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!
Although the first cover was gorgeous, it really didn’t seem like “you”. I’m excited to see what you came up with to replace it!
I was reading through your first cookbook the other day and I have to say that 1) I’m a super huge fan of the recipes and how they all seem delicious and do-able, and 2) How you totally let your personality shine through. I hope you next cookbook will be similar!
Picture for every recipe is a big highlight so u know what it is supposed to look like. I also like when cookbooks indicate the time it takes to prepare and the time it takes to cook each recipe as well as whether you can make it ahead of time. Time management is always difficult for me when cooking. Also a note on substitutions or pairings is great at the end of a recipe.
I love having tips on how to use it with other dishes or how to freeze it for a future meal. Meals Made Simple has things like this and for weekday planning, it is extremely helpful. Also different meats you can sub or veggies to change based on preferences or allergies.
I love knowing what foods make good leftovers (many of your recipes are great for that) and pictures! I’m such a visual person, so seeing a picture of what amazingness I could be making is always super helpful.
Can’t wait to see the final product! You’ve been a huge inspiration to me to cook more. All of your recipes are easy to follow, make and taste so damn good. Thank you!
Stumbled upon your Bacon Chorizo Chipotle Meatloaf recipe on Pinterest yesterday. I was so delicious! My husband loves meatloaf and declared it the best we have had in ages. Eating leftovers tonight. So glad to have found your site, and will look for your cookbooks as well. I shared the recipe on my blog with a link to your site. I, as well as my youngest daughter, eat gluten free and enjoy finding new recipes. I love to share success stories on my blog as well.
– I think my only criticism to your recipes is when some of the steps get fussy, you don’t always say what to expect (sometimes you do and sometimes you don’t) – it should look smooth, clumpy, thick, whatever. A description is appreciated when mid-step pictures aren’t available.
– I LOVE Melissa’s Well Fed cookbooks. They are so so user friendly. The time estimates, variations on how to make stuff
– Love the idea of listing ingredients as they are used
– And finally, I am glad you’re changing the cover. That cover always throws me off on your website- it doesn’t capture the spirit in which you come across when you write. And I always LOVE what you wear but that dress isn’t my favorite, just a personal opinion obviously
GOOD LUCK —- you touch and enrich so many people’s lives, probably many more than you realize <3
What I love to find in cookbooks is when the recipe for the entree suggests that it pairs with a side (found on another page). I am horrible at putting full meals together so I rely on the authors to do that for me. I’m not creative 🙁
I love some progress pics in the instructions so I can check in occasionally to make sure I am preparing correctly.
Hi – apologies if this has been said but measurements in weight (ounces, grams what ever) and mLs as well as cups etc for us international viewers!!! Photos are great and also specifying if the oven is fan forced or just conventional helps too! Love the blog and have made heaps of your recipes!
My all time favorite cookbooks are also history books. I love learning how the recipe came about; how and why the ingredients came to be included. This might a little late in the game for mentioning it, but maybe another cookbook down the road?