One of the foundational things I teach to students inside the Cookbook Writers Academy is the concept of Being a Cookbook Writer. What this means is that we have to think, feel, and act like a cookbook author even before we have a publishing contract. One part of "being a cookbook writer" (some who gets their cookbook published) is your willingness to learn new things. We talked about that in a previous issue of FPS.  Today, let's talk about habits, specifically our habits of cooking, writing and using our kitchens as a laboratory for our projects. Your daily habits as a cook, baker, and writer drive your cookbook project. If you don't cook, bake, or write, you project stalls. If you cook, bake, and write your project moves forward. It's time to think about your habits and how they affect your project.  Here's the best news: We can build or create new habits as cooks, bakers, and writers. We can decide to create recipes and write content for our cookbook projects. Or we don't. The choice is up to us. Part of my secret to success as a published cookbook author is that I use my kitchen-time as my laboratories where I  can develop cookbook concept ideas, recipes, and stories.   Evaluate Current Cooking or Baking Habits:  For the next week, write down everything you do in your kitchen. Describe what you consistently do every day in your kitchen. Make a pot of coffee, write it down. Make sandwiches for the kid's lunches, write it down. Scramble an egg. Make a smoothie. Fire up the Instant Pot. Write it all down. Decide to Create New Habits of Build On What You Already Do: After a week, be honest with yourself. If you want to write a cookbook, do your habits as a cook, support the work you'll need to do to cook and create recipes? If yes, great! If no, there's room for creating some habits.  Set Up a Cooking Notebook:  I record everything in a notebook. For 2020 I started a new notebook.  Evaluate What You Have: The first thing I do in a new notebook is to write down everything I have in my pantry or freezer that I want to use as a main course for a meal — meat in the freezer, eggs or tofu in the refrigerator, pasta or beans in the pantry.   Pick a Consistent Day to Plan: I do this on Wednesday, but you can pick the day that works best for you. Plan Your Next Week: Plan your next week ahead of time. The purpose of this plan is to know what you will be cooking or baking on any given day when you head into your kitchen you know the menu and you have the ingredients on hand to cook or bake. The truth is if this is what we are asking our cookbook readers to do, so there's no better way to communicate your message to readers that to live what you want to teach before you write it. Check the Calendar:  Next, I look at the calendar and the week ahead. What is going on in the evenings? Do we have to work late, teach a class, attend a basketball game or outside meeting? Evening activities affect what I cook, so I always consider that.  Plan an Entree to Cook Each Day: Next, I write down what we are going to eat each day. Every week I plan one meal that uses meat (chicken, beef, poultry, or lamb), one fish/seafood, one legume/bean, one pasta, one soup/stew, one pizza, and one new recipe.  Then referring to the list of ingredients I have on hand, I plug in any main entree items on hand and then fill the plan with ideas for the other days.  Make a Grocery List: While I'm planning, I also make my grocery list on this day. (I have a grocery list I typed up and it's available at www. Essentialpantry.net. if you're interested.) Each week we buy fresh fish or seafood, make a new kind of pizza, and enjoy an original recipe, so I know that I need to buy ingredients for those meals. I use up with I have on hand for the meat, bean, pasta, soup/stew meals and add to the grocery list additional fresh ingredients that are needed. I also fill in with items we need for side vegetables, salads, breakfasts, lunches, Sunday breakfast, etc.   Shop For Ingredients: I shop on Thursday or Friday morning, but you need to pick a time that works for you. The secret here is consistency. When I consistently shop and have ingredients on hand, it's easier to cook and bake at home. I teach this in my cookbooks too. Cook or Bake Each Day: When it's time to cook, I go to my kitchen and work the plan. Each morning I set out ingredients I'll need for dinner and then at 5:00, I don't have to decide what to cook or make any last-minute trips to the supermarket.  Take Notes While You Cook/Bake: While I'm cooking I take notes about recipes I create, ingredients I run out of in my pantry, or notes about package sizes, labels, and volume of cut vegetables, pasta, and cooked grains.   I hope this helps you on your journey to develop the habit of cooking or writing on your way to becoming a cookbook author. Things We Mention In This Episode: Download my pre-printed grocery list   Download a copy of my Cookbook Writing Roadmap   Join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Lately, I’ve been thinking a lot about my life as a cookbook writer and how much I appreciate what being a cookbook writer has done for my life. I’ve traveled to new places, met amazing cooks and bakers, sat at the table with other amazing authors, and had the opportunity to speak about writing cookbooks. I’ve been able to be creative, help others feel better, and have more fun and success in the kitchen. This is also so much what I want for you and for my cookbook writing students.   The secret to an ability to generate ideas and create the words for recipes and cookbooks, I believe flows from a  state of appreciation and love for our lives just as they are. It’s like appreciation for our lives, our circumstances, and our opportunity to even write a book is the switch to the fun, energetic, and sparkly part of our brains.    And when we are operating from a state of non-appreciation (or what I also like to call lack-i-tude) there is never enough. Never enough time, ideas, energy, money, or assistance for us to reach our cookbook writing goals. We find ourselves strive, search, and chase, and we never catch up. Lack-i-tude has us in a hole and we’re trying to see to the top of the hole and catch a glimpse of the light.    So today, I thought it would be fun to focus on the appreciation of cookbook writing and being a cookbook writer. My message to all of my students is that they don’t need to be published, or have a publishing contract to be a cookbook writer. They can decide to commit to dream of writing a cookbook, and become the writer that a publisher loves to work with.   So, let’s think about how we immerse ourselves in Cookbook Writing Appreciation (like a view from the top of a mountain) vs Cookbook Writing Lack-i-tude (with a view from deep in a hole).   Appreciation for the gift of life and that we are here to be able to write a cookbook. Appreciation for the capability and a brain to make decisions. Appreciation for the education to learn about recipes, cookbooks, writing, publisher, and agents. Appreciation for our individual food cultures. Appreciation for the possibility that we can become cookbook authors. Appreciation for the cookbook publishers who create beautiful books. Appreciation for the family and friends who have supported us along the way. Appreciation for the people engaged with what we create in the kitchen or on our blogs. Appreciation for the opportunity to create a tangible book. Appreciation for creativity, and access to the sparkly part of our brains. Appreciation for our basic human needs being met. Appreciation for the ability to invest in what we deem valuable. Appreciation to decide if we want to move forward with a cookbook project or not. Appreciation for the capacity to love others and let the energy of our love flow to others through food, cooking, baking, and cookbook. Appreciation for the ability to appreciate and see when we are living in cookbook writing appreciation or the land of lack-i-tude.   Listen To This Episode:   Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Apply for March 2020 Hungry For a Cookbook Mastermind   Download a copy of my Cookbook Writing Roadmap   The Hot Sheet by Jane Friedman and Porter Anderson Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Hi and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with author and cookbook collector and self-proclaimed autodidactic polymath, Peter Hertzmann. Peter has been the creator, author, and illustrator of the e-zine à la carte since its inception in 1999.  He is also the author of 50 Ways to Cook a Carrot and Knife Skills Illustrated. Peter is passionate about teaching people from all walks of life the skills that will enable them to cook almost anything. His obsession and life-long interest in cooking and culinary traditions goes back to the early 1970s and for him, cooking is not just a matter of preparing recipes, it is a total immersion in all things food. As he writes in his e-zine: “I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it!  For most of his adult life, my interest was Chinese cookery—its preparation, materials, history, politics, and culture. Besides learning all he could about Chinese food and culture, he became involved with Chinese-American organizations and studied Chinese-American food, history, and culture. He collected English-language Chinese cookbooks and eventually amassed one of the largest collections in the world. (The books are now part of the Pond-Hertzmann Collection at the University of California at Davis.) Then one fall, during an eight-day trip to Paris—his first—he had an epiphany - that he wouldn’t be able to proceed with my education unless he spent a lot of time in France and learned to at least read some French. In the following two years, he started doing just that. As he was obsessed with Chinese cookery, he is now obsessive with French cookery—its preparation, materials, history, politics, and culture. His e-zine a la carte is part of that obsession. Listen To This Episode: Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Peter’s website Hertzmann.com Bibliothèque Nationale de France Archive.org Google Books   Download a copy of my Cookbook Writing Roadmap   Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Welcome to this episode today as we talk about perseverance as cooks, bakers, writers, and podcasters.    We live in a world where we want everything quick. Better yet, how about immediate, fast, and tomorrow is too late. In an instant-ramen-noodle-style life, we don’t want to wait, work hard, or feel challenged. We just want results. The truth is that most book projects are more like making a batch of chicken stock than they are like instant ramen noodles. Stock can’t be rushed if we want excellent results. To make the best stock we have to be willing to let the ingredients simmer and allow the heat to extract the flavor and gelatin from the bones. The results are worth the time and effort of preparing stock the correct way. Perseverance is defined as steadfastness in doing something despite delay or difficulty in achieving success. Making the commitment to anything new provides fuel to get you started. When you sign a publishing contract, you commit to completing a manuscript. When you launch an online program, you see it through in spite of any difficulties you may encounter. Ask anyone who is in the middle of a book-writing project, or launching a new program, and they will tell you that determination and persistence, aka perseverance, drives them toward the finish line. You aren’t going to find anybody that’s going to be successful without making a sacrifice and without perseverance. – Lou Holtz While researching material for this podcast I created a set of questions based on qualities that are present in individuals who persevere. With those in mind, and using my experiences with book and work projects (and marriage and raising children!), I added more qualities that I’ve found to be helpful for perseverance. So get a piece of paper and a pen and here are the questions you can ask yourself!

