Hello, and welcome to another episode of the podcast. Today, I have an interview with cookbook author and food writer Yasmin Fahr. Yasmin is a recipe contributor to New York Times Cooking, Food 52, and the Kitchn and is the author of three cookbooks. Her newest book, Cook Simply, Live Fully, is an ode to flexible, flavorful recipes for any mood. During our episode, Yasmin shares her philosophy and recipes for cooking and feeding ourselves well through real life's inevitable ups and downs as well as some unique features of the book. 

Things We Mention In This Episode

Join the waitlist for Cookbooks on KDP

Yasmin Fahr

Cook Simply, Live Fully

Science in Kitchen and the Art of Eating Well

Hello, and welcome to another episode of the podcast. Today, I have an interview with LeAnna Smith. LeAnna is the owner and executive creative director at Weller Smith Design. She has over 22 years of experience in design and publishing. At Weller Smith, LeAnna helps her clients with branding, publishing, and custom products like websites and cookbooks. During the interview, LeAnna and I discussed the main paths to cookbook publishing, her work in custom cookbook publishing, the benefits of custom publishing, and how to know if custom publishing is for you. 

Things We Mention In This Episode

Cookbook Love Podcast Episode 306 Interview with Julie Evink

Cookbook Love Podcast Episode 280 Interview with Lil' Luna's Kristen Merkley

Join the waitlist for Cookbooks on KDP

Weller Smith Design

The Ultimate Cookie Handbook

Hello, and welcome to another episode of the podcast. Today I have an interview with Phoebe Lapine. Phoebe Lapine is a food and health writer, chef, speaker, and the voice behind the award-winning blog Feed Me Phoebe. She is the author of 4 books, including the recently published book Carbivore, a cookbook with 130 recipes to stop fearing carbs and embrace comfort food you love. As an advocate for autoimmune disease and finding food freedom despite chronic illness, Phoebe's work has appeared in Food & Wine, Marie Claire, SELF, Glamour, Cosmopolitan and Mind Body Green. During our interview, Phoebe and I talked about her journey as a cookbook writer, how having an autoimmune disease shifted her food perspective, two fun chapters in the Carbivore cookbook, the role of SEO in naming her cookbooks, as well as Phoebe's tips for balancing the process of blogging, social media, book marketing all while writing a book. 

 Things We Mention In This Episode

Join the waitlist for Cookbook on KDP

Phoebe Lapine

Carbivore

Jamie Oliver The Naked Chef Takes Off

Hello and welcome to another episode of the podcast - today I want to take some time to talk to you about your platform as a cookbook writer. We'll talk about what a platform is, what a platform isn't, and ways that you can build a platform, including a litmus test question for whether what you build or add to your platform will help you find an audience for your cookbook.

Also, the doors  for the Pan to Profit Digital Swagare open until October 1, 2022 so get in on the swag bag action which includes access to 20 different contributions worth a total of $1,100.

Once you enroll you can download as many of the offers from the 20 different businesses as you want, at no additional cost. All downloads and templates are yours forever and courses will give you "lifetime access".

Things We Mention In This Episode:

Get in on the Pan to Profit Digital Swag Bag Action

Take the Foodpreneur Quiz

Hello and welcome to another episode of the podcast - today I'm excited to have an interview with Maria Provenzano. Maria is a television personality, author, and creator of the lifestyle online destination fromscratchwithmaria.com where Maria curates the best in food, craft, home decor and so much more. Maria's website is the hub of all her recipes and crafts and where you can learn about upcoming product launches and subscribe to her weekly newsletter. Today on the podcast we talk about Maria's Italian roots,  her love of cookbooks from a very young age, her journey from blogging to cookbook, as well as her experience working with an agent and writing her cookbook as well as Maria's grandfather's spaghetti and meatballs - which sound so delicious. Maria drops so many gems that first-time cookbook writers can latch onto and use for their inspiration if they also have a dream of becoming a cookbook author.

From Scratch with Maria

Maria's cookbook: Everyday Celebrations From Scratch

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast - today I'm excited to have an interview with Sarah Yeoman. Founder & Principal Photographer at The Family Cookbook co. Sarah is a photographer who travels the country documenting family food stories and creating custom cookbooks to preserve food heritage. She has a background in linguistics where she worked with Indigenous communities in language documentation and reclamation. Then after working in print media, Sarah became a freelance photojournalist. In 2019 Sarah started The Family Cookbook Co, creating unforgettable photo sessions and high-end heirloom cookbooks for families. Today on the podcast we talk about documenting & preserving family recipes, preparing to create a family cookbook, and how photos and video enhance your recipe collection. 

Things We Mention In This Episode:

Family Cookbook Co on Instagram

Family Cookbook Co website

A House Without Date Palm Will Never Starve

Colombiana

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast - today I'm excited to have an interview with Kris Warman. Kris lives in Atlantic Canada with her large collection of cookbooks. Kris writes about cookbooks on her blog Ship Shape Eatworthy and is a regular contributor for Peddler, a journal that explores the multi-cultures of food, where she writes about her experiences growing up in a Canadian-Ukrainian family. Today on the podcast we talk about Kris's cookbook collection, her work as a cookbook reviewer and thoughts on what makes a good cookbook, as well as her experience writing for Peddler journal. 

Things We Mention In This Episode:

Shipshape Eatworthy Blog

Shipshape Eatworthy on Instagram

Traditional Ukrainian Cookery by Savella Stechishin

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast - I've been thinking about thriving lately in our work as cooks, writers, and aspiring cookbook authors. Did you know anyone can aspire to write a cookbook? Yes, anyone. In today's episode, I want to talk to you about how to thrive as an aspiring cookbook author with tips on identifying yourself as an aspiring author, practicing your craft of cooking, documenting the details when you cook, sharing your work, and engaging with people who you can help. Listen in for more expansion on these topics, and more!

Things We Mention In This Episode:

Cookbook Love Podcast Episode 23: Why People Write Cookbooks and Who They Write For

Cookbook Love Podcast Episode 203: 30 Recipes in 30 Days Challenge (Recipe Development and Documentation)

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast - I recently had the opportunity to visit an HMart. I walked up and down each aisle taking in the sights and smells offered from the produce department to the aisles filled with Kewpie mayonnaise and multiple brands of gochujang any number of noodles and cuts and preparations of sliced beef. To me, there's nothing quite like a new food or ingredient shopping experience to offer a different perspective on baking or cooking.

Our job as cookbook writers is to offer our perspective to our readers - a perspective we believe and are invested in. I've had many students in my program who had similar concepts, but none of them are the same, because of their perspectives.

That's what I want to talk about today and that's our perspective and why it matters. Our perspective on food and cooking is dictated by how we each perceive meals, cooking, cooks, eating, food, shopping for ingredients, preparing food for others, etc.  And perspective varies widely from person to person. How perspective varies from person-to-person is dependent on a multitude of factors that create perspective differences including your previous experiences, values, beliefs, and morals.

When we each write a cookery book, we bring our own perspective. While many of us may barbecue, saute spinach, or eat and prepare chickpeas, shortbread cookies, or trout filets, what matters for our book projects is the perspective we bring to the foods and meals we prepare. This is why people buy cookbooks - to learn more about food, cooking, or baking from your perspective.

Take for example cookie cookbooks, and books about Italian, French, or Creole cooking. Cookbooks about Kentucky, Appalachia, or Vermont. What's in the book is based on perspective. 

So this begs the question:

What is your perspective? 

What makes your perspective unique? 

How has your perspective made a difference to you and the people you cook for? 

How will your perspective make a difference to the cooks or bakers who will engage with your book?

Will it heal them? Will it make them smile? Will it help them feel more luxurious in their life? Will it help them be a more accomplished baker? Will it help them save money at the supermarket? Will it introduce them to a fun twist on a common ingredient? Will it allow them to armchair travel?

Only you can think about and decide on your perspective. It's important to remember that the courage and commitment it takes to decide, develop, and write about your perspective is what sets your book apart from all the other cookbooks. You are unique and so is your perspective. Let your perspective shine!

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast - I recently did some research on culinary and cookery book stores for my students inside my cookbook writers group coaching program. I found such great stores, I wanted to share this list with you today. I may have missed some stores, so if I did feel free to reach out on Instagram @greenapron and let me know! 

Things We Mention In This Episode:

Appetite for Books

Bold Fork Books

Bonnie Slotnick Cookbooks

Book Larder

Kitchen Arts and Letters

Lizzyoung Bookseller

Morris Press Cookbook Store

Now Serving

Omnivore Books

Rabelais Books

The Cookery Book

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast - excited to be here to talk about cookbook publishing entitlement and expectations.. We often come to the table of publishing with expectations about how a publisher should act or react to what we send to them. We feel entitled to them responding or replying in a certain way or time to anything we submit to them and we let whether they respond or not dictate how we feel about ourselves and our projects. Today on the podcast I provide some insight about who publishers are and what they want from writers, and in turn what we can do to possibly attract a publisher into our life.

Things We Mention In This Episode:

World Central Kitchen

Chicago Manual of Style

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast. I went through a period of time where I actually believed there wasn't a need for more cookbooks. I can't even believe I'm telling you this. And there wasn't a need for sure for a cookbook written by me was what my brain told me. Who would care anyway what I had to say? After some soul-searching and reflections here is what I soon realized about the number of cookbooks out there and how you can take a look at the abundance of cookbooks too. 

1. Are there too many romance novels, cozy mysteries, children's books, self-help books, historical fiction, or books about business or marketing? The only people who think this is true are people who don't like these books or people who want to write these books. They see the abundance of books as a reason not to write instead of a reason to write. We need to let the abundance of books be a reason to write - pointing the way to a topic that is in demand.
2. Everyone needs to eat. All humans. All ages, sizes, sexes, identities, colors, meat- or veg-eaters. Food touches everyone's life. And there may come a time when a cook who has never invested money in a cookery book needs one. They are diagnosed with a chronic illness. They have a desire to save money. They want to be healthier. They want to prepare family meals or connect with their family 
3. And so many of the eaters out there would benefit from a message that helps them: Learn how to prepare fresh vegetables. Learn how to reduce their fasting blood glucose with food. Learn how to make cupcakes. Learn how to use their air-fryer. Learn how to have fun planning a week's worth of meals. Learn how to save money on grocery store expenses.
4. Your perspective on a cookery topic matters. In the Fall of 2022, there are new cookie cookbooks, cookbooks by debut authors, and sheet pan cookbooks being released. Are any of those topics new?
5. It is important to marinate in the fact that cookbooks impact people in a very real way - physically and emotionally. All cooks have the potential to feel better when they read or eat meals using our books. So many cooks. So many things they want to learn. If we don't write a book that helps them who will? And even if others are writing books for some of the eaters, there are more eaters who are waiting for you. Because you have a unique message and perspective to share.

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello and welcome to another episode of the podcast - today I want to share key takeaways from the 30 Recipes in 30 Days Challenge we are doing inside Get Paid to Get Published during our July and August Recipe Camp.

During the month of July in Recipe Camp we're heightening our awareness of ingredient lists and recipe processes that are all around us, whether we're cooking food in our own kitchen, or traveling and eating food in a restaurant or in someone else's kitchen.

Awareness of what we're eating and cooking and the documentation of what we cook and eat helps us create new ideas for recipes for our projects.

Tune in to hear the key takeaways from Get Paid to Get Published students who are participating in the 30 Recipes in 30 Days Challenge to include their wins, what they're struggling with, and what they may need to start or stop thinking or doing to reach their goal of creating 30 new recipes in 30 days.

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello, and welcome to another episode of the podcast. Today, I have an interview with Food TV Executive Producer Karen Katz. Karen has worked on food television shows in various competition, lifestyle, documentary, reality, children's, and music/variety programming. She just completed her first book, GETTING SAUCED—How I Learned Everything I Know about Food from Working in TV, a memoir about her life behind the scenes in TV working with some beloved chefs: Emeril Lagasse, Julia Child, Bobby Flay, and Buddy Valastro, to name a few. Today on the podcast, Karen and I discuss why she wrote her memoir, what she learned from working in TV, highlights of her years at Food Network and why food shows are so popular. Karen also shares her advice with someone who wants to get on a cooking show, the value of promoting books on TV, and the inclusion of recipes in her memoir. 

Things We Mention In This Episode

Join waitlist for Cookbook on KDP

Getting Sauced with Karen Katz

The Katz Tales

Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Tapas: A Taste of Spain in America

Hello and welcome to another episode of the podcast - excited to be here to talk about my journey as a cookbook writer and 8 tips I've gathered along the way to help you write your cookbook and get it published. 

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Charlyn Ooi is a Dietitian turned Business Coach + Marketing Strategist who specializes in helping Dietitians & Nutritionists build their profitable online practice. She went from being a clinical dietitian to starting her private practice and in the span of 4 years, she's transitioned her practice online,  launched over 5 digital courses, and built 2 multiple six-figure online businesses using social media. Charlyn now mentors other health professionals to start, build and scale their dream online business so they can work smarter, create a bigger impact, and make more money working from anywhere in the world. When she's not working, Charlyn is a wife and mommy to a cheeky 5-year-old. She lives in Western Australia, and just like many dietitians, she's a foodie at heart. Today on the podcast we talk about the similarity between writing a cookbook and creating a digital course, building a product suite, and effective use of the opportunities available to us all using digital marketing. 

Things We Mention In This Episode:

Charlyn's Website

Connect with Charlyn on Instagram

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Cheers to me, and cheers to you, and cheers to Scott my podcast producer, and cheers to all the cookbook readers, writers, collectors, and club members that have been on the show. It's amazing to stop here and pause as I record my 200th episode and celebrate my 4th year of doing the podcast this September.

Recipe Week was great and I had so much fun teaching and diving deep into recipes. As a follow-up, I'd like to invite you to join Recipe Camp and the 30 Recipes in 30 Day Challenge inside Get Paid to Get Published. If you want to create 30 new recipes by the end of July, and then write them by September 1, 2022, Recipe Camp is for you. See the link below to join!

Things We Mention In This Episode:

Join Get Paid to Get Published and Recipe Camp Starts July 1, 2022

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Welcome to this episode of the podcast. In today's episode, I'm excited to have an interview with Kim Kushner, author of The Modern Table: Kosher Recipes for Everyday Gatherings. Kim is a Culinary educator and best-selling cookbook author of her three previous cookbooks I Heart Kosher, The New Kosher, and The Modern Menu. Raised in Montreal, Canada, Kim learned to cook at an early age from her Moroccan-born mother, and spent summers with family in Israel. Her latest book, The Modern Table, is a celebration of everything she loves about food: cooking, hosting, and bringing people together. Today on the podcast we talk about the evolution of Kim's cookbooks, her take on new twists on Kosher recipes, as well as her top tips for aspiring cookbook authors. 

Listen To This Episode:

Apple Podcast App

Google Podcasts

Spotify

Things We Mention In This Episode:

Register for Recipe Week a 5-Day LIVE Training all about Recipe Writing
Kim Kusher on Instagram

The Modern Table: Kosher Recipes for Everyday Living

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Welcome to this episode of the podcast. In today's episode, I'm excited to have an interview with Jessica Formicola, author of Beef it Up!  Jessica is the creator of Savory Experiments, a trusted food and lifestyle blog, and Best Dessert Recipes, a dessert recipe site for the laziest of cooks. In our conversation, we talk about creating a unique process or cooking philosophy, Jessica's path to writing a cookbook, and her top tips for food or nutrition bloggers who want to get published.

Listen To This Episode:

Apple Podcast App

Google Podcasts

Spotify

Things We Mention In This Episode:

Register for Recipe Week a 5-Day LIVE Training all about Recipe Writing
Savory Experiments
Best Dessert Recipes
Jessica on Facebook
Jessica on Instagram
Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Welcome to this episode of the podcast. IOn today's episode, I'm excited to have an interview with Abbie Gellman and Julie Lopez owners of Culinary Nutrition Studio. Abbie and Julie have built their business using a food-first approach to provide culinary nutrition knowledge, skills, and training to dietitians and health professionals who want to educate their clients about nutrition through food that is not only well-prepared but tastes good. In today's episode we talk about the work they do inside the Culinary Nutrition Studio, shifts and trends they are seeing in their culinary nutrition work, how dietitians and cookbook writers can stay on top of trends and shifts in the marketplace, and since they are both cookbook authors their tips for anyone who aspires to write a cookbook and get it published. 

Things We Mention In This Episode:

Culinary Nutrition Studio

Culinary Nutrition Studio on Instagram

Abbie Gellman on Instagram

Julie Lopez on Instagram

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Welcome to this episode of the podcast. I'm excited to be here today to talk about the s-word - selling! Selling your book idea to a publisher is a critical part of getting paid to write a cookbook. So exactly how do you do this! In today's podcast, we talk about the traditional publishing model, what selling is, and what it takes to get offered a contract from an agent or publisher. 

Things We Mention In This Episode:

Join Confident Cookbook Writer Facebook Group

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Things We Mention In This Episode:

Breadsong: How Baking Changed Our Lives by Kitty and Al Tait

@theorangebakery on Instagram

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Things We Mention In This Episode:

AP Stylebook

Chicago Manual of Style

Recipes Into Type

The Recipe Writer's Handbook

Food Lover's Companion

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Welcome to this episode of the podcast. Today I'm excited to have an interview with Liz Jalkiewicz. Liz is the owner of The Dietitian Editor. Liz Jalkiewicz is a writer, editor and registered dietitian nutritionist, but most of all, she is a foodie at heart. She has a great appreciation and respect for excellent food and well-written content. With over 15 years in the nutrition and dietetics field, Liz has a diverse background having worked in various roles including clinical, retail, culinary, and media production, as well as marketing and communications. In 2021 Liz started The Dietitian Editor blog which marries her love for writing and editing plus helping fellow registered dietitian nutritionists (and food lovers) get their messages out to the world. Today on the podcast we talk about the basics of editing, how editing differs from proofreading, Liz's recommendations about DIY editing, commonly misspelled and misused food terms, as well as her tips on recipe writing and editing.

Things We Mention In This Episode:

The Dietitian Editor Website

Follow Liz @thedietitianeditor on Instagram

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

The Food You Crave - Lucious Recipes for a Healthy Lifestyle by Ellie Krieger bookshop.org

Hello, and welcome to another episode of the podcast. Today is our 300th episode! In preparation for this, I listened to Episode 263 when I celebrated the end of my 5th year of podcasting last September. I talked a lot about the ROI and the tangible benefits of having a podcast, from the people I've met to the books I've been exposed to and received in the mail to the new students who have entered my programs. These are all amazing external benefits and I fully expect these to grow over time. For today's podcast, I reflect on something called strategic byproducts when we commit to the long-haul of projects, like a podcast or writing books, and the use of a tool called 7 Layers Deep to help you define your why if you want to write a book or start a podcast of your own.

 Things We Mention In This Episode

Cookbook Love Podcast Episode 263 The ROI of Cookbook Love Podcast

7 Levels Deep

The Defined Dish by Alex Snodgrass

Cooking From the Heart by Sam Choy

Follow @giftedpalatejill on Instagram  

Free Masterclass: How to Get Paid to Write a Cookbook 

Welcome to this episode of the podcast. Today I'm excited to share with you an interview with me! It occurred to me that I've never been interviewed for my own podcast. While this may seem a little strange I know that you will benefit from this interview where we talk about selling cookbooks, the benefits of selling cookbooks, and details about an exciting free training we have coming up on May 3, 2022. The registration link is below!

Things We Mention In This Episode:

LIVE Training with Maggie Green and Katie Dodd: How to Get Paid to Write a Cookbook

Welcome to another episode of the podcast. Today on the podcast I have an interview with Nutrition Communications Consultant and Culinary Nutritionist  Laura Ali. Laura has over 30 years of nutrition experience having worked in clinical, retail, and the consumer-packaged goods industry. Laura is passionate about teaching how food plays such a vital role in helping consumers age gracefully and live vibrant, active lives. She loves teaching about food and coming up with recipes and tips that showcase how easy it is to prepare healthy, delicious meals. She is the author of MIND Diet for Two: 65 Perfectly Portioned Recipes to Boost Your Brain Health. Today on the podcast we talk about recipe development in a professional test kitchen as well as in her home kitchen, how she found a publisher, how the pitch process works, and how Laura developed her concept for the book. 

Listen To This Episode:

Apple Podcast App
Stitcher
Spotify

Things We Mention In This Episode:

Laura's Website

Follow Laura on Instagram @LauraAli_RD 

MIND Diet for Two: 65 Perfectly Portioned Recipes to Boost Your Brain Health

Joy of Cooking by Irma Rombauer

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Welcome to this episode of the podcast! If you know me you know I love regional American cookbooks that highlight the unique foods, ingredients, and prepared dishes of states, cities, and regions in the US. Today's episode with Craig Fear is an example of this! Craig is a food writer, blogger, and cookbook author. He grew up on Long Island and currently resides in western Massachusetts. His travels in southeast Asia kickstarted his love of broth and soup over 20 years ago which led to his first two soup cookbooks, Fearless Broths and Soups, and The Thai Soup Secret. His new cookbook, published in March, New England Soups from the Sea, includes 80 recipes for chowders, bisques, broths, boils, stews, and classic seafood medleys. Today on the podcast we talk about Craig's journey from self-published to traditionally published cookbook author, his process for "finding a publisher", and then a deep dive into New England seafood soups with a conversation about chowder and its many variations. To conclude the interview, we discuss a few take-home messages about seafood and Craig's process for testing seafood recipes which can be expensive and something one might get tired of eating. 

Listen To This Episode:

Apple Podcast App
Stitcher
Spotify

Things We Mention In This Episode:

Craig's website

Follow Craig on Instagram @fearlesseating 

New England Soups from The Sea 

The Provincetown Seafood Cookbook by Howard Mitcham

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

 On today's episode of the podcast, I'm excited to have an interview with Leah Hyslop. Leah is a UK-based journalist and the deputy editor of one of the UK's most prestigious food magazines, Waitrose Food. But, as you might guess because Leah's here on the show, in her spare time you'll find her crafting cookbooks. Her first book, Made in London, was inspired by the food of the city of London and in her most recently published cookbook, The Brownie Diaries, Leah offers brownie-based solutions to all of life's challenges. On today's podcast, we talk about Leah's process for connecting with a publisher, her writing process during lockdown, and the process she used to come up with 52 recipes on the same subject of brownies! And if you love brownies, stay tuned because Leash shares a few brownie-baking tips to get perfect brownies that according to Leah have the papery, crinkly crust on top.

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Leahhyslop.com

Claudia Roden's  The Food of Spain

sticky, chewy, messy, gooey by Jill o' Connor 

In this episode, I finish my 5-part series Write a Cookbook From Scratch Series. In this series I am here to talk to you about part five of the Cookbooks From Scratch series where you make the work of dreaming, choosing your fuel, doing the work of a cookbook writer and content creator, part of your daily routine, habits, or rituals. The best question to ask is does this way of thinking support my future identity as a cookbook writer? Does this way of feeling fuel my life as a future cookbook author? Do the actions I'm taking support my future identity as a cookbook author? In the show, I give examples from my own life of choices I've had to make to live into being the person I want to be in the future so that I don't recreate the past over and over again.

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

In this episode, I continue my 5-part series Write a Cookbook From Scratch Series. In this series I am here to talk to you about an analogy that I have for thinking of our new cookbooks as the fruit of our lives rooted in our kitchens and at our keyboard. Listen in and think about your future cookbook as an apple you pick off a tree.

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

In this episode, I continue my 5-part series Write a Cookbook From Scratch Series. In this series, I am here to talk to you about deciding on the fuel you'll use to fulfill your dream of writing a cookbook and getting it published. There's a secret to this work of intentionally feeling the way you want to feel, so I discuss how to do that and the one emotion I can always rely on to fuel the life I want to live.

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

In this episode, I kick off a 5-part series Cookbooks From Scratch Series. In this series, I am here to talk to those of you who have never written a cookbook, never gotten published, believe that publishing is reserved for the professionals and that you have to sell your soul to a publisher to get your cookbook published. During the next five episodes, we're going to explore truly starting from scratch without any professional cooking experience, nutrition training, or being published. I want to help you see that getting a cookbook published is totally something you can do. Permission granted. Today we're going to explore Dream Your Idea. Here are the  6 questions we discuss in this episode:

1. What does your average day look like?
2. What are you doing for paid work?
3. Describe in detail your dream kitchen
4. Describe in detail how you will be promoting your cookbook.
5. Describe in detail your idea for the concept for your cookbook

Things We Mention In This Episode:

Free Masterclass: How to Get Paid to Write a Cookbook and Get it Published

Hello, and welcome to another episode of the podcast. Today on the podcast, I'm excited to have an interview with Debbie Berne. Debbie is a professional book designer and has been designing books for over 20 years for publishers of all sizes, working on projects for authors, editors, agents, poets, artists, chefs, gardeners, and musicians. During the COVID-19 pandemic, Debbie took an interest in how book design interacts with the editorial side of making books, and the result is her new book, The Design of Books: An Explainer for Authors, Editors, Agents, and Other Curious Readers, published by The University of Chicago Press. Today on the podcast, we talk about why she wrote her book with authors and editors in mind, the importance of design in cookbooks, particularly the recipes and trends in cookbook covers, and why it's important to consider a book designer when you publish your book.

 Things We Mention In This Episode

Debbie Berne Design

The Design of Books by Debbie Berne

Dining In by Alison Roman

In this episode, I talk about the concept of seeing the world through eyeglasses of not enough VS a lens of enough. As cookbook writers we live in an amazing world with an abundance of resources and I hope that this episode today opens your eyes to the fact that you are enough, you have enough, there are plenty of publishers, and lots and lots of cookbook lovers and readers. 

Things We Mention In This Episode:

Join Start Your Cookbook Project Bootcamp

Free Masterclass: How to Get Paid to Write a Cookbook So You Don't Have to Spend Your Own Money To Get Published

In this episode, I'm going to talk about something that we don't often discuss too much when we think about writing a cookbook. As writers, we have recipes and stories to share in a way that others will love and benefit from. We decide to package the recipes and stories together and sell them. We have choices to make - we can start a food blog, create a membership, write a monthly print food magazine, write a monthly email newsletter, but as you know from the podcast title we are here because of cookbooks - a curated set of recipes and stories written from a person's point of view. 

But when we think about the book - a writer's mind often turns to the tangibles of the cookbook such as the photos, the design, the paper, glue, binding, book casing, book dust jacket in essence  - what the book will look like. 

The reality is, that as the book writer, we need to focus more on what the buyers can't see first before we can focus on what they can see. So that's what we're going to talk about today, the invisible pillars of traditional cookbook publishing:

1. Commitment to the book publishing process
2. Being sold on as the writer of the book. We have to be the biggest believer in ourselves! How can we expect to get a publisher excited about ourselves and our book idea if we're feeling like Charlie Brown's teacher about it? We have to believe we have the capacity to do this. We have time to do this. We have to know that a publisher is out there who will pay for this work. We have to love our lives as cooks and bakers and writers. I mean have we won the lottery or what?
3. Being sold on traditional publishers who create books (and if we decide to self-publish we have to be sold on ourselves as the publisher). For my cookbook writing, I'm sold on working with a traditional publisher to create the book. This is a big leap for a lot of people for a few reasons. They see themselves as the creator of the book tangibles - photos, design, fonts, etc., and not just the creator of the words. But that's the work publishers do. They not only create the book, but they pay me an advance of royalties and they pay me royalties for sales of the book.  This is where people ask if it's worth it? My answer is the "pay" I've received as a result of my work as a cookbook writer. Tangible benefits and intangible benefits, including word of mouth, let's call Maggie and see if she wants to write another book.
4. Being sold on our readers and cookbook buyers who come out of the woodwork to support our books. They are the real reason that cookbooks exist. They value cookbooks enough to buy them, read them, share them, check them out from the library, and create cookbook clubs around them.

Things We Mention In This Episode:

Join Start Your Cookbook Project Bootcamp

Free Masterclass: How to Get Paid to Write a Cookbook So You Don't Have to Spend Your Own Money To Get Published

In this episode, I talk about a period I felt this year after the holiday and how I decided to get myself out of the stagnant feeling without changing my outside circumstances. One thing I realized was that I had stopped dreaming. Today on the podcast I talk about the difference between dreamers and thinkers and what we need to "think" about if we've stopped dreaming and how to dream about our futures and our new cookbooks and what we are called to create in the world.

Also, Get Published for Start Your Cookbook Project Bootcamp which began February 8, 2022. During this 5 week Bootcamp, we will focus on setting up the thoughts, fuels, and systems to start your cookbook writing project all inside Get Paid to Get Published. Learn more about the Bootcamp here Join Start Your Cookbook Project Bootcamp

Things We Mention In This Episode:

Join Start Your Cookbook Project Bootcamp

Hustle Believe Receive by Sarah Centrella

Welcome to another episode of the podcast. Today's episode was inspired by my work inside Start Your Cookbook Project Week last week. On today's show, I share 6 tips for cookbook writing gleaned from the interviews I've had over the past 2 years with cookbook writers as well as from my own cookbook writing work. Tune in as we discuss these tips, and an opportunity for you to join us inside Get Paid to Get Published for Start Your Cookbook Project Bootcamp which begins February 8, 2022. During this 5 week Bootcamp, we will focus on setting up the thoughts, fuels, and systems to start your cookbook writing project all inside Get Paid to Get Published. Learn more about the Bootcamp here Join Start Your Cookbook Project Bootcamp

Things We Mention In This Episode:

Join Start Your Cookbook Project Bootcamp

Welcome to this encore episode of the podcast. I'm excited to be here today to talk to any food & nutrition expert, expert baker, expert cook, restaurant or bakery owner, personal chef, caterer, or anyone who has recipes, stories, and solutions to share. 

I believe that a print cookbook is the most portable and profitable way to share your recipes, stories, and solutions. A print cookbook is a beautiful marketing tool for your business and an effective business card for yourself. 

Listen in as we discuss how to get started, different paths to publication, what you need to do to approach a traditional publisher, what happens after you sign a contract with a publisher, and then how cookbook writers get paid for their books. 

Things We Mention In This Episode:

Join Start Your Cookbook Project Week

Learn more about Get Paid to Get Published Cookbook program here during this free masterclass How to Get Paid to Write a Cookbook 

Episode 33 Interview with Cookbook Collector and Literary Agent Maria Ribas

Episode 112 How Cookbook Writers Get Paid with Literary Agent Sally Ekus

Episode 115 How Cookbook Writers Get Paid with Cookbook Author Jill Nussinow

Welcome back to this encore episode of the Cookbook Love Podcast where I discuss the difference between cookbook writing and cookbook publishing. Cookbook writing is a solitary act and involves a person writing a book around a single topic. They think of an idea, they decide who they can help or who their ideal reader is, and they create content for the book. Then they work on getting the book published. Publishing is the business of preparing books for sale. The business model for publishing is book sales. The publishers pay authors advances/royalties and count on writers and authors to provide content for their books. The 3 main functions of publishing houses are the editing of the manuscript, preparation of the manuscript for design, book design, book production, and the marketing and sales of a book. 

Things We Mention In This Episode:

Join Start Your Cookbook Project Week

Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Welcome to another episode of the podcast, today we are going to talk about time. 

