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!
Aren’t dresses that are too short just tunics? Teal leggings, killer grey boots and a leather jacket?
I like it when the author tells me how long the (dressings and marinades in particular) item will keep in the fridge, and if it can be frozen. I’m the only one who eats this way in my household, which means sometimes there are lots of leftovers that I can’t stomach to eat over and over again.
Spice Girls…. wow! That’s waaaaay back.
I like recipes that are grouped together as if they could form a complete meal. So like, a salad, a side, a main dish then a dessert on sequential pages all with the same theme (say mexican). Then another set all on subsequent pages that would complement each other with a different theme. That way I don’t have to think too hard about how to take all these different recipes and form a meal out of them and figure out what goes together. It’s all grouped together for me.
I agree completely about the book cover. The original one is beautiful, but it does not seem “you” – can’t wait to see the new one!
I’m dying over “feces comment in a cookbook” 🙂 I will probably buy any cookbook you put out just because it’s yours, and I love your personality AND your recipes. That sucks about the dress, but I do think another cover would be better for the Paleomg image we all love!
I love reading cookbooks, and do so often. Some of my favorite parts of cookbooks are the blurbs before each recipe. I want to hear why you love this, additions you sometimes add in, why this recipe was created, etc. It adds context to make me love the recipe as much as you do!
I can agree with this comment! I bought a paleo italian cookbook just because of the story about the authors trip across Italy and their inspiration for the recipes.
Could not agree more! One of my favorite cookbooks has a blurb on every page saying how it was inspired and/or how you can mix the recipe up with a couple different ingredients. Really looking forward to this cookbook!!
I like when I’m told which side best pairs with the main, because I don’t want to think about it! (ie Skinnytaste cookbook). I also like to see a lot of comfort foods turned healthier, and doesn’t use a lot of obsure, hard to find ingredients. Look forward to it!
I love it when nutritional information is listed in cookbooks!
My favorite thing I’ve ever seen done in a cookbook is Melissa Joulwan’s “You know how you could do that?” section. I agree about the cover photos too. You look gorgeous in this one but I don’t think it captures your essence perfectly 🙂
My loves for cookbooks:
1.) pictures
2.) weights, especially for flours (grams, ounces, etc.)
3.) I LOVE Melissa Joulwan’ts cookbook, use it more than Practical Paleo and Nom Nom, because she lists items to eat with the main recipe as well as other ideas to make the main recipe, she also has a spot for notes! Love the note area, use it all the time.
4.) HATE, HATE, HATE it when a recipe says 1 “small” onion, or 1 “large” carrot, my small, medium or large are always going to be different than the next person’s…use some type of measurement please 🙂
p.s. can’t wait for the book…all I can think about right now is Maple Bacon Pork Loin and I just got done eating a breakfast of eggs and “Fluffy Blueberry Pancakes” 🙂
Not sure why that posted as a reply to Sara, meant it as a separate post!
So excited about your book! I really loved how with the last one you had a few pages you could cut out (for example the paleo checklist & food storage tips- I have them hanging in my cupboard for a quick reference). It’d be great if you included maybe just some additional tips or kitchen hacks! Either way I’m buying the book 🙂