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 have all of your cookbooks and I’m very excited about the next one!
Part of budgeting clean eating for me is using every bit of leftovers. If a meal serves 4, I won’t have leftover pulled pork to use in a different recipe. If a recipe can be sourced for multiple dishes I would like to know how the leftovers can be used and what volume is necessary so I can make enough of the main ingredient (normally the protein).
I prefer meals with as few ingredients as possible and meal plans that pair common ingredients accordingly so fresh items aren’t wasted if only 1/4 cup is needed. I’d like to use the other 3/4 cup the next day somehow.
I agree with the previous comments about pics for each recipe, how to freeze it etc. When I buy a cook book, I usually sit down and look at it page by page. I usually remember recipes that stand-out for me but they’re difficult to re-find. For example, I’m looking at a cookbook and notice a wonderful recipe for something with flank steak. I don’t usually have it in the house. So, 3 weeks later when I’m at the grocer and they have flank steak on sale I buy it with that stand-out recipe in mind. I go home to look up said recipe only to discover I can’t find the recipe because it’s listed in the index under some cute recipe title that might not have flank steak as part of the title. Then I have to go page by page to find it again. So, It’s nice to have a picture index of all of the recipes in the book at the back of the book, or list recipes, like my example, under their title and under the main ingredient, such as beef etc.
To ripe your plantains faster, put them in a plastic bag (dark if possible) with an apple inside, close the bag and put the bag in a dark place (cabinet, closet)
Im Venezuelan and I know lots of tips about our ingredients that are life savers!!!!
i tried it with an onion (another fellow Venezuelan gave me that tip) and 1 out of 6 ripen and still not to the super soft liking I prefer! aw well, hopefully they work for my pictures for the book today!
I have never done it with an onion, but always with the apple and Im telling you it has worked everytime. Its not an immediate solution but give it a few days (for future use since you are taking the pictures today). If they are toooo green maybe even a few weeks but still is a lot faster than maturing on their own!
I cant wait to get your new cookbook and try your plantain recipes! 😉
I think you should totally repurpose the dress as a tunic top (although not sure as I can’t see the skirt on it) and pair it with any one of black leather pants, white denim jeans or go totally grunge with acid-washed grey jeans and combat boots (do people still wear those?), stilettos or some of your awesome booties. Add a leather jacket and some heavy-duty accessories and you’re set!
I’ve only seen it in one cookbook, but the recipes were actually grouped (and listed in the index) by chief protein source (chicken vs. beef vs. egg vs. whey protein) and then within each category by time of day (breakfast, lunch, dinner, dessert, snacks). This makes sense to me because a lot of my meal planning is “hmmm I just bought some fish and I don’t want to freeze it so what can I make with it” or ” gee, I’m in the mood for pork tonight.”
Gorgeous photography of every recipe is a no-brainer (and of any tricky process/technique steps), but I think, Bill and Hayley have you covered in that department.
I also love recipe indices that have a lot of cross-references built in so no matter how you try to look up a recipe, it will pint you to the right part of the index (I.e. If I am looking for a sweet potato and pork meal, the recipe title will show up either in both a Sweet Potato and Pork sections).
Lots of other good “food for thought” from other readers, too!
The thing that really gets me to buy and then use and love a cookbook is when it says by Juli Bauer on the cover.
And when there’s a chance they Jackson is in it. Can’t wait!
I personally like having recommendations of what to serve WITH the item. I especially like it if the “what to serve it with” recommendation is out of the same book!
I love your site and your cookbooks. I cannot wait for this one! Ive been eating Paleo style for two years and I feel great. For me – a cookbook must have great photos (and humor or personal stories are an excellent bonus!). I am just now cooking with plantains so I hope there are some recipes using plantains. I seem to get into a major rut when it comes to breakfast….eggs are my go to meal so any inspiration for egg dishes would be appreciated! I make a paleo whipped cream with cocoa powder, stevia, vanilla and coffee extract. Whipped cream is an easy dessert that can be flavored in so many ways. Any ideas? Thanks!!!
Pulled Pork Benedict…. BRILLIANT!!!
Hahaha spice girls, wanna be! Of course. My childhood right there. That sucks people don’t understand your feces humor. I think it’s hilarious, especially in a cookbook. Besides, people who are buying the cookbook are buying it for YOU and your awesome recipes. Which means they’re looking forward to crude humor jokes because that’s just so you! I guess I understand the cookbook cover change though. Maybe just go for you in a trendy cutoff and ripped jeans gnawing on a turkey leg. Is that more your “cookbook style”? (obviously not, but that would be hilarious) 🙂
Love, love pictures with every recipe, and the picture index is a super bonus.
I also really like the idea of meal ideas/menu planning. I’m terrible about figuring out what goes with what. Even if it’s just to say “Hey dorkwad, just roast some broccoli to go with this bad boy,” I need that kick in the pants!
Most of all though, ORIGINALITY. Cookbooks are expensive, and then you get these Paleo ones and it seems like I’m buying the same cookbook over and over. Half the book is dedicated to a list of what is in/out on the Paleo diet, and man, that is SO easily attainable online now. Ditto with the “these kitchen tools are neat” section. And if I have to see another plain burger or grilled chicken or plain roasted vegetable recipe, I’m going to scream. I can grill a burger at this point…that’s not why I buy a cookbook! I buy a cookbook because your ideas are better than mine. And I realize there are a lot of Paleo beginners out there, but at this point all of the beginner information is SO accessible…just gimme that pulled pork benedict recipe!
I have both your other cookbooks and LOVE them. I’ve bought them as gifts for others on several occasions. Can’t wait for your new one!