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 have 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 grandparent's 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 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