Welcome to 2020! And the first episode of the podcast recorded in 2020. Today I had fun sharing with you a passage written by Anne Mendelson and published in the Oxford Companion to American Food and Drink about cookbooks and manuscripts from 1920-1940. At that time, many cookbooks were still focused on all-purpose tomes that covered many aspects of not just cookery but domestic and home economics, but as we learn from Anne, cookbooks started to evolve during the early 20th century even into books that people enjoyed to read and use as armchair cooks and travelers.  Things We Mention In This Episode: Oxford Companion to American Food and Drink  Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Hi everyone and welcome back to another episode of the Cookbook Love Podcast. Cynthia Graubart is a food writer, James Beard Award-winning cookbook author, speaker, former cooking show television producer, and most recently the author of her 8th cookbook, Sunday Suppers for Oxmoor House. Graubart is passionate about food - from researching its origins, writing recipes, teaching technique, to bringing families together at the table. What began as a small number of cookbooks to help me learn the basics, grew into a large research library of 4,000 volumes. While it is a general collection, I do have a sub-specialty in Southern cookbooks. I also have a collection of 500 community cookbooks, about 300 of which are from the state of Georgia and predate 1980. In this interview, we talk about community cookbooks, Junior League cookbook, Cynthia’s experience producing television, cooking, and writing cookbooks. Things We Mention In This Episode: Cynthia Graubart Sunday Suppers cookbook Mastering the Art of Southern Cooking Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Hi everyone and welcome back to another episode of the Cookbook Love Podcast. Today I have a fun interview with Angela Grassi. Angela Grassi, MS, RDN, LDN is an internationally known nutrition and health expert on PCOS. Named one of the Top 10 Incredible RDNs making a difference by Today's Dietitian, Angela's knowledge, warmth, and charisma have made her the go-to nutritionist for women with PCOS. She provides nutrition consultations in person, phone or online to women around the world. Having PCOS herself, Angela knows how challenging living with this condition can be. She has dedicated her career to being on the leading-edge of helping women with PCOS improve their health and their lives through evidence-based nutrition. Angela is the co-author of The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes To Beat PCOS and the bestselling, The PCOS Workbook: Your Guide to Complete Physical and Emotional Health. Angela’s other book, PCOS: The Dietitian’s Guide, now in its second edition, is the most comprehensive evidence-based nutrition resource available for PCOS. Today on the podcast we talk about Angela’s love of cookbooks and why she decided to set up her own self-publishing company, and how she self-published her very own cookbook, The PCOS Nutrition Center Cookbook. Things We Mention In This Episode: PCOS Nutrition Center PCOS Nutrition Center Cookbook Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron  

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I’m excited to share an interview with cookbook collector and baker Tina Zaccardi. Tina is a mom, wife, NY Yankee fan, and competitive self-taught baker. Tina is also the winner of Season 4 Holiday Edition of The Great American Baking Show. Yes, she spent some time last fall in “The Tent”!  Tina has been baking for as long as she can remember, but it’s only within the past few years that this has become a passion. For Tina, baking is about making others happy! Today on the show we talk about Tina’s favorite baking cookbooks, some traditional Italian cookies, and the role of photography in providing visual clues about baked goods with which we are unfamiliar.  Things We Mention In This Episode: Tina Zaccardi  Follow Tina on Instagram @theitaliancookie and see her beautiful cookies! Download my free Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. I’m excited to talk to you today about Cookbook Publishing Possibility. Last week we talked about Cookbook Writing Possibility. Did you know there is a better way - that it’s possible you could write a cookbook? You could possibly document your recipes, stories, knowledge, menus memories in a way that you can create a book - a tangible, portable, and potentially profitable record of your recipes that helps other people. That is Cookbook Writing Possibility.  This week I want to talk about Cookbook Publishing Possibility and the 5 ways that you can get your recipes and stories published. My goal today is to highlight the differences between writing a book and getting it published,  Things We Mention In This Episode: Download my free Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. I’m excited to talk to you today about Cookbook Writing Possibility. First, I want everyone who is a cook or baker to pay attention here. If you are the go-to person for a cake for the office party, a winning pot of chili for the chili cook or, or a killer appetizer for the neighborhood progressive dinner, I’m talking to you. Because I suspect, that if that is the case people want and ask for your recipes. You dream them up. You dazzle people with food. And you share your recipes. All well and good. I’m not arguing with that at all. But then you may think, I need to share these good recipes in a way that more people can access them. So you start a blog. Did you know there is a better way - that it’s possible you could write a cookbook? You could possibly document your recipes, stories, knowledge, menus memories in a way that you can create a book - a tangible, portable, and potentially profitable record of your recipes that helps other people. That is Cookbook Writing Possibility. You could do this. I did it and you can too. So what’s involved in Cookbook Writing Possibility? Head on over to the show and listen in.  Things We Mention In This Episode: Download my free Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron

Hello and Happy Thanksgiving. Welcome back to a special Thanksgiving Day episode of the podcast.  When I think of Thanksgiving, for many obvious reasons I think of abundance. Cornucopias. Having plenty. Overflow. Being full.  Refrigerators filled with ingredients, ovens stuffed with turkeys, turkeys stuffed with dressing, and tables filled with people. It’s easy to imagine and think about abundance and feel abundant this time of year, but did you know that we can feel abundant about cooking all year long. Today is this solo Thanksgiving episode, I talk about the abundance we can feel related to inviting people to our home, planning a menu, buying ingredients, cooking the meal, and sharing it with those we love. Thanksgiving isn’t a pursuit of perfection and control, it’s a time to let go and really enjoy the bounty of all that we have available to us to cook and create food in our kitchens.  Things We Mention In This Episode: Episode 37: Recipe and Cookbook Abundance Episode 63: Seasonal Recipes It's Time to Talk Thanksgiving Download The Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today I’m excited to have an interview with Holly Berfield. Holly is a photographer who embarked on a project several years ago. In an effort to read more, cook more, and look for more beauty in the every day, Holly decided to read a book, cook a dish related to the book, and take a photograph inspired by the book. The result of this project is her Instagram feed and blog where Holly share the books she reads and the photo inspired by the book. Things We Mention In This Episode: Holly Berfield Book Cook Look @bookcooklook on Instagram Download The Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @cookbooklovepodcast or @greenapron

November and Thanksgiving are upon us! And in this episode of the podcast, I’m doing something a little bit different. Today I use my first cookbook, Kentucky Fresh Cookbook, to talk about seasonal eating and cooking here in KY this time of year, and talk a bit about goetta, a breakfast specialty item popular in Northern Kentucky. I also dive into Thanksgiving and share 4 recipes from my book for Carl’s Pendennis Club Punch, Roasted Brined Turkey, Bread Dressing, and Peggy’s Corn Pudding. Full recipes are available on the show notes page linked below.  Things We Mention In This Episode: The Kentucky Fresh Cookbook Thanksgiving Recipes Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @cookbooklovepodcast or @greenapron

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 do I need to think and feel so that I can make decisions like a writer who wants to find and pitch a publisher? What does my life or book project 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? What can I think, feel, and then 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 with me and on my idea? What do I need to think to feel more confident as a cookbook writer? What does my perfect day as a cookbook writer look like? What needs to happen to create that day?  Do I have to have a perfect day to move forward with my project?  Things We Mention In This Episode: Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with Jenny Hartin the publicity director for Eat Your Books and founder of The Cookbook Junkies. Jenny is here today to talk about exciting cookbooks coming up for Fall 2019, her new book, 101 Things to Do with a Bundt Pan, trends in cookbook concepts, and what Jenny’s seeing in cookbook design. And because it's Halloween, we also discuss a few spooky or Halloween cookbooks that are on our shelves.  Things We Mention In This Episode: A Treasury of Great Recipes by Vincent Price   The Birth of the Bundt Must Have Books for Fall 2019 101 Things to Do With A Bundt Pan Eat Your Books Cookbook Junkies Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with Marcy Goldman of BetterBaking.com. March collected cookbooks since she was about 8 and started cooking (the Time-Life Good Cook and foods of the World, Joy of Cooking were here go-to's). She always wrote and always cooked/baked and so her interest in cookbooks extends to how food is described in books (and portrayed in films too). She loves cookbooks (Julia Child, James Beard, MFK Fisher) that have a 'voice' and teach as well as share recipes - which is why she probably became fascinated with recipe headnotes which she (seems) known for in my cookbooks (besides which headnotes came from that era wherein most cookbooks didn't have any photos). She published the first of her 11 cookbooks in 1998 (Treasury of Jewish Holiday Baking) and now both traditionally and independently publish cookbooks, as well as hosts her site of 22 years Betterbaking.com. She still buys cookbooks and hones her collection (with a reasonable amount of classic and new - largely on baking). Food is not just about the pleasures of eating or sustenance - cookbooks chronicle our history and social ways.   Things We Mention In This Episode: Free Masterclass: The Secret Recipe to Find and Pitch a Publisher Contact Marcy for BetterBaking.com access A  Treasury of Jewish Holiday Baking Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Do you love to create recipes and cook for your family and friends? Have you perfected a method to do something that is kitchen or nutrition-related and you want to teach others about it? Could your work in your kitchen be used to guide someone else in their kitchen? If you answered yes to any of these questions, you may have what it takes to write a cookbook of your own. Today I want to share 4 basic steps you can follow to explore your cookbook topic. This is for those of you who haven’t even considered writing a cookbook before, with some tips on what to do to hone in on your ideal reader, and what your cookbook might be about.  Become a student of food, cooking or baking. Pay attention to what you really enjoy in the kitchen and keep track of what it is that people come to you and ask about. Are they asking for just recipes? Or are they asking other questions about what you do and who you know? Keep track of all of it. Start a dedicated notebook to keep track.  Challenge yourself to cook and create baked goods without an exact recipe. Make up your own creations. Keep track of what you create and make it again. Ask others to taste it and see what they think. Keep track some more. Your recipes in any book you write can be inspired by what you experience in the world, but at the end of the day, any recipes you publish need to be expressed in your own ideas and words. When you meet people and they ask you what you’re up to tell them that you’re thinking about writing a cookbook. When they ask you what about - tell them your possible idea. The purpose of this isn’t for you to hear if they like your idea or not. The purpose is to start to identify as a cookbook writer. Becoming a cookbook writer is a change of identity - from a non-writer to a writer. So just practice at this identification as a cookbook writer. Practice believing that you writing a cookbook is totally possible. If I can do it, and if my students can do it you can do it. Your success as a cookbook writer isn’t up to a publisher, it’s up to you. There are many paths to cookbook publication and I talk about the difference between cookbook writing and cookbook publishing in Episode 42, but if you really want to write a cookbook, the commitment, and the decision is up to you. No one can stop you or tell you you can’t and the person you have to face most often in this instance is yourself. Let every cookbook you see published be a beacon of possibility.  Things We Mention In This Episode: Free Masterclass: The Secret Recipe to Find and Pitch a Cookbook Publisher Check out the show notes for this episode Please join Confident Cookbook Writer Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I am here to talk to you about an article in the New York Times (October 2, 2019) Would You Write A Cookbook For Next To Nothing? This article leads with a story of a food-blogger whose first publishing contract involved a very short deadline, no advance, and a non-disclosure agreement. When I first read the article I felt like they were making the case that writing a cookbook isn’t “worth it”.  What I soon realized was that their model for measuring the “worth” of the project was all monetary: How much money did the author spend/earn. In today’s episode, I talk about the value of writing a cookbook beyond monetary measurement: the value to self, your business, and others. I hope you enjoy this discussion. And take time to read the article and the comments on the article. The link is below. Things We Mention In This Episode: New York Times Article: Would You Write a Cookbook For Next to Nothing? Join the waitlist for Cookbook Writers Academy Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I’m excited to talk to you about cookbooks from “a place”. This episode is inspired by a recent cookbook purchase about a restaurant The Noma Guide to Fermentation.  In Episode 50 I interviewed the co-founder of Cookbook Village Wendy Guerrin, and in that episode, Wendy talked about her love of vintage restaurant cookbooks.  This really got me thinking: many of my favorite books in my collection are cookbooks about “a place”. This came to light a few weeks ago when The Best Male Cook and I were moving my cookbook collection, stack by stack, off of the shelves, because we were painting my office. As we moved the books, I kept talking about the books: favorite books, where we bought some of the books, gifts I’d been given, etc. Thus, the inspiration for this show: talk about favorite cookbooks from “a place”. I have been trying to figure out why I love these types of books and the best way for me to describe it is because a book from “a place” like a cafe, market, restaurant, or meditation center, is like a book of business secrets. When a business publishes a book of recipes from their business, they are adding an asset to their business. And this book contains the formula for the very thing that makes their business tick: the food. But here’s the funny thing: publishing a book of their recipes ADDS to the business, it doesn’t subtract. It gives them a place to reveal what they do, yet people still walk through the door to buy their soups, salads, cakes, schnitzel, and bread. That’s because a restaurant or cafe isn’t just about the recipes, it’s about the experience and about us being willing to trade our money for the value a good cafe, market, or restaurant offers: delicious, prepared food served well in an environment that we love. And, a restaurant or market cookbook extends the story of the place far beyond the boundaries of a town or city. It extends it across the world I haven’t ever eaten at Noma. But I have read their cookbook. And that’s what cookbooks do, they transport us to a place we’ve been, or back to a place we haven’t been, to enjoy the food and stories of the place, and to experience in print, what their cooks, bakers, and chefs offer in real life. So enjoy this episode as I take a journey through cookbooks in my collection from “a place”. Things We Mention In This Episode:   Zingerman’s Guide to Good Eating by Ari Weinzweig Cafe Beaujolais by Margaret Fox Mary Jo’s Cuisine Cookbook by Mary Jo McMillan The Berghoff Family Cookbook by Caryn Berghoff Buxton Hall BBQ Book of Smoke by Elliott Moss Moosewood Cookbook by Mollie Katzen Noma Guide to Fermentation by Rene Redzepi and David Zilber the Tassajara Bread Book by Edward Espe Brown  Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Do you struggle with regular content creation? Do you start strong with a good idea for a book, blog, or newsletter, but then fizzle out and lack consistency in the producing of the blog posts, newsletters, or cookbooks? Marketing yourself and your business require a strategy to build a relationship with your audience. Be it your future customers, current clients, possible publishers, or your ideal reader, they need to get to know you better to have a relationship with you and perhaps buy from you or publish your book. One of my superpowers over the years has been the ability to create consistent content in my business. Consistent content is queen. Customers like consistency. It’s trustworthy. Publishers like consistency. It’s dependable. Your readers like consistency. They want to hear from you. They like what you write about. In order to help you move from struggling and overwhelmed, I want to share my five secrets to consistent content creation. Decide if you want to create consistent content. You can do this if you want to. If your answer is yes, then let’s do it! If your answer is no, that’s ok. Quit beating yourself up and move on to another way to spend your time. Pick one day and a specific time: I write newsletter and blog post content once a week on Mondays. I spend no more than two hours to do this. I get it done and don’t have to worry about the newsletter or blog post until the next Monday. On Mondays, my sweet spot is between the hours of  8 – 10 am. I set myself up for success. I don’t schedule phone calls during this time. I don’t run errands during this time. I don’t go get coffee with a friend during this time. This time is for my content. Each and every Monday morning. For you, it might be midnight – 2 am. The time doesn’t matter. Just pick a time where you are awake, alert, focused. And I hear what you’re thinking: but I’ve got little kids, I have a job, I have so much to do, I’m so busy. If that’s the case, go back to #1 and decide. An added bonus secret is to record or write your content in batches. This means you create content for a few weeks at a time. Then you’re ahead of the game and each week it’s not a rush to create content for the next week.  Get yourself in a good feeling place before you write. I like to show up on Mondays (and every day, quite frankly) refreshed and ready. For me, this means I have completed my morning routine and I’m cleaned up for the day. I can’t produce when I’m sitting around feeling and smelling like I just crawled out of bed. I work better when I’m clean, dressed, smell good, and my household tasks that I do on Monday mornings are underway. Show up at your computer or laptop. Sit down (or stand up if you want to), and write (or create). By the time I actually sit down, I have a topic in mind to write about. These topics pop into my head in a variety of ways, but most often they occur to me during my morning routine. (This routine is a no-brainer and consists of some quiet coffee time, breakfast with my son, clean up the kitchen, shower, and morning notebook time.) You’d be amazed at how many ideas pop into my head when I’m focused on other activities. The biggest take away here is to have a way to capture the ideas on your phone’s notepad or in a notebook. Creative ideas flow all the time. Write the ideas down. And then, when you sit down to write, you don’t have to think of ideas, all you have to do is expand on them. Control your brain. There are times when I sit down that my brain says, “OK, this is too much. You need to quit writing so much. Skip this one time – it’s not going to matter anyway. Head back to the kitchen. Get a snack. Watch some YouTube or scroll through Instagram. There’s no reason you should keep writing this much.” This is what our brains do. When we evolve, grow, write, create content, our brains think there’s danger lurking. It tells us the way we stay safe is to stay the same and not rock the boat. For a few minutes, I occasionally entertain my brain’s messages. I consider that I should stop writing newsletters, blog posts, and books. But I know better. I can outsmart my brain. Give these secrets a try. My hope is that they take you from the feelings of struggle, overwhelm, and confusion, to feeling good, more consistent with your content, in control of your brain. If you master this, I know you can write that book or build the business you dream of building. Things We Mention In This Episode: Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Writing a cookbook demands a lot of time and energy. You work hard, you write your manuscript, and then after months of editing, design, and production your book lands in your hand. There's not much else like it in the world, with the exception of delivering a baby. Some people even refer to writing a book as a gestation time and then say they've given "birth" to a book.  So what do I wish someone had told me before I wrote my cookbook:  There will be mistakes in the cookbook. Somewhere, somehow there will be an error. You'll find a recipe where you called for 1 tablespoons instead of 1 tablespoon. Careful editing and even hiring a competent editor will help reduce the number of errors, but just know there will be some errors. Don't worry though - most publishers let you submit corrections before the next printing.  Not everyone will like your cookbook. Please, don't let this stop you in your tracks or worry you. It's just the reality of writing a book and putting your work out there. Your book was written with a specific audience in mind and that means that the people outside of your audience might not like or buy your cookbook. Don't focus on them. Focus instead on who loves your cookbook. They are the only group worth worrying about. Please them and reach out to them.  Marketing and promoting your cookbook is like another job. Writing the manuscript was the first job. Selling the book and working hard to promote it is another. I know that I have worked as hard and as long to promote my cookbook as I did to write it. Connecting with customers is fun and I've traveled while doing so, but the work of promotion is just as time-consuming as the work of writing. We Mention In This Episode: Cookbook Writing Software Workshop registration Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and today on the podcast I talk about recipe copyright laws. First, congratulations to Lisa Goldstein of @cookinglikeImeanit. She was the winner of our Celebrate The Cookbook Love Podcast Contest for our first anniversary. Lisa is a supporter of the show, was a guest on Episode 9 (I incorrectly said Episode 2 in the show recording!), and I’m thrilled she won the content. Thank you, Lisa.   Last year I attended an excellent workshop sponsored by IACP (International Association of Culinary Professionals) and taught by Joy Butler. Joy has a blog called Guide Through The Legal Jungle and in the workshop, she talked about the principles of copyright protection for recipes. What I find interesting is that recipe copyright protection involves all of us who write, use, and interact with recipes and cookbooks: recipe writers, cookbook authors, and cookbook users or cookbook clubs. Listen in to the show as we discuss how the law affects these three different groups, and how we can protect our recipes as cookbook writers, recipe writers, and restaurant or bakery owners.  Things We Mention In This Episode:  Joy Butler: Guide Through The Legal Jungle Blog Lisa Goldstein @cookinglikeImeanit Cookbook Love Podcast Episode 9 interview with Lisa Goldstein Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome to year two of the Cookbook Love Podcast. Thanks for everyone who tunes in on a regular basis as we celebrate cookbook readers, buyers, writers, collectors, and clubs. Todays’ episode is all about mastermind: what is one and why might you join one. Plus there’s still time to enter the Celebrate the Cookbook Love Podcast Contest and have a chance to win a package of 5 cookbooks (one of my cookbooks, one new Summer 2019 cookbook, one vintage cookbook, a self-published cookbook, and a classic American cookbook: Leave a rating and review on Apple Podcast App or  Screenshot your review Head over to Instagram OR Head over to Facebook  Join Cookbook Love Podcast Facebook Group Follow @cookbooklovepodcast DM me the screenshot of your review and you will be entered in the drawing Contest ends September 5, 2019, 11:59 PM PST Things We Mention In This Episode: Apply for Hungry For a Cookbook Mastermind until September 6, 2019 Cookbook Love Podcast on Instagram Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome to the end of year one of the Cookbook Love Podcast! It’s been a great year and a year of learning and growing as a podcaster. My original goal was to celebrate Cookbook Love and we have done just that with interviews related to cookbook reading, buying, writing, collecting, and clubbing!  Today we celebrate with a look back at the top 10 most popular episodes for the podcast and a contest to celebrate our 52nd episode. It’s been a great year! And I hope I have shared more cookbook love with you all. Thanks for your support of the podcast. To enter the Celebrate the Cookbook Love Podcast Contest and have a chance to win a package of 5 cookbooks (one of my cookbooks, one new Summer 2019 cookbook, one vintage cookbook, a self-published cookbook, and a classic American cookbook: Leave a rating and review on Apple Podcast App or  Screenshot your review Head over to Instagram OR Head over to Facebook  Join Cookbook Love Podcast Facebook Group Follow @cookbooklovepodcast DM me the screenshot of your review and you will be entered in the drawing Contest ends September 5, 2019, 11:59 PM PST  Things We Mention In This Episode: Follow Cookbook Love Podcast on Instagram Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome to another episode of the Cookbook Love Podcast. Today I’m excited to share an interview with cookbook collector, reader, and author, Ally Lazare. Ally as a young child loved to feel her way around in the kitchen because she was allowed to experiment with food and cooking. As a result, she fell in love with the science, process, artistry, and creativeness of cooking and baking. Ally also loved cookbooks and first considered herself just a cookbook reader. When she started to cook for herself and her children, she started to write down her recipes and share them with others. This led her to start a blog, and then -  the idea to write a cookbook of her own. So, in the midst of maternity leave, and a shift to a plant-based way of eating, Ally decided to document her plant-based journey and share the tips, tricks, and secrets behind plant-based comfort food. Out of her desire to debunk the myth that plant-based eating is scary or boring, Ally wrote and published with a Kickstarter campaign her own book Ally’s Kitchen Comfort Food. In this interview, we talk about Ally’s love for all things of the kitchen, vintage cookbooks, and the process she followed for writing her own book, that includes a Kickstarter campaign that overfunded her cookbook publishing dream. Things We Mention In This Episode: Ally Lazare’s blog Ally’s book Ally’s Kitchen: Comfort Food! Connect with Ally on Instagram @allylazare Watch my Discover Your Inner Cookbook Writer Video Training Series inside the Confident Cookbook Writer Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome to another episode of the Cookbook Love Podcast. Today I am excited to interview Wendy Guerin. Wendy is the co-founder of an online collectible cookbook store called Cookbook Village. In business for over 10 years, Cookbook Village specializes in collectible cookbooks from Junior League and community cookbooks to autographed and restaurant cookbooks. In our interview, Wendy and I discuss her impetus to start on online cookbook store, her love of restaurant and autographed cookbooks, the top 10 collectible cookbooks of all time and their process for buying books for their store.  Things We Mention In This Episode: Top 10 Collectible Cookbook - Cookbook Village Cookbook Village Online Cookbook Store If you want to write a cookbook consider attending our Discover Your Inner Cookbook Writer 3-Part Video Training Series which begins August 19 Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today I feature an interview with cookbook collector Linda Soper-Kolton. Linda is a health coach, vegan chef, and runs the culinary program at the Catskill Animal Sanctuary. She is the author of Compassionate Cuisine, a book written for the benefit of the animal sanctuary. As a lifelong foodie, Linda built her cookbook collection via mail-order cookbook clubs. Linda attributes her love of cookbooks to the talented people who write cookbooks and feels that pursuing recipes, photographs, and stories never get old. She uses cookbooks to feel inspired about ingredients and recipes and cookbooks transport Linda into a world of food and cooking, where she "dreams in food."  Things We Mention In This Episode: Catskill Animal Sanctuary Compassionate Cuisine cookbook The Good Cook for mail-order cookbooks Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

As a lover of planners, notebooks, pens, setting goals and making plans, today interview is with the owner and founder of 90 x Goal Planner, Alon David.  Alon arrived in America without any business leads connections. He had no university network or promising internships. Alon didn’t even have a solid business idea. But he did have ambition. And he had drive. He had the dream to make something of his life.  So while going to school full-time, Alon decided to get a job working construction for $5.25 per hour. Yet he knew that just getting a degree wasn’t enough, so instead of waking up each day complaining of his situation, Alon decided he needed to set a goal to keep him focused on his dreams. The only problem was that there weren’t any quality goal-planners or systems out there. So Alon decided to create his own system that could take a minimum-wage job and turn it into an opportunity. Inspired to further test his goal-system, Alon decided in 2010 to start a photography business from scratch. Within a year, the photography business became a 6-figure side-gig and that was when Alon knew that his 90x goal-system was something special. Looking to help others effectively set and achieve goals, Alon put together the first 90x goal-planner. Now, if you’ve ever shopped around for a planner, you know that there are to-do planners, there are planners to help you schedule, there are planners that act more like diaries, but 90x is the first planner to incorporate all of the essential goal-setting elements into one complete system. So if you’re looking for a planner that can act as a to-do list, while also serving as a space where you can jot down any thoughts or ideas, no problem. With each day having at least two-full pages, you could even write out motivational quotes to keep you inspired, if you’d like. But know that each 90x goal-planner comes filled with inspirational quotes from Albert Einstein, Steve Jobs & other minds that have led their respective generations, so even on the most laziest of days, you’ll have all the inspiration you need right in your hands. Today on the podcast Alon and I talk about the steps of a vision, the why? The what, and your actions to move forward in a project whether it be writing a book, losing weight, or starting a business.  Things We Mention In This Episode: 90x Planner Alon David Take advantage of the discount code Cookbook25 for 25% off of Alon’s products Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today we are talking about the Cost of Writing a Cookbook. One of the objections people often have to writing a cookbook is the cost (or money). Truth be told, as a traditionally published cookbook author, I incurred very few direct costs when I wrote my cookbooks. In fact, publishers paid me an advance and royalties when my advance earned out. And, my students who self-publish their books did incur costs of publishing, so today I’ll talk about those. I also talk about cost during the pre-publication phase of writing, costs in post-publication, optional costs writers incur, and my feeling about software for cookbook writing.  Pre-publication Phase Generate idea Test and develop recipes Write cookbook proposal Book writing software - optional Find agent Find publisher Network with others   Platform  Website built Website hosting Email list Content creation Social Media presence Facebook group   Publication Phase Contract Advance of Royalties Write manuscript Photography Editing Cover Design ISBN Interior Design Index Blurbs Printing Ebook formatting   Post-Publication Phase Royalties Book sales Wholesale sales Book fairs Cookbook competitions Public Relations work Things We Mention In This Episode: Are You Ready to Write a Cookbook Checklist  Join The Confident Cookbook Writer Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. This is the first in a series I decided to call Search Your Collection. Today I want to talk about Endsheets. Endsheets, also know as endpapers, or ends, are the pages at the beginning and of a hardcover book that are used to glue the inside pages (known as the book block) to the hardcover of the book.  Decorated end sheets, while not very common in cookbooks are a relatively inexpensive enhancement to a cookbook. They have the ability to deliver helpful and useful information to the cookbook user, as well as a way to decorate and illustrate the cookbook. In today’s episode, I discuss endpapers and take a look at endpapers as I searched my own collection of cookbooks.  Things We Mention In This Episode: Endsheets defined The Fannie Farmer Cookbook Jewish Cooking in American Joan Nathan The Food Lab J. Kenji Lopez-Alt Vegetarian Cooking for Everyone Deborah Madison The Cooking of the Eastern Mediterranean Paula Wolfert Better Homes and Gardens Betty Crocker;s Picture Cook Book The Taste of Home Cookbook Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast, today I’m excited to share an interview with Sherry Coleman Collins. Sherry is a fellow Registered Dietitian and lives in Marietta, Georgia. She is an avid cookbook collector, reader, and user, and if my memory serves me correctly, she is the first podcast guest that limits her cookbook collection to a specific number of books due to shelf space. That said, Sherry loves cookbooks, obviously, and to collect cookbooks when she travels internationally and in the US. Sherry has also inherited cookbooks and she now has an interest in collecting vintage cookbooks as well. Join us for the episode where we talk about Sherry’s favorite cookbooks collected from her travels, what she learns from international cookbooks, her favorite place to shop for vintage cookbooks, and Sherry’s tips for meal planning and cooking almost every night at home.  Things We Mention In This Episode: Connect with Sherry on Instagram Connect with Sherry at Southern Fried Nutrition Salt Fat Acid Heat by Samin Nosrat The New York Times International Cookbook by Craig Claiborne From Julia Child's Kitchen by Julia Child Scandinavian Comfort Food by Trine Hahnemann Scandinavian Baking by Trine Hahnemann Rice and Beans and Tasty Things by Dora Romano Louisiana Cooking with Lana & Friends The Natural Foods Cookbook by Beatrice Trum Hunter Want to write a cookbook join The Confident Cookbook Writer Facebook Group Join our Cookbook Love Podcast Facebook Group Connect on Instagram @cookbooklovepodcast or @greenapron

Hello and Happy 4th of July. Welcome to another episode of the podcast. Today we are talking about barbecue! Barbecue and July 4th go hand in hand. On this episode of the podcast I talk about how our family is connected to a long-standing barbecue tradition, the difference between grilling and barbecue, some favorite barbecue cookbooks in my collections, and a recipe for Sweet Bourbon Baked Beans from the Kentucky Fresh Cookbook. Sweet Bourbon-baked BeansMakes 12 servings From Kentucky Fresh Cookbook by Maggie Green. I use vegetarian baked beans, but any variety of canned pork (baked) and beans works fine. To make without the bourbon, use 1/2 cup vinegar. 1/2 pound (8 ounces) bacon, cut into 1/4-inch thin strips 3 cups canned vegetarian baked beans (one 28-ounce can) 1 1/2 cups cooked or canned baby lima beans, drained (one 15-ounce can) 1 1/2 cups cooked or canned butter beans, drained (one 15-ounce can) 1 1/2 cups cooked or canned red beans, drained (one 15-ounce can) 1 large onion, chopped (about 2 cups) 3/4 cup brown sugar 1/4 cup Kentucky bourbon 1/4 cup apple cider vinegar 1/2 teaspoon dry mustard powder   Place bacon strips in a large skillet over medium heat. Stir and cook until crisp. Remove bacon to drain on a paper-towel-lined plate. Pour all of the bacon grease out of the skillet except for about 2 tablespoons. Meanwhile, preheat the oven to 350°F. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Stir together the baked beans, lima beans, and red beans in the prepared dish. In the bacon grease, cook the onions over medium heat until golden, about 10 minutes. Add the brown sugar, bourbon, and vinegar, stirring to dissolve the sugar and scrape any brown bits off the bottom of the skillet. Let cook for 1 minute. Pour the bourbon-sugar sauce over beans and stir to combine. Sprinkle with crisp bacon bits. Bake for 1 hour until bubbly and the juice has thickened. Listen to Episode 44 below  Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Smokestack Lightning by Lolis Eric Elie Smoke and Spice by Cheryl Alters Jamison and Bill Jamison The Kentucky Barbecue Book by Wes Berry Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast, today I am excited to talk to you about 2019 Food Trends and Cookbooks. I was recently involved in a research project to take a look at Health and Culinary Trends for a trends report. I have always enjoyed looking at food trends, and in particular how foods and trends in cooking or food make it into the mainstream. This happened with cilantro, from a relatively unknown and unused herb to an herb that millions of people now eat every day at Chipotle in their Lime Cilantro Rice. Food trends also make it into cookbooks more often than not, in particular, if the food trend is one that is embraced in kitchens and cooking. On this episode of the podcast, I select a few trends and take a look at cookbooks that reflect these trends as well as review the food trends below.  2019 Health and Culinary Food Trends Wild weeds and green such as sorrel, dandelions, chickweed, mallow, amaranth as a replacement for kale. Citrus alternatives such as citron, kumquats, yuzu, shaddocks, and pomelos that provide sourness that’s popular as well as unique flavors. Seed butter to augment nut butter such as tahini, sunflower seed butter, roasted watermelon seed butter, pumpkin seed butter offering alternatives for allergies to tree nuts and peanuts. Ugly and misshapen food acceptance and use to reduce food with innovative ways to use all parts of food from nose to tail and stem to root. Digestive health and a newfound appreciation for the microbiome—trillions of bacteria and other microbes that live in our intestinal tract—more products (think fiber, prebiotics, and probiotics) are geared toward improving gut health Fermented drinks and food such as kefir, kimchi, kombucha, tempeh, miso. Adaptogens roots and herbs are a select group of herbs (and some mushrooms) that support the body’s natural ability to deal with stress. They are called adaptogens because of their unique ability to “adapt” their function according to the specific needs of the body. Examples include maca, ginseng, Rhodiola Rosea, reishi, ashwagandha holy basil, Schizandra. #veganuary and McVegan burgers tested at the Chicago McDonalds headquarters. Growth of the vegan, vegetarian, and eco-friendly movements, many are turning away from traditional protein sources like meat. Faux meats and plant-based meat options are available everywhere, from local co-ops to Target and Walmart. Meat-alternatives including plants, insects, lentils, soy, dairy-free protein alternatives going mainstream. Innovations highlighting nuts, extruded seeds, beans, water lentils and algae in snack bars, chips, meat-free burgers or sausages, and dairy-free yogurts and cheeses and cell-based meat and protein extracted from animals’ cells without killing the animal at all. Hemp hearts, seeds, and oils are in everything from waffle mix to dried pasta, and new interest in the potential benefits stemming from other parts of the hemp plant. Foods infused with CBD oil. CBD, also known as cannabidiol, has a multitude of uses including an ingredient in a variety of edibles defined as food or beverage products that have been infused with cannabis extract. Baked foods, candies, chocolates, wine, and tea are examples. African and Middle Eastern flavors like za’atar, harissa, and sumac. They will be joined by the sour and complex flavors of Filipino food and other Pacific Rim flavors with everything from Hawaiian, to Filipino influences, to Japanese and Californian cuisine. Options include fresh seafood and tropical fruits like guava and dragon fruit. Ready-made meals at grocery stores and gas stations who lead the way and offer healthy pre-made meals to-go. Sustainable seafood combined with an interest in international ingredients will likely make unique seafood options like geoduck, cuttlefish, roe, and squid more popular. Mushrooms are a hearty alternative to meat. In addition to popular mushroom varieties like portobello, shiitake, and button mushrooms expect unique options like enoki, wood ear, oyster, and porcini. Eating for beauty and youth benefits - In addition to lean proteins and plenty of vegetables helps improve collagen’s benefits. And the advantages of omega-3-rich fishes are widely popular. Vegetables for dessert. Chefs push culinary boundaries and are experiment with the natural sweetness of corn, carrots, fennel, squash, sweet potatoes, and other vegetables.  Listen to Episode 43 below  Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Book of Greens Noma Guide to Fermentation Sweet and Savory Sun-Kissed Citrus If you want to write a cookbook I invite you to join The Confident Cookbook Writer Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

  Welcome back to another episode of the Cookbook Love Podcast. In this episode of the podcast, I discuss the difference between cookbook writing and cookbook publishing. Cookbook writing is a solitary act and involves a person writing a book around a single topic. They think of an idea, they decide who they can help or who their ideal reader is, and they create content for the book. Then they work on getting the book published. Publishing is the business of preparing books for sale. The business model for publishing is book sales. The publishers pay authors advances/royalties and count on writers and authors to provide content for their books. The 3 main functions of publishing houses are the editing of the manuscript, preparation of the manuscript for design, book design, book production, and the marketing and sales of a book. Listen to Episode 42 below iTunes or the Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode:   Confident Cookbook Writer Facebook Group How to Write a Cookbook Proposal Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron  

Welcome back to another episode of the Cookbook Love Podcast. This episode was inspired by a letter that I received from a listener about how to start a cookbook club in her neighborhood. In this episode, I read the communication from the listener, and provide tips on starting your own cookbook club. Things We Mention In This Episode:   Episode 8 with The Cookbook Club and Judy O’Dwyer Episode 20 with Ridgewood Public Library Cookbook Club Lisa Trent   Free Cookbook Writing Masterclass:  How to Become a Cookbook Writer Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. After last week’s podcast with Monica Llamas, I was invited to submit my top 10 cookbooks for the 1000 Cookbooks Project. The 1000 Cookbook project is building a comprehensive and curated collection of the very best food and recipe content. Their goal with the project is “to help people discover books and recipes which will help them build their knowledge, expand their repertoire, and delight their family and friends”.  In this episode, I talk about my 10 favorite books in my collection, and I added one book for honorable mention. All of the books are listed below, and also included is a link to my list on the 1000 Cookbooks website. Things We Mention In This Episode: 1000 Cookbooks Project Maggie Green’s Top 10 Cookbooks on 1000 Cookbooks Project Outlaw Cook by John Thorne The Kitchen Diaries by Nigel Slater Essentials of Classic Italian Cooking by Marcella Hazen The Food Lab by J. Kenji Lopez-Alt The King Arthur Flour Baker's Companion by King Arthur Flour Company Test Kitchen Moosewood Cookbook by Mollie Katzen The Food Chronology by James Trager Culinary Artistry by Andrew Dornenburg and Karen Page The Victory Garden Cookbook by Marian Morash The Kentucky Fresh Cookbook by Maggie Green Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen Free Cookbook Writing Masterclass:  How to Become a Cookbook Writer Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today I’m excited to welcome back Monique Llamas. Since we spoke with Monique on Episode 4, Monique has a new role as the Community Manager for ckbk. As the Community Manager, Monique manages ckbk’s presence on social media channels Instagram, Facebook, Twitter, and Pinterest. Monique also tells us more about Ckbk. Ckbk offers free and premium memberships for search and discovery for over 300 cookbook titles, including classic, contemporary, out-of-print, and reference cookbooks. In today’s episode, Monique and I talk about her founding the ckbk cookbook club, as well as her interest in other online cookbooks clubs. Cookbook clubs offer opportunities for cookbook lovers to connect online in conjunction with content from a specific cookbook, usually, a cookbook selected each month, or related to one specific recipe choice out of a cookbook. Monique also discusses her tips on starting a cookbook club from announcing the club, spreading the word, setting an intention for the goal of the club, setting up a schedule, and being consistent in the club’s rules and postings. Most important is to have fun and use the clubs as a positive way to connect with cookbook-, food-, and recipe-lovers online. Things We Mention In This Episode: Ckbk Contact Monique at ckbk Join ckbk using promotion LOVE 50 for a discount on membership 1000 Cookbooks Project Mrs. Balbir Singh's Indian Cookery Licensing your book on ckbk #ckbkclub Hardcover Cook’s Guide to Cookbook Clubs Get Cooking Cookbook Club Tasting Table Cookbook Club Saveur Cookbook Club Rainy Day Bites Cookbook Club Eat Your Books Cookbook Club Food 52 Cookbook Club (and Baking Club) Virtual Cooking Club Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. I’m excited to be sharing this new episode with you. I record a podcast episode every week and have done so since September. I want to first say that I’m so excited I jumped into this space to celebrate cookbook readers, buyers, collectors, writers, and clubs. Not many other podcasts are celebrating you. My journey with cookbooks started with cookbook reading and has taken me on a path through cookbook editing and now writing 4 cookbooks of my own. I love writing cookbooks and there are several advantages I see to writing a cookbook over a food blog. I say this knowing there are many successful, professional food bloggers, but cookbooks suit me well (and they may suit you well too). For today’s episode, I share why I choose to write cookbooks over a food blog. Here is the list of whys - and in the episode, I explain each one in more details. Food photography is not my responsibility Cookbook manuscript writing is a finite project Cookbooks are portable and can be carried to events Participation in gifts and giveaways Status of working with a traditional publisher Prove to self could do it Attend Kentucky Book Fair (now called Kentucky Book Festival) Learn and help others in their kitchens Share simple, delicious food Things We Mention In This Episode: Kentucky Fresh Cookbook Tasting Kentucky: Favorite Recipes from the Bluegrass State Essential Pantry Essential Plant-Based Pantry Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today’s episode was inspired by a Mother’s Day meal we shared with our son and his girlfriend. They both work at high-end restaurants in Cincinnati. It's not uncommon that when we get together we talk about the restaurant and their favorite dishes on the menu. The conversation recently turned to a cold sliced pork dish with tuna sauce. They absolutely adored the dish and the new-to-them pairing of pork and tuna. As a cookbook collector may do after a conversation like that, I turned to my cookbook collection to find the recipe. I found a recipe in Marcella Hazen’s Essentials of Classic Italian Cooking, for Vitello Tonnato - Cold Sliced Veal with Tuna Sauce. As I searched for this recipe in four of my Italian cookbooks, I was struck by the abundance of recipes and cookbooks we have at our fingertips.   On the internet and in our cookbook collections we can find almost anything. Despite this abundance, we feel like we’re still missing the secret, out of alignment with what we have, like we’re missing out, overwhelmed, and in general, everything being hard from planning, prepping, shopping, cooking, and doing the dishes. On the podcast today, I explore this: why do we feel negative when we have so much recipe, how-to, and cookbook abundance? I think it’s because of how we’re thinking about it, and that in order to feel better, we don’t need more information and cookbooks, we need to change the way we think about what we have. Tune in to hear my 6 tips to work with Recipe and Cookbook Abundance to learn something new and create new results in your kitchen. Things We Mention In This Episode: Essentials of Classic Italian Cooking by Marcella Hazen The Italian Country Table by Lynne Rossetto Kasper Marcella Says by Marcella Hazen 1000 Italian Recipe by Michele Scicolone Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today’s episode was a lot of fun as I interview Chris Taylor and Paul Arguin. Chris and Paul are cookbook collectors. They are scientists by trade, and one day, about 10 years ago they decided to enter an amateur pie competition. Chris’ Lemon Strawberry Pie won 1st place, and from there, they have been on a journey of pie, culminating in a 2017 Best of Show award at the National Pie Championship. As a result of their win their, and an article in the NYT, they were approached about writing a cookbook of their own. In this interview we talk about their journey through pie competitions, writing their cookbook, and their favorite pie and baking books. Things We Mention In This Episode: 1st Prize Pies Alison Kave The Pie Book Louis Pullig-De-Gouy Pie Marches On Monroe Boston Strause Farm Journal’s Country Cookbook The Secret Recipes Dominique Ansel The Pie and Pastry Bible Rose Levy Berenbaum The Cake Bible Rose Levy Berenbaum The Family Baking Book America’s Test Kitchen Bread: A Baker’s Book of Technique and Recipes Jeffery Hammelman Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to this week’s episode of the Cookbook Love Podcast. Today I am excited to share with you an episode on Kentucky Cookbooks. This episode holds a special place in my heart and life because I was born and raised in Kentucky and because the Kentucky Derby was always a sporting event that was celebrated by our family. So in today’s episode, I share more about Kentucky’s literary tradition, what the Kentucky Derby is, how the Kentucky Derby is celebrated, and a discussion of my favorite Kentucky cookbooks. Things We Mention In This Episode: Out of Kentucky Kitchens by Marion Flexner Bluegrass Winners by Garden Club of Lexington Kentucky’s Best by Linda Allison-Lewis Kentucky Cooking by Charles Patteson Kentucky Keepsakes by Elizabeth Ross The Kentucky Bourbon Cookbook by Albert Schmid Kentucky Fresh Cookbook by Maggie Green Tasting Kentucky: Favorite Recipes from the Bluegrass State by Maggie Green Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today’s topic is an offshoot of my episode last week with Literary Agent Maria Ribas. We talked about upcoming trends in cookbooks, and Maria mentioned illustrations. It’s hard to imagine that illustrations will replace photography, but in this episode, I take a look back to illustrated and hand-lettered cookbooks in my collection. My review of these books led me to the discovery that illustrations serve many purposes in cookbooks:  design, instruction of step-by-step processes, identification if ingredients or equipment, or in the case of To The Kings Taste, illustrations that displayed elaborate scenes of medieval dinners and kitchen tasks (such as stomping grapes, or churning butter) created from woodcuts. Things We Mention In This Episode: Smoke and Spice by Cheryl Alters Jamison and Bill Jamison Classic Indian Vegetarian and Grain Cooking by Julie Sahni Moosewood Cookbook Anniversary Edition by Mollie Katzen Enchanted Broccoli Forest by Mollie Katzen To The King’s Taste by Lorna J. Sass Tassajara Cooking by Edward Espe Brown Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast, today I am excited to share an interview with Maria Ribas. Maria is a true cookbook lover. She not only collects cookbooks, and uses cookbooks at home when she cooks, but she also works as a literary agent at Stonesong Literary Agency. At Stonesong, Maria represents authors to publishers, including her favorite genre, cookbook authors. Today on the podcast we discuss the process of acquiring cookbook titles: first, where publishers scout for authors on a particular topic VS authors sending in proposals for their cookbook ideas. We also discuss what’s on the horizon for cookbook trends, and her view of just how large a food writer’s platform needs to be for consideration of publication at a large publishing house. At home, and due to space limitations, Maria carefully curates her cookbook collection. She loves books that “take [her] away”  with beautiful photography and writing, and equally as many cookbooks that offer time in the kitchen as a time to relax, or quiet yourself, rather than seeing cooking as one more chore to get done.   