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 AppStitcher Spotify Things 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 Lab Episode 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 cookbookRefine their book ideaDefine their audiencePitch agents and publishers who accept unsolicited proposalsEdi work on the proposalProvide accountability and move the project alongWith emotional support to writersUnderstand the publishing process With their contacts in the publishing industryAgents 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 industryRole as the middle-person between writers and publishersExperience as a negotiatorContract and advance negotiationInside knowledge about editorial budgetsInside knowledge about what editors may be looking forShaping the proposal to send what publishers wantLeverage subsidiary rights and foreign language translationsListen To This Episode: Apple Podcast AppStitcher Google Music PlaySpotify 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’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 AppStitcher Google Music PlaySpotify Things 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

Welcome back to this first episode of  March. Today I want to share some thoughts (and recipes) about March here in KY. We are knee-deep in March Madness for our Kentucky Wildcats and headed into our regional tournament for the KHSAA Boys Basketball tournaments here, so I thought it would be fun to take a look at March in Kentucky, much like I did for Thanksgiving and July 4. Kentucky Barrel Ale StewMakes 6 servings The end of winter and time for one last cold-weather stew before cooking methods give their nod to warmer weather. This variation of beef stew focuses on simplicity: well-browned meat seasoned with garlic, onions, and herbs. I like to bake the stew to surround the pan with gentle heat. After about 1 1/2 hours I add the carrots to prevent them from overcooking. When the stew is finished I have perfectly fork-tender meat and firm, but tender carrots.  2 1/2 pounds boneless chuck roast, cut into 2-inch piecesSalt to tasteFreshly ground black pepper to taste 1/4 cup canola oil, divided 2 large onions, cut into chunks 4 cloves garlic, smashed 1 teaspoon dried thyme 2 bay leaves One 12-ounce bottle dark stout or ale such as Guiness® or Kentucky Ale® 1/2 cup water 8 carrots, peeled and cut into 3-inch pieces 4 ribs celery, cut into 3-inch pieces  Place the beef in a bowl and season with salt and pepper. In an oven-proof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown the beef in batches without crowding the beef. Remove the browned beef to a plate and continue cooking the next batch of beef until browned. Reduce the heat to medium and add 1 tablespoon oil. Stir in the onions and garlic and cook for about 5 minutes to soften Stir in the thyme and bay leaves. Add the stout or ale and the water and cook, stirring and scraping the browned bits of meat off the bottom of the pan. Add the browned meat and bring to a simmer. Cover and bake and after 1 1/2 hours, carefully remove the carrot and celery from the Dutch oven. Recover and bake for about 45 more minutes until the carrots and beef are fork tender. Remove the bay leaves. Remove the excess fat from the pan juices. Return the pan juices to the meat. Serve warm. Cast Iron Skillet Soda BreadMakes one 10-inch round loaf This soda bread has a batter like a quick bread but is similar in texture to a scone. The flavor is best when served on the day it’s baked.  2 cups whole wheat flour 2 cups unbleached all-purpose flour 1/4 cup old-fashioned oats 2 teaspoons baking soda 1 1/2 teaspoons salt 1 large egg 2 tablespoons butter, melted 2 3/4 cups low-fat buttermilk  Preheat the oven to 450°F. Have ready one 10-inch cast-iron skillet. Rub a bit of oil on the bottom of the skillet to be sure the bread doesn’t stick. Stir together the whole wheat flour, unbleached all-purpose flour, oats, baking soda, and salt blending well. In a separate bowl mix together the egg, melted butter, and the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir to form a soft batter. Dump the batter into the prepared skillet. With knife mark a deep cross into the surface of the dough. Bake for 15 minutes. Reduce the heat to 400°F and bake for about 25 more minutes or until the bread is a deep golden brown. Let cool for a few minutes before cutting.  Kentucky Irish CoffeeMakes 1 serving Prepare to have fingers and toes warmed by this drink and if possible retire by the fire to share Irish folk legends or listen to soothing Celtic music.  1 teaspoon brown sugar 6 ounces hot dark roast brewed coffee 1 tablespoon Kentucky bourbon 1 tablespoon Bailey’s Irish Cream Have ready Brown Sugar Bourbon Whipped Cream, page 000, for garnish  Spoon the sugar into the bottom of a coffee mug. Pour in the hot coffee and stir to dissolve the sugar. Mix in the bourbon and Irish cream. Top with a large spoonful of whipped cream. Serve hot. Things We Mention In This Episode: Kentucky Fresh Cookbook 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    

Have you ever thought about how your meals, baked goods, recipes, and books make others feel? Because really, that's why most people interact with food, cooking, recipes, books - to feel better.  I had an experience recently with my son's friend who wants to eat a better breakfast before she heads to school so that she isn't starving at lunch. Plus, she wants to fuel her day with a healthy breakfast. She recently traveled and was amazed at the simple hotel breakfast of yogurt, granola, and berries. This summarizes her desire and goal.  So she thought she’d try to have some granola and yogurt for breakfast. She headed to Kroger and bought granola - a box of a national brand. So excited the next morning, she fixed her breakfast and was excited as she tasted the granola. It wasn't anything like the hotel granola from her trip. Also, she found the store-bought granola tasted too sweet and hard to chew. It even scraped the top of her mouth, like she had eaten a bunch of sugary candy. She said she felt more unhealthy eating it. So she looked in the natural food section for a small batch brand. There were several that looked good, but it was 4x the price of the national brand. She didn't feel like she had the budget for boutique brands of granola, but she loves the idea of granola. This is her problem or unmet need and her feelings about this problem. She knew that every few weeks, we make a homemade batch of granola. She had been at our house and seen us in our kitchen, making granola. This is our cooking habit. And since we have our recipe was written down (this is our writing habit), we were able to share our recipe along with some tips for success so that she could make her own granola. This is how we help people meet their desires, reach their goals, and solve their problems.  She made the granola the next day she texted me to say how much her family loved it. And she loved it! She felt accomplished and successful in the kitchen. And she was excited to have her granola and yogurt for wholesome breakfast. This is a positive result with positive emotions as a result.  And, here's the best part - she trusts us as a provider of not only recipes but making her feel better. That's the goal because when our people feel better, they want not just your recipes, but how you made them feel. This is why we buy cookbooks too. They make us feel better! They help us learn. They have a lot of beautiful features, and many benefits, but the bottom line is cookbooks promise a better feeling. They are a benefit not a burden.  Things We Mention In This Episode:   Download a copy of my Cookbook Writing Roadmap   Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron