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!
I really love when there is a suggestive “it pairs well with” at the end of the recipe. Melissa Joulwan from Well Fed does this in her books and i love it… thats always the tricky part for me..trying to figure out what side dishes go with what meat dishes.
I like cookbooks that have a section in the back of menus for holidays and special events like superbowl parties etc. Ina Garten cookbooks have this and it is a great help in taking out the guess work of what to cook with what. It is also a great way to integrate all the recipes for the reader.
I use cookbooks that have pictures for every single recipe the most. If it’s not pictured, I’m not making it. I guess I’m a visual person
I just want to know what the feces joke was.
i like you. i’ll make sure to tell that “joke” (really just an actual fact) when my book releases and I share some recipes from the book!
I love reading any shortcuts or quick tips that the recipe creator likes to use. For example, splitting it up where you make a sauce the night before to make it easier at dinner time. Also, love when there are suggestions for leftover ingredients (like what recipe in your book uses egg whites when all another one calls for is egg yolks).
I cannot wait to see the new cover. 🙂
The food photography looks amazing! And I agree with the cover change- you looked beautiful in the photo, but I think it was too buttoned-up for your personality. Loved the dress for real life, but I thought the pattern was a bit distracting…can’t wait to see the new one!
I love when cookbook authors include notes on a recipe — maybe it’s the story behind it or other things in the book that would be good with it or just why you do something a certain why (like the note about not peeling the sweet potatoes in The Paleo Kitchen — now I never do either!). Can’t wait to get my hands on this book and eat everything in it!
My favorite cookbooks have quick recipes that don’t have weird, expensive ingredients! Some of that is ok, but I need easy weeknight meals and crockpot stuff! Also, love that you’re changing the cover, you look beautiful but it so doesn’t fit your personality. Good move!
I really liked the notes sections in OMG that’s Paleo. The Paleo Kitchen is far prettier, but I’ll refer back the notes I’ve made in this book even when modifying other receipes.
I love the suggestion someone had of listing the ingredients in order of use throughout the recipe. Makes total sense!
Also, some math conversions (1/2 c + __ tblsp, etc.) and substitutions (something like: instead of strong coffee, you can use 1/2 c. water and 1 tsp espresso powder) can be handy in a pinch.
I love reading through your cookbook. Every time I pick it up, I see something else that’s so great….especially when I see you and George screwing around in the kitchen. Such personality!!!! Can’t wait to get the new one. <3