Things We Mention In This Episode: Stonesong Literary Agency Maria's Blog Cooks Plus Books Kinokuniya Books Eat at Home Tonight by Tiffany King Salt, Fat, Acid, Heat by Samin Nosrat Moosewood Cookbook by Mollie Katzen Unplugged Kitchen by Viana La Place   Register for the cookbook writing masterclass Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I share my thoughts on selling cookbooks, and even more than that with it takes to write and sell a cookbook. Behind every cookbook we own, read, write, or cook from there is a writer. A writer who has a message to share. In order to become a cookbook author, they had to become a cookbook writer first. And I see that there are a few hurdles this writer has to jump before they have a finished book. So, today, we’ll talk about these four hurdles, what they are and how we can hurdle them if we want to become a cookbook writer. I also invite you to my upcoming free cookbook writing masterclass where I will share 7 Insider Tip about Writing a Cookbook That Agents and Publishers Might Not Tell You (Because Most of Them Have Never Written A Cookbook).   My audience is made up of the most excellent cooks, chefs, or bakers. The best around town. They give away recipes, compete in competitions, write for print publications, teach classes in their homes. They have an abundance of knowledge. They are “known” as the go-to person in their families, communities, workplaces, or for their excellent food, baked good, stories, and solutions. They are acutely aware of how their recipes and knowledge help others helped others learn something new about a specific food, style of cooking, or a culture, heal a disease, gain better health, or have a better, happier, healthier life. They love cookbooks. Every time they go to a bookstore, they gravitate to the cookbook section. They collect and read cookbooks. People close to them, and others they meet ask them if they’ve ever thought about writing a cookbook. They love cookbooks. Every time they go to a bookstore, they gravitate to the cookbook section. They collect and read cookbooks. They think about writing a cookbook of their own but have heard horror stories about how hard publishing is, how much money it costs to publish a book, and how you have to sell your soul to a publisher to get your cookbook in a bookstore. Plus all of their favorite books are written by TV stars, celebrities, or food bloggers with huge followings and beautiful photos that they take themselves. They can’t even begin to imagine that someone like them could write a cookbook like that. So they stop. The dream dies. Following this masterclass with you will be able to implement these tips that guide dietitians, moms, bakers, and cooks on their journey to become confident cookbook writers that can help others live a healthier, happier life. Register for the masterclass here. Things We Mention In This Episode: Register for the cookbook writing masterclass Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron  

Today on the podcast I feature an interview with Jordan Hamons. Jordan is the owner of Tablespoon Cooking Co. at the historic Findlay Market in Cincinnati, OH. Tablespoon Cooking Co. teaches home cooks how to cook good food through hands-on classes and private events.  Jordan is a cookbook collector and has been reading and using cookbooks since a very young age. In this episode, we talk about Jordan’s introduction to cookbooks with her father’s travel to New Orleans, how cookbooks were used at her various jobs, and about her monthly cookbook club at Tablespoon Cooking Co. In her spare time Jordan loves to travel –and if not by plane, by cookbook,  learning international cooking techniques and sampling food from around the globe. Things We Mention In This Episode: Tablespoon Cooking Co. The Hungry Traveler  - Jordan’s travel blog Tablespoon’s April Cookbook Club Selection - I Am a Filipino Follow Jordan on Instagram Follow Tablespoon Cooking Co. on Instagram David Lebovitz My Paris Kitchen Julia Child Mastering the Art of French Cooking Rosewater and Orange Blossoms Maureen Abood Season: Big Flavors, Beautiful Food Nik Sharma Edna Lewis Taste of Country Cooking Marcella Hazen Essentials of Classic Italian Cooking Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I excited to offer this interview with Melissa Bottorff-Arey. Melissa is the Founder of Cultivated Journey. Melissa and her husband are full-time travelers. They live and work from their motor home while traveling in the United States. Melissa has a passion for farm-to-table cuisine and teaching other travelers how they can eat local and seasonal in every community they pass through. Melissa as a cookbook collector had to purge her collection when they decided to travel full-time, as well as her experiences with cookbooks as an industry-trained chef, and cooking meals for family and friends in her motor home. We also discuss Melissa’s desire to write a cookbook and start a cookbook club for full-time travelers. Things We Mention In This Episode: Connect with Melissa at Cultivated Journey Book: Woman’s Place is in the Kitchen Whitefish, Montana Fantastic Fans Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I excited to offer this interview with Jeremiah Duarte Bills. Jeremiah will tell you that he comes from a dessert-obsessed family. Growing up close to his grandparents and their Portuguese heritage, he began baking in college to connect to his Portuguese roots. After his first trip to Portugal, he fell in love with the country’s dessert and baking traditions. As a self-taught baker, Jeremiah appeared on ABC’s 2016 The Great American Baking Show where he baked many Portuguese recipes. This experience connected him to people all over the world who are hungry to learn about Portuguese dessert recipes. Jeremiah is the co-host of the popular baking podcast FLOUR HOUR, is writing a Portuguese Dessert cookbook, and teaches baking classes out of his home. Jeremiah’s background is in music. He attended the world-famous Juilliard School and performed as an orchestral flutist all over the world. He lives in Sacramento, California where he keeps bees, teaches aspiring flute and piano students, and of course, bakes. Things We Mention In This Episode: Register for the From Cobwebs to Connection Email Newsletter Workshop Portuguese Homestyle Cooking by Ana Patuleia Ortins HomeBaking: The Artful Mix of Flour and Traditions from Around the World by Jeffery Alford Gourmet Cookbook edited by Ruth Reichel Cake Bible by Rose Levy Berenbaum My Lisbon: A Cookbook From Portugal’s City of Light  by Nuno Mendes Tartine Bakery Flour Hour Podcast Jeremiah’s website Jeremiah Bakes Follow Jeremiah on Instagram Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I share an episode about the seasons of our lives and 5 seasonally-focused cookbooks. Every week when I create a solo show for this podcast I ask myself - What can I share today that will help or inspire the people who listen to this podcast? Most often the answer comes from what’s going on in my daily life. So let’s start there as I look over the past week. This past week our son’s basketball team lost in a tournament game that ended the season. No more Tuesday and Friday night games. No more daily loads of laundry with sweaty uniforms and sock. No more meeting parents at games and cheering on the team. We started observing the season of Lent. This is a 6-week of preparation for the renewal of our baptismal promises at Easter. No more unconscious living with food and drink and prayer. Time to pay attention to how I give, eat, and pray. And the time changed - meaning we lost an hour of sleep on Saturday and hello Daylight Savings Time! No more darkness in the evening. Bring on the light, flowers, warm weather, and spring. Endings and beginnings - seasons - are a common thread in our everyday lives. Our youngest starts to walk. We start a new business. We start a new job. We retire from a life-long job.  We are diagnosed with a chronic disease. We embark on the journey of writing a book. We say goodbye to a beloved pet. We watch our children leave home and go to college. Our books are published. Our nests are empty. If we have the privilege of being alive, seasonal living defines us all. Here’s the good news: what you are experiencing during this season of your life is the perfect canvas to grow and learn something new. Want to create new content but stuck on what to do a story about? Write or video the story about your day. Or someone else’s day. Every day is different. Always new stories to share. Stuck in a food rut and tired of cooking or baking the same food all the time? Cook (and bake) with the seasons. Try new foods, ingredients, and techniques. Use local foods attuned with the farmers in your area. Want to connect with new people? Share your story with real people on your email list, your social media accounts, your Facebook group, your local library, your local schools. People who want to connect are everywhere. This is what the life of an inspired nutrition, food, cooking, or baking creator is all about: Seasonal Creation. Seasonal Cooking. Seasonal Connection. A place where we can create something meaningful for others. Something that helps make their lives better. Then guess what happens? The seasons of our lives are enriched in return. And we can't help but grow all because we had the courage to see a new season in our life as an opportunity to create, cook, and connect.   Things We Mention In This Episode: The Fearrington House Cookbook From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce Simply in Season The Kitchen Diaries - A Year in the Kitchen with Nigel Slater The Kentucky Fresh Cookbook Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron