should take to make your work appealing to publishers, and the best publishing path to choose if you don't want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here. Within just 45 minutes, you'll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love.
Things We Mention In This Episode:
Episode 109 How to Stop Feeling All Over the Place
Join the waitlist for Cookbooks on KDP
Watch free training on How to Get Paid to Write a Cookbook
Hello and welcome to another episode of the podcast. Today on the podcast I talk to you about the top 5 roadblocks that passionate cooks and bakers who want to share their recipes and stories in a print cookbook face. And kick off our Summer Roadblock Series for Cookbook Writers where we will spend the next 5 weeks discussing the top 5 roadblocks and provide strategies to help you navigate the roadblocks and get you back on the path to a published cookbook.
Before we dive in are you a food or nutrition expert who wants to get paid to write a cookbook but you aren’t sure where to start, how to spend your time, or what publishers want from their writers? If you said yes then you are going to love the fun, free, training I recorded just for you. Inside this one and only on-demand cookbook publishing training you will learn 3 mistakes food and nutrition experts who want to get their recipes and stories published in a cookbook often make, 4 steps you will want to take to be attractive to a publisher, and the absolute best publishing path to choose if you don’t want to spend your time or money to edit, design, and print the book. To access the training on demand head on over to www.cookbookwritersacademy.com/free. You are only 45 minutes away from being sure you’re using your time to do the right things that publishers love!
Things We Mention In This Episode:
Join the waitlist for Cookbooks on KDP
Watch free training How to Get Paid to Write a Cookbook
Hello and welcome to another episode of the podcast. Today on the podcast I have an interview with Bella Paige. Bella is a brain injury advocate. After sustaining over 10 concussions and experiencing post-concussion syndrome for over 10 years, she realized that she could help others. She started Post Concussion Inc because she believed there was something missing in the world of brain injuries! After helping survivors for over a year she was requested for help in the kitchen and that’s how The Post Concussion Cookbook came to be. Today on the podcast we talk about Bella getting back into cooking after being ill, cooking with symptoms, motivation in the kitchen, Bella’s membership in Concussion Connect as well as her journey to self-publish a cookbook.
Things We Mention In This Episode:
Bella Page Concussion Connect
The Post-Concussion Cookbook
Five Ingredients Cooking for Two
Join the waitlist for Cookbooks on KDP
Watch free training How to Get Paid to Write a Cookbook
Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Ryan Mitchell. Ryan is the son of Ed Mitchell Known as ‘The Pitmaster’ in barbecue circles, Ed Mitchell has been cooking whole-hog barbecue the traditional way since he was a teenager in Wilson, North Carolina. A grandson of a small farmer, Ed was surrounded by natural, good-tasting food as a child. He has rich memories of those tastes and times. For years, his education, military duty, and work with the Ford Motor Company took him away from Wilson, until he returned in 1990 to help his mother when his father became ill. Thanks to a chance launch and Ed’s habit-forming barbecue, Mitchell’s Grocery soon morphed into Mitchell’s Ribs, Chicken & B-B-Q. As the business grew, so did Ed’s reputation. Ryan Mitchell, Ed’s only son, is the business-savvy brain behind his father’s brand. As you might expect, from a very young age, Ryan began working in the Mitchell family restaurant. Long before the Pitmaster fame Ryan could be found by the side of his grandparents, Willie and Doretha Mitchell, day in and day out helping out in the small corner store off 301 HWY in Wilson. Although BBQ was the only way of life he knew, Ryan pictured a different path for this career: After high school, Ryan charted his own course and attended East Carolina University to pursue his dreams of playing college football and earning a degree in Economics. He spent eight years working in commercial, and investment banking for some of the nation’s largest firms before he re-evaluated his professional life. After going through a major market crash and brutal lay-offs, Ryan felt it was time to leave his sixty-hour-a-week desk job, return to his roots and pursue his passion. Ryan credits his father, grandfather, and two uncles Aubrey and Stevie Mitchell for giving him the skills to lead the next generation of BBQ.
Things We Mention In This Episode:
Connect with Ed and Ryan Mitchell online
Ed Mitchell’s Barbecue
Join the waitlist for Cookbooks on KDP
Watch free training How to Get Paid to Write a Cookbook
Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Niki Segnit. Niki is the author of Lateral Cooking and The Flavor Thesaurus, which won the Andre Simon Award for best food book, The Guild of Food Writers Award for best first book, and was shortlisted for the Galaxy National Book Awards. Niki’s newest book, The Flavor Thesaurus more flavors, features 99 essential ingredients and hundreds of flavor combinations, all while exploring the character and tasting notes of key plant-based ingredients. On the show today, Niki and I talk about writing a research-heavy book, flavor pairings for popular summer and fall vegetables, as well as how home cooks can use her books to reduce food waste and feel inspired when cooking, baking, or making cocktails.
Things We Mention In This Episode:
Connect with Niki online
The Flavor Thesaurus More Flavors
The All Colour Cookery Book by Jeni Wright
Join the waitlist for Cookbooks on KDP
Watch free training How to Get Paid to Write a Cookbook
Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Tracey Medeiros. Tracey is a food writer, recipe developer, and tester. She is the author of six cookbooks, including her latest book, The Vermont Farm Table Cookbook: 10th Anniversary Edition. Medeiros is an avid proponent of the farm-to-table movement. She travels as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement. She resides in northern Vermont with her family. On today’s show, we talk about Tracey’s evolution as a cookbook author, selecting farmers, chefs, and producers for contributions to her book, and how her cookbook work has shaped her as a resident of the Green Mountains and a cook.
Things We Mention In This Episode:
Connect with Tracey online
The Vermont Farm Table Cookbook
Salt, Fat, Acid, Heat
Join the waitlist for Cookbooks on KDP
Watch free training How to Get Paid to Write a Cookbook
Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Nick DiGiovanni. Nick is a chef, food content creator, and world record holder for numerous food-related feats. After becoming the youngest-ever finalist on MasterChef, Nick rapidly gained a loyal, eager-to-learn audience for his award-winning video content. Nick cooks almost daily, drawing inspiration from the many chefs he’s worked with as well as his diverse extended family. His goal in life is to make the world a happier, better-fed place through food. Today on the podcast we talk about the inspiration Nick received from his grandma, his competition on MasterChef, his advice for chefs and cookbook authors who want to build a brand so that they can connect with their audience in a way that resonates with them, as well as Nick’s belief in kitchen techniques and the use of QR codes in his debut cookbook.
Things We Mention In This Episode:
Connect with Nick online
Join the waitlist for Cookbooks on KDP
Watch free training on How to Get Paid to Write a Cookbook
Hello, and welcome to another episode of the podcast. Today on the podcast, I want to talk about one of the most FAQs I receive about recipe writing: "How do I write recipes without copying someone else’s work?” That’s what we cover on this episode today and we have an offer for you to join us for our spring Recipe Writing Roundtable. See the link below.
Things We Mention In This Episode:
Enroll in Recipe Writing Roundtable
Join the waitlist for Cookbooks on KDP
Maria Sansone is an Emmy Award-winning television host with a 30-year career in broadcasting. She is a social media personality, lifestyle expert, cookbook author, brand ambassador and mom of two. Maria is the host of NBC Boston’s premiere lifestyle show, The Hub Today and host/creator of the Edward R. Murrow Award-winning MOM2MOM with Maria Sansone television show and podcast. During the pandemic, Maria wrote the proposal for her debut cookbook, Oh $#!% What’s For Dinner?: No-Fuss Weeknight Recipes You’ll Swear By. Today on the podcast, we talk all about how Maria used time during the pandemic to broadcast her nightly dinner prep, write her cookbook proposal, sign a contract, and then create the manuscript for her debut cookbook (that she always longed to write) while juggling her career and two young children.
Things We Mention In This Episode: Enroll in Recipe Writing Round Table
Join the waitlist for Cookbooks on KDP
Maria’s Cookbook Oh $#!% What’s for Dinner
Connect with Maria on Instagram
Betty Crocker Cookbook
Brad Prose is a longtime professional recipe developer, food writer, and culinary photographer—more recently, he has struck out on his own as the founder and force behind Chiles and Smoke™. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Making his mark in the wide world of BBQ, Brad produces high-quality, unique recipes to challenge and expand the home cook’s comfort zone. He inspires his readers to use new techniques, ingredients, and ideas, applying them to the everyday food we know and love. Today on the podcast, Brad and I talk about Brad’s love for grilling and barbecue, how to utilize chiles for the smoker and grill, his process of curating and testing the recipes for his cookbook as well as Brad’s knowledge about working with partners to help market his cookbook and build his brand on social media.
Things We Mention In This Episode: How to Get Paid to Write a Cookbook Free Training
Join the waitlist for Cookbooks on KDP
Connect with Brad Prose online
Chiles and Smoke: BBQ, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor
Tacos: Recipes and Provocations by Alex Stupak
Welcome to another episode of the podcast. Today I wanted to share four tools that really helped me get organized when I wrote cookbook #1:
-
A dedicated notebook. I bought a new spiral-bound notebook (that I wouldn’t be afraid to mess up!) and used it to record everything: menus, meal plans, recipes, ideas, and inspirations for everything I cooked and baked. Since I enjoyed cooking and writing it was easy for me to write down all the things. Important point>> It’s not about the price or the style of the notebook that matters, but that you get in the habit of thinking to write everything down and that when you do all your notes are in one place.
-
A digital or physical folder to save labels, food bags, flattened packages, and boxes. When I’m in the recipe idea and development phase, I keep everything, sort of like a kitchen pack-rat. (After the project is finished, I throw everything away). You’ll be surprised how I refer back to a package, bag, box, or can size when I write my recipes. Alternatively, take a photo of the packaging and store it on your phone in a dedicated Google Drive or iCloud folder.
-
Google Sheets: Open a new spreadsheet and keep track of your recipe list here. I color-coded my spreadsheets to know what phase of recipe development or testing I was in with each recipe.
-
Google Docs or Word or Pages: Write a digital copy of each recipe. In the beginning, I saved each recipe in its own document and labeled the version of the recipe each time I saved the recipe.
-
Optional software: Scrivener.I used Scrivener to write three of my four cookbooks. I enjoyed the ability to work on each recipe as its own file and to add metadata about the progress for recipe testing and development.
Apple Podcast AppGoogle PodcastsSpotify Things We Mention In This Episode: How to Get Paid to Write a Cookbook Free Training
Join the waitlist for Cookbooks on KDP
Scrivener - Book writing software
Hello, and welcome to another episode of the podcast. Today I have an interview with Spearfisherwoman and Ocean Evangelist Valentine Thomas. Valentine was born in Montreal and trained as a lawyer in Canada, then worked in finance in London. Dissatisfied with her work in law and finance, Valentine was introduced to spearfishing while on holiday in Ibiza. The ocean - which she once feared - became her greatest passion, and she made fishing and diving her life’s work. Today on the podcast, we talk about spearfishing, tips for eco-friendly seafood choices, her cookbook Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World’s Oceans, and recipes from the cookbook for canned sardines, the best tartar sauce, gummy bears using fish scales, fish, and pancakes, as well as fish head nachos.
Things We Mention In This Episode:
Connect with Valentine Thomas How to Get Paid to Write a Cookbook Free Training
Join the waitlist for the next cohort of Cookbooks on KDP
Valentine's Cookbook: Good Catch
Hello, and welcome to another episode of the podcast. This Saturday is the 149th running of the Kentucky Derby. Our family is planning a party as we do every year, so I thought I’d share recipes for the official drink of the Kentucky Derby, the Mint Julep.
Things We Mention In This Episode:
Kentucky Derby Museum Cookbook
The Mint Julep by Colonel Joe Nickell
Tasting Kentucky: Favorite Recipes from the Bluegrass State by Maggie Green
How to Get Paid to Write a Cookbook Free Training
Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Lisa Ruland. Lisa is a recovering lawyer who traded criminal court for the pastry kitchen. After graduating from the Culinary Institute of America, Lisa worked as a pastry chef in some of New York City’s top bake shops, and then found her happy place in food writing. In 2014 Lisa lost her husband Erik in a tragic accident on Mt. Rainier. Working as a full-time food writer at the time of her husband's death, Lisa was continually struck by the many ways her loss impacted her relationship with food: learning to eat alone, making foggy-headed cooking mistakes, learning to food shop for one, being too sad to throw out his now-long-expired yogurt. Today on the podcast we talk about grief including the physical, psychological, and community aspects of food + grief.
Things We Mention In This Episode:
Lisa Ruland’s Food & Grief Project
Free training How to Get Paid to Write a Cookbook without Spending Your Own Money to Get Published
Hello, and welcome to another episode of the podcast. Today on the podcast, I share some thoughts on the value of documenting and sharing your recipes, including:
- writing original recipes
- saving secret recipes
- documenting the recipes in our heads (note: if we don’t do this, who will),
- and the new life given to food, kitchens, and cooks through documentation and sharing of recipes
Things We Mention In This Episode:
Learn more about Cookbooks on KDP Pilot Program - enrollment ends April 25, 2023 - receive a bonus of Recipe Week 5-Day Training all about writing recipes.
Free training How to Get Paid to Write a Cookbook without Spending Your Own Money to Get Published
Episode 11: Take a Look at Recipe Writing Style
Episode 24: What is a Recipe Headnote and Why Does It Matter
Episode 37: Recipe and Cookbook Abundance
Episode 54: Recipe Copyright Protection
Hello, and welcome to another episode of the podcast. If you want to learn how to self-publish your own cookbook this show is for you. Today on the podcast, I share information about my upcoming self-publishing program called Cookbooks on KDP. Cookbooks on KDP is for you if you want to learn how to turn a set of recipes into a self-published cookbook. Also, listen for a special discount code for listeners of Cookbook Love to save $100 off the cost of the program for a limited time.
Things We Mention In This Episode:
Self-Publish Your Cookbook with Cookbooks on KDP
Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Gesine Bullock-Prado, but before we get started, I want to talk to those of you listening who have written recipes that you want to turn into a book to share with your family, friends, or customers. I know that so often we cook and cook, or we’re the keeper of the family recipes, and we want to share our recipes in a tangible way, not just with the food but also in a book. I've been doing a lot of cool things behind the scenes with Canva and Amazon Kindle Direct publishing. As a result, I see the potential for you (fellow home cooks and recipe collectors) to create and self-publish a recipe book for your family, friends, or clients on the free publishing platform Kindle Direct Publishing. I am creating a PILOT PROGRAM to teach a small group of interested cooks and bakers how to create and self-publish recipe books. My goal is that you will finish the program with two self-published recipe books to share family recipes, give away as holiday gifts, or attract clients/customers to your business. If you'd like to learn more about this offer, head over to www.cookbookwritersacademy.com/pilot-program-cookbooks, and I’ll send you details about how you can access one of the limited spots in this pilot program. So what does it mean to be a pilot program? I’ve done this work but never taught it - so first time taught it so:
- You get to learn as I learn
- Lots of interaction with me and others in the group
- A smaller group of students
- Time to ask questions and help me shape the future program
- Because the program is a pilot - the price will be a no-brainer
- You will learn a repeatable process
- Available outside of the GPGP program
Now onto the show: Today, I have an interview with Gesine Bullock-Prado. Gesine is a pastry chef, instructor, and author of six books and lives in White River Junction, VT. In her 18-year career, Gesine has run her own pastry shop and become a baking instructor at King Arthur Flour’s Baking Education Center. She is the owner and baking instructor at Sugar Glider Kitchen and is working towards getting her Vermont Master Gardener Certification in 2023. Today we talk about her move to Vermont, where she fell in love with the Green Mountain State’s flavors, we go in-depth about Vermont’s six unique seasons, and we discuss some recipes unique to Vermont, such as Salt rising bread, Marlborough pie, and Sugar on Snow.
Things We Mention In This Episode:
Learn more about the Pilot Program for self-publishing cookbooks
Visit Gesine’s Sugar Glider Kitchen online
Hello, and welcome to another episode of the podcast. I’m excited to have an interview with Kent Rollins. Kent and his wife Shannon lead a busy life slinging hash, beating Bobby Flay on Food Network, and running their YouTube Channel, the Coyboy Kent Rollins Cooking Channel.
In their newly released book Comfort Food the Cowboy Way, Kent shares over 125 recipes that are equal parts hearty and scrumptious, from their classic Southern and Western favorites to the more spice-forward Tex-Mex and Bayou dishes for backyard grilling and smoking, one-pot meals, and tips to add cowboy twists. All the recipes qualify as true comfort food the cowboy way, are easy to follow, and are meant to be served up family style.
Today on the podcast, Kent and I talk about his journey working as a cowboy cook, the success of his YouTube channel, the importance of finding your audience, and doing work that allows you to be the person you were meant to be.
Things We Mention In This Episode:
Kent Rollins website
Cowboy Kent Rollins YouTube
Comfort Food the Cowboy way
How to Get Paid to Write a Cookbook free training
Hello, and welcome to another episode of the podcast. Today on the podcast, I want to discuss some favorite books about Irish food, cooking, and traditions. On Friday, March 17th, I cooked a traditional Irish meal as my mother always did, and it was then that I realized that her preparation of corned beef and cabbage every St. Patrick’s Day was because of her Irish heritage and how my grandmother cooked and celebrated St. Patrick’s Day. So enjoy this review of some excellent Irish cookery books.
Things We Mention In This Episode:
Ireland’s Green Larder by Margaret Hickey
Irish Traditional Cooking by Darina Allen
Celtic Folklore Cooking by Joanne Asala
A Return to Ireland by Judith McLoughlin
The Irish Cookbook by JP McMahon
How to Get Paid to Write a Cookbook free training
Hello, and welcome to another episode of the podcast. Today on the podcast, I want to give you an update on what’s been going on in my life and business over the past month. As always, I thank you for being here, and I look forward to future podcast episodes as we keep loving our cookbooks, the writers who write them, and the readers who buy them.
Listen To This Episode: Apple Podcast App
Google Podcasts
Spotify Things We Mention In This Episode:
How to Get Paid to Write a Cookbook free training
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m honored to have an interview with Uliks Fehmiu. Uliks is an actor, producer, and self-taught baker. In 1992 he co-founded the Pain d’Avinon bakery with three friends. Today on the podcast, we talk about Uliks journey in Belgrade amid the beginnings of a war and continued in America as these four friends opened their tiny Cape Cod bakery, which became and still is one of the first highly acclaimed purveyors of artisanal bread in the Northeast. During our conversation, Uliks tells his story of Belgrade, his friends, bread baking, book writing with co-author Kathleen Hackett, and his philosophy on bread, baking, and life. Things We Mention In This Episode:
The Larousse Book of Bread by Eric Kayser
How to Get Paid to Write a Cookbook free training
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Susan Gravely. In her debut cookbook, Italy on a Plate, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI, a lifestyle brand offering handcrafted Italian tabletop and home and garden accessories. With a foreword by Frances Mayes, author of Under the Tuscan Sun, Italy on a Plate, is an exploration of what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely have made during her years of Italian travels have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come. Today on the podcast, Susan and I talk about how Vietri began, Susan’s cookbook writing journey, and the role Frances Mayes played in the development of Italy on a Plate, as well as some recipes from the book, including Fish in Crazy Water, Scalloped Oysters, Spinach and Artichokes.
Things We Mention In This Episode:
Vietri - Susan’s company
Italy on a Plate: Travels, Memories, and Menus
How to Get Paid to Write a Cookbook free training
Hello, and welcome to another episode of the podcast. I’m excited to be here today to geek out a little bit about a law of physics I’ve been thinking a lot about, and that’s the law of entropy. So what in the world does entropy have to do with cookbooks and cookbook writing? Today on the podcast, I define entropy and give some examples of how entropy works in our bodies as writers, our kitchens, our writing projects, and our writing spaces. In response to entropy, I give a suggestion on how to respond to entropy and make some clear decisions about where we can place our energy to stabilize the effects of energy in our kitchens, writing, and writing spaces.
Things We Mention In This Episode:
How to Get Paid to Write a Cookbook free training
Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Lei Shishak. Lei is the author of the new cookbook Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together. Lei has always loved to read recipes. And this love for recipe reading led Lei to a journey of owning her bakery, finding a literary agent, writing five cookbooks, and working as a recipe editor for All Recipes. Listen in as we discuss Lei’s journey writing cookbooks, getting them published, and her take on living the concepts that her cookbooks are based on.
Things We Mention In This Episode:
Connect with Lei onlineKathleen’s Bake Shop by Kathleen King of Tate’s CookiesSweet Seasons by Richard Leach
Hello, and welcome to another episode of the podcast. I decided to record this episode back-to-back with Episode 230, so I don’t know the outcome of the Bengals game yet. But I thought I’d take advantage of my quiet morning here to record a podcast. I’ve been thinking a lot about the limits we place on ourselves in our businesses, lives, and relationships that don’t allow us to grow and live the fully active, creative lives we want to live. If your life feels same ol’, same ol’, or if you’re in a phase where your constantly searching for an answer to what the heck might be wrong, then stick with me today as we discuss four fears that often keep us stuck in our cooking writing and creative lives.
Things We Mention In This Episode:
The Big Leap by Gay Hendrix
Do you want to learn how to get paid to write a cookbook
Hello, and welcome to another episode of the podcast. Today on the podcast, I want to talk more about practice. But before we get started, I’m recording this podcast episode on the day it’s released. Shout out to my production partner Scott for working with my schedule and my twist of events as I wrapped up my five-day live training called Live Like a Writer last week. Is there anything in your life that you currently practice on a daily or at least weekly basis that allows your life to grow and expand? Or is there something that you want to start practicing that will allow your life to grow and expand in a more creative and alive way? Writing practice has the potential to do the same - because when we start to practice writing, our life reflects that we're engaged in writing. We see ourselves as writers. So today, I want to share with you four different writing practices that you can engage in every day to start to either start to see yourself as a writer or to feel more expressive and creative in your life, even if writing a book or novel isn’t your goal as well as writing supplies I love in my writing life. Things We Mention In This Episode:
Writing Resources, including books, notebooks, and pens
Do you want to learn how to get paid to write a cookbook
Hello, and welcome to another episode of the podcast. This week I am hosting a live training inside my community called Live Like a Writer. What a fantastic week we’ve had as I teach about the value of writers, the value of writing, and the value of our regular writing practice. Today on the podcast, I want to share with you all the process I taught this week inside the training that you can apply to help you achieve any goal in your cookbook-loving life. Things We Mention In This Episode:
Do you want to learn how to get paid to write a cookbook?
