It’s so close I can almost taste it. Right now, I’m sitting on the couch at the home of Bill and Hayley of Primal Palate finally finishing up my cookbook that I have been working on since September. I’ve made over 100 recipes, I think it’s around 120 recipes but I’m not totally sure yet. This will be my fourth and final trip out to Pittsburgh to finish up the photography that Bill and Hayley have been doing for my book. I come out to Pittsburgh, live with them for 7-10 days, I cook 4-6 recipes per day, they take the pictures for every recipe, we sing songs and watch movies. Boom. That’s my cookbook life. Actually, we mostly listen to music while doing dishes because THERE ARE SO MANY DAMN DISHES. But I guess that’s a good problem to have.
This trip has been absolutely awesome. My last trip to Pittsburgh was previously planned for January but then I got bronchitis and was coughing until I threw up, so I decided to hold off a couple months before coming back out and finishing the book up. Such a good idea. If you don’t know much about Pittsburgh, please understand that it is incredibly gloomy in the winter. Which sucks for food photography. But right now it’s 60 degrees, sunny and extremely springy. The photography is looking beautiful and these last few days are going to make the cookbook officially amazing. I know it seems like I’m tooting my own horn or something, but I have to. I’ve never been so excited for something. Like, ever. I’m so proud of the hard work I put into it, the positive attitude I had along the way, and the creativity I put into every recipe. I’ve really tried to make a cookbook that YOU will be proud to own. But enough about the cookbook, let’s talk about the recipes themselves.
I’ve shared some sneak peeks on instagram of some of the recipes I’ve made this fourth trip.
Pictured (in simple terms): Roasted Radishes, Tomato Salad, Green Beans, Winter Squash Salad, Caramel, Chocolate Bark
Pictured (in simple terms): Chili, Loaded Portobello Mushrooms, Scallops, Cream of Mushroom Soup
Pictured (in simple terms): Maple Bacon Pork Loin, Pulled Pork Benedict, Pulled Pork Salad, Tomatillo Ranch and Whipped Cream
Today is a little different though. After getting some feedback from my publisher that my cookbook cover didn’t really fit the vibe of my cookbook (my cookbook is very sarcastic, has humor, and you know…don’t take no sh*t…whatever that means) so we decided a different cookbook cover was the way to go. Which blows because I bought this dress specifically for the cover and it showed up extra short in the crotch, meaning I will not be wearing anywhere else. Here’s what the first cover looked like:
But alas, I understand why the photo doesn’t make sense for my normal recipe banter. I’ve also had to change how I word some thing in my book. Not everyone thinks feces jokes are hilarious. I for one, do. But my editor was a bit grossed out by my feces comment in a cookbook. Understandable. It’s not that she doesn’t understand humor, it’s that she’s not disgusting. I kind of am. Another reason why this cookbook cover doesn’t fit my book. Maybe, when I’m a professional French cook who has traveled the world and knows everything about fine dining, and uses words like mozzarella where I roll my r’s like Giada…then I can reuse the cover of this cookbook. Until then, I must change the cover and remove my feces joke. Such a shame.
Today I’ll be frosting cupcakes, making chicken wings and scooping ice cream for the cover shots and inside book shots. Then tomorrow I’ll be making some Cuban and Venezuelan food (my damn plantains won’t ripen, THE BASTARDS!!!) then I’ll be heading home to purchase a house. Eeeeeeeek. Big week right here!
But real quick, before you go, I need to ask you a question! What do you like to see in your cookbooks? Is there something that stands out and keeps you going back to that specific cookbook? I want to make sure that this cookbook fits everyones needs as best as possible, so while I still have time to add in things and change things up, tell me what you want…what you really really want! And then name that song!
Cookbooks that have great pictures are the only ones that I get. Having a visual of how amazing the food “should” look like is a major seller!! Sounds like you have a some greats pics going into this book and your a great writer so I know your books will go over great!! I just bought my first house in rural MN… as a single 20 something girl… I can assure you that “The Process” SUCKS BUTT!! As soon as you sign ALLLL those papers at the closing though,…. you will feel 300% better and totally forget about all the stress, anxiety, and tears you dealt with.
