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!
My Dad was a chef so I grew up surrounded by cookbooks. Unfortunately, there are so many “free” recipes via the Internet that cookbooks are sadly now more obsolete. I still buy them but not as much as I used to and I am a girl that LOVES them. It’s sad, really. When I do buy a cookbook; however, it has to be different and special and what makes a cookbook special to me is one that includes personal notes and anecdotes about the author. I can just google a recipe but I can’t google a personal story that goes with each recipe…that’s special. And it makes it more than a cookbook but it personalizes it and adds entertainment value as well.
Idk…just a thought.
I love when the author recommends mains and sides- like “serve the pork roast with cauliflower rice on page 105”
It makes meal planning easy!
I am a mom. I have two kids, and another on the way (that is a super big secret, though, so don’t tell anyone), so when I see a see a recipe that calls for a crap load of prep work, or 35 ingredients that I will need to go to 17 stores to find, it’s out. I love to cook, but over complicated recipes don’t work for me. Congrats on the new house, by the way, and I love how supportive this community is of one another, and their projects. It’s awesome.
Darn, I LOVED that original cover and the dress! But I can see your point.
When I read cookbooks, I enjoy a clean, simple layout that is modern and easy to follow. As for the recipes, I love simplicity and the addition of tip on how to make the dish freezable or make-ahead.
Love all you do! Keep the awesome stuff coming!
I love recipes that can build off of each other like in your last one where you had pulled pork and then other recipes you can use it in. I also love stories that go along with a recipe it make it entertaining and typically makes me want to try the recipe more:)
I agree with Jessica! I’m planning on returning to the work force soon and won’t have a ton of time for putting meals together. I like recipes that are simple, few ingredients, and don’t require 3hrs. in the oven.
I like a photo with every recipe, a coil binding so book will lay flat & instructions given in bullet points rather than long paragraphs that you have to read through (more detail can be added above or below detailed instructions in a more narrative format).
i love coil bindings too because they are so easy to flip through BUT bookstores and publishers don’t like it as much because you can see the name of the cookbook on the binding when it is tucked away with all of the other books. so mine sadly won’t have that
I agree with all of the comments about including comments before each recipe. The little blurb at the start of a recipe catches my eye almost as much as the picture. It gives me another way of catching the essence of a recipe. So excited for the new cookbook!!
I love it when cookbooks and recipes in general note how long they will last and if you can freeze them.
I had the same thought when you first presented your cover: “Wow, Juli’s really going upscale with this one!” Can’t wait to see the new look!
I would love a cookbook that included a shopping list for groups of recipes. So either a per-meal focus (make this main course, these two sides, and this dessert with this shopping list), or a per-ingredient focus (make a week’s worth of lunches using these three recipes and this shopping list). That’s what would make it truly stand out over other cookbooks – less thought and planning required by me!