Hello, and welcome to another episode of the podcast. Today I want to ask you a few questions: Do you dream of writing but wonder if you have what it takes because you need an English or culinary degree? Do you want to elevate your writing and share it with others or tell people that you’re writing but find yourself comparing yourself to published writers? Do you want to start a writing routine but don't know what to focus on to get going? If you answered YES to even one of these questions, I get it, and I’ve got you. So many of my students are plagued with these questions and concerns: qualifications, sharing their writing and written work, and the structuring of their writing life so that it fits all the other things we do in our life. There are a few things about writing that I’ve never talked about or trained my students on, and that’s the inner work I did to address my qualifications to write (of which I have none), my sharing of my written work with others (which I did on my blog, in a newsletter, and then in a local newspaper), and finally the routine of writing on a regular basis amidst the hustle and bustle of raising a family and running a business. And that’s what we’ll talk about on the podcast today. And if you want to learn more about how to Live Like a Writer, remember this isn’t taught in school. Learning how to Live Like a Writer can only be taught by other writers who are willing to share all the stuff behind the scenes that editors, agents, and publishers aren’t able to discuss unless they’ve written a book or two themselves. So, if you want to be a writer but find yourself wracked with worry about degrees, overwhelmed with a comparison with other writers, suffering from a lack of structure and direction, and unclear about where to start, the start of 2023 is the perfect time to get your writing life on track. With that in mind, I’m offering a brand new training called Live Like a Writer. During this training, we are going to peek behind the scenes of my writing life so that you can get some traction in setting up your writing life. I know for me that writing has been the most amazing part of my self-growth journey. It’s stretched me in ways I couldn’t even imagine. It has caused me to pay up and show up in ways that didn’t seem possible, and it’s been the doorway to publishing and writing four cookbooks.If you’re ready to elevate your writing life in 2023, I’d love for you to join me next week and learn about how to Live Like a Writer. You’ll never look at writing the same, ever again.
Things We Mention In This Episode
Register for Live Like a Writer
Hello, and welcome to another episode of the podcast. Happy New Year I’m excited to be here with some thoughts and updates about cookbook writing in 2023. My signature program, Get Paid to Get Published, is going strong. For 2023, I am excited to announce some fantastic new opportunities for my students to help them build their authority, create an audience, and write a 3-year cookbook and cookbook writer vision as they step fully into the journey to become a published cookbook author. My wish for you today is to decide if 2023 is your year to start a cookbook for your family, as an asset in your business, or from scratch to write the book you always wanted to write.
To learn more about Get Paid to Get Published, I invite you to watch my fun, free training on How to Get Paid to Write a Cookbook and join the best group coaching program for cookbook writers at the link below.
Things We Mention In This Episode
How to Get Paid to Write a Cookbook masterclass
Enroll in Get Paid to Get Published
Hello, and welcome to another episode of the podcast. Today on the podcast I talk about publishers investments. When we think about what publishers invest in (paying advances to writers, print runs of books, reaching readers, and connecting with booksellers, retail establishments, and libraries) we can come to see their role in a more expansive light than just book producers. Along those same lines, we can learn how to distinguish small press publishers from traditional publishers when we start to compare the investments a small press makes vs. their traditional publisher counterparts.
Things We Mention In This Episode
Do you want to learn how to get paid to write a cookbook?
Hello, and welcome to another episode of the podcast. Today I want to offer you a podcast about the belief that publishers are waiting for us to send them our idea, agents are waiting for us to query them for representation, and they are actively waiting for us to send them our ideas. If you truly believed this, how would you feel, and what actions would you take TODAY, knowing that they are lined up waiting to connect with you? It is possible that an agent or editor could appear out of the blue today and ask you to send them your idea for a cookbook. It happened to me. It has happened to other cookbook authors I know. It can happen to you too. The good news is we can stop searching for agents and publishers because...There are agents and publishers out there right now for the unique amazing cook or baker that is you.
Things We Mention In This Episode
Do you want to learn how to get paid to write a cookbook?
Hello, and welcome to another episode of the podcast. Today I’m excited to have an interview with Ann Lancaster. Ann is a teacher, cookbook collector, and cookbook lover. Ann founded a cooking club that has been meeting on Monday nights for over 10 years. On today’s episode of the podcast we talk about how to start your own cooking club with Ann’s tips for running a successful cooking club from scheduling the meetings, selecting the cookbook, and preparing the menu.
Things We Mention In This Episode
Creating a Stir by the Fayette County Medical Auxiliary
Use coupon code COOKBOOKLOVE to save 10@% on a family cookbook kit from Create My Cookbook
Do you want to learn how to get paid to write a cookbook
Hello, and welcome to another episode of the podcast. Today I’m excited to have an interview with Marcia Smart. Marcia Smart is a culinary instructor, nationally-published food writer, and the owner of Smart in the Kitchen School. Inside this beautiful cookbook, you’ll find Marcia’s favorite cooking class recipes and be inspired to prepare them in your kitchen. Dinner is Done also includes Marcia’s personal story of how Smart in the Kitchen and Smart in the Kitchen School came to be, her philosophy on cooking and ingredients, the core lessons Marcia teaches in cooking classes, her love of family dinners and tips for how to pull them off in your own home. Listen in as Marcia, and I discuss her cooking class business, the expansion of her business during the pandemic, Marcia’s book publishing journey, tips for cookbook promotion, and advice for aspiring cookbook writers. We wrap up by talking about the importance of a style guide as well as some of the favorite recipes from the cookbook.
Things We Mention In This Episode
Connect with Marcia on her website Dinner is Done by Marcia Smart
Suzanne Goin Amateur Gourmet
Mimi Thorisson A Kitchen In France
Samrin Nosrat Salt Fat Acid Heat
Dorie Greenspan Baking With Dorie
Alexandra Stafford Bread Toast Crumbs Use coupon code COOKBOOKLOVE to save 10@% on a family cookbook kit from Create My Cookbook
Hello, and welcome to another episode of the podcast. Today I’m excited to have an interview with Georgina Hayden. Georgina is a cook, food writer and stylist, and the author of Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean. Nistisima, filled with stories, tips, trips, and photography, explores not only plant-based eating but the practice of fasting from animal products during Lent in the Orthodox religion. Listen in as Georgie and I discuss her third book, pushing the boundaries of food and cooking with a discussion of religious practices, her love and focus on Greek and Cypriot food, and how she learned to write recipes and become a part of Jamie Oliver’s team.
Things We Mention In This Episode
Follow Georgina on Instagram @georginahayden
Nistisima by Georgina Hayden
Taverna by Georgina Hayden
Falling on Cloudberries by Tessa Kiros
Use coupon code COOKBOOKLOVE to save 10@% on a family cookbook kit from Create My Cookbook
Join the waitlist for our next cookbook coaching program
Hello and Happy Thanksgiving, and welcome to another episode of the podcast.
Today on the podcast, I have a special episode dedicated to family cookbooks with Christina Gibson, Director of Growth for Create My Cookbook.
CreateMyCookbook is dedicated to achieving one goal - allowing its customers to create the best cookbook they will ever own. CreateMyCookbook makes creating professional quality printed cookbooks easier using their web-based book designer using your recipes and your photos to make your cookbook. During our conversation, we focus on the importance of family cookbooks and recipes, what we can learn from the recipes, what makes family recipes so unique and special, as well as why families need to preserve their family recipes. Please use the coupon code CookbookLove for 10% off a Family Cookbook Kit on CreateMyCookbook, the link is below.
Things We Mention In This Episode
Use coupon code COOKBOOKLOVE to save 10@% on a family cookbook kit
Join the waitlist for our next cookbook coaching program
Hello, and welcome to another episode of the podcast. When Linda Skeens gained sudden and widespread fame for winning dozens of ribbons at the Virginia-Kentucky District Fair in the summer of 2022, people across the country began asking, “Who is Linda Skeens?” Linda's first-ever published collection of recipes and family stories, Blue-Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, answers the question that’s been on everyone’s mind.
Linda is an Appalachian grandmother who’s been cooking for her loved ones and entering county fairs for decades, frequently taking home the highest honors. In her new book, she shares more than 30 prize-winning recipes and 70 other family-favorite dishes. From canning and fudges to stews and casseroles, this cookbook features a lifetime of recipes collected and perfected by Linda Skeens.
Today on the podcast, listen in as Linda and I talk about the viral search for the Blue ribbon winner, what it has been like to write the cookbook, what Linda is most excited about related to her cookbook, and advice for cooks who want to enter their food in state fair contests or write a cookbook.
Things We Mention In This EpisodeConnect with Linda Skeens on her website and pre-order her book
Join the waitlist for our next cookbook coaching program
Hello, and welcome to another episode of the podcast. Spending time with our family and friends has never felt so important - and so often, this means cooking for the ones you love. Who better to take inspiration from than the Pasta Grannies who have spent their lives plating comfort and connection? Today on the podcast, I’m excited to serve up a conversation with Vicky Bennison.
Vicky is the creator of the Pasta Grannies YouTube Channel and author of two cookbooks by the same name, Pasta Grannies: The Official Cookbook and her newest book, Pasta Grannies: Comfort Cooking. Today on the podcast, we talk about Vicky's original goal of collecting handmade pasta shapes in Italy, which turned into Vicky's falling in love with the grannies and their dedication to home cooking. Vicky shares stories of two of the grannies who, at 91 and 99, respectively, are making comfort foods every day using ingredients that they grow or that are a reflection of the area around their homes.
Things We Mention In This Episode
Pasta Grannies on YouTube
Pasta Grannies: Comfort Cooking
Pasta Grannies Website
Join the waitlist for our next cookbook coaching program
Hello and welcome to another episode of the podcast. Today I’m thrilled to host an interview with Rose Levy Beranbaum. Rose is the author of 12 cookbooks including Rose’s Baking Basics, The Baking Bible, and the ever-popular The Cake Bible. Rose is beloved by home bakers and professionals for her attention to detail and the development of baking recipes that are thoroughly tested and edited. Today on the podcast Rose and I talk about the ever-popular topic of cookies, cookie cookbooks, planning a holiday cookie bake, tips for making cookies ahead, and her tips for some changes in baking ingredients that have to be updated in her upcoming revision of The Cake Bible.
Things We Mention In This Episode
The Cookie Bible
Connect with Rose Levy Beranbaum on Real Baking with Rose
Join the waitlist for our next cookbook coaching program
Hello and welcome to another episode of the podcast. Today I’m thrilled to host an interview with Rose Levy Beranbaum. Rose is the author of 12 cookbooks including Rose’s Baking Basics, The Baking Bible, and the ever-popular The Cake Bible. Rose is beloved by home bakers and professionals for her attention to detail and the development of baking recipes that are thoroughly tested and edited. Today on the podcast Rose and I talk about the ever-popular topic of cookies, cookie cookbooks, planning a holiday cookie bake, tips for making cookies ahead, and her tips for some changes in baking ingredients that have to be updated in her upcoming revision of The Cake Bible.
Things We Mention In This Episode
The Cookie Bible
Connect with Rose Levy Beranbaum on Real Baking with Rose
Join the waitlist for our next cookbook coaching program
Hello and welcome to another episode of the podcast. Today I want to talk about online options for self-publishing a cookbook using a print on demand service. Print on demand service helps independent authors print their cookbooks. Some print on demand services also offer distribution to bookstores. Listen in as I discuss 4 major players in the print on demand space and their advantages and disadvantages for cookbook publishing. Also, the doors are closing to the Get Paid to Get Published program on October 28, 2022 for new members, so if you’ve been on the fence about joining the program, the time to join is now at the current price and time for the duration of the program.Things We Mention In This Episode
Doors Close for Get Paid to Get Published October 28, 2022 so watch the free training How to Get Paid to Write a Cookbook
Amazon KDP
BookBaby
Ingram Spark
Blurb
Hello and welcome to another episode of the podcast. Today I want to talk about online options for self-publishing a cookbook using a print on demand service. Print on demand service helps independent authors print their cookbooks. Some print on demand services also offer distribution to bookstores. Listen in as I discuss 4 major players in the print on demand space and their advantages and disadvantages for cookbook publishing. Also, the doors are closing to the Get Paid to Get Published program on October 28, 2022 for new members, so if you’ve been on the fence about joining the program, the time to join is now at the current price and time for the duration of the program.Things We Mention In This Episode
Doors Close for Get Paid to Get Published October 28, 2022 so watch the free training How to Get Paid to Write a Cookbook
Amazon KDP
BookBaby
Ingram Spark
Blurb
Hello and welcome to another episode of the podcast. Today I want to talk today to cookbook writers who feel stuck, unsure, unclear, or like they need to make a decision. One way that I help myself gain clarity about what I’m thinking is to write. And the easiest way for me to write when I feel stuck or unclear is to ask myself questions. I call this sort of exercise reflective writing. Tune in to learn about the four questions I like to ask myself as well as my recent answers to these questions and some important announcements.
Things We Mention In This Episode
Doors Close for Get Paid to Get Published October 28, 2022 so watch the free training How to Get Paid to Write a Cookbook
Join us for the Recipe Writing Roundtable
Hello and welcome to another episode of the podcast - today on the podcast I’m excited to share an interview with Carrie Bachman. Carrie is the owner of Carrie Bachman Public Relations a full-service, boutique public relations firm specializing in the cookbook and gourmet product industry. Carrie’s firm takes pride in creating innovative nationwide publicity campaigns that result in maximum exposure for our clients. Over the last 30 years, Carrie has led New York Times bestselling campaigns for a diverse list of authors, including journalists, celebrities, award-winning chefs, and cookbook and lifestyle authors including Jacques Pepin, Julia Child, Marcella Hazan, Emeril Lagasse, Alice Waters, Patricia Wells, Ferran Adria, Dorie Greenspan, Rose Levy Beranbaum, Ina Garten, Tom Douglas, and more. Services provided by Carrie and her team includes book launches, brand strategy, event planning, influencer and blogger engagement, media tours, national and regional interviews, as well as social media strategy and satellite media tours. Today on the podcast Carrie and I talk about what’s working with PR, what’s not working, tips for debut cookbook writers and authors, as well as where the best times are spent for authors who handle their own PR.
Things We Mention In This Episode
Connect with Carrie Bachman online
How to Get Paid to Write a Cookbook Free Training
Hello and welcome to another episode of the podcast - today on the podcast I’m excited to share an interview with Molly Gilbert. Molly is the founder of the food blog Dunk & Crumble and according to the back of her new book the original Sheet Pan Queen. A decade ago Molly’s hit debut cookbook Sheet Pan Suppers birthed one of the biggest food trends in getting dinner on the table quickly, efficiently, and deliciously. Now with her latest book Sheet Pan Sweets, Molly has brought the same sense of effortless accomplishment to the dessert table. In Sheet Pan Sweets we find 80 easy and innovative recipes that deliver the perfect dessert for any occasion, season, or holiday, including layer cakes, bars, cookies, roll cakes, and slab pies. Today on the podcast Molly and I talk about sheet pans, what makes them special, sheet pan recipes for Fall baking, and Molly’s process for writing a cookbook.
Things We Mention In This Episode
Connect with Molly Gilbert online
Sheet Pan Sweets Cookbook
Weeknight Baking
Baking with Dorie
Simple Cakes
Zoe Bakes
Hello and welcome to another episode of the podcast - today I want to share with you some fun information about four Eastern European cookbooks being released this fall. This is from an article I read in the Wall Street Journal over the weekend. I’ve linked to all of the cookbooks discussed in the show notes below. And remind you that the Pan to Profit Swag Bag offer is still open until October 1st. The swag bag is a digital bundle of courses, workbooks, templates, and pieces of training put together by Jenai over at Pan to Profit to help cooks and bakers learn more about how to turn their love for cooking or baking into a business. To learn more about the swag bag and all the amazing digital products included head on over to the Pan to Profit website link linked below.
Things We Mention In This Episode:
Get in on the Pan to Profit Digital Swag Bag Action
**Budmo!: Recipes from a Ukrainian Kitchen - Anna Voloshyna
Home Food: 100 Recipes to Comfort and Connect: Ukraine - Cyprus - Italy - England - And Beyond
Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings
Tava: Eastern European Baking and Desserts from Romania & Beyond**
Hello and welcome to another episode of the podcast - today I want to share with you some fun information about four Eastern European cookbooks being released this fall. This is from an article I read in the Wall Street Journal over the weekend. I’ve linked to all of the cookbooks discussed in the show notes below. And remind you that the Pan to Profit Swag Bag offer is still open until October 1st. The swag bag is a digital bundle of courses, workbooks, templates, and pieces of training put together by Jenai over at Pan to Profit to help cooks and bakers learn more about how to turn their love for cooking or baking into a business. To learn more about the swag bag and all the amazing digital products included head on over to the Pan to Profit website link linked below.
Things We Mention In This Episode:
Get in on the Pan to Profit Digital Swag Bag Action
**Budmo!: Recipes from a Ukrainian Kitchen - Anna Voloshyna
Home Food: 100 Recipes to Comfort and Connect: Ukraine - Cyprus - Italy - England - And Beyond
Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings
Tava: Eastern European Baking and Desserts from Romania & Beyond**
Hello and welcome to another episode of the podcast - today I want to take some time to talk to you about your platform as a cookbook writer. We’ll talk about what a platform is, what a platform isn’t, and ways that you can build a platform, including a litmus test question for whether what you build or add to your platform will help you find an audience for your cookbook.
Also, the doors for the Pan to Profit Digital Swagare open until October 1, 2022 so get in on the swag bag action which includes access to 20 different contributions worth a total of $1,100.
Once you enroll you can download as many of the offers from the 20 different businesses as you want, at no additional cost. All downloads and templates are yours forever and courses will give you "lifetime access".
Things We Mention In This Episode:
Get in on the Pan to Profit Digital Swag Bag Action
Take the Foodpreneur Quiz
Hello and welcome to another episode of the podcast - today I want to take some time to talk to you about your platform as a cookbook writer. We’ll talk about what a platform is, what a platform isn’t, and ways that you can build a platform, including a litmus test question for whether what you build or add to your platform will help you find an audience for your cookbook.
Also, the doors for the Pan to Profit Digital Swagare open until October 1, 2022 so get in on the swag bag action which includes access to 20 different contributions worth a total of $1,100.
Once you enroll you can download as many of the offers from the 20 different businesses as you want, at no additional cost. All downloads and templates are yours forever and courses will give you "lifetime access".
Things We Mention In This Episode:
Get in on the Pan to Profit Digital Swag Bag Action
Take the Foodpreneur Quiz
Hello and welcome to another episode of the podcast - today I’m excited to have an interview with Maria Provenzano. Maria is a television personality, author, and creator of the lifestyle online destination fromscratchwithmaria.com where Maria curates the best in food, craft, home decor and so much more. Maria’s website is the hub of all her recipes and crafts and where you can learn about upcoming product launches and subscribe to her weekly newsletter. Today on the podcast we talk about Maria’s Italian roots, her love of cookbooks from a very young age, her journey from blogging to cookbook, as well as her experience working with an agent and writing her cookbook as well as Maria’s grandfather’s spaghetti and meatballs - which sound so delicious. Maria drops so many gems that first-time cookbook writers can latch onto and use for their inspiration if they also have a dream of becoming a cookbook author.
From Scratch with Maria
Maria’s cookbook: Everyday Celebrations From Scratch
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - today I’m excited to have an interview with Maria Provenzano. Maria is a television personality, author, and creator of the lifestyle online destination fromscratchwithmaria.com where Maria curates the best in food, craft, home decor and so much more. Maria’s website is the hub of all her recipes and crafts and where you can learn about upcoming product launches and subscribe to her weekly newsletter. Today on the podcast we talk about Maria’s Italian roots, her love of cookbooks from a very young age, her journey from blogging to cookbook, as well as her experience working with an agent and writing her cookbook as well as Maria’s grandfather’s spaghetti and meatballs - which sound so delicious. Maria drops so many gems that first-time cookbook writers can latch onto and use for their inspiration if they also have a dream of becoming a cookbook author.
From Scratch with Maria
Maria’s cookbook: Everyday Celebrations From Scratch
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - today I’m excited to have an interview with Sarah Yeoman. Founder & Principal Photographer at The Family Cookbook co. Sarah is a photographer who travels the country documenting family food stories and creating custom cookbooks to preserve food heritage. She has a background in linguistics where she worked with Indigenous communities in language documentation and reclamation. Then after working in print media, Sarah became a freelance photojournalist. In 2019 Sarah started The Family Cookbook Co, creating unforgettable photo sessions and high-end heirloom cookbooks for families. Today on the podcast we talk about documenting & preserving family recipes, preparing to create a family cookbook, and how photos and video enhance your recipe collection.
Things We Mention In This Episode:
Family Cookbook Co on Instagram
Family Cookbook Co website
A House Without Date Palm Will Never Starve
Colombiana
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - today I’m excited to have an interview with Sarah Yeoman. Founder & Principal Photographer at The Family Cookbook co. Sarah is a photographer who travels the country documenting family food stories and creating custom cookbooks to preserve food heritage. She has a background in linguistics where she worked with Indigenous communities in language documentation and reclamation. Then after working in print media, Sarah became a freelance photojournalist. In 2019 Sarah started The Family Cookbook Co, creating unforgettable photo sessions and high-end heirloom cookbooks for families. Today on the podcast we talk about documenting & preserving family recipes, preparing to create a family cookbook, and how photos and video enhance your recipe collection.
Things We Mention In This Episode:
Family Cookbook Co on Instagram
Family Cookbook Co website
A House Without Date Palm Will Never Starve
Colombiana
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - today I’m excited to have an interview with Kris Warman. Kris lives in Atlantic Canada with her large collection of cookbooks. Kris writes about cookbooks on her blog Ship Shape Eatworthy and is a regular contributor for Peddler, a journal that explores the multi-cultures of food, where she writes about her experiences growing up in a Canadian-Ukrainian family. Today on the podcast we talk about Kris’s cookbook collection, her work as a cookbook reviewer and thoughts on what makes a good cookbook, as well as her experience writing for Peddler journal.
Things We Mention In This Episode:
Shipshape Eatworthy Blog
Shipshape Eatworthy on Instagram
Traditional Ukrainian Cookery by Savella Stechishin
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - I’ve been thinking about thriving lately in our work as cooks, writers, and aspiring cookbook authors. Did you know anyone can aspire to write a cookbook? Yes, anyone. In today’s episode, I want to talk to you about how to thrive as an aspiring cookbook author with tips on identifying yourself as an aspiring author, practicing your craft of cooking, documenting the details when you cook, sharing your work, and engaging with people who you can help. Listen in for more expansion on these topics, and more!
Things We Mention In This Episode:
Cookbook Love Podcast Episode 23: Why People Write Cookbooks and Who They Write For
Cookbook Love Podcast Episode 203: 30 Recipes in 30 Days Challenge (Recipe Development and Documentation)
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - I’ve been thinking about thriving lately in our work as cooks, writers, and aspiring cookbook authors. Did you know anyone can aspire to write a cookbook? Yes, anyone. In today’s episode, I want to talk to you about how to thrive as an aspiring cookbook author with tips on identifying yourself as an aspiring author, practicing your craft of cooking, documenting the details when you cook, sharing your work, and engaging with people who you can help. Listen in for more expansion on these topics, and more!
Things We Mention In This Episode:
Cookbook Love Podcast Episode 23: Why People Write Cookbooks and Who They Write For
Cookbook Love Podcast Episode 203: 30 Recipes in 30 Days Challenge (Recipe Development and Documentation)
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - I recently had the opportunity to visit an HMart. I walked up and down each aisle taking in the sights and smells offered from the produce department to the aisles filled with Kewpie mayonnaise and multiple brands of gochujang any number of noodles and cuts and preparations of sliced beef. To me, there's nothing quite like a new food or ingredient shopping experience to offer a different perspective on baking or cooking.
Our job as cookbook writers is to offer our perspective to our readers - a perspective we believe and are invested in. I’ve had many students in my program who had similar concepts, but none of them are the same, because of their perspectives.
That’s what I want to talk about today and that’s our perspective and why it matters. Our perspective on food and cooking is dictated by how we each perceive meals, cooking, cooks, eating, food, shopping for ingredients, preparing food for others, etc. And perspective varies widely from person to person. How perspective varies from person-to-person is dependent on a multitude of factors that create perspective differences including your previous experiences, values, beliefs, and morals.
When we each write a cookery book, we bring our own perspective. While many of us may barbecue, saute spinach, or eat and prepare chickpeas, shortbread cookies, or trout filets, what matters for our book projects is the perspective we bring to the foods and meals we prepare. This is why people buy cookbooks - to learn more about food, cooking, or baking from your perspective.
Take for example cookie cookbooks, and books about Italian, French, or Creole cooking. Cookbooks about Kentucky, Appalachia, or Vermont. What’s in the book is based on perspective.
So this begs the question:
What is your perspective?
What makes your perspective unique?
How has your perspective made a difference to you and the people you cook for?
How will your perspective make a difference to the cooks or bakers who will engage with your book?
Will it heal them? Will it make them smile? Will it help them feel more luxurious in their life? Will it help them be a more accomplished baker? Will it help them save money at the supermarket? Will it introduce them to a fun twist on a common ingredient? Will it allow them to armchair travel?
Only you can think about and decide on your perspective. It's important to remember that the courage and commitment it takes to decide, develop, and write about your perspective is what sets your book apart from all the other cookbooks. You are unique and so is your perspective. Let your perspective shine!
Things We Mention In This Episode:
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - I recently did some research on culinary and cookery book stores for my students inside my cookbook writers group coaching program. I found such great stores, I wanted to share this list with you today. I may have missed some stores, so if I did feel free to reach out on Instagram @greenapron and let me know!
Things We Mention In This Episode:
Appetite for Books
Bold Fork Books
Bonnie Slotnick Cookbooks
Book Larder
Kitchen Arts and Letters
Lizzyoung Bookseller
Morris Press Cookbook Store
Now Serving
Omnivore Books
Rabelais Books
The Cookery Book
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - excited to be here to talk about cookbook publishing entitlement and expectations.. We often come to the table of publishing with expectations about how a publisher should act or react to what we send to them. We feel entitled to them responding or replying in a certain way or time to anything we submit to them and we let whether they respond or not dictate how we feel about ourselves and our projects. Today on the podcast I provide some insight about who publishers are and what they want from writers, and in turn what we can do to possibly attract a publisher into our life.
Things We Mention In This Episode:
World Central Kitchen
Chicago Manual of Style
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast. I went through a period of time where I actually believed there wasn't a need for more cookbooks. I can't even believe I'm telling you this. And there wasn't a need for sure for a cookbook written by me was what my brain told me. Who would care anyway what I had to say? After some soul-searching and reflections here is what I soon realized about the number of cookbooks out there and how you can take a look at the abundance of cookbooks too.
- Are there too many romance novels, cozy mysteries, children’s books, self-help books, historical fiction, or books about business or marketing? The only people who think this is true are people who don’t like these books or people who want to write these books. They see the abundance of books as a reason not to write instead of a reason to write. We need to let the abundance of books be a reason to write - pointing the way to a topic that is in demand.
- Everyone needs to eat. All humans. All ages, sizes, sexes, identities, colors, meat- or veg-eaters. Food touches everyone’s life. And there may come a time when a cook who has never invested money in a cookery book needs one. They are diagnosed with a chronic illness. They have a desire to save money. They want to be healthier. They want to prepare family meals or connect with their family
- And so many of the eaters out there would benefit from a message that helps them: Learn how to prepare fresh vegetables. Learn how to reduce their fasting blood glucose with food. Learn how to make cupcakes. Learn how to use their air-fryer. Learn how to have fun planning a week's worth of meals. Learn how to save money on grocery store expenses.
- Your perspective on a cookery topic matters. In the Fall of 2022, there are new cookie cookbooks, cookbooks by debut authors, and sheet pan cookbooks being released. Are any of those topics new?
- It is important to marinate in the fact that cookbooks impact people in a very real way - physically and emotionally. All cooks have the potential to feel better when they read or eat meals using our books. So many cooks. So many things they want to learn. If we don't write a book that helps them who will? And even if others are writing books for some of the eaters, there are more eaters who are waiting for you. Because you have a unique message and perspective to share.
Things We Mention In This Episode:
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - today I want to share key takeaways from the 30 Recipes in 30 Days Challenge we are doing inside Get Paid to Get Published during our July and August Recipe Camp.
During the month of July in Recipe Camp we're heightening our awareness of ingredient lists and recipe processes that are all around us, whether we’re cooking food in our own kitchen, or traveling and eating food in a restaurant or in someone else’s kitchen.
Awareness of what we’re eating and cooking and the documentation of what we cook and eat helps us create new ideas for recipes for our projects.
Tune in to hear the key takeaways from Get Paid to Get Published students who are participating in the 30 Recipes in 30 Days Challenge to include their wins, what they’re struggling with, and what they may need to start or stop thinking or doing to reach their goal of creating 30 new recipes in 30 days.
Things We Mention In This Episode:
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Hello and welcome to another episode of the podcast - excited to be here to talk about my journey as a cookbook writer and 8 tips I’ve gathered along the way to help you write your cookbook and get it published.
Things We Mention In This Episode:
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Charlyn Ooi is a Dietitian turned Business Coach + Marketing Strategist who specializes in helping Dietitians & Nutritionists build their profitable online practice. She went from being a clinical dietitian to starting her private practice and in the span of 4 years, she’s transitioned her practice online, launched over 5 digital courses, and built 2 multiple six-figure online businesses using social media. Charlyn now mentors other health professionals to start, build and scale their dream online business so they can work smarter, create a bigger impact, and make more money working from anywhere in the world. When she's not working, Charlyn is a wife and mommy to a cheeky 5-year-old. She lives in Western Australia, and just like many dietitians, she's a foodie at heart. Today on the podcast we talk about the similarity between writing a cookbook and creating a digital course, building a product suite, and effective use of the opportunities available to us all using digital marketing.
Things We Mention In This Episode:
Charlyn's Website
Connect with Charlyn on Instagram
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Cheers to me, and cheers to you, and cheers to Scott my podcast producer, and cheers to all the cookbook readers, writers, collectors, and club members that have been on the show. It’s amazing to stop here and pause as I record my 200th episode and celebrate my 4th year of doing the podcast this September.
Recipe Week was great and I had so much fun teaching and diving deep into recipes. As a follow-up, I’d like to invite you to join Recipe Camp and the 30 Recipes in 30 Day Challenge inside Get Paid to Get Published. If you want to create 30 new recipes by the end of July, and then write them by September 1, 2022, Recipe Camp is for you. See the link below to join!
Things We Mention In This Episode:
Join Get Paid to Get Published and Recipe Camp Starts July 1, 2022
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast. In today’s episode, I’m excited to have an interview with Kim Kushner, author of The Modern Table: Kosher Recipes for Everyday Gatherings. Kim is a Culinary educator and best-selling cookbook author of her three previous cookbooks I Heart Kosher, The New Kosher, and The Modern Menu. Raised in Montreal, Canada, Kim learned to cook at an early age from her Moroccan-born mother, and spent summers with family in Israel. Her latest book, The Modern Table, is a celebration of everything she loves about food: cooking, hosting, and bringing people together. Today on the podcast we talk about the evolution of Kim’s cookbooks, her take on new twists on Kosher recipes, as well as her top tips for aspiring cookbook authors.
Listen To This Episode:Apple Podcast App
Google Podcasts
SpotifyThings We Mention In This Episode:
Register for Recipe Week a 5-Day LIVE Training all about Recipe WritingKim Kusher on Instagram
The Modern Table: Kosher Recipes for Everyday Living
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast. In today’s episode, I’m excited to have an interview with Jessica Formicola, author of Beef it Up! Jessica is the creator of Savory Experiments, a trusted food and lifestyle blog, and Best Dessert Recipes, a dessert recipe site for the laziest of cooks. In our conversation, we talk about creating a unique process or cooking philosophy, Jessica’s path to writing a cookbook, and her top tips for food or nutrition bloggers who want to get published.
Listen To This Episode:Apple Podcast App
Google Podcasts
SpotifyThings We Mention In This Episode:
Register for Recipe Week a 5-Day LIVE Training all about Recipe WritingSavory ExperimentsBest Dessert Recipes Jessica on FacebookJessica on Instagram Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast. IOn today’s episode, I’m excited to have an interview with Abbie Gellman and Julie Lopez owners of Culinary Nutrition Studio. Abbie and Julie have built their business using a food-first approach to provide culinary nutrition knowledge, skills, and training to dietitians and health professionals who want to educate their clients about nutrition through food that is not only well-prepared but tastes good. In today’s episode we talk about the work they do inside the Culinary Nutrition Studio, shifts and trends they are seeing in their culinary nutrition work, how dietitians and cookbook writers can stay on top of trends and shifts in the marketplace, and since they are both cookbook authors their tips for anyone who aspires to write a cookbook and get it published.
Things We Mention In This Episode:
Culinary Nutrition Studio
Culinary Nutrition Studio on Instagram
Abbie Gellman on Instagram
Julie Lopez on Instagram
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast. I’m excited to be here today to talk about the s-word - selling! Selling your book idea to a publisher is a critical part of getting paid to write a cookbook. So exactly how do you do this! In today’s podcast, we talk about the traditional publishing model, what selling is, and what it takes to get offered a contract from an agent or publisher.
Things We Mention In This Episode:
Join Confident Cookbook Writer Facebook Group
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast. In today’s episode I’m very excited to host an interview with Kitty and Al Tait. Kitty and Al are the baking and writing duo behind The Orange Bakery and their new book Breadsong: How Baking Change our Lives. In our conversation today we talk about the life changing power of baking, of course, with Al who leaves teaching to bake,and with Kitty who heals with baking, their bakery The Orange Bakery including the why, where, and their most popular items, and then their new cookbook including finding a publisher, their instagram account, and how they wrote the book and run a bakery together. You’ll learn in the show that this is all very much a journey for them, and truth be told it’s really a journey for us all in this world of doing what we love in our kitchen and getting a cookbook written and published. Things We Mention In This Episode:
Breadsong: How Baking Changed Our Lives by Kitty and Al Tait
@theorangebakery on Instagram
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast. In today’s episode, we are going to talk about something which may be new to you called a style sheet. I will discuss what is a style guide or style sheet, what is a brand style guide, what is the purpose of a style guide, who uses style guides, why we need a style guide in recipe and cookbook work and ten tips for creating your own recipe style guide. Things We Mention In This Episode:
AP Stylebook
Chicago Manual of Style
Recipes Into Type
The Recipe Writer’s Handbook
Food Lover’s Companion
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast. Today I’m excited to have an interview with Liz Jalkiewicz. Liz is the owner of The Dietitian Editor. Liz Jalkiewicz is a writer, editor and registered dietitian nutritionist, but most of all, she is a foodie at heart. She has a great appreciation and respect for excellent food and well-written content. With over 15 years in the nutrition and dietetics field, Liz has a diverse background having worked in various roles including clinical, retail, culinary, and media production, as well as marketing and communications. In 2021 Liz started The Dietitian Editor blog which marries her love for writing and editing plus helping fellow registered dietitian nutritionists (and food lovers) get their messages out to the world. Today on the podcast we talk about the basics of editing, how editing differs from proofreading, Liz’s recommendations about DIY editing, commonly misspelled and misused food terms, as well as her tips on recipe writing and editing.
Things We Mention In This Episode:
The Dietitian Editor Website
Follow Liz @thedietitianeditor on Instagram
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
The Food You Crave - Lucious Recipes for a Healthy Lifestyle by Ellie Krieger bookshop.org
Welcome to this episode of the podcast. Today I’m excited to have an interview with Jill Inforzato. Jill is an experienced chef and entrepreneur with a demonstrated history of working in the food, health and wellness industry. A graduate of the Raw foods Academy, she is a chef skilled in meal and food preparation, special needs diets, and gluten-free and dairy-free product development. Jill offers hands-on healthy cooking workshops and seminars. Today on the podcast we talk about Jill’s experience running various food businesses, her cookbook collection of over 1200 cookbooks with a focus on the Pacific Rim books, her tips for keeping track of recipes you like in cookbooks, as well as a discussion about her favorite Pacific Rim cookbook author. Things We Mention In This Episode: The Defined Dish by Alex Snodgrass
Cooking From the Heart by Sam Choy
Follow @giftedpalatejill on Instagram
Free Masterclass: How to Get Paid to Write a Cookbook
Welcome to this episode of the podcast. Today I’m excited to share with you an interview with me! It occurred to me that I’ve never been interviewed for my own podcast. While this may seem a little strange I know that you will benefit from this interview where we talk about selling cookbooks, the benefits of selling cookbooks, and details about an exciting free training we have coming up on May 3, 2022. The registration link is below!
Things We Mention In This Episode:
LIVE Training with Maggie Green and Katie Dodd: How to Get Paid to Write a Cookbook
Welcome to another episode of the podcast. Today on the podcast I have an interview with Nutrition Communications Consultant and Culinary Nutritionist Laura Ali. Laura has over 30 years of nutrition experience having worked in clinical, retail, and the consumer-packaged goods industry. Laura is passionate about teaching how food plays such a vital role in helping consumers age gracefully and live vibrant, active lives. She loves teaching about food and coming up with recipes and tips that showcase how easy it is to prepare healthy, delicious meals. She is the author of MIND Diet for Two: 65 Perfectly Portioned Recipes to Boost Your Brain Health. Today on the podcast we talk about recipe development in a professional test kitchen as well as in her home kitchen, how she found a publisher, how the pitch process works, and how Laura developed her concept for the book.
Listen To This Episode:Apple Podcast App
Stitcher
SpotifyThings We Mention In This Episode:
Laura's Website
Follow Laura on Instagram @LauraAli_RD
MIND Diet for Two: 65 Perfectly Portioned Recipes to Boost Your Brain Health
Joy of Cooking by Irma Rombauer
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Welcome to this episode of the podcast! If you know me you know I love regional American cookbooks that highlight the unique foods, ingredients, and prepared dishes of states, cities, and regions in the US. Today’s episode with Craig Fear is an example of this! Craig is a food writer, blogger, and cookbook author. He grew up on Long Island and currently resides in western Massachusetts. His travels in southeast Asia kickstarted his love of broth and soup over 20 years ago which led to his first two soup cookbooks, Fearless Broths and Soups, and The Thai Soup Secret. His new cookbook, published in March, New England Soups from the Sea, includes 80 recipes for chowders, bisques, broths, boils, stews, and classic seafood medleys. Today on the podcast we talk about Craig’s journey from self-published to traditionally published cookbook author, his process for “finding a publisher”, and then a deep dive into New England seafood soups with a conversation about chowder and its many variations. To conclude the interview, we discuss a few take-home messages about seafood and Craig’s process for testing seafood recipes which can be expensive and something one might get tired of eating.
Listen To This Episode:Apple Podcast App
Stitcher
SpotifyThings We Mention In This Episode:
Craig’s website
Follow Craig on Instagram @fearlesseating
New England Soups from The Sea
The Provincetown Seafood Cookbook by Howard Mitcham
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
On today’s episode of the podcast, I’m excited to have an interview with Leah Hyslop. Leah is a UK-based journalist and the deputy editor of one of the UK’s most prestigious food magazines, Waitrose Food. But, as you might guess because Leah’s here on the show, in her spare time you’ll find her crafting cookbooks. Her first book, Made in London, was inspired by the food of the city of London and in her most recently published cookbook, The Brownie Diaries, Leah offers brownie-based solutions to all of life’s challenges. On today’s podcast, we talk about Leah’s process for connecting with a publisher, her writing process during lockdown, and the process she used to come up with 52 recipes on the same subject of brownies! And if you love brownies, stay tuned because Leash shares a few brownie-baking tips to get perfect brownies that according to Leah have the papery, crinkly crust on top.Things We Mention In This Episode:Free Masterclass: How to Get Paid to Write a Cookbook and Get it PublishedLeahhyslop.com
Claudia Roden’s The Food of Spain
sticky, chewy, messy, gooey by Jill o’ Connor
In this episode, I finish my 5-part series Write a Cookbook From Scratch Series. In this series I am here to talk to you about part five of the Cookbooks From Scratch series where you make the work of dreaming, choosing your fuel, doing the work of a cookbook writer and content creator, part of your daily routine, habits, or rituals. The best question to ask is does this way of thinking support my future identity as a cookbook writer? Does this way of feeling fuel my life as a future cookbook author? Do the actions I’m taking support my future identity as a cookbook author? In the show, I give examples from my own life of choices I’ve had to make to live into being the person I want to be in the future so that I don’t recreate the past over and over again.
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
In this episode, I continue my 5-part series Write a Cookbook From Scratch Series. In this series, I talk to you about part four of the Cookbooks From Scratch series where you create content and go public with it. Our work needs to get out in the world with our name attached to it. Of course, writing is helpful, because we want to write a book, but the secret is making what we do in writing, via audio or video public, and learning as we go. Things We Mention In This Episode:Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
In this episode, I continue my 5-part series Write a Cookbook From Scratch Series. In this series I am here to talk to you about an analogy that I have for thinking of our new cookbooks as the fruit of our lives rooted in our kitchens and at our keyboard. Listen in and think about your future cookbook as an apple you pick off a tree.
Things We Mention In This Episode:Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
Episode 184: Cookbooks From Scratch Series: Decide On Your Fuel In this episode, I continue my 5-part series Write a Cookbook From Scratch Series. In this series, I am here to talk to you about deciding on the fuel you’ll use to fulfill your dream of writing a cookbook and getting it published. There’s a secret to this work of intentionally feeling the way you want to feel, so I discuss how to do that and the one emotion I can always rely on to fuel the life I want to live.
Things We Mention In This Episode:Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
In this episode, I kick off a 5-part series Cookbooks From Scratch Series. In this series, I am here to talk to those of you who have never written a cookbook, never gotten published, believe that publishing is reserved for the professionals and that you have to sell your soul to a publisher to get your cookbook published. During the next five episodes, we’re going to explore truly starting from scratch without any professional cooking experience, nutrition training, or being published. I want to help you see that getting a cookbook published is totally something you can do. Permission granted. Today we’re going to explore Dream Your Idea. Here are the 6 questions we discuss in this episode:
- What does your average day look like?
- What are you doing for paid work?
- Describe in detail your dream kitchen
- Describe in detail how you will be promoting your cookbook.
- Describe in detail your idea for the concept for your cookbook
Things We Mention In This Episode:Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published
In this episode, I talk about the concept of seeing the world through eyeglasses of not enough VS a lens of enough. As cookbook writers we live in an amazing world with an abundance of resources and I hope that this episode today opens your eyes to the fact that you are enough, you have enough, there are plenty of publishers, and lots and lots of cookbook lovers and readers. Things We Mention In This Episode:Join Start Your Cookbook Project Bootcamp
Free Masterclass: How to Get Paid to Write a Cookbook So You Don’t Have to Spend Your Own Money To Get Published
In this episode, I’m going to talk about something that we don’t often discuss too much when we think about writing a cookbook. As writers, we have recipes and stories to share in a way that others will love and benefit from. We decide to package the recipes and stories together and sell them. We have choices to make - we can start a food blog, create a membership, write a monthly print food magazine, write a monthly email newsletter, but as you know from the podcast title we are here because of cookbooks - a curated set of recipes and stories written from a person’s point of view.
But when we think about the book - a writer’s mind often turns to the tangibles of the cookbook such as the photos, the design, the paper, glue, binding, book casing, book dust jacket in essence - what the book will look like.
The reality is, that as the book writer, we need to focus more on what the buyers can’t see first before we can focus on what they can see. So that’s what we’re going to talk about today, the invisible pillars of traditional cookbook publishing:
- Commitment to the book publishing process
- Being sold on as the writer of the book. We have to be the biggest believer in ourselves! How can we expect to get a publisher excited about ourselves and our book idea if we’re feeling like Charlie Brown’s teacher about it? We have to believe we have the capacity to do this. We have time to do this. We have to know that a publisher is out there who will pay for this work. We have to love our lives as cooks and bakers and writers. I mean have we won the lottery or what?
- Being sold on traditional publishers who create books (and if we decide to self-publish we have to be sold on ourselves as the publisher). For my cookbook writing, I’m sold on working with a traditional publisher to create the book. This is a big leap for a lot of people for a few reasons. They see themselves as the creator of the book tangibles - photos, design, fonts, etc., and not just the creator of the words. But that’s the work publishers do. They not only create the book, but they pay me an advance of royalties and they pay me royalties for sales of the book. This is where people ask if it’s worth it? My answer is the “pay” I’ve received as a result of my work as a cookbook writer. Tangible benefits and intangible benefits, including word of mouth, let’s call Maggie and see if she wants to write another book.
- Being sold on our readers and cookbook buyers who come out of the woodwork to support our books. They are the real reason that cookbooks exist. They value cookbooks enough to buy them, read them, share them, check them out from the library, and create cookbook clubs around them.
Things We Mention In This Episode:Join Start Your Cookbook Project Bootcamp
Free Masterclass: How to Get Paid to Write a Cookbook So You Don’t Have to Spend Your Own Money To Get Published
In this episode, I talk about a period I felt this year after the holiday and how I decided to get myself out of the stagnant feeling without changing my outside circumstances. One thing I realized was that I had stopped dreaming. Today on the podcast I talk about the difference between dreamers and thinkers and what we need to “think” about if we’ve stopped dreaming and how to dream about our futures and our new cookbooks and what we are called to create in the world.
Also, Get Published for Start Your Cookbook Project Bootcamp which began February 8, 2022. During this 5 week Bootcamp, we will focus on setting up the thoughts, fuels, and systems to start your cookbook writing project all inside Get Paid to Get Published. Learn more about the Bootcamp here Join Start Your Cookbook Project Bootcamp
Things We Mention In This Episode:
Join Start Your Cookbook Project Bootcamp
Hustle Believe Receive by Sarah Centrella
Welcome to another episode of the podcast. Today’s episode was inspired by my work inside Start Your Cookbook Project Week last week. On today’s show, I share 6 tips for cookbook writing gleaned from the interviews I’ve had over the past 2 years with cookbook writers as well as from my own cookbook writing work. Tune in as we discuss these tips, and an opportunity for you to join us inside Get Paid to Get Published for Start Your Cookbook Project Bootcamp which begins February 8, 2022. During this 5 week Bootcamp, we will focus on setting up the thoughts, fuels, and systems to start your cookbook writing project all inside Get Paid to Get Published. Learn more about the Bootcamp here Join Start Your Cookbook Project Bootcamp
Things We Mention In This Episode:
Join Start Your Cookbook Project Bootcamp
Welcome to this encore episode of the podcast. I'm excited to be here today to talk to any food & nutrition expert, expert baker, expert cook, restaurant or bakery owner, personal chef, caterer, or anyone who has recipes, stories, and solutions to share.
I believe that a print cookbook is the most portable and profitable way to share your recipes, stories, and solutions. A print cookbook is a beautiful marketing tool for your business and an effective business card for yourself.
Listen in as we discuss how to get started, different paths to publication, what you need to do to approach a traditional publisher, what happens after you sign a contract with a publisher, and then how cookbook writers get paid for their books.
Things We Mention In This Episode:
Join Start Your Cookbook Project Week
Learn more about Get Paid to Get Published Cookbook program here during this free masterclass How to Get Paid to Write a Cookbook
Episode 33 Interview with Cookbook Collector and Literary Agent Maria Ribas
Episode 112 How Cookbook Writers Get Paid with Literary Agent Sally Ekus
Episode 115 How Cookbook Writers Get Paid with Cookbook Author Jill Nussinow
Welcome back to this encore episode of the Cookbook Love Podcast where I discuss the difference between cookbook writing and cookbook publishing. Cookbook writing is a solitary act and involves a person writing a book around a single topic. They think of an idea, they decide who they can help or who their ideal reader is, and they create content for the book. Then they work on getting the book published. Publishing is the business of preparing books for sale. The business model for publishing is book sales. The publishers pay authors advances/royalties and count on writers and authors to provide content for their books. The 3 main functions of publishing houses are the editing of the manuscript, preparation of the manuscript for design, book design, book production, and the marketing and sales of a book.
Things We Mention In This Episode:
Join Start Your Cookbook Project Week
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast, today we are going to talk about time.
In working with my cookbook coaching clients, mastermind groups, and on my own projects, I realize the importance of planning my time to get the most out of my week. I’ve always had a pretty consistent pattern for activities done on a weekly basis, but use care when planning tasks for work, book writing, free time, and family activities. Planning ahead of time keeps projects moving along in my business and sets up the time to enjoy activities with family and friends. I once heard the analogy that a calendar with a well-planned week is like a river. It has strong banks, a certain direction, and flows quickly with energy and focus. A week that isn’t well planned is like a lake – big, open, and lazy – beautiful to look at, but lacking direction and focus. Lakes are nice for weeks of vacation but in order to schedule time for everything I enjoy I prefer to use my calendar like a river. Each week the flow takes me where I want to go, and not where it wants to take me.
- Make decisions and move forwardThe best thing we can all do to become more in charge of our time is to decide ahead of time. Plan for tomorrow and the next day, today. Decide ahead of time when you are going to work, eat, answer email, shower, exercise, read. Decide what projects you are going to focus on. Decide what you are going to say no to. Decide, decide, decide. So much of our time is wasted in indecision. Your ability to be successful is directly related to making decisions (and sticking with the decisions you make.) Read more in the book Decide: The Ultimate Success Trigger by Jim Palmer.
- Plan your perfect weekOne reason calendars fail us is that we don’t schedule the time to do things we enjoy. Want to go out with your mate on a Thursday night each week? Then put it on your calendar. Want to walk the dog each evening? Or relax for a half-hour every afternoon? Read a book a week, or learn to crochet? Put these fun things on your calendar.
- Honor your planIf you don’t hold yourself accountable, no one will. This is especially true for business owners. Do what you say you’re going to do when you make your weekly plan. You deserve not to let yourself down.
- Complete itemsDon’t quit before you finish. Trust yourself to finish. Get started, get busy, and finish or close the deal. Quitting is failing ahead of time. If you want to write a book and you think I can’t do it, it’s too hard, no one will like it, so I just remember that you are getting the results your thoughts created. You don’t do it, it seems hard, and no one will like it because it’s never been published.
- Treat time like a friend Everyone thinks that a lack of time holds them back from their cookbook writing dreams.II totally get it. This is what we are led to believe. We've got no time. We're crazy busy. Time isn’t on our side. What if we flipped the conversation. And we treated time like an old friend. A friend who is always by our side. Ready to serve our every need. That's what time does you know. It's always here, right now, at the exact moment we need it. When it's time to take a walk or pick up dinner from the nearest restaurant, time presents itself. What if we talked to time like an old friend. It's so great to see you. I've missed you. I'm sorry it's been so long since we last spoke. What if we admitted we have plenty of time to do what we really wanted. And that time is on our side. Because it is. And it's always presenting itself, patiently waiting for us to use it to our advantage or for the advantage of others. It gives and it gives. What if we started to see time as truly the one resource we have that really matters. Time is here to help us grow and evolve. Time is here to help us get our cookbooks published. Because when time isn't around anymore, then our dreams aren't either. For now, all we have is time. New minutes. New hours. New days. New months. New years. And that's a beautiful thing.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Decide: The Ultimate Success Trigger by Jim Palmer
Today on the podcast I’m excited to host an interview with recipe developer, clean living advocate, and mom of two Caroline Fausel. Over the years, Caroline has amassed hundreds of thousands of fans through her highly popular blog Olive You Whole where Caroline creates and shares meal ideas for those striving to eat healthier - whether that's gluten-free, dairy-free, Paleo or Whole30. Caroline's debut cookbook Prep, Cook, Freeze offers 12 weeks of healthy dinners that accommodate different diets. Listen in as Caroline and I discuss:
- Why Caroline wanted to write a cookbook?
- What was her process for finding a publisher?
- The clean-eating journey that inspired the “Prep, Cook, Freeze” process
- Time-saving tips that new moms should know when it comes to meal prep?
- How are the frozen meals in “Prep, Cook, Freeze” different from typical frozen dinners?
Things We Mention In This Episode:
Caroline's Blog Olive You Whole
Caroline's book: Prep, Cook, Freeze
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Enjoy this episode of the podcast as we wrap up 2021 and head into 2022!
If 2022 is going to be the year you write your cookbook, then this episode is for you.
Things We Mention In This Episode:
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I continue my Winter Traditions series with a reflection from Candy Paull’s Christmas Abundance book about the paradox of the holiday and a recipe for Christmas Swirl cookies from Anja Dunk’s beautiful new book, Advent: Festive German Bakes to Celebrate the Coming of Christmas.
Weihnachts Roschen
Christmas Swirls
From Advent: Festive German Bakes to Celebrate the Coming of Christmas
By Anja Dunk
Makes about 40
200 g (1 ½ cups) plain all-purpose flour
50 g (⅓ cup) cornflour (cornstarch)
½ teaspoon baking powder
200 g (¾ cup plus 2 tbsp) unsalted butter, at room temp, cut into ¾ inch cubes
80 g (½ cup plus 1 tbsp) icing (confectioners’) sugar
Pinch of fine sea salt
1 tsp vanilla extract
About 80 g (3 oz.) raspberry jam
Heat oven to 350F. Line two baking sheets with non-stick parchment paper.
Put all ingredients except the jam into the mixing bowl of an electric mixer fitted with a paddle attachment and beat to a pliable dough on a low speed for a couple of minutes.
Slot a ⅜-inch star-shaped nozzle into a piping bag. Spoon the biscuit mixture into the bag, twist the top once it’s all in and squeeze the dough down towards the nozzle from the twist.
Swirl circles of [dough] about 1 ½-inch diameter onto the prepared baking sheets. The biscuits spread a bit so be sure to leave ¾ inch space between each one. Press a finger into the centre of each swirl to create an indent. Spoon ½ teaspoon of jam into each imprint, then transfer to the over and bake for 10 to 12 minutes until light golden.
Leave on the sheets to cool for a minute before transferring to a wire rack to cool completely. They are crisp when first baked but soften soon after and keep well for about 2 weeks in an airtight container.
Note: if you don’t have a piping bag you can simply pinch off walnut-sized lumps of dough, roll them into a ball, flatten slightly, indent them in the centre with your finger and fill them with jam the same way.
Things We Mention In This Episode:
Advent: Festive German Bakes to Celebrate the Coming of Christmas
Christmas Abundance: A Simple Guide to Discovering the True Meaning of Christmas
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I continue my Winter Traditions series of food and cooking traditions. In this episode, I talk about Advent Sabbaths and Sundays with a reflection from Candy Paull’s Christmas Abundance book and a Caldo Gallego recipe from A Year of Monastery Soups.
Caldo Gallego (Galician Chickpea and Sausage Soup)
From Twelve Months of Monastery Soups
By Brother Victor-Antoine d’Avila-Latourrette
2 cups dried chickpeas or 2 15-ounce cans garbanzos
2 large onions, sliced
6 tablespoons olive oil
2 garlic cloves, minced
4 cups water
4 cups chicken or meat stock
1 bay leaf
1 bunch fresh parsley, chopped
1 turnip, diced
1 large carrot, diced
2 potatoes, peeled and cut into cubes
1 heart of celery, thinly sliced
8 slices sweet Spanish chorizo, cut in half
12 fresh spinach leaves, chopped
Salt and pepper to taste
- Soak the chickpeas overnight and then rinse them and discard the water. If you wish to save time, use the canned chickpeas (garbanzos), which taste the same.
- In a large soup pot, saute the onions in the olive oil for 2 to 3 minutes or until they begin to turn soft. Add the garlic and stir well.
- Add the water and stock. Bring the soup to a boil. Add the chickpeas, bay leaf, parsley, turnip, carrot, potatoes, celery, and chorizo. Cook the soup, with the pot covered, for 1 hour and 15 minutes over medium heat or until the chickpeas are tender.
- Add the chopped spinach, salt, and pepper and simmer the soup gently for 15 to 20 minutes, adding more water if needed. Stir it from time to time. Remove the bay leaf. Turn off the heat and serve the soup hot.
Things We Mention In This Episode:
Twelve Months of Monastery Soups
Christmas Abundance: A Simple Guide to Discovering the True Meaning of Christmas
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I kick off a Winter Series of food and cooking traditions with Hanukkah and Joan Nathan’s Crispy Traditional Potato Pancakes from her book Jewish Cooking in America:
Crispy Traditional Potato Pancakes
From Jewish Cooking in America by Joan Nathan
2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
½ cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground black pepper, to taste
Vegetable oil for frying
- Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all of the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
- Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
- Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture into the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
Yield: about 2 dozen pancakes
Variation: if you want a more traditional and thicker pancake, you can add an extra egg plus ⅓ cup of matzah meal to the batter.
Things We Mention In This Episode:
Jewish Cooking in America
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I welcome. Chef Peter Hoffman. Peter is the curious cook’s cook and as the former chef/owner of Savoy and Back Forty restaurants, he trail-blazed farm-to-table cooking in New York City. Peter is also the recent author of What’s Good? A Memoir in 14 Ingredients is a book that covers his development as a chef-owner of the farm-to-table restaurant in NYC and tracks a year in the farmers’ market over the course of the growing season with deep dives into ingredients he loves. Recipes follow each of the deep dive chapters and Peter connects the reader to the miraculousness of the foods we cook to nourish ourselves.
Things We Mention In This Episode:
Peter's website
Connect with Peter on Instagram
What's Good? A Memoir in Fourteen Ingredients
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to our Thanksgiving episode of Cookbook Love Podcast. I hope you’re having a great day of food, family, and friends. Today I have an interview with Melissa Altman-Traub. Melissa is a Registered Dietitian, food blogger, recipe developer, and freelance writer. Melissa also teaches nutrition at a college full-time and is a long-term vegetarian who loves to cook and share healthy and delicious recipes. Today on the podcast Melissa and I talk about her family recipe for Pennsylvania Dutch Potato Filling.
Things We Mention In This Episode:
Melissa's website and blog
Connect with Melissa on Instagram
Sundays at Moosewood Restaurant Cookbook
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On today’s episode I enjoy an interview with Dorothy Kalins. Dorothy is the author of Kitchen Whisperers and an award-winning magazine editor, with experience as the founding editor of Metropolitan Home, founding editor-in-chief of Saveur, executive editor of Newsweek. She has collaborated on the production of many cookbooks, including David Tanis's bestselling A Platter of Figs, Michael Anthony's Gramercy Tavern Cookbook, and V is for Vegetables, Michael Solomonov and Steven Cook’s Beard-award winning Zahav, Israeli Soul, and many others. In 2018, she was honored with induction into the American Society of Magazine Editors Hall of Fame. Kalins was the first woman ever named Adweek's Editor of the Year, and in 2013, Kalins was voted into the James Beard Foundation’s Who’s Who in Food & Beverage. On today’s episode Dorothy and I talk about:
*Food Media and the splash made by Saveur Magazine
*The inspiration for her new book The Kitchen Whisperers
*The impact of kitchen and cooking on our connection with others
Things We Mention In This Episode:
Connect with Dorothy on Twitter @kalins
Visit Dorothy’s website: Dorothykalins.com
Dorothy’s Book The Kitchen Whisperers
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today I’m excited to have an interview with Ana Patuleia Ortins. Ana is a first generation descendant of Portuguese immigrants, She grew up with the ethnic lore and traditions attached to the food of her ancestors.
She is the author of two cookbooks, Authentic Portuguese Cooking and her most recent book Portuguese Home Cooking. In this book, Ana Patuleia Ortins invites you to discover or revisit the soul-comforting, peasant food of Portugal. Peppered with a lifetime of anecdotes from a passionate cook, Portuguese Home Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of family and friends. The recipes in this cookbook are of dishes prepared as they are in Portugal―with the measurements tried and tested, and the ingredients and methods fully explained. Today on the podcast Ana and I discuss:
*Preserving family recipes from collecting them to recording them
*Advice for cooks, writers, and chefs when it comes to traditional VS non-traditional variations in ethnic cooking
*Making the most of food, ingredients, and leftovers that others may discard and how they can be repurposed
Things We Mention In This Episode:
Ana’s website: www.portuguesecooking.com
Connect with Ana on Instagram : @portuguesecooking
Connect with Ana on Twitter: @portuguesecook
Ana’s Cookbooks and Favorite Cookbook
Portuguese Home Cooking
Authentic Portuguese Cooking
Jacques Pépin Heart & Soul in the Kitchen
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Kristen Hong writes the blog hellonutritarian.com, where she shares about fridge organization, meal prep, and plant-based recipes. Kristen also runs a successful Instagram of the same name (@hellonutritarian), where she showcases her well-organized and gorgeously styled fridge photos and is the author of the forthcoming book Fridge Love. She lives in northern California with her husband and two children.
*Creating an unconventional book idea
*A sideways path to becoming a traditionally published author
*Working on a book during a crisis
*Broadening your blog niche to a wider audience for a book
Things We Mention In This Episode:
Kristen’s Website: Hello Nutritarian
Follow Kristen on Instagram: @hellonutritarian
Kristen’s YouTube: https://www.youtube.com/c/HelloNutritarian
Fridge Love Pre-Order Landing: Fridge Love: Organize Your Refrigerator for a Healthier, Happier Life--With 100 Recipes
Kristen’s Favorite Cookbooks
Woman’s Home Companion Cookbook
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Stephanie Moon is the owner of Steph Moon + Co. Stephanie is passionate about helping authors connect more genuinely with their audience. Before Stephanie started her own business, she worked in publishing, with, in, and around books. From leading campaigns for New York Times Best Sellers, securing partnerships with brands like the San Francisco Public Library and securing coverage in Oprah’s coveted Holiday Favorite Things list, Stephanie’s has the experience and ingenuity to craft creative brand and marketing campaigns.
Over the years, Stephanie noticed a trend. Authors who had spent years researching and writing their book, did little to nothing to market their book. They left all the marketing and promotion to their publisher and wondered why their book wasn’t being shared with their favorite influencer and why sales were slower than they thought. Stephanie knew she had to change this and teach authors how to market and promote their book. This was the catalyst for creating the Master Your Book Marketing Program. During this episode of the podcast we talk about:
✔What does the marketing department of the publisher look for and how can authors help the marketing department of the publisher make their book a success
✔Why is a community of fans, other authors and influencers important
✔How to build a community
✔What is a shy/introverted/private author to do and is there still a way to build a community who loves to learn about my cooking and my cookbook.
✔How can authors promote themselves without feeling like I have a whole other job
Things We Mention In This Episode:
Connect with Stephanie on Instagram
Stephanie's website
Connect with Stephanie on LinkedIn
Stephanie’s Favorite Cookbooks
Vietnamese by Uyen Luu
The Complete America's Test Kitchen TV Show Cookbook
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I’m excited to have an interview with illustrator and author of Why We Cook, Lindsay Gardner. Lindsay is a mother of two daughters (her favorite sous chefs) and her watercolor and gouache illustrations have appeared not only in cookbooks and other editorial projects, but advertising campaigns, and stationery and interior design collaborations as well. Lindsay’s wide-ranging artistic sensibility makes her a gentle interrogator of the world around her. Her food art has appeared in the Cookie Advent Cookbook, Pies, Fries & Ice Cream, and The Rituals, as well as Uppercase Magazine, Architectural Digest, StyleCarrot, Decorist, Vogue, among others. Originally from Grand Rapids, Michigan, she’s been fortunate to live in the beautiful and vibrant locales of Oakland and San Francisco, CA, Chicago, IL, New York, NY and Middlebury, VT, and recently moved to northern Michigan. Why We Cook is her first book. Today on the podcast we talk about the nitty gritty process of making the book, Lindsay’s making the art for the book from managing ideation, sketching, layout and final paintings, as well as the timing of the book’s release given the pandemic and everything else that was happening in the world at the time.
Things We Mention In This Episode:
Lindsay’s website
@lindsaygardnerart
Lindsay’s illustrated cookbooks
Cookie Advent Cookbook
Pie, Fries, and Ice Cream - a coloring book for food lovers
The Rituals Simple Practices to Cultivate Well-Being, Deepen Relationships, and Discover Your True Purpose
Lindsay’s current favorite cookbooks:
Sababa - Adeena Sussman
Simply Julia - Julia Turshen
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Evan Hanczor is a chef, writer, and activist whose work focuses on food and storytelling. He has been the longtime chef at Egg restaurant in Brooklyn, a farm-to-table breakfast and lunch restaurant rooted in community, sustainability, and access to good food. Evan is the founder of Tables of Contents @tables.of.contents events featuring writers, food, and conversation, and the editor of a community cookbook by the same name that supports food relief efforts. Evan is also the co-author of Breakfast: Recipes to Wake Up For with Egg founder George Weld. Today on the podcast Evan and I discuss:
- Tables of Contents book - it’s history, the ideas behind it, and the collaborators
- FIG (Food Issues Group) & Evan’s food justice work during the COVID-related lock-down in 2020
- Self-publishing a cookbook
- Working with multiple contributors for a community cookbook project
Things We Mention In This Episode:
@evanhanczor - Instagram and Twitter
@tables.of.contents - Instagram
Tables of Contents Community Cookbook
Evan’s Favorite Cookbooks
A Taste of Country Cooking by Edna Lewis
Roast Chicken And Other Stories by Simon Hopkinson
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I’m excited to welcome North Carolina-based branding and website design expert Chloe Thomas. Chloe found her love for helping new business owners, and specifically registered dietitians, with their branding and/or website design, especially when she quickly caught on to the amazing and life-changing topics we would cover in their sessions. On this episode of the podcast, Chloe and I talk about :
✨What is branding
✨Why it’s important to create a brand
✨Branding tips for beginners
✨Common branding mistakes on social media and with websites
✨When is good time to hire out branding and website design
✨Why branding matters on social media and websites
✨Some resources to better brand your business
Website: chloecreativestudio.com
Instagram: chloecreativestudio.com
Facebook: Chloe Creative Studio or Better Branded Business
Favorite Cookbook: Mrs. Lacy's Magnolia House (mrslacys.com)
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
There are common questions that aspiring cookbook authors ask about writing cookbooks and getting them published. In today’s episode I answer these top questions in an ongoing effort to help you understand the process of cookbooks from idea to publication.
- What software do I need to use to catch a publisher’s eye?
- What layout is best? What catches the customer’s eye?
- Where to begin and the planning process?
- How to learn the actual how of writing?
- What matters to publishers these days?
- How to attract readers and ways to continue promotion years after publication?
- How to find the right audience for a cookbook?
Things We Mention In This Episode:
Join Confident Cookbook Writers Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
When I talk to aspiring cookbook authors, one of the things they ask most often is “How do I get started on my cookbook project”. In today's episode I’m going to talk about the wrong way to start a cookbook writing project. The steps I recommend might surprise you, but they are truly the secret to uncovering the cookbook that lives inside of you.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I’m excited to have an interview with Katie Dodd. Katie is a geriatric dietitian, writer, speaker, consultant, mentor, and leader. She works full time and has a variety of non-traditional side hustles. Katie is a blogger with The Geriatric Dietitian and High Calorie Recipes blogs and the host of the Dietitian Side Hustle podcast. In our interview Katie and I discuss:
- What is a side hustle
- Types of side hustles
- Benefits of multiple streams of income
- Passive income and what it means
- Types of passive income
- Creation of e-cookbooks
Things We Mention In This Episode:
Katie’s website Dietitiansidehustle.com
Follow Katie on Instagram @dietitiansidehustle
Join the Dietitian Side Hustle Facebook Group
Mary Ann's Gilligan's Island Cookbook
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On this episode of the podcast I’m excited to host an interview with Ashlie Stevens. Ashlie the deputy food editor at Salon.com and food writer whose work has appeared in and on NPR, Eater, Vice and National Geographic. In addition to her writing and editing, Ashlie teaches classes about food writing and pitching.
On this episode Ashlie shares a process as well as tips for food writers who want to get their food writing published in print or digital publications. On the podcast we talk about:
- What is pitching?
- What editors wish writers know about pitching and editors they pitch to?
- When is a good time to pitch?
- What to expect when pitching to publication?
- Interesting trends in pitching topics.
Enjoy this interview with Ashlie Stevens!
Things We Mention In This Episode:
Salon Deputy Food Editor Ashlie Stevens
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Do cookbooks have the potential to change lives? I think to answer this question we first have to define what it means to change a life. According to the Googles, change (verb) means to make someone or something different also known as convert, transform, rebuild, make over or reconstruct. So do cookbooks have the power and potential to make someone different? For this podcast, I’m going to talk about change for readers, writers, collectors, clubs, and of course cooks.
Cookbook readers: Yes, cookbooks have the power to change their life. I like to also call this group armchair cooks and you know who you are - you love to read cookbooks. They have to power to evoke memories, generate stories, introduce new ingredients and cooking techniques, show human interactions around the table, generate ideas, motivate cooks,
Cookbook writers: Because cookbook writers are actually in the process of creating their own cookbooks, the life-changing powers of their cookbooks goes into the habits and daily lives of the writer. From mastering making decisions, practicing cooking, learning new skills like recipe writing, focusing on one project, and learning the skill of getting published and making their writing public, cookbooks writers who get published are forever changed by the journey of writing and publishing.
Cookbook collectors: The focus on one genre gives collectors avenues on which to focus, doors into generational differences in cooking, a way to exchange value through purchasing and sales, the fun of pursuit of cookbooks.
Cookbook clubs: When a group gathers around cookbooks for the sake of sharing a meal made from the cookbook, they become people who connect and share food, they learn new recipes from the cookbook and get to experience new flavors, they learn new techniques of the foods they prepare and potentially introduce life-long favorites into their repertoire of foods for themselves and their families.
Cooks and bakers: This sort of goes without saying, but someone who cooks from a book, gains the benefit of learning new recipes, exploring new ingredients or cuisines, feeding themselves or their family, better health, more fun, possible healing.
Listen up everyone. Even if you don’t have a podcast, this episode has gems for anyone who wants to start something and keep it going for 3 years or more. That’s right. What does it take to sustain a project like a podcast for 3 years, every Thursday for 156 episodes. Well that’s what this episode is all about: deciding, committing, planning, batching, listening, being willing, focusing, technology, team, and YOU my precious and valuable listeners. I’m not sure I’ve made a difference to everyone (that’s impossible), but I DO know I’ve made a difference to someone. Love you all and thanks for joining me on this journey.
Things We Mention In This EpisodLearn more about How to Get Paid to Write a Cookbook during this free masterclass
When we take action in our businesses, toward our goals, or in pursuit of writing a cookbook, there is something that drives the actions we take. Some times we like to think that we’re driven to act or not act based on outside circumstances such as the economy, time, kids, a pandemic, weather, money, or other people stopping us, but the truth is that it's NEVER the outside circumstances. It's what we think and the story we tell about our time, the weather, other people. It's what we believe to be true.
If you don't believe me ask a farmer, someone who lives at the bottom of a hill prone to mudslides, a bride or groom on their wedding day, an event planner for an outdoor concert, the water company, and a Las Vegas resident what they all think to be true about the circumstance "It's raining". I guarantee you'll get a multitude of different answers about the "it's raining" circumstance.
Ok, back to the podcast. Then, the thoughts, beliefs, or stories that WE make up and believe about the circumstance of time, kids, weather, publishing, writing, our jobs, our life make us feel either motivated or demotivated to continue. As a result of this feeling we either act, stop, don't act, or in some cases quit the thing we set out to do.
So, what does this have to do with this podcast? I’ve been thinking a lot about why I’m driven and motivated to continue my work as a cookbook-writing coach. In short, why I do the work I do.
If what I said above is true, the way I think about my work is because of my beliefs and the way I think about cookbooks and the story I tell about publishing.
Here’s the most interesting part: we really do get to believe whatever we want to believe about cookbooks and publishing.
That’s what this episode is all about. Tune in as I reveal my seven foundational beliefs about cookbooks and publishing that drive the work I do and if they help you feel motivated or determined to take action toward your goal of writing a cookbook and getting it published, these beliefs are here for you to use too!
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On today’s show I’m excited to have an interview with Libby Rothschild @dietitianboss. Libby is a registered dietitian nutritionist and founder of Dietitian Boss(™). As a social media marketing expert, Libby's work shows dietitians how to go from zero to creating a six-figure virtual practice using social media strategies that work.
As a former clinical dietitian, Libby understands the pains associated with working a 9-5 with limited pay and respect. Libby transformed from making 55k a year in her windowless clinical office to building a million-dollar business within 15 months of going full-time.
Today on the podcast Libby and I talk about:
🔅what it means to have an online presence
🔅what platform to select for your online presence
🔅tips to kick off your social media presence if you're just getting started
😀the importance of "showing your face" on your feed or in video to your audience
Things We Mention In This Episode:
Dietitian Boss Website
Follow Libby on Instagram
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
I get it. This sounds so basic, but listen...It's taken me many years to fully understand the difference and the value of a goal vs the willingness to take a journey.
Many times we talk about projects and goals like writing a cookbook in a linear or time-line fashion. The due date. The final word. What a goal is "really" is the end-point. It's the "thing" that lets us know the journey is over - it's SMART. Specific, measurable, attainable, realistic, and time-focused. (I'm not sure I agree with attainable and realistic, but that's another story 😂)
So we set a goal, then do this, then do that, then you'll get published.
But, (here comes the but)...the more I write books and coach cookbook writers, the more I realize writing a book and getting published, while it's a worthy goals, isn’t linear and the process isn’t the same for everyone.
Today on the podcast, I talk about:
✨the difference between a goal and a journey
✨how when we focus on the journey, the goal becomes increasingly possible
✨how on a journey we become the person who is willing to take the sustained journey until the specific endpoint it reached
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On today’s episode I have an interview with Jane Friedman. Jane Friedman has 20 years of experience in the publishing industry, with expertise in business strategy for authors and publishers. She’s the author of The Business of Being a Writer, editor of The Hot Sheet, the essential industry newsletter for authors, and has previously worked for F+W Media and the Virginia Quarterly Review. On today’s show we talk about publishing, the long game of writing and publishing, using digital platforms to extend your reach as an author, as well as removing taboos about making money as a writer. Things We Mention In This Episode:
Jane Friedman Website
The Hot Sheet Publishing Newsletter
The Business of Being a Writer
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On today’s episode I have an interview with Jess Serdikoff. Jess Serdikoff is a NJ-based registered dietitian and Certified Intuitive Eating Counselor who splits her time between an intuitive eating virtual private practice and “supervision” for dietitians who feel overwhelmed by burnout, imposter feelings, and crippling perfectionism. In this work, Jess helps dietitians more clearly define their professional identities and values, set better boundaries, and build confidence in their work. Today on the podcast we dive into “imposter” feelings and review several steps that Jess recommends to help you identify and manage imposter “feelings” so that you can be yourself and not be afraid to show-up as who you are.
Things We Mention In This Episode:
Jess Serdikoff website
Harvard Business Review Imposter Syndrome
Empowering Dietitians on Apple podcast
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On today’s episode I have an interview with Lea Ann Hugel. Lea Ann is a Customer Service Representative with Cookbook Specialists in Independence, Iowa. She specializes in assisting customers with creating custom cookbooks through self-publishing. With a diverse background in the print world for over 18 years she has specialized in cookbooks for the past 7. Cookbook Specialists provides self-publishing services to customers through the US. Today on the podcast, Lee Ann and I talk about how Cookbook Specialists helps some independent- or self-published authors including answering common questions about cookbook format, the copyright, ISBN, and barcodes, as well as what happens after Cookbook Specialists print the cookbooks and ships them to the customers.
Things We Mention In This Episode:
Bowker ISBN
Cookbook Specialists
US Copyright Office
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On today’s episode I have an interview with culinary dietitian, Sara Haas. Sara is a freelance writer, recipe developer, consultant dietitian and the author of 2 cookbooks, Fertility Foods and Taco, Taco, Taco. Today on the podcast Sara and I talk about food photography, storytelling with photos, her path to cookbook writing and publishing and her tips for learning a new skill including perseverance and letting things be terrible at first.
Things We Mention In This Episode:
Kids Eat Right
@cookinrd on Instagram
You Tube Chef Sara Haas
Taco Taco Taco: The Ultimate Taco cookbook
Fertility Foods: 100 Recipes to Nourish Your Body
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On today’s episode I present mistake #3 that I made before I got my first cookbook published. I thought that the publisher wouldn’t like my cookbook idea. Listen in as I discuss this mistake and what I needed to believe instead.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
On Episode 145 I introduced my 1st mistake I made before I got published. Today we're talking about the second mistake: I thought I had to be good at design and photography. Listen in as I discuss this mistake and what I needed to believe instead.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I’m excited to have an interview with Alexandra Stafford. Alexandra lives in upstate New York with her husband and four children.
Alexandra's food journey began in 2003 when she graduated from Yale and moved to Philadelphia, where she attended cooking school and worked in professional kitchens. After spending two years at Fork, first as a prep cook, ultimately as sous chef, she left the restaurant world and started her blog, Alexandra's Kitchen. Today, she updates her blog weekly with new recipes and contributes to various food websites and magazines as well. Her cookbook, Bread Toast Crumbs, was nominated for the 2017 IACP Julia Child First Book award.
On this episode we talk about how Alexandra found a publisher and pitched the idea for her first cookbook, as well as the evolution of blogging since Alexandra began her journey as a blogger, and the recipe that started it all on Alexandra’s blog and then carried through to her blog.
Things We Mention In This Episode:
Alexandra's Kitchen Blog
@alexandracooks in Instagram
Bread, Toast, Crumbs
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Over the next few episodes I want to talk about the Top 3 Mistakes I Made before I got my cookbooks published. Today we’re talking about the first mistake: I thought writing cookbooks and getting published was for them and not for me. Listen in as I discuss this mistake and what I needed to believe instead.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Today on the podcast I’m excited to welcome Tamara Melton. Tamara is an award-winning nutrition professional who has a passion for using the power of storytelling to advance women-led brands. Tamara is best known in the profession as the co-founder and Executive Director of Diversify Dietetics, a nonprofit organization with a mission to increase the racial and ethnic diversity in the field of nutrition by empowering nutrition leaders of tomorrow. No matter where she is working, Tamara is an educator at heart. She loves the challenge of teaching and tailoring teaching methods to the needs of her students. Tamara lives in Atlanta, Georgia with her husband and two young daughters. In this episode we talk about the power of storytelling in our businesses and cookbooks as well as what makes a good story.
Things We Mention In This Episode:
Tamara S. Melton
@the.storytelling.dietitian in Instagram
Diversify Dietetics
Sam Sifton NYT Cooking
Notes from a Young Black Chef
Shaya
Salt, Fat, Acid, Heat
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. I'm a Midwest-based food and travel writer who collects cookbooks. I've written for Eating Well, The New York Times, The Spruce Eats, Travel+Leisure, Conde Nast Traveler, and more.
Katy’s collection has strong regional ties (Midwest is best!), but is mostly composed of Junior League cookbooks from around the nation. Her late mother-in-law started the collection and gave Katy the books before she passed. Ever since then Katy has continued collecting Junior League Cookbooks.
Katy is a member of the Junior League of Omaha and serves as the current chair of their third cookbook, A Century of Serving, which celebrates 100 years of volunteer efforts in the Omaha area.
On this episode of the podcast Katy and I discuss the history of cookbooks for Junior League, sourcing Junior League cookbooks, her favorite JL cookbooks, as well as her experience being the chair of JL and her involvement in the marketing and sales for their recent centennial project.
Things We Mention In This Episode:
The Association of Junior Leagues International
Junior League of Omaha, NB
A Century of Serving Cookbook
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today on the podcast I feature an interview with Darien Gee. Darien is the founder and recipe curator for Friendship Bread Kitchen, a website dedicated to Amish Friendship Bread recipes and what you can make with one cup of starter. Darien has five novels published by Penguin Random House, including her novel, Friendship Bread, which was published in 11 countries. The heart of the Friendship Bread Kitchen is sharing what we have with others, as each recipe of Amish Friendship Bread yields two loaves, one for you and one for a friend. Today on the podcast Darien and I talk about her journey as a writer and her love of Amish Friendship Bread.
Listen To This Episode:
Apple Podcast App
Stitcher
SpotifyThings We Mention In This Episode:
Friendship Bread Kitchen Darien’s website
Writing Prompts on Darien’s website
Friendship Bread novel
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today on the podcast I feature an interview with Lindsay Taylor. Lindsay Taylor is a cookbook author, doula, researcher + nutrition coach who is on a mission to give women clear and complete prenatal nutrition information that is less "don't eat this or else!" and more "here's what you can eat to build a healthy mom and baby - and yes, that includes cookies." After my pregnancies and subsequent doula training, I felt strongly that a cookbook was needed that would help bridge the gap between the research and what real life actually looked like in pregnancy and postpartum. One without guilt, rules, or judgement, that made eating well during this stage feel doable and still delicious. On the podcast we talk about Lindsay’s journey as a cookbook writer, about her experience with a publisher reaching out to her through IG, her work on IG and her experience developing recipes for her cookbook.
Things We Mention In This Episode:
Instagram Lindsay Taylor, MA @the.food.doula
The Food Doula Cookbook
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today on the podcast I feature an interview with Sarah Long. Sarah is a CPA from Charleston, WV and the author of “College Cooking 101- Fast Food Without a Kitchen”. When Sarah’s daughter went away to college, she did not like the cafeteria food and it became clear that she was going to have to start cooking in her dorm room. A series of texts sent to her daughter on what and how to cook turned into a cookbook proposal that Sarah pitched to publishers, and for which she received 3 offers to publish. In this episode we talk about Sarah’s journey to become a published cookbook author as well as the importance of the balance between the business of writing a cookbook proposal and the creativity of writing a cookbook manuscript, as well as Sarah’s tips for cookbook writers who want to get published without an agent.
Things We Mention In This Episode:
College Cooking 101: Fast Food without a Kitchen
Authors Guild
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today I feature an interview with Julie Laing. Julie has been a writer and editor for more than 25 years and is the creator of Twice as Tasty, a food blog focused on eating well year-round. Julie was raised in a family that loved books and homemade food, so cookbooks have always been part of her life. She won her first canning cookbook at the county fair when she was 14 and when her grandmother passed at 104, she inherited her well-loved 1930 edition of the "Fruit and Flower Mission Cookbook." Last year, to cap this all off she published her first cookbook, "The Complete Guide to Pickling." In today’s episode we talk about Julie’s journey as a writer and published cookbook author as well as how to develop self-accountability as a writer.
Things We Mention In This Episode:
Julie’s blog Twice as Tasty
The Complete Guide to Pickling
Fruit and Flower Mission Cook Book
Linda Ziedrich Joy of Pickling
Sandor Katz Wild Fermentation
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today I’m excited to welcome Christine Dyan, The Money Mindset Dietitian to the podcast. Christine is also the creator & host of the “Make More Money as a Dietitian'' podcast and Founder/CEO of Christine Dyan International. Christine supports Registered Dietitians who desire to increase their earning potential so they can better market themselves and charge what their services are worth. Today on the show Christine and I have a great discussion about money, how our thoughts truly drive the results we’re getting when it comes to our money, and Christine’s tips for developing a better relationship with money.
Things We Mention In This Episode:
Christine Dyan InternationalLearn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today I’m excited to welcome Jason Logsdon. Jason Logsdon is a best selling author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blow torches, foams, spheres and infusions. He has published 15 cookbooks which have sold more than 60,000 copies. He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites, MakeThatBacon.com, a website dedicated to helping bloggers succeed, and is the president of the International Sous Vide Association. Today on the podcast Jason and I talk about sous vide cooking, self-publishing cookbooks, and stepping into your unique interests and expertise in cooking or baking with your cookbook, such as Jason's single cooking method cookbooks about sous vide cooking.
Things We Mention In This Episode:
International Sous Vide Association
Virtual Summit 2020 ISVA.org
Under Pressure Cooking Thomas Keller
Jason's website Amazing Food Made Easy
Free Beginner's Sous Vide ChartLearn more about How to Get Paid to Write a Cookbook Free Masterclass
Hi everybody. Welcome to another episode of the podcast. Sheri is a Chef Instructor/Owner of le pain de vie Culinaire and Cast Iron Skillet. She brings a diverse background which includes culinary arts, nutrition, and food science. In 2014 Sheri began providing “culinary edutainment” experiences through community cooking classes specializing in Creole and African cuisine. Her food journey began watching my grandmother Adele and my mother Viola create so many wonderful dishes in the kitchen. After earning a Bachelor of Science in Dietetics and Management from Northwestern State University in Natchitoches, Louisiana, Sheri began my career in public education. Sheri has taught culinary arts using the ProStart curriculum on the secondary level, and currently teaches at McLennan Community College in Waco, TX. In this episode Sheri and I discuss her journey as a cookbook writer, and how we have to commit to the long-game to become published.Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook
Gifts From the Ancestors
The Picayune's Creole Cook Book: New Orleans Times-Picayune
Cane River Cuisine
Hi everybody. Welcome to another episode of the podcast. Today on the podcast I have a fun interview with Cynthia Samanian. Cynthia is the Founder and CEO of Hidden Rhythm, an experiential marketing agency for natural food and wellness brands. Cynthia is the host of The Experiential Table podcast where Cynthia and her guests discuss why meaningful experiences are the key to a connected life. Cynthia is also a cookbook lover and the creator of the Cooking Class Business School. Cynthia’s parents immigrated from Iran during the late 1970s and she remembers having family and friends over for dinner as a way for her parents to create their own community in this rather foreign land. Today she does exactly this through her experiential marketing agency and while instructing her students inside the Cooking Class Business School.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Hidden Rhythm
Cooking Class Business School
America’s Test Kitchen Cookbook
Baby and Toddler Cookbook
Small Victories
Flavor Bible
Omnivore Books
Hi everybody. Welcome to another episode of the podcast. So today we’re going to explore what success looks like? What does success look like in others? Is it what we see? Cars, books, houses, boats, pools, jewelry, designer clothes, belonging to the right friend group, belonging to the right country club, doing the right social activities, helping the right organization? This is all the tangible things we can see from the outside in photos on social media. This is all based in judgement and comparison. We measure ourselves against them. We decide if we’re successful based on others measures of success. And in 2020 we’ve had no lack of ways we can look around and measure someone else’s success and then judge us to see if we measure up to them. Social media followers, the look of a brand, the number of books you’ve written, the number of books you’ve sold, the number of downloads on a podcast. So I ask you to write down what does success look like to you? And then we’ll define what a successful “day” looks like to me. So I challenge you to ask yourself, what do you think success looks like in other people? And what do you define as a successful day to you? Who are you being as a successful cook, reader, and writer? And are you building in parts of your life where you pay attention to who you are, the gift of your life, and what lights you up at the end of the day?
- I’m alive. I woke up. If I’m alive, I know I’ve had a successful night. My body worked, I didn’t get woken up, I feel refreshed, I feel ready. I’m breathing. I’m alive. Huge success. Did you know that not everyone has the luxury of this success? Instead we hate mornings, hate getting up, hate our beds, our sleep, our rooms, etc.
- I can walk and move to the coffee pot. I mean seriously, can you believe we even get to do this. My legs move me across the floor. Lately I’ve been walking every day around lunch time because I take different parts of me on a walk. One day I take my brain on a walk. Next day I take my legs on a walk. Then I take my business on a walk. I take my faith on a walk. And sometimes I take a friend or my sister on a walk and we talk to each other. So good. Success to me is being able to move. And then I get to take a shower. Huge success! I love the hot water, shampoo, soap, deodorant, perfume, and my sweaters, earring, jeans, and glasses.
- I have time, because I’m alive to sit for and drink my coffee and read and write. This starts to form the foundation of my life as a writer. Taking time to think and to create high-quality thoughts and ideas is foundational.
- I have a day to fill with impacting others in a positive way. Who did I connect with today and did I make their day better, because I’m having a good day. I teach, record podcasts, send text messages, answer in facebook groups, call family on the phone, write letters and notes. Cook meals, plan meals, plan gathering. My day is filled with activities that impact others.
- I can go to sleep at night. This is really key. I know when I’m not able to sleep, something is off track. Maybe it’s what I’m drinking or eating. Maybe it’s some relationship I need to clean up. Maybe I’m living too much in the future. Maybe I’m not being grateful and appreciative for what I have, which is a life where I can take care of me and make a positive impact on those around me - warren, kids, friends, mom, sisters, brother, extended family, students, email list, social media followers and you.
- We get to define our idea of success. And for me it’s not the things, it’s the experience of my life. The experience of my days. The experience of being alive in a ½ awesome ½ messy world where I’m ½ messy and ½ awesome and my family is ½ messy and ½ awesome and I get to decide how I want to show up. I can reevaluate how I want to show up. Life changes. Kids grow up. Pandemics happen. People die. There is sadness, for sure, but we totally have the ability to define what success means to us each day.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Hi everybody. Welcome to another episode of the podcast. Today I’m excited to have an interview with Erica Julson. Erica is a ‘non-traditional’ registered dietitian — she’s an online entrepreneur and founder of The Unconventional RD. The Unconventional RD is a blog and community — in fact, one of the most popular Facebook groups for dietitians! On this episode of the podcast Erica reviews her best SEO tips for aspiring cookbook writers who want to maximize their traffic, reach, and ability to show up on Google searches.Things We Mention In This Episode:
The Unconventional RD
The Unconventional RD Podcast
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
If you’re a food or nutrition expert who wants to get paid to write a cookbook so you don’t have to spend your own money to edit, format, photograph, or print the cookbook then I invite you to watch this free training How to Get Paid to Write a Cookbook without Spending Your Own Money to Get Published.
Today on the show I’m excited to have an interview with Ginger Hultin. Ginger is a nationally recognized Registered Dietitian and nutrition and health writer. She owns two Seattle-based integrative nutrition practices, Champagne Nutrition and Seattle Cancer Nutritionist where she helps clients optimize their health and wellness with an integrative approach. She specializes in vegetarian and plant-based diets, ketogenic diets, oncology nutrition, supplements, alcohol and health, and nutrigenomics. She is the author of the Anti-Inflammatory Diet Meal Prep published in August of 2020. On this episode of the podcast Ginger and I talk about her experience being a cookbook writer, how she utilized working with interns for her cookbook project, as well as Ginger’s experience having an agent for her cookbook projects.
Things We Mention In This Episode:
Champagne Nutrition
Anti-Inflammatory Diet Meal Prep Cookbook
If you’re a food or nutrition expert who has recipes or stories to share and you want to get paid to write a cookbook so you don’t have to spend your own money to edit, format, photograph, or print the cookbook then I invite you to watch this free training How to Get Paid to Write a Cookbook without Spending Your Own Money to Get Published.
Today on the show I’m excited to have an interview with Deepa Gopinath. Deepa is a veterinarian from Sydney, Australia. In today’s podcast we talk about a cooking and cookbook club that Deepa started with some other women she met in a Facebook group related for the Chat 10 Looks 3 podcast. In the episode you can learn Deepa’s tips for starting a group of your own, logistics for hosting and organizing the group, as well as the value of a “tribe” of like-minded people to create a community with.
Things We Mention In This Episode:
Chats 10 Looks 3 podcast
Hi everybody. Welcome to another episode of the podcast. Today I’m excited to have an interview with Kae Lani Palmisano. Kae Lani is an Emmy® Award-Winning TV Host, WHYY’s Check, Please! Philly, a restaurant series that invites viewers to experience all that the Philadelphia region’s lively and diverse dining scene has to offer. In addition to hosting Check, Please! Philly, Kae Lani is the host and a writer on WHYY’s digital series, Delishtory, a YouTube show focusing on the history of food. She is also a contributing Food & Travel Editor for USA TODAY 10Best, and Kae Lani has a collection of cookbooks from the Philadelphia area. Today we talk about her work with Check Please, her collection and favorite titles, and her tips for cookbook collectors who want to start a city-focused cookbook collection.
Things We Mention In This Episode:
Kae Lani’s website
Check Please! Philly
Delishtory
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Hi everybody. Welcome to another episode of the podcast. Today I’m excited to host an interview with three cookbook writing students from the current Hungry for a Cookbook Mastermind. They are Jennie Gottschalk, Rikki Asher, and Shan O’Fee-Byrom.
Jennie Gottschalk
Jennie is a composer based in Boston. She holds a bachelor's degree in composition from The Boston Conservatory and a master's degree and doctorate from Northwestern University. She is the author of two books - Experimental Music and Being Time. Jennie is beginning a cookbook project that explores beans and bean techniques. :
Rikki Asher
Rikki is a New York City visual artist. She is the author of the Art in Queens Cuisine and is working on a cookbook that combines vegetarian cooking, art, and meditation/mindfulness. Asher received her MFA in painting from City University of New York at Lehman College, and earned a Doctorate in Art Education from Teacher’s College, Columbia University. She was a professor and Director of Art Education at Queens College, CUNY for 17 years, Asher currently serves as Artist-in-Residence at Lenox Hill Hospital in a program she developed (Art by the Bedside).
Shan O’Fee-Byrom
As a former corporate trainer, plant-based cook, soccer-mom, and Naples-based triathlete Shan loves experimenting with delicious food to keep everyone in our family healthy, strong, feeling good and performing at our best. Her family has been eating a plant-based diet since 2015 when they started experimenting with it as a way to promote health. Shan is the founder of Plant Fare and is a master at systems and planning to make plant-based suppers, lunches, and snacks a breeze for moms and families on the run.
Apply for March 2021 Mastermind Session
Learn more about How You Can Get Paid to Write a Cookbook during this free masterclass
Hi everybody. Welcome to another episode of the podcast. Today I’m excited to have an interview with Registered Dietitian Ana Reisdorf. Ana is the owner of Reisdorf Writing Service and the author of 3 cookbooks. At Reisdorf Writing Service, Ana and her team provide high quality content for brands and companies. In this episode we talk about Ana’s favorite cookbook, her tips on good habits for nutrition writers, as well as suggestions for getting paid to write.
Before I dive in, I want to let you know that this episode of the podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you’re a food and nutrition expert and you’ve been thinking about writing a cookbook or if you’ve had an idea for a cookbook for a while but you’re not sure just how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand.
Things We Mention In This Episode:
Nutrition Writer | Registered Dietitian Copywriters (anareisdorf.com)
The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals: Reisdorf MS RD, Ana, Calimeris, Dorothy
Join Confident Cookbook Writer Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Hi everybody. Welcome to another episode of the podcast. Today I have an interview with food blogger and cookbook collector Julie Wallace. Julie has been collecting cookbooks since 2007. And her collection is almost 300 books. Her collection spans many authors, genres, and cultures. She grew up in Dallas, TX suburbs then moved to NYC in 2004. She collects lots of books featuring Texas/Tex-Mex recipes, as well as Cajun/Creole. Her mom is from central Louisiana, so I grew up eating lots of Cajun/Creole cuisine, as well as Southern American. Julie made sure she knew how to cook that food, as I discovered the hard way that cooking it yourself is literally the only way to access it in the NYC region.
Do you want to get paid to write a cookbook? Before I dive in, I want to let you know that this episode of the podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you’re a food and nutrition expert and you’ve been thinking about writing a cookbook or if you’ve had an idea for a cookbook for a while but you’re not sure just how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand.
Things We Mention In This Episode:
Julie Wallace Blog Jalapeno and Anchovies
Alon Shaya Cookbook
Donald Link Cajun Cookbooks
Robb Walsh Tex-Mex Cookbooks
John Besh My New Orleans Cookbooks
Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today on the podcast I’m excited to welcome Shruthi Baskaran. Shruthi is a recipe developer, photographer and blogger behind Urban Farmie. She is a former employee of the United Nations World Food Programme and currently as a member of the Social Impact practice at Boston Consulting Group. Sruthi is an expert in food systems, agriculture, and nutrition, with extensive work across Sub-Saharan Africa. In this episode we talk about food insecurity, what food insecurity means, how we can address food insecurity in our own neighborhoods and towns, as well as about Shruthi’s cookbook collection gathered from her extensive travel to over 60 countries.
Before I dive in, I want to let you know that this podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you’re a food and nutrition expert and you’ve been thinking about writing a cookbook of your own or you don’t know how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand.
Things We Mention In This Episode:
Seasonal, Global Vegetarian Cooking - Urban Farmie
World Food Program
Share The Meal
Join Confident Cookbook Writer Facebook Group
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Hi everybody. Welcome to another episode of the podcast. Today I’m excited to welcome Kristin to the podcast. Kristin “Baker Bettie” is a baking instructor & trained chef. She teaches workshops in Chicago & surrounding areas along with private classes and corporate events. BakerBettie.com is where she shares recipes, classic baking techniques & approachable baking science.
Things We Mention In This Episode:
Connect with Kristin at Baker Bettie
Bakers Apprentice: Mastering the Art of the Extraordinary Bread
The Bread Bible
The Bakers Manual
Bread Science
On Food and Cooking
Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass
Hi everybody. Welcome to another episode of the podcast. Susan is a Registered Dietitian Nutritionist, chef, cookbook collector, and dedicated flexitarian. She lives in south Florida where she specializes in living and teaching about flexitarian cooking and eating as well as studying non-alcoholic fatty liver disease. In the episode of the podcast we talk about Susan’s interest in cooking, her former work as a chef on a yacht, the influence of Travel and Leisure magazine on her work as a chef, and now her work as a dietitian. We also discuss the variations in the seasonal availability of fresh ingredients across the US and how that differs in the subtropical climate in south Florida where the growing season was in full-swing at the time of the interview. I love as always interviews with cooks like Susan, where we can see direct correlations between the way we cook and eat and our physical health, the way that written recipes and stories influence our work in the kitchen, and the way that we are all truly connected through food, cooking, and the books and magazine we read and cook from.
Before I dive in, I want to let you know that this episode of the podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you’re a food and nutrition expert and you’ve been thinking about writing a cookbook or if you’ve had an idea for a cookbook for a while but you’re not sure just how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand.
Things We Mention In This Episode:
Susan’s website
Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass
Hi everybody. Happy 2021 and welcome to another episode of the podcast. Today I want to talk about where confidence comes from and how we can translate this confidence in our messaging and into a connection with a publisher via a cookbook proposal. And if you want to join our Confident Cookbook Writer Facebook Group see the link below. We’d love to have you join us.
Things We Mention In This Episode:
Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast. Today I want to share 4 questions we use in Hungry For a Cookbook Mastermind Group. They are helpful questions anyone can ask themselves to start any new year. I send you all greetings for the end of 2020 and here’s to a healthy 2021 for us all.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast, today we are going to talk about 3 gifts every cookbook writer can give themselves this holiday season. Merry Christmas. Seasons Greeting. Happy Holidays to you all. Love and hugs all around.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Welcome to another episode of the podcast, today we are going to talk about time.
In working with my cookbook coaching clients, mastermind groups, and on my own projects, I realize the importance of planning my time to get the most out of my week. I’ve always had a pretty consistent pattern for activities done on a weekly basis, but use care when planning tasks for work, book writing, free time, and family activities. Planning ahead of time keeps projects moving along in my business and sets up the time to enjoy activities with family and friends. I once heard the analogy that a calendar with a well-planned week is like a river. It has strong banks, a certain direction, and flows quickly with energy and focus. A week that isn’t well planned is like a lake – big, open, and lazy – beautiful to look at, but lacking direction and focus. Lakes are nice for weeks of vacation but in order to schedule time for everything I enjoy I prefer to use my calendar like a river. Each week the flow takes me where I want to go, and not where it wants to take me.
- Make decisions and move forwardThe best thing we can all do to become more in charge of our time is to decide ahead of time. Plan for tomorrow and the next day, today. Decide ahead of time when you are going to work, eat, answer email, shower, exercise, read. Decide what projects you are going to focus on. Decide what you are going to say no to. Decide, decide, decide. So much of our time is wasted in indecision. Your ability to be successful is directly related to making decisions (and sticking with the decisions you make.) Read more in the book Decide: The Ultimate Success Trigger by Jim Palmer.
- Plan your perfect weekOne reason calendars fail us is that we don’t schedule the time to do things we enjoy. Want to go out with your mate on a Thursday night each week? Then put it on your calendar. Want to walk the dog each evening? Or relax for a half-hour every afternoon? Read a book a week, or learn to crochet? Put these fun things on your calendar.
- Honor your planIf you don’t hold yourself accountable, no one will. This is especially true for business owners. Do what you say you’re going to do when you make your weekly plan. You deserve not to let yourself down.
- Complete itemsDon’t quit before you finish. Trust yourself to finish. Get started, get busy, and finish or close the deal. Quitting is failing ahead of time. If you want to write a book and you think I can’t do it, it’s too hard, no one will like it, so I just remember that you are getting the results your thoughts created. You don’t do it, it seems hard, and no one will like it because it’s never been published.
5.Treating time like a friendEveryone thinks that a lack of time holds them back from their cookbook writing dreams.II totally get it. This is what we are led to believe. We've got no time. We're crazy busy. Time isn’t on our side. What if we flipped the conversation. And we treated time like an old friend. A friend who is always by our side. Ready to serve our every need. That's what time does you know. It's always here, right now, at the exact moment we need it. When it's time to take a walk, or pick up dinner from the nearest restaurant, time presents itself. What if we talked to time like an old friend. It's so great to see you. I've missed you. I'm sorry it's been so long since we last spoke. What if we admitted we have plenty of time to do what we really wanted. And that time is one our side. Because it is. And it's always presenting itself, patiently waiting for us to use it to our advantage or for the advantage of others. It gives and it gives. What if we started to see time as truly the one resource we have that really matter. Time is here to help us grow and evolve. Time is here to help us get our cookbooks published. Because when time isn't around any more, then our dreams aren't either. For now, all we have is time. New minutes. New hours. New days. New months. New years. And that's a beautiful thing.
Things We Mention In This Episode:
Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Decide: The Ultimate Success Trigger by Jim Palmer
Welcome to another episode of the podcast. Today on the podcast I share a letter from a listener and have some words of encouragement for all of my listeners who are cookbook writers, readers, and collectors.
Listen To This Episode:
Apple Podcast App
Stitcher
SpotifyThings We Mention In This Episode:
Free Cookbook Writing Masterclass - How to Get Paid to Write a Cookbook
Welcome to another episode of the podcast, I’m excited to be here today to talk to any food & nutrition expert, expert baker, expert cook, restaurant or bakery owner, personal chef, caterer, or anyone who has recipes, stories, and solutions to share.
I believe that a print cookbook is the most portable and profitable way to share your recipes, stories, and solutions. A print cookbook is a beautiful marketing tool for your business and an effective business card for yourself.
Listen in as we discuss how to get started, different paths to publication, what you need to do to approach a traditional publisher, what happens after you sign a contract with a publisher, and then how cookbook writers get paid for their books.
Things We Mention In This Episode:
Learn more about Get Paid to Get Published Cookbook program here during this free masterclass How to Get Paid to Write a Cookbook
Episode 33 Interview with Cookbook Collector and Literary Agent Maria Ribas
Episode 112 How Cookbook Writers Get Paid with Literary Agent Sally Ekus
Episode 115 How Cookbook Writers Get Paid with Cookbook Author Jill Nussinow
Welcome to another episode of the podcast. Today is my traditional day to share stories and recipes here on the podcast. Let’s talk Thanksgiving and today I dedicate this episode to all the front-line health care workers around the world who are doing the work of caring for the seriously ill during this global pandemic.
Peggy’s Corn Pudding
From The Kentucky Fresh Cookbook
makes 10 servings
My mother’s aunt Marietta recommended the addition of vanilla extract; she thought it enhanced the custard. The 2006 edition of Joy of Cooking included the vanilla in a modified version of this recipe, based on my recommendation. This recipe can be mixed a day ahead of time, but it should be baked just before serving. The corn can be fresh (from 8 ears), frozen, or canned (drained) kernels. If desired, substitute 1 cup creamed corn for 1 cup corn kernels.
4 cups corn kernels
2 tablespoons unbleached all-purpose flour
¼ cup sugar
1½ teaspoons salt
1 teaspoon pure vanilla extract
4 large eggs
1½ cups milk
¼ cup (½ stick) butter, melted
Preheat the oven to 325°F. Spray a 13×9×2-inch baking dish with nonstick cooking spray. Mix together the corn, flour, sugar, salt, vanilla, eggs, and milk. Stir in the melted butter. Pour into the prepared pan and bake for 55 to 60 minutes, until set around the edges and soft in the middle. For a softer pudding, place the filled baking dish in a water bath (below) and bake for 60 to 70 minutes.
Making a Water Bath A water bath is similar to a double boiler, but it is used in the oven instead of on the stovetop. Visualize a small pan (or pans) of food sitting in a larger pan of hot water during baking. It is an excellent way to keep a corn pudding soft or to bake individual cups of custard or bread pudding. The hot water insulates the sides of the custard or pudding from the heat of the oven and keeps them soft. To set up a water bath, select a roasting pan large enough to hold the baking dish (or dishes) described in the recipe. Preheat the oven as directed, and have boiling water ready. Pull out the oven rack and place the roasting pan on the rack. Set the baking dish (or dishes) filled with the custard or pudding inside the roasting pan. Carefully pour the boiling water into the pan, filling it until the water is halfway up the sides of the dish(es). Gently push the rack into the oven and bake for the designated time. When baking is complete, with oven mitts on, carefully remove the baking dish from the water. Let the water cool before attempting to remove the pan from the oven.
Welcome to another episode of the podcast. I’ll be honest I am tired of what’s going on in the world right now. Maybe a little weary too. The global pandemic. The election in the US. The Thanksgiving and Christmas Plans we aren't making. Maybe you feel the same. So today I want to talk about some thoughts I’ve had this week that have helped me snap out of it so that I can show up here today to talk to you and help you take a new look at your life just as it is right now and understand better where we are now and where we are called to go.
Things We Mention In This Episode:
Free masterclass For Food and Nutrition Experts: How to Get Paid to Write a Cookbook Libby app - Because thousands of public libraries offer audiobook and eBooks for free
Welcome to another episode of the podcast. Jill Nussinow, aka The Veggie Queen, has been teaching people about the joys of eating whole food, plant-based meals for the past 30 years. For more than 25 of them she has been teaching at Santa Rosa Junior College as adjunct chef instructor specializing in vegetarian and vegetable classes. Jill is a Registered Dietitian who awakens people to vegetable possibilities. She is a cookbook author and freelance writer. Jill is the author of 4 cookbooks and in this episode we talk about Jill’s journey as a self- and traditionally-published cookbook writer.
Things We Mention In This Episode:
Visit Jill The Veggie Queen
Free masterclass enrollment: How to Get Paid to Write a Cookbook
Welcome to another episode of the podcast. Today we are going to talk about “not pitching”. In order to become cookbook writers who get paid to write a cookbook, we have to send a publisher our idea for a cookbook. But in reality, we’re not just sending our idea or cookbook concept, we’re sending our belief in ourselves, our readers, and in publishing. Let’s dive into a discussion of 6 reasons that cookbook writers don’t pitch and therefore don’t get paid to write cookbooks. And if you’re wondering exactly what Cookbook Publishing VS Cookbook Printing, head over to Episode 104.
- They can’t decide on what to write about. They have so many ideas. So they don’t pick an idea. When we’re not willing to pick one idea, we can’t pitch. Episode 109 How to Stop Feeling All Over the Place
- They are afraid of rejection and in fact this is all that sometimes “publishing gurus” talk about is the rejection. In order to gain a contract with a traditional publisher, we have to be willing to get rejected.
- They don’t think they are expert enough. Here’s the truth - to truly help others heal, learn, or have fun in their kitchens you only need to be a few steps ahead of the people you can help.
- They spend too much time looking at competition or colleagues and saying that it’s all been done before or thinking that they have nothing else to add to the conversation. In order to write a cookbook, you don’t need to be ahead of your colleagues and competitors. That’s not the bar. Stop worrying about what colleagues and competitors are doing.
- They don’t have a writing and cooking routine. They lack a plan or the discipline to stick to their plan. They don’t have any accountability or a visible path forward. They don’t incorporate the thoughts and actions required to pitch into their week. If you struggle with this, listen in to Episode 108 Commitment Can Feel Terrible.
- They don’t think their platform is “big” enough. The secret to getting paid to get published isn’t all about the numbers of a platform. Writing a good proposal can overcome platform numbers. Listen to How Cookbook Writers Get Paid: Literary Agent Sally Ekus Episode 112 for more about this topic of “the size of a platform”.
Watch free, on-demand free masterclass How to Get Paid to Write a Cookbook
Let’s connect on Instagram @greenapron
Welcome to another episode of the podcast. I have received many questions lately about recipe development. And in Episode 88 with Jonathon Deutsch we discussed recipe development at the Drexel University Food Lab. For this episode I think it’s important to take a look at recipe development from the perspective of a home kitchen as we as cookbook writers become students of food and cooking. Things We Mention In This Episode:
Episode 88 with John Deutsch: Drexel Food LabEpisode 54 Recipe Copyright Protection
Let’s connect on Instagram @greenapron
Welcome to another episode of the podcast. Today we continue our series How Cookbook Writer Get Paid with an interview with Sally Ekus. Sally joined The Lisa Ekus Group in 2009. She represents a wide range of culinary, health, wellness, and lifestyle talent, from first-time cookbook authors to seasoned chefs, professional food writers to bloggers, and internet and YouTube personalities. Sally loves being the liaison between an author and their publisher and takes great pride in guiding authors towards their dreams of publication. From concept to contract, she has brokered more than 125 book deals with many of the top US publishers. Sally speaks all over the country about publishing trends and agenting and facilitates workshops that combine the agency’s groundbreaking media training program with applied improv training to help authors hone their authentic message and gain confidence and comfort promoting their work.
Things We Mention In This Episode:
Lisa Ekus Group
Register for free masterclass How to Get Paid to Write a Cookbook
Welcome to another episode of the podcast. I recently held a series of interviews with food & nutrition experts to find out what they considered to be their biggest challenges when it came to writing a cookbook and getting published. I thought it would be fun today to talk a little bit about these challenges and for you to see that you’re not alone if any of these resonate with you too.
Things We Mention In This Episode:
Register for the free masterclass How to Get Paid to Write a Cookbook Without Spending Your Own Money to Get Published
Welcome to another episode of the podcast. One question I get asked frequently about cookbook writing is, “Is it worth it?” The cost of writing a cookbook could be broken down into the number of hours spent on the project and the money earned reduced to a dollars/hour amount, but what’s always missing from a discussion like that are the valuable, intangible benefits of writing a cookbook. To dive into this topic more, I decided to start this series How Cookbook Writers Get Paid. Today I have 2x cookbook author Georgia Freedman on the podcast. Georgia a freelance food and travel writer and recipe developer specializing primarily in Asian destinations and California-style home cooking. She is the author of Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province (Kyle, 2018) co-author of the cookbook The Chocolate Room—Recipes from Brooklyn’s Favorite Chocolate Cafe (Rizzoli, 2016).
Things We Mention In This Episode:
Georgia Freedman’s Website
There's Always Room for Chocolate: Recipes from Brooklyn's The Chocolate Room (Rizzoli, 2016)
Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province (Kyle, 2018)
Download a copy of the Cookbook Publishing Roadmap
Join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. Over the past few weeks, I’ve spent time talking to Food and Nutrition Experts and Food Bloggers who want to write a cookbook. Many of them told me that they feel all over the place. When we feel all over the place, it’s typically because our thoughts are all over the place. So in today’s episode, I want to break down some ways to rein in your thoughts about your cookbook project and what to do when you feel all over the place:
- Write down your idea
- Write down your why for writing a cookbook? Why I Write Cookbook Episode 38 of the podcast
- What is the burning issue you want to talk about?
- Where do you want to take them? What story or journey are you going to talk about?
- Identify your reader.
- Narrow down or layer the topic with two stories or journeys. Don’t bite off more than you can chew.
- Look at competitive titles. This shows the possibility. How will your topic be different?
- Create a loose outline for your book. Capture the main topics you want to convey. Do you still feel all over the place - that means your thoughts are still all over the place. What are the main thoughts you want to convey to your reader?
- Start your research for what you don’t know.
- What recipes will best help you convey the idea you want to talk or teach about?
- Create a loose recipe list to go with your loose outline
Things We Mention In This Episode:
Download a copy of the Cookbook Publishing Roadmap
Join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. In today’s podcast, I am going to talk about commitment and how that very often can feel terrible. Join in for today’s episode as I discuss commitment, planning, feeling terrible, and how we can move forward with our dream project like a cookbook.
Things We Mention In This Episode:
Looking for 10 Food & Nutrition Experts who want to get paid to write a cookbook
Download a copy of the Cookbook Publishing Roadmap
Join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. First, a sad note to recognize the death of cookbook author and writer Julia Reed. Julia died from cancer at the end of August in Newport, Rhode Island. She was 59. Her books and articles were a joy to read. Which brings me to the topic of this show - cookbooks and food books I love to read. See the links below and listen in as I discuss some of my favorite cookbooks and food books to read. And thanks to all the cookbook readers who are faithful to this podcast.
Things We Mention In This Episode:
Julia Reed Obituary - Garden and Gun Magazine
A Collection of Julia's work in Garden and Gun
Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed
Big Bad Breakfast by John Currence
Chocolate and Zucchini by Clotilde Dusoulier
Kitchen Confidential by Anthony Bourdain
The Kitchen Dairies by Nigel Slater
Lidia’s Italian-American Kitchen by Lidia Bastianich
Pot on the Fire by John Thorne and Matt Lewis Thorne
Outlaw Cook by John Thorne and Matt Lewis Thorne
Download a copy of the Cookbook Publishing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. Today on the podcast I discuss the differences between cookbook coaches and cookbook agents. There is a role for both coaches and agents in the writing landscape, just like in sports.
Coaches are paid by the writer upfront for their coaching sessions, programs, or services. Cookbook coaches help writers: Achieve their dream of writing a cookbook
Refine their book idea
Define their audience
Pitch agents and publishers who accept unsolicited proposals
Edi work on the proposal
Provide accountability and move the project along
With emotional support to writers
Understand the publishing process
With their contacts in the publishing industry
Agents are generally not paid upfront by the author. They earn their income from their 15% cut of the earnings of the writer. Agents assist writers with their:Contacts in the publishing industry
Role as the middle-person between writers and publishers
Experience as a negotiator
Contract and advance negotiation
Inside knowledge about editorial budgets
Inside knowledge about what editors may be looking for
Shaping the proposal to send what publishers want
Leverage subsidiary rights and foreign language translations
Listen To This Episode:
Apple Podcast App
Stitcher
Google Music Play
SpotifyThings We Mention In This Episode:
Download a copy of the Cookbook Publishing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. Today I’m excited to have an interview with Patricia Greenberg. Patricia is a best-selling cookbook author, dietitian, chef, fitness expert, wife and mom. In her work with Fitness Gourmet Patricia is ushering in a new era of bite-sized livable health, nutrition and fitness solutions. The Fitness Gourmet is a wellness consulting firm that specializes in teaching seminars nationwide. Patricia has a special interest in enhancing the education of the general public, through television, radio, and her web series, providing accurate nutrition and health information to today’s consumer which has had an impact on the lives and health of thousands of people. Today on the podcast we talk about Patricia’s four cookbooks, her journey through agent-assisted publishing to self-publishing, and Patricia’s belief in the power of storytelling in all of our writing.
Listen To This Episode:
Apple Podcast App
Stitcher
Google Music Play
SpotifyThings We Mention In This Episode:
The Fitness Gourmet
Patricia’s Amazon Author Page
Download a copy of the Cookbook Publishing Roadmap
Please join Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. Today I want to talk about the difference between cookbook printing and cookbook publishing. Many of my students and those I talk to about writing cookbooks, start to look for cookbook publishers. But some are not clear in the understanding of what a cookbook printer does and what a publisher does. So today I thought I’d talk a little bit about that.
Printing
- Printing is ONE aspect of the entire publishing process.
- The key focus in new technology and adapting to the needs of the people who buy book printing through sales, managing materials.
- Printers print for hundreds of publisher.
- Publishers typically don’t have their own printing press.
- A printer manufactures a physical product - a book.
- A publisher requests a print job.
- A publisher pays the book printer to produce the book - they print it, and they bind it.
- A publisher can order one book or a print run.
- When the book is printed, the author or publisher receives a printed and bound book created to their specifications.
- The publisher retains rights to the intellectual property of the book.
- Some printers fulfill orders and some printers distribute books.
Publishers
- The key activities of a publisher are: acquisition of manuscripts, editing, book design, coordinating the printing, and then marketing and sales of the book.
- Primarily responsible for bringing books to market.
- Publishers look for manuscripts to publish.
- Publishers shepherd and move manuscripts through the process.
- Publishers turn the raw manuscript into print-ready files.
- Book publishers own the rights to the books they publish.
- Book publishers make a profit from the sales of the book.
- Book publishers obtain the rights to publish a book from an author, or if they are self-publishing they already own the rights.
- Book publishers accept all financial responsibility for the production and promotion of the books they publish in return for the majority of the salves revenue from the sales of the book.
- The author receives a royalty payment based on a percentage of each book sold.
- Publishers organize and managing the printing of a book.
- Publisher market the book.
- Editing with a professional editor
- Design to create the layout for the book, choose the fonts, and format the book style as well as design the front and back cover.
- The legal department of a publisher obtains the copyrights for the book, registers the ISBN and arranges contracts and other legal documents that protect the IP of the book.
- Market the book through indirect channels like wholesalers and booksellers
- Reach the audience directly through their website and events like conferences
- Act as venture capitalists for authors fronting an advance for use during book writing, recipe testing, and development.
- Marketing to get the book in front of the audience through social media, author appearances, and other marketing strategies.
- Distribution and warehousing hold the inventory of books and distributes them to retail outlets or the customer directly as the orders are received. Note: some publishers order print-on-demand copies of the book to reduce the need to hold the inventory
- They also handle book production to include:
Writing a cookbook should not be a mysterious process. Also, writing a cookbook is not a project available only to celebrities and TV stars. If you have a passion for baking, nutrition, special diets, or cooking, and you have an audience who needs something you know about, then you can write a cookbook. Based on my experience with both my own and other author’s cookbook projects I’d like to dispel a few myths about writing a cookbook.
Myth #1
I need to have a successful food blog before I write a cookbook.
While a food blog might help with the promotion of a cookbook or it may provide the way that you connect with your audience, you do not have to have one prior to writing a cookbook. I have written two cookbooks, and am under contract for two more books, and I don’t have a food blog. I tried to start a food blog once, but it did not take long before I realized that I didn’t enjoy food photography. Also, I am interested more in cooking and building my business than I am in taking the time to learn how to photograph food. There are other cookbook authors who do not have a food blog. However, even if you don’t have a food blog, what you do need is a platform. This is how you connect with your audience and how your audience connects with you. If you are a consultant, speaker, cooking or baking teacher, food or nutrition writer, you have a connection with an audience even without a food blog. Agents and publishers like robust platforms, but this is not always specifically a food blog.
Myth #2
I cannot write a book because someone has already written about my topic.
Let’s put this myth to rest. Take a trip to a local bookstore or the Food, Cooking, and Wine section of cookbooks on Amazon.com and look at how many Italian cookbooks or cookie books or Paleo diet books are published and in print. Even if your topic has been written about before, there is room for you and your unique spin on the subject. That is the difference between your book and everyone else’s book – YOU! -and your unique approach to the topic. Insert yourself in any topic you write about and provide for your audience what they want and need in a way only you can. No one has written that book before.
Myth #3
I must have my cookbook published by a major publisher.
There are several routes to the publication of a cookbook. Large publishers look for authors with extensive, robust platforms. If you have that, then a larger publisher with nationwide distribution may be for you. However, I’d argue that small, regional publishers are worthy of your cookbook proposal as well. Smaller publishers create beautiful cookbooks generally on more regionally focused topics that are popular such as micro-cuisines as evidenced by the rise in interest in books about Appalachian cuisine and cooking. Mid-range and regional publishers also have wide distribution in smaller, boutique-like retails spots and non-traditional venues for cookbook sales. One of the best ways to get a feel for a publisher is to spend some time in a cookbook store or the cookbook section of a large bookstore. Browse the cookbooks and find out who publishes books that you like – the topic, the design, and the “feel” of the book. You can also browse the online book catalogs of publishers to get a feel for the cookbooks they are publishing this fall or spring.
Myth #4
I do not know enough to write a cookbook.
The best thing about working with food is that you always have something to learn. The day any of us thinks we have to know everything before we start our project is the day we get stuck and stalled in our writing. If you have an audience you can help, then give yourself permission to get started on your own cookbook project. I can say without a doubt that I learned the most about writing cookbooks, and about my topic, while in the midst of the research on a cookbook that I was under contract to write. I did not know everything before I started and wrote my proposals but knew I could always learn. I still don’t know it all, and I try not to let that lack of complete knowledge get in the way of my writing cookbooks. If every first-time cookbook author let their fears stand in the way, then we would have never seen a written book from many authors we know and love. Moreover, yes, there is always someone out there who knows more than you, but that is still not a good reason to get started, write your proposal, and research the topic for your cookbook.
Myth #5
I need to know how to photograph food and design my own book pages before I write a cookbook.
Your skillset is food, cooking, nutrition, or baking. Maybe you like food photography, and chances are you may have an interest in good design, but extensive knowledge of either of these skill sets is not a pre-requisite to writing a cookbook. I know I am too impatient to handle my own food photography, and I am not a graphic designer. However, I have a message about food and cooking that my audience needs. This is what’s most important. You do not need to know how to do every aspect of book publication to get started. Focus and excel at what you know best and communicate this to your publisher. Then, after you have a contract, and write your manuscript, they’ll assemble a team to put your cookbook together.
Hopefully, this helps dispel some myths about writing a cookbook.
Things We Mention In This Episode:
Download a copy of the Cookbook Publishing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. With the beginning of the school year, I wanted to talk about 20 things we can do to start the school year - to learn something new and grow into a new project or create a new habit.
Give yourself some time to complete this exercise. This is the kind of stuff I like to reflect on as I embark on a new school year. I hope you enjoy this reflection.
- Write down everything you have accomplished this past 12 months.
- Pat yourself on the back. Tell yourself the story of how awesome you are to accomplish all of that.
- Write down the name of three people who helped you become the person you are today.
- Write them a note of appreciation.
- Write on a piece of paper the story you tell yourself about not being worthy of becoming a writer, author, or business owner, or whatever you dream of doing.
- Burn this story in the next neighborhood firepit gathering or in your fireplace. Your worthiness is never questioned. Ever. You were born worthy. The end.
- Practice telling yourself this every morning.
- Write down something you wanted to accomplish yesterday, but didn’t.
- Write down the reason you didn’t accomplish this.
- Take a look at this reason. If your reason is one that crops up ever so rarely, like, “My son had a fever of 103F and I sat with him and watched movies” then as a mom tell yourself, “I was standing where you were supposed to be standing” as Ron Rohlheiser says. You were doing what you needed to do. This happens rarely so all is well.
- If your reason for not doing what you want to do repeats and repeats itself over and over in your life, reasons like “I didn’t want to”, “I’m too busy”, or “I decided it wouldn’t matter”, “I don’t have enough time”, then….
- Understand that sometimes we have to feel discomfort (negative emotion) to get to our dreams of becoming a writer, decluttering our closet, drinking less, or losing weight. And acknowledge that the real reason we don’t write, declutter, drink less, or lose weight is because of how it makes us feel to change and do something different.
- Write a letter to time. Tell time how you feel about it.
- Reflect on this: Time is truly finite and the one finite thing we have - the minutes of our lives. Are you using the minutes of your life to make a difference? Or watching others make a difference?
- Update your Instagram app. In the top right corner of the updated app, tap and set the timer to alert you when you’ve been in IG for 15 minutes/day. IG is fun and I use it too, but in this new school year let’s get back to living our lives and not watching others live their life.
- Write a list of the recipes you love to cook and bake that everyone asks you for. You know - the recipes that make you the hit of the family, neighborhood, or office party.
- How can you package and monetize these recipes? Maybe write a short PDF eBook for your website, or consider a print cookbook project.
- Write down one habit you need to break or start for this school year.
- Write down 10 reasons you can’t break that habit. Write down 10 reasons you need to break the habit. Decide which list wins.
- Every morning, write down in your new notebook all your thoughts. Get them out. Then decide if your thoughts are helping you take action to be the person you want to be, or are your thoughts causing inaction? Or are you just reacting? Did you know you can change your thoughts to take the action you want to take to get the results you want to get? Lifechanging for sure.
Download a copy of the Cookbook Publishing Roadmap
Please join our Confident Cookbook Writer Facebook Group
When we have a question the first thing many of us do is turn to Google.
Google will tell us the answer.
Google is amazing, but for finding answers that will help us grow and expand, we have to turn to our brains.
My business coach teaches that the secret to anything "better" is better questions - the type of question that inspires high-quality results.
When I ask my brain questions I jot the answers in Google Keep, or my iPhone notes app. If I'm in the car or on a walk I'll even record the answers on my iPhone. When I'm near my notebook and have a pen, well that's my favorite spot to answer.
Today I want to share some questions for you to consider. Take time to ask. Your brain knows the answer.
- What would I need to think and feel so that I can make decisions like a writer who wants to find and pitch a publisher?
- What would my life or book look like if I didn't procrastinate or self-sabotage my project?
- What do I want to believe about finding a publisher for my cookbook?
- How could my days or weeks change for the better if I got a grip on my schedule and stopped believing I don't have time?
- How could I make pitching a publisher so easy that they couldn't do anything but offer me a contract?
- How can I think, feel, and do to inspire cooks or bakers into action?
- What new and fun opportunities will I have as a result of being the author of a print cookbook?
- What thoughts about my cookbook project make me feel inspired? How can I inspire a publisher to take action on me?
- What would I need to think to feel more confident as a cookbook writer?
- What would a perfect day as a cookbook writer look like? what would it take to create that day? Do I have to have a perfect day to move forward with my project?
Things We Mention In This Episode:
Download a copy of the Cookbook Publishing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. Today is episode 100!
The plan for today’s show is to list for you 100 “things” to love about cookbooks. So enjoy this episode as I run though features, people, topics, and more - all components of a cookbook that I love.
- Recipes
- Stories
- History lessons
- Illustration
- Photographs
- Ingredient discovery
- How to use ingredients
- Techniques
- Flavor building
- Boxed tips
- Mistakes to avoid
- Chef tips
- Pro tips
- Pantry lists
- Glossaries
- Shopping lists
- Endpapers
- Foreward
- Acknowledgments
- Index
- Introductions
- Table of Contents
- Charts for measurements
- Equivalents
- Conversions
- Substitutions
- Recipe writing style
- Action method recipes
- Formula recipes
- Ratio recipes
- Step by step photos
- Ingredient photos
- Photos of people and cooks
- Dust jacket
- Casing
- Trim Size
- ISBN
- Bar codes
- Copyright
- Paper selection
- Paper edging
- Book design
- Fonts
- Recipe and page layouts
- Authors
- Chefs
- Home cooks
- Home economists
- Bloggers
- Celebrities
- Farmers and growers
- Dietitians
- Doctors
- Photographers
- Agents
- Acquisition editors
- Production editors
- Line or copy editors
- Indexer
- Printer
- Marketer
- Public relations expert
- Book packagers
- Book distributors
- Booksellers
- Readers
- Publishers
- Cookbook stores
- Bookstores
- Online book shopping
- Series cookbooks
- Collectible cookbooks
- Collecting cookbooks
- Indian
- Asian
- European
- African
- South American
- North American
- Australia
- Antarctica
- Dictionaries
- Tip books
- Single-subject
- Restaurant
- Inns
- Cafes
- Meal courses
- Appliances
- Cooking technique
- Baking
- Health
- Healing
- Chronic disease
- Regional
- States
- Countries
- First books by authors
- Historic
- Food fundamentals
- All-purpose
- Cooking schools
- Armchair travel
- Road trips
- Essay or narrative
- Menus
- Meal Plans
Things We Mention In This Episode:
Download a copy of the Cookbook Publishing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Welcome to another episode of the podcast. Today I want to talk about writing food memoirs. One of my private coaching clients is discerning the format of the food/cooking book she wants to write. Part of her wants to write a memoir and part of her a cookbook. One would be more story-driven, and the other more recipe-driven. She was then questioned whether she needed to write a book proposal for a memoir and wanted me to tell her what to do.
As a coach, I try to avoid telling my clients my opinion about what they should do. I believe that they have internal guidance that directs them what to do and helps them have their own back and feel good about their decision. So, I do feel that not giving a direct response is a challenge because that’s often what my coaching clients desire – someone to validate their next step. As a coach, I certainly want to facilitate their decision-making process, and let them create their own results. But, in this instance, I also wanted an informed answer, from someone in the trenches, about whether writing a book proposal for her book concept was necessary.
To get an informed answer, I emailed colleagues who are editors at traditional publishing houses and university presses. I asked them if they received a submission for a food memoir, would they expect to see a proposal or manuscript? Much to my delight, they all responded. (Never underestimate the power of asking and never be afraid to ask!) And here are their answers:
Editor #1: She needs to write a proposal but does not need to write a full manuscript.
Editor #2: I would advise the author to put together a proposal if possible. It is a wonderful and helpful exercise and ultimately will be a strong snapshot for a publisher or agent to gather information quickly about the project. It is important to include marketing thoughts and comparable books as well.
Editor #3: My recommendation would be to put together a book proposal first to solicit either an agent or a traditional publisher, whether or not she has a manuscript completed. When soliciting an agent or editor, they are going to be bogged down with submissions so even if she has a completed manuscript, a comprehensive proposal is going to be much more compelling to catch their eye. My recommendation would be to keep it simple but engaging (around 8-10 pages is about perfect because you can include a lot of important information without asking too much time of the agent/editor.)
Editor #4: A proposal is a way to go. That’s what literary agents and editors/publishers are going to want to see: an outline, sample chapter, author bio, competitive/comparative title overview, marketing strategy.
So if you’re reading this, and want to find a publisher for your cookbook or your food memoir or any work of non-fiction related to health, wellness, or food, write a proposal. Don’t write your entire manuscript. To read more about writing a proposal, here’s a bunch of blog posts that will be helpful to you:
Writing a Cookbook Proposal – 5 Tips for Success
Q & A: How Do I Write a Cookbook Proposal that Attracts Agents and Publishers?
Cookbook Proposals are Important
Things We Mention In This Episode:
Download a copy of the Cookbook Publishing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Applications are now open to join the September 2020 Hungry for a Cookbook Mastermind. I started running Hungry for a Cookbook in 2017 and since then have had over 50 cookbook writers go through the mastermind. As a result of the mastermind, have been defined, businesses built, proposals written, agents retained, publishers signed, manuscripts written, and cookbooks published.
Here’s what Jack Canfield of The Success Principles has to say about masterminds. “We all know that two heads are better than one when it comes to solving a problem or creating a result. So imagine having a permanent group of five to six people who meet for the purpose of problem-solving, brainstorming, networking, and encouraging and motivating each other. This process, called masterminding, is one of the most powerful tools for success presented in this book. I don’t know anybody who has become super successful who has not employed the principle of masterminding.”
Jack is right. Masterminding is a powerful tool.
Over the next few days, you have a chance to join a small group of dietitians, cooks, and bakers in the Hungry for A Cookbook Mastermind. In this mastermind, we focus on cookbook concept development, platform building, and writing cookbook proposals.
What is a mastermind group?
A Mastermind Group is a group of individuals who meet on a regular basis to challenge each other to set goals, brainstorm ideas and support each other in a spirit of compassion, respect, and honesty. Mastermind Groups help participants grow because the other participants are supportive, but can also help to clarify goals through being a devil’s advocate to one another.
Each Mastermind Group meeting has an agenda, but participation by each group member is key, for the group cannot function without participants who are committed to attend the meetings, set goals, and help others set their goals as they grow alongside each other. Brainstorming and a spirit of community and cooperation are key to the success of a Mastermind Group.
Anyone can join a Mastermind Group. Typically there are 5 to 8 people in a Mastermind Group. The members have a shared interest, similar skill or success level, and have a desire to make the next months of their life extraordinary. The want to be in a supportive group that helps them reach or exceed their goals. They are ready to let their desire to reach their goals overcome any fear of change or goal setting that they may have.
Mastermind Groups are organized by an individual who is responsible to gather the group, set up the meeting space, set the agenda for the meetings, and ensure that the meetings run smoothly. Because of the group nature of a Mastermind Group, commitment from each member is crucial. Highly motivated participants who are willing to ask, and give, help and support, and who commit to showing up for meetings make the group successful.
Mastermind Groups meet at least once a month, but sometimes more frequently such as weekly or every other week. The agenda is the same at each meeting, and every group member has a chance to share their goals and their progress on their goals and gain access to the brainstorming power of the group. Groups meet either in person, on the phone, or in a virtual conference room either through Google Hangouts, Zoom, Facebook groups, or Skype.
There are many benefits of a Mastermind Group such as:
*Emotional support through brainstorming to lead you to answers to your questions, solutions to your problems, or ideas for moving forward with a project or goal
*Social contact and shared experiences add to your knowledge base and enhances your experience
*Confidence that your decisions are vetted and decisions are in alignment with your goals
*Accountability to get your goals accomplished and that you can make progress on your goals
*Connection as you network and gain valuable support from colleagues
*Sense of belonging through shared work and knowing there are others who support your goals
*Positive mental energy through meeting with others and working towards your goals
Who should join?
Dietitians, cooks, bakers, health coaches who have recipes, solutions, or stories to share about health, relationships, saving money or budget cooking, healing, history, or how-to.
Writers in this group are serious about not just their cookbook project, but moving their cookbook project forward.
If you are ready to define your concept, build your platform, and write a cookbook proposal or a cookbook manuscript, I invite you to apply for the September 2020 Hungry For a Cookbook Mastermind Group.
Things We Mention In This Episode:
Apply for next session of Hungry For a Cookbook Mastermind Group
Please join our Confident Cookbook Writer Facebook Group
Hello and welcome back to another episode of the Cookbook Love Podcast. Today I want to talk about the anatomy of a cookbook project. I think if you’ve tuned in to the past several episodes of the podcast, Behind The Scenes of a Cookbook…., you can see that there are many people involved in the production or “publishing” of a cookbook. And whether the cookbook is self- or traditionally- published, the book needs to be edited, designed, photographed, or illustrated, printed, promoted, marketed, distributed, and sold. But, even before those wheels are set in motion, the writer of the book has decisions to make. That’s what I want to talk about today. What are the steps to get to the point where you have a cookbook manuscript to edit and a publishing plan in place?
I believe that a cookbook is the most profitable and portable way to share your recipes, stories, and solution. If you find yourself repeating yourself record yourself to replace yourself. A cookbook extends you and your message for your readers to their kitchens. And you don’t have to be there. And they don’t even have to know you for your book to help them. So what are the steps that someone who is thinking about writing a cookbook and getting it published need to do:
- Identify Goals for Publication: Why are you wanting to write your cookbook and who is your book for.
- Define Your Cookbook Concept: What is your cookbook about? What is your unique solution?
- Pick Your Path to Publication: How do you want to get your cookbook published?
- Build Your Author Platform: Where can your readers find you now? How can they get to know you better?
- Write a Cookbook Proposal or
- Write a Cookbook Manuscript
- Query Agents or Publishers if you want to get traditionally published
- Sign a Contract and write your manuscript
- Stay committed. This is a long-game project with a finite end.
- Share Your Book with your readers.
If you are ready to define your concept, build your platform, and write a cookbook proposal or a cookbook manuscript, I invite you to apply for the September 2020 Hungry For a Cookbook Mastermind Group.
Things We Mention In This Episode:
Download a copy of the Cookbook Publishing Roadmap
Apply for next session of Hungry For a Cookbook Mastermind Group
Please join our Confident Cookbook Writer Facebook Group
Today on the podcast I’m excited to continue our Behind The Scenes of a Cookbook Series with Barbara Scott Goodman. She has worked as an Art Director and designer of many cookbooks. Her work includes creating cover and interior design concepts, page and typography design, and their execution through all phases of production. She also organizes and supervises photo shoots, working with photographers, food stylists, prop stylists, location scouts, studio managers, and their assistants while overseeing schedules and budgets. Other responsibilities include reviewing page proofs for color and print quality and accuracy. Today on the podcast Barbara and I discuss her work as a cookbook designer as we walk a cookbook manuscript through the production phase of editing, design, and printing. In this interview, we also discuss book packagers and book packaging and the role of book packaging in the publishing process.
Things We Mention In This Episode:
Connect with Barbara on her website
Download a copy of the Cookbook Publishing Roadmap
Apply for next session of Hungry For a Cookbook Mastermind Group
Please join our Confident Cookbook Writer Facebook Group
Today on the podcast I’m excited to continue our Behind The Scenes of a Cookbook Series with Cynthia Nims. Cynthia is a Cookbook Author, Freelance Food and Travel Writer, and former managing editor of Simply Seafood magazine. Cynthia believes that there’s a great deal of value in a well-written recipe. Beyond a reliable outcome, solid recipes build trust in the cookbook author and reflect their source. Today on the podcast we discuss various tips for writing better recipes with everything from drafting the recipes before you test them, to ensuring that as a recipe writer you communicate to the user where you make mistakes or run into problems with a recipe, thus helping them overcome possibly making the same mistake.
Things We Mention In This Episode:
Connect with Cynthia on her website Mon Appetit
Download a copy of the Cookbook Publishing Roadmap
Apply for next session of Hungry For a Cookbook Mastermind Group
Please join our Confident Cookbook Writer Facebook Group
Today on the podcast I’m excited to interview Jessica Brand. Jessica is a professional graphic designer and website designer. She loves cooking and hosting and is always trying new recipes, tinkering with various ingredients, and learning from my mistakes. When visiting bookstores, the first area she would head to is the cookbook section. Being a graphic designer, she was drawn to beautiful covers, typography, and imagery. She felt like cookbooks are a treasure trove of inspiration and loved flipping through the pages and getting new ideas for recipes and techniques, much more so than scrolling through the Internet or Pinterest. The idea of a cookbook club was introduced to her by my neighbors back in 2012. Jessica and her husband had just moved in and they mentioned their “culinary book club” on numerous occasions. She was secretly waiting for an invitation, but it never came. As it turns out, it was a blessing a disguise. If she had joined their book club, she would have never started her own cookbook club, called Feast. So today on the podcast we talk about Jessica’s love for cookbooks, her Feast cookbook club, and her tips for starting a cookbook club of your own.Things We Mention In This Episode:
Connect with Jessica on her website A Cookbook Club
Feast Cookbook Club on Meetup
Paperless Post
Download a copy of the Cookbook Publishing Roadmap
Apply for next session of Hungry For a Cookbook Mastermind Group
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron
Ashley Strickland Freeman is an award-winning food stylist, recipe developer and tester, author, and editor. She grew up in Savannah, Georgia, and realized her passion for food and cooking at a very young age. After receiving a degree in Journalism from The University of Georgia and a degree in Culinary Arts from The French Culinary Institute in New York, she moved to Birmingham, Alabama where she worked in the Oxmoor House test kitchens, developing, testing, and food styling recipes for cookbooks for the brands of Southern Living, Coastal Living, Cooking Light, Weight Watchers, Betty Crocker, Pillsbury, Health, and Gooseberry Patch. From there she transitioned to the editorial side and was the Food Editor of over 30 publications before becoming a freelancer in 2013. Her latest cookbook, The Duke’s Mayonnaise Cookbook, was officially published this past week. In this episode, we talk about her favorite types of cookbooks she collects, thoughts about the process for photographing cookbooks, and what she as an editor for Oxmoor House looked for in cookbook writers.
Things We Mention In This Episode:
Connect with Ashley on her website
The Duke Mayonnaise Cookbook
Savannah, GA: E Shaver Booksellers
Charleston, SC: Blue Bicycle Books
Charleston, SC: Buxton Books
Download a copy of the NEW Cookbook Publishing Roadmap
Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron
Jackie Alpers is an award-winning professional food photographer based in Tuscon, AZ. Jackie cooks, styles and photographs food and recipes in her natural-light studio and documents food & travel on location.
Her popular food photography and recipe blog “Jackie’s Happy Plate” showcases her culinary adventures as a Midwesterner transplanted to the Sonoran Desert. She is especially interested in the emotional, psychological and spiritual relationship that people have with food and drink because she believes that food lends itself to vast symbolism and interpretation and she loves the rituals surrounding it.
Today on the podcast we talk about Jackie’s belief that writing and photographing a cookbook is an inclusive process, along with her experiences as a full-time food photographer, and her ultimate desire to write her own cookbooks, which culminated in two books, one called Sprinkles: Recipes and Ideas for Rainbowlicious Desserts which explores the science of sprinkles (Sprinkology!), shares crafty methods for sprinkling, and offers a comprehensive guide to identifying and cooking with them and her most recent book published in the midst of the coronavirus pandemic - Taste of Tuscon.
Listen To This Episode:
Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode:
Connect with Jackie at her blog Jackie’s Happy Plate orConnect on her website
Jackie’s Cookbooks:
Taste of TucsonSprinkles: Recipes and Ideas for Rainbowlicious Desserts
Food photography books:
Plate to Pixel That Photo Makes Me Hungry
Download a copy of the NEW Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron
Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Mardi Balgochian. Mardi is a French-trained pâtissière, recipe tester and cookbook editor. She has degrees in English and Communications, and her professional experience is in corporate communications where she worked in defense, energy, food & beverage, and biotechnology. A few years ago, she had that “if not now, when?” moment and moved to Paris to earn a culinary diploma, specifically in French pâtisserie. Now, she endeavors to pair her professional experience with her passion for pastry.
As an editor here are a few tips from Mardi for cookbook writers:
(1) get your recipes tested by trained chefs and home cooks (if that’s your audience)
(2) definitely work with an editor if you decide to self-publish.
Things We Mention In This Episode:
Connect with Mardi’s at her blog Love and Butter
Mardi’s Go-To Baking and Pastry Books:
The Pastry Chef’s Little Black Book (Chefs Michael Zebrowski and Michael Mignano)
The Pastry Chef’s Little Black Book – Volume II (Chefs Michael Zebrowski and Michael Mignano)
The Professional Pastry Chef (Bo Friberg)
French Pâtisserie (Ferrandi)
Classic Baking References:Baking Chez Moi (Dorie Greenspan)
Pie & Pastry Bible (Rose Levy Beranbaum)
Baking Bible (Rose Levy Beranbaum)
Lickerland (Jason Licker) – this is the one Mardi mentioned that was classic pastry with Asian flavors
French Patisserie Books by French Chefs (in French):
Choux (Philippe Conticini)
Fou de Patisserie (Fou de Patisserie – book is out of print, but they have others and a magazine)
Armenian Cookbooks:
Treasured Armenian Recipes (Detroit AGBU)
Harametzek (St. James, Watertown, MA – out of print)
Download a copy of the NEW Cookbook Publishing Roadmap
Apply for next session of Hungry For a Cookbook Mastermind Group
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron
Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Denise Vivaldo. Denise is a seasoned food professional with over 30 years of experience. She is the author of eight books including The Food Styling Handbook, winner of numerous awards, considered to be the food styling bible, and now in its 2nd edition. In addition to books, Denise is a contributing blogger for the Huffington Post as well as her own blog, Denise Vivaldo Blogs. Denise is a featured speaker at culinary conventions all over the globe, has been a featured guest on a variety of television shows. As a consultant, Denise assists companies to better their products, and D has helped many people with their cookbooks, including Skinny Bitch and Vegan Baking with the Skinny Bitch by Kim Barnouin. Enjoy this lively interview with Denise Vivaldo.
Things We Mention In This Episode:
The Food Stylist’s Handbook
Connect with Denise Vivaldo Download a copy of the NEW Cookbook Publishing Roadmap
Apply for next session of Hungry For a Cookbook Mastermind Group
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron
Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Suzanne Fass. Suzanne is truly behind the scenes of cookbook production with her work as a copy-editor, proofer, and indexer. While her work may just land her name in the Acknowledgements section of a cookbook, Suzanne’s hand has touched the manuscripts and designed pages of many books with her expertise that ensures recipes are safe for the home cook and that indexes are thorough and complete. This interview covers Suzanne’s process for copyediting, working on editing in batches, making style sheets, and tips for cookbook writers in creating recipe titles for an index.
Things We Mention In This Episode:
- Apply for next session of Hungry For a Cookbook Mastermind Group
- Download a copy of the Cookbook Publishing Roadmap
- Please join our Confident Cookbook Writer Facebook Group
- Let’s connect on Instagram @greenapron
Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Jon Deutsch. John directs the Food Lab at Drexel University. In this episode, Jon talks about how to develop a recipe, the difference between recipe development and testing, the way to test a recipe, and the benefits the Food Lab offers to the authors of the cookbook projects they have been involved with. At the end of the interview enjoy our conversation about trends in recipes, and a quick-response round with Jon about his preferences in the way cookbook ingredients are expressed in cookbooks.
- Drexel University Food Lab
-
Apply for next session of Hungry For a Cookbook Mastermind Group
-
Download a copy of the Cookbook Writing Roadmap
-
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron
Hi and welcome back to another episode of the podcast. Today I feature an interview with Lucy Seligman. Lucy is a lover of all things Japanese. She is an expert in Japanese cooking. Lucy lived in Japan for over 10 years and during that time was a restaurant critic, a food historian, and writer, the editor of Gochiso-sama!—her culinary newsletter on Japanese cuisine, and the owner of her own cooking school, Lucy’s Kitchen. In our interview today we talk about Lucy’s collection of Japanese cookbooks, her love of Osechi, and Judy’s tips for how to stock your pantry with Japanese cooking ingredients to use during our stay-at-home orders to mitigate COVID-19.
Things We Mention In This Episode:
- Lucy’s Blog: Thanks for The Meal
- Lucy’s Cookbook: The Wonderful World of Osechi
- Apply for next session of Hungry For a Cookbook Mastermind Group
- Download a copy of the Cookbook Writing Roadmap
- Please join our Confident Cookbook Writer Facebook Group
- Let’s connect on Instagram @greenapron
Hi and welcome back to another episode of the podcast. Today I feature an interview with Judi Leib. Judi has been in love with food and cooking for as long as she can remember. She is a 1985 graduate of The Restaurant School in Philadelphia and after her graduation worked at every end of the food business from the front of the house to the back of the house and hotels and catering. When her children were young, Judi quit the business and decided to stay home and raise her children. Judi met the late Molly O’Neil former food columnist for The New York Times Magazine and author of three cookbooks, including the award-winning The New York Cookbook. After meeting Molly, Judi was inspired to write her first cookbook, which is currently with an agent being shopped to publishers. In this interview, Judi and I talk about cookbooks, cookbook writing, and the power of having a mentor.
Things We Mention In This Episode:
- Judi’s website Diary Of a Lost Chef
- Replay How to Get a Cookbook Traditionally Published Masterclass
-
Apply for next session of Hungry For a Cookbook Mastermind Group
-
Download a copy of my Cookbook Writing Roadmap
-
Please join our Confident Cook and Writer Facebook Group
- Let’s connect on Instagram @greenapron
Hi and welcome back to another episode of the podcast. Today I want to talk about the concept of your cookbook possibility going on trial, in a courtroom~ So what do I mean by this?
Have you ever been asked if you’ve thought about writing a cookbook? Or maybe you’ve asked yourself this question - Maybe I could write a cookbook and get it published? If you have, it means that either someone else or you, see possibility in this for you. For today’s episode let’s pretend your cookbook writing and publishing possibility is on trial. The prosecution makes a case for why you the writer can’t write the book and get it published. The defense makes a case for the possibility and all the reasons it is possible. And the judge listens to both sides and decided who wins. Here’s the rub - all of this judging and deeming what’s possible or who’s worthy goes on in our own brains. Listen in to hear what happens in the courtroom and who ultimately wins~Things We Mention In This Episode:
- How to Get a Cookbook Traditionally Published Free Masterclass on April 22, 2020
-
Apply for next session of Hungry For a Cookbook Mastermind Group
-
Download a copy of my Cookbook Writing Roadmap
- Please join our Confident Cook and Writer Facebook Group
- Let’s connect on Instagram @greenapron
Welcome back to another episode of the Cookbook Love Podcast. Today Rick and I send our love and prayers to everyone during this global pandemic of coronavirus. Rick grew up in the San Francisco Bay Area. Rick’s consciousness was raised by the region’s great ethnic restaurants and local farms. He began in the food business in high school, and after graduating in Theater from San Francisco State University, Rick moved to New York, where he was instantly immersed in the restaurant and catering world. His catering firm, Cuisine Américaine broke new ground when, as a young American chef, he created events for the Services Culturels of the French Embassy’s offices in New York City. It was there that he initially entertained the food editors and executives who would commission his first books and recipe development jobs. Through his work as a personal chef to Jerry Stiller and the late Anne Meara, he met and catered for many of New York’s show business elite. These relationships paved the way for his career helping celebrities and chefs tell their own stories. A number of Rick’s projects have landed on The New York Times Best Seller list or gone on to win Beard, IACP, and Gourmand Awards and nominations. In addition to his own book such as Comfort Food, Big Book of Side Dishes, Thanksgiving 101, and Kaffeehaus, Rick has worked with many renowned personalities including chefs Alfred Portale (Gotham Bar and Grill), Richard Sandoval (Maya), and Jeffrey Nathan (Abagael’s). He counts iconic baker Dan Leader and the late fashion guru, Lilly Pulitzer, among his clients, as well as Oprah Winfrey’s former chef Art Smith and two “Real Housewives” from the Bravo TV series.
Things We Mention In This Episode:
- Rick Rodger’s Website
- Thanksgiving 101
- Big Book of Sides
- Apply for next session of Hungry For a Cookbook Mastermind Group
- Download a copy of my Cookbook Writing Roadmap
- Please join our Confident Cook and Writer Facebook Group
- Let’s connect on Instagram @greenapron
Amy is a seasoned marketing & PR professional specializing in food/beverage, home and lifestyle markets. Amy’s expertise includes brand management, media relations, and experiential marketing. In addition to building strong social and digital programs, a key point of difference is her ability to build strategic alliances between brands, talent, retail, and charity partners. From developing national media tours to executing large scale special events, Amy has taken start-ups to the national stage while also growing nationally recognized brands like French’s Mustard, Frank’s RedHot and Perugina Chocolate. Amy is an active member of the New York Women’s Culinary Alliance (NYWCA) and the International Association of Culinary Professionals (IACP) and has served as a Judge for the IACP Cookbook Awards and International Chocolate Awards.
Things We Mention In This Episode:
- 3E Public Relations
- Amy Stern LinkedIn
- Apply for next session of Hungry For a Cookbook Mastermind Group
- Download a copy of my Cookbook Writing Roadmap
- Please join our Confident Cook and Writer Facebook Group
- Let’s connect on Instagram @greenapron
Paula Forbes is a freelance food and restaurant writer based in Austin, Texas. She reviewed cookbooks for over ten years, for such outlets as Lucky Peach, Eater, Epicurious, and Food52. Stained Page News is her cookbook newsletter that includes information about the latest cookbook releases, book deals, sample recipes, trends, and more. Enjoy this interview as we discuss what Paula takes into considerations when she reviews cookbooks, and what in her opinion are her favorite parts of a cookbook. We also talk about Paula’s cookbook, The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas, published by Abrams.Things We Mention In This Episode:
- Stained Page News
-
Apply for next session of Hungry For a Cookbook Mastermind Group
-
Download a copy of Cookbook Writing Roadmap
-
Please join our Confident Cookbook Writer Facebook Group
- Let’s connect on Instagram @greenapron
Julie-Anne’s life has always revolved around animals and food. She began my life in food on my family naseberry and mango farm in the hills of St. Catherine Jamaica. Fast forward years later with a Masters in animal and human nutritional Sciences and a PhD in fisheries and aquatic sciences, her academic career has covered many aspects of nutritional sciences pursuing scientific research to enhance and improve the nutritional status of beef & dairy cattle; small companion animals; freshwater, marine, ornamental and food fish. In 2016, Juli-Anne started a snack food company utilizing 100% natural ingredients reminiscent of my Jamaican childhood. Juli-Anne’s Tropical Kitchen is the idea of one Jamaican foodie who loves to travel, loves art, and the happy things of life.
Married to an Italian, Juli-Anne is passionate about exploring the similarities between the two cultures through the things I love most - food, art, music, and lifestyle. As a certified Hatha and vinyasa yoga teacher, she has been led to share with other mothers and families how to prepare healthy meals, eating healthily throughout the day, finding time to exercise and keeping the sanity. She likes to call herself a home chef and traveling between Jamaica, and Italy Juli-Anne learned to combine the flavors of the places I call home. Things We Mention In This Episode:
- Juli-Anne Royes
- Connect with Juli-Anne on Instagram
- Apply for next session of Hungry For a Cookbook Mastermind Group
- Download a copy of my Cookbook Writing Roadmap
- Please join our Confident Cookbook Writer Facebook Group
- Let’s connect on Instagram @greenapron
Welcome back to another episode of the Cookbook Love Podcast. Today I want to talk about the concept of how cookbooks are sold. We often think in terms of a sale of a cookbook idea to a publisher. But in my opinion, it goes much deeper than that. Publishers aren't here to save cookbook writers.
They can't help us believe more in ourselves.
They can't help us connect with readers in a real and genuine way.
They can't help us believe in our recipes and stories.
They can't help us believe in the power we have to help others feel better and feel more excited about cooking or baking.
They can't help us believe in our reader's ability to get good results or better emotions from our books.
You see, publishers are here to create beautiful books and help us sell them.
But in order to sell anything, we have to be sold.
Sold on ourselves.
Sold on our readers.
Sold on our recipes, stories, menus, glossaries, and other content.
Sold on our power to help others.
Sold on our reader's capacity to get good results.
Sold on how we can add value to a publisher's list of authors and to their catalog of books.
So if you want to "find" a publisher, get 100 % sold on you.
So sold that if a publisher says "no" you'll think they're just confused.
Then, and only then, when a publisher says "yes" it's a perfect fit - a sold author, a sold publisher, connecting with sold readers.
Cha-ching
Things We Mention In This Episode:
-
Apply for next session of Hungry For a Cookbook Mastermind Group
-
Download a copy of my Cookbook Writing Roadmap
-
Please join our Confident Cookbook Writer Facebook Group
- Let’s connect on Instagram @greenapron