In working with my cookbook coaching clients, mastermind groups, and on my own projects, I realize the importance of planning my time to get the most out of my week. I've always had a pretty consistent pattern for activities done on a weekly basis, but use care when planning tasks for work, book writing, free time, and family activities. Planning ahead of time keeps projects moving along in my business and sets up the time to enjoy activities with family and friends. I once heard the analogy that a calendar with a well-planned week is like a river. It has strong banks, a certain direction, and flows quickly with energy and focus. A week that isn't well planned is like a lake – big, open, and lazy – beautiful to look at, but lacking direction and focus. Lakes are nice for weeks of vacation but in order to schedule time for everything I enjoy I prefer to use my calendar like a river. Each week the flow takes me where I want to go, and not where it wants to take me.

1. Make decisions and move forward
   The best thing we can all do to become more in charge of our time is to decide ahead of time. Plan for tomorrow and the next day, today. Decide ahead of time when you are going to work, eat, answer email, shower, exercise, read. Decide what projects you are going to focus on. Decide what you are going to say no to. Decide, decide, decide. So much of our time is wasted in indecision. Your ability to be successful is directly related to making decisions (and sticking with the decisions you make.) Read more in the book Decide: The Ultimate Success Trigger by Jim Palmer.
2. Plan your perfect week
   One reason calendars fail us is that we don't schedule the time to do things we enjoy. Want to go out with your mate on a Thursday night each week? Then put it on your calendar. Want to walk the dog each evening? Or relax for a half-hour every afternoon? Read a book a week, or learn to crochet? Put these fun things on your calendar.
3. Honor your plan
   If you don't hold yourself accountable, no one will. This is especially true for business owners. Do what you say you're going to do when you make your weekly plan. You deserve not to let yourself down.
4. Complete items
   Don't quit before you finish. Trust yourself to finish. Get started, get busy, and finish or close the deal. Quitting is failing ahead of time. If you want to write a book and you think I can't do it, it's too hard, no one will like it, so I just remember that you are getting the results your thoughts created. You don't do it, it seems hard, and no one will like it because it's never been published.
5. Treat time like a friend Everyone thinks that a lack of time holds them back from their cookbook writing dreams.II totally get it. This is what we are led to believe. We've got no time. We're crazy busy. Time isn't on our side. What if we flipped the conversation. And we treated time like an old friend. A friend who is always by our side. Ready to serve our every need. That's what time does you know. It's always here, right now, at the exact moment we need it. When it's time to take a walk or pick up dinner from the nearest restaurant, time presents itself. What if we talked to time like an old friend.  It's so great to see you. I've missed you. I'm sorry it's been so long since we last spoke. What if we admitted we have plenty of time to do what we really wanted. And that time is on our side. Because it is. And it's always presenting itself, patiently waiting for us to use it to our advantage or for the advantage of others. It gives and it gives. What if we started to see time as truly the one resource we have that really matters. Time is here to help us grow and evolve. Time is here to help us get our cookbooks published. Because when time isn't around anymore, then our dreams aren't either. For now, all we have is time. New minutes. New hours. New days. New months. New years. And that's a beautiful thing.

Things We Mention In This Episode:

Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Decide: The Ultimate Success Trigger by Jim Palmer

Today on the podcast I'm excited to host an interview with recipe developer, clean living advocate, and mom of two Caroline Fausel. Over the years, Caroline has amassed hundreds of thousands of fans through her highly popular blog Olive You Whole where Caroline creates and shares meal ideas for those striving to eat healthier - whether that's gluten-free, dairy-free, Paleo or Whole30.  Caroline's debut cookbook Prep, Cook, Freeze offers 12 weeks of healthy dinners that accommodate different diets. Listen in as Caroline and I discuss:

• Why Caroline wanted to write a cookbook?
• What was her process for finding a publisher?
• The clean-eating journey that inspired the "Prep, Cook, Freeze" process
• Time-saving tips that new moms should know when it comes to meal prep? 
• How are the frozen meals in "Prep, Cook, Freeze" different from typical frozen dinners?

Things We Mention In This Episode:

Caroline's Blog Olive You Whole

Caroline's book: Prep, Cook, Freeze

Join Confident Cookbook Writers Facebook Group

Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Enjoy this episode of the podcast as we wrap up 2021 and head into 2022! 

If 2022 is going to be the year you write your cookbook, then this episode is for you.

Things We Mention In This Episode:

Join Confident Cookbook Writers Facebook Group

Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Today on the podcast I continue my Winter Traditions series with a reflection from Candy Paull's Christmas Abundance book about the paradox of the holiday and a recipe for Christmas Swirl cookies from Anja Dunk's beautiful new book, Advent: Festive German Bakes to Celebrate the Coming of Christmas. 

Weihnachts Roschen

Christmas Swirls

From Advent: Festive German Bakes to Celebrate the Coming of Christmas

By Anja Dunk

Makes about 40

200 g (1 ½ cups) plain all-purpose flour

50 g (⅓ cup)  cornflour (cornstarch)

½ teaspoon baking powder

200 g (¾ cup plus 2 tbsp) unsalted butter, at room temp, cut into ¾ inch cubes

80 g (½ cup plus 1 tbsp) icing (confectioners') sugar

Pinch of fine sea salt

1 tsp vanilla extract

About 80 g (3 oz.) raspberry jam

Heat oven to 350F. Line two baking sheets with non-stick parchment paper.

Put all ingredients except the jam into the mixing bowl of an electric mixer fitted with a paddle attachment and beat to a pliable dough on a low speed for a couple of minutes. 

Slot a ⅜-inch star-shaped nozzle into a piping bag. Spoon the biscuit mixture into the bag, twist the top once it's all in and squeeze the dough down towards the nozzle from the twist. 

Swirl circles of [dough] about 1 ½-inch diameter onto the prepared baking sheets. The biscuits spread a bit so be sure to leave ¾ inch space between each one. Press a finger into the centre of each swirl to create an indent. Spoon ½ teaspoon of jam into each imprint, then transfer to the over and bake for 10 to 12 minutes until light golden. 

Leave on the sheets to cool for a minute before transferring to a wire rack to cool completely. They are crisp when first baked but soften soon after and keep well for about 2 weeks in an airtight container.

Note: if you don't have a piping bag you can simply pinch off walnut-sized lumps of dough, roll them into a ball, flatten slightly, indent them in the centre with your finger and fill them with jam the same way. 

Things We Mention In This Episode:

Advent: Festive German Bakes to Celebrate the Coming of Christmas

Christmas Abundance: A Simple Guide to Discovering the True Meaning of Christmas

Join Confident Cookbook Writers Facebook Group

Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Hello, and welcome to another episode of the podcast. Today on the podcast, I'm excited to have an interview with Amy Myrdal Miller. Amy is an award-winning dietitian, culinary nutrition expert, and public speaker. Amy is the president of Farmer's Daughter Consulting and was the collaborator on the 4th edition of Cooking a la Heart with Linda Hachfeld. Cooking a la Heart was first published in the early 1990s by Apple a Day Press and has sold well over 100,000 copies during its publication, from a comb-bound book to this new version with 500 easy and delicious recipes to help make every meal heart-healthy. Today on the podcast, Amy and I discuss her opportunity to co-author this book, her joys and frustrations of writing a cookbook, her belief in honoring food cultures, and her advice to cookbook writers.

Cookbook Love Podcast Interview with Professional Copyeditor Suzanne Faas

Cooking a la Heart 4th Edition

The Book of Bread by Judith and Evan Jones

Today on the podcast I continue my Winter Traditions series of food and cooking traditions. In this episode, I talk about Advent Sabbaths and Sundays with a reflection from Candy Paull's Christmas Abundance book and a Caldo Gallego recipe from A Year of Monastery Soups. 

Caldo Gallego (Galician Chickpea and Sausage Soup)

From Twelve Months of Monastery Soups

By Brother Victor-Antoine d'Avila-Latourrette

2 cups dried chickpeas or 2 15-ounce cans garbanzos

2 large onions, sliced

6 tablespoons olive oil

2 garlic cloves, minced

4 cups water

4 cups chicken or meat stock

1 bay leaf

1 bunch fresh parsley, chopped

1 turnip, diced

1 large carrot, diced

2 potatoes, peeled and cut into cubes

1 heart of celery, thinly sliced

8 slices sweet Spanish chorizo, cut in half

12 fresh spinach leaves, chopped

Salt and pepper to taste

1. Soak the chickpeas overnight and then rinse them and discard the water. If you wish to save time, use the canned chickpeas (garbanzos), which taste the same. 
2. In a large soup pot, saute the onions in the olive oil for 2 to 3 minutes or until they begin to turn soft. Add the garlic and stir well. 
3. Add the water and stock. Bring the soup to a boil. Add the chickpeas, bay leaf, parsley, turnip, carrot, potatoes, celery, and chorizo. Cook the soup, with the pot covered, for 1 hour and 15 minutes over medium heat or until the chickpeas are tender. 
4. Add the chopped spinach, salt, and pepper and simmer the soup gently for 15 to 20 minutes, adding more water if needed. Stir it from time to time. Remove the bay leaf. Turn off the heat and serve the soup hot.

Things We Mention In This Episode:

Twelve Months of Monastery Soups

Christmas Abundance: A Simple Guide to Discovering the True Meaning of Christmas

Join Confident Cookbook Writers Facebook Group

Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Today on the podcast I kick off a Winter Series of food and cooking traditions with Hanukkah and Joan Nathan's Crispy Traditional Potato Pancakes from her book Jewish Cooking in America:

Crispy Traditional Potato Pancakes

From Jewish Cooking in America by Joan Nathan

2 pounds russet (baking) or Yukon Gold potatoes

1 medium onion

½ cup chopped scallions, including the green part

1 large egg, beaten

Salt and freshly ground black pepper, to taste

Vegetable oil for frying

1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a  fine-mesh strainer or tea towel and squeeze out all of the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture into the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Yield: about 2 dozen pancakes

Variation: if you want a more traditional and thicker pancake, you can add an extra egg plus ⅓ cup of matzah meal to the batter.

Things We Mention In This Episode:

Jewish Cooking in America

Join Confident Cookbook Writers Facebook Group

Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Today on the podcast I welcome. Chef Peter Hoffman. Peter is the curious cook's cook and as the former chef/owner of Savoy and Back Forty restaurants, he trail-blazed farm-to-table cooking in New York City. Peter is also the recent author of What's Good? A Memoir in 14 Ingredients is a book that covers his development as a chef-owner of the farm-to-table restaurant in NYC and tracks a year in the farmers' market over the course of the growing season with deep dives into ingredients he loves. Recipes follow each of the deep dive chapters and Peter connects the reader to the miraculousness of the foods we cook to nourish ourselves.

Things We Mention In This Episode:

Peter's website

Connect with Peter on Instagram 

What's Good? A Memoir in Fourteen Ingredients

Join Confident Cookbook Writers Facebook Group

Learn more about How to Get Paid to Write a Cookbook during this free masterclass