I really loved the photo recipe index in your last cookbook. Makes it super easy to find what I’m looking for-keep that for this cookbook!
you got it!
Fly Jackson out to Pittsburgh so he can grace the cover with you!
I always like when the author gives a list of appliances necessary for a recipe – I’m so guilty of only reading the ingredient list and then starting on the recipe only to find out at step #4 it requires a piece of equipment that I don’t own yet (hopefully we’ll fix that problem with the wedding registry!) … you’d think I’d learn my lesson…
Also – Spice Girls “Wannabe”
great idea, didn’t think about that!!
Nomnom paleo got it right. Her step by step pics are helpful as well as any needed explanations. But what keeps me cooking out of hers is the the obvious recipe development that makes everything turn out exactly like her pictures every damn time and taste phenom.
she’s by far my favorite blogger/writer of all time. she’s pretty amazing.
Pictures for every recipe! The internet and food blog world have spoiled me, now I expect to see at least one pretty picture for everything I set out to cook. If there’s no image, I won’t be drawn to the page. It sucks to be part of the millennial generation, amiright??
I agree with the cover pic change plan! I mean, it’s a shame because that dress is so pretty, but it looks more rich housewife proper and less….whatever Paleomg is. 🙂 I hope you can find a way to repurpose the dress somehow. Maybe just wear it underneath one of your gorgeous full skirts. As for what I look for in a cookbook, it’s really just the proportion of recipes that sound and look delicious to me. I don’t use the ones much where I have to flip through it like “um, well…I guess that sounds good?” I mean, that’s basically just personal preference and largely based on the fact that I’m an embarrassingly picky eater, but you asked. 🙂
A big thing for me, which I first noticed in the Against All Grain cookbook, is listing the ingredients in the order you will use them. I love that.
I’m sure your publisher has already done this – The look and feel of the primal palate/against all grain books looks similar to your book, so I’m guessing you have the same publisher?
I prefer for books to be sorted by meal rather than ingredient. But sometimes I see the necessity to sort dinners by type of meat.
I also think something that appeals to readers is to associate recipes with things they know. That may not be as applicable to your book. But for example: “Creamy Dill Dressing” = “Ranch Dressing”. But let’s be honest, I’ll buy anything that has something doused with ranch dressing in it. haha (Texan)
I agree with your publisher on the cover now that you explained the content. At first I was like, what, no! Can’t wait to see what outfit you come up with!
In general, I think its good to have a balance of about 70% 20-30 min recipes and 30% crock pot, long/involved recipes.
As a full-time working gal who crossfits after work, I can’t spend more than 20-30 min preparing a meal. I’ve made your beef broccoli about 1000 times since its so fast and serves easily over rice.
I also really like (and find that most paleo cookbooks lack) ideas for takeaway snacks. Most of the “snacks” are something I’d need a full kitchen to prepare and eat right away (cucumber bites etc).
I hope this is helpful, I’m rambling at this point!!!!! Best of luck Juli
Looks great, I’m looking forward to check it out. One thing that drives me crazy when cookbooks DON’T have it is a table of contents at the beginning – I want to browse all the recipes in one place. I also appreciate when the prep time is included (especially if it’s realistic and even better if it’s included in the TOC – how amazing (and easy) that would be!).
First off… Wannabe! Secondly, I can’t want for your new cookbook. I kind of agree that the cover didn’t match the normal blog satire that I am used to reading. Excited to see what you come up with! As for the cookbook, I love it when cookbooks are well organized and easy to find recipes. Some cookbooks lack a table of contents that list all of the recipes and I think this is a huge miss. I don’t want to spend 15 minutes flipping through the book to find a recipe every time… I get easily distracted and then forget what I was looking for in the first place.