Cookbook Love Podcast

On today's episode I have an interview with Jane Friedman. Jane Friedman has 20 years of experience in the publishing industry, with expertise in business strategy for authors and publishers. She's the author of The Business of Being a Writer, editor of The Hot Sheet, the essential industry newsletter for authors, and has previously worked for F+W Media and the Virginia Quarterly Review. On today's show we talk about publishing, the long game of writing and publishing, using digital platforms to extend your reach as an author, as well as removing taboos about making money as a writer. Things We Mention In This Episode: Jane Friedman Website The Hot Sheet Publishing Newsletter The Business of Being a Writer Learn more about How to Get Paid to Write a Cookbook during this free masterclass

On today's episode I have an interview with Jess Serdikoff. Jess Serdikoff is a NJ-based registered dietitian and Certified Intuitive Eating Counselor who splits her time between an intuitive eating virtual private practice and "supervision" for dietitians who feel overwhelmed by burnout, imposter feelings, and crippling perfectionism. In this work, Jess helps dietitians more clearly define their professional identities and values, set better boundaries, and build confidence in their work. Today on the podcast we dive into "imposter" feelings and review several steps that Jess recommends to help you identify and manage imposter "feelings" so that you can be yourself and not be afraid to show-up as who you are. Things We Mention In This Episode: Jess Serdikoff website Harvard Business Review Imposter Syndrome Empowering Dietitians on Apple podcast Learn more about How to Get Paid to Write a Cookbook during this free masterclass

On today's episode I have an interview with Lea Ann Hugel. Lea Ann is a Customer Service Representative with Cookbook Specialists in Independence, Iowa. She specializes in assisting customers with creating custom cookbooks through self-publishing. With a diverse background in the print world for over 18 years she has specialized in cookbooks for the past 7. Cookbook Specialists provides self-publishing services to customers through the US. Today on the podcast, Lee Ann and I talk about how Cookbook Specialists helps some independent- or self-published authors including answering common questions about cookbook format, the copyright, ISBN, and barcodes, as well as what happens after Cookbook Specialists print the cookbooks and ships them to the customers. Things We Mention In This Episode: Bowker ISBN Cookbook Specialists US Copyright Office Learn more about How to Get Paid to Write a Cookbook during this free masterclass

On today's episode I have an interview with culinary dietitian, Sara Haas. Sara is a freelance writer, recipe developer, consultant dietitian and the author of 2 cookbooks, Fertility Foods and Taco, Taco, Taco. Today on the podcast Sara and I talk about food photography, storytelling with photos, her path to cookbook writing and publishing and her tips for learning a new skill including perseverance and letting things be terrible at first. Things We Mention In This Episode: Kids Eat Right @cookinrd on Instagram You Tube Chef Sara Haas Taco Taco Taco: The Ultimate Taco cookbook Fertility Foods: 100 Recipes to Nourish Your Body Learn more about How to Get Paid to Write a Cookbook during this free masterclass

On today's episode I present mistake #3 that I made before I got my first cookbook published. I thought that the publisher wouldn't like my cookbook idea. Listen in as I discuss this mistake and what I needed to believe instead. Things We Mention In This Episode: Learn more about How to Get Paid to Write a Cookbook during this free masterclass

On Episode 145 I introduced my 1st mistake I made before I got published. Today we're talking about the second mistake: I thought I had to be good at design and photography. Listen in as I discuss this mistake and what I needed to believe instead. Things We Mention In This Episode: Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Today on the podcast I'm excited to have an interview with Alexandra Stafford. Alexandra lives in upstate New York with her husband and four children. Alexandra's food journey began in 2003 when she graduated from Yale and moved to Philadelphia, where she attended cooking school and worked in professional kitchens. After spending two years at Fork, first as a prep cook, ultimately as sous chef, she left the restaurant world and started her blog, Alexandra's Kitchen. Today, she updates her blog weekly with new recipes and contributes to various food websites and magazines as well. Her cookbook, Bread Toast Crumbs, was nominated for the 2017 IACP Julia Child First Book award. On this episode we talk about how Alexandra found a publisher and pitched the idea for her first cookbook, as well as the evolution of blogging since Alexandra began her journey as a blogger, and the recipe that started it all on Alexandra's blog and then carried through to her blog. Things We Mention In This Episode: Alexandra's Kitchen Blog @alexandracooks in Instagram Bread, Toast, Crumbs Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Over the next few episodes I want to talk about the Top 3 Mistakes I Made before I got my cookbooks published. Today we're talking about the first mistake: I thought writing cookbooks and getting published was for them and not for me. Listen in as I discuss this mistake and what I needed to believe instead. Things We Mention In This Episode: Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Today on the podcast I'm excited to welcome Tamara Melton. Tamara is an award-winning nutrition professional who has a passion for using the power of storytelling to advance women-led brands. Tamara is best known in the profession as the co-founder and Executive Director of Diversify Dietetics, a nonprofit organization with a mission to increase the racial and ethnic diversity in the field of nutrition by empowering nutrition leaders of tomorrow. No matter where she is working, Tamara is an educator at heart. She loves the challenge of teaching and tailoring teaching methods to the needs of her students. Tamara lives in Atlanta, Georgia with her husband and two young daughters. In this episode we talk about the power of storytelling in our businesses and cookbooks as well as what makes a good story. Things We Mention In This Episode: Tamara S. Melton @the.storytelling.dietitian in Instagram Diversify Dietetics Sam Sifton NYT Cooking Notes from a Young Black Chef Shaya Salt, Fat, Acid, Heat Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. I'm a Midwest-based food and travel writer who collects cookbooks. I've written for Eating Well, The New York Times, The Spruce Eats, Travel+Leisure, Conde Nast Traveler, and more. Katy's collection has strong regional ties (Midwest is best!), but is mostly composed of Junior League cookbooks from around the nation. Her late mother-in-law started the collection and gave Katy the books before she passed. Ever since then Katy has continued collecting Junior League Cookbooks. Katy is a member of the Junior League of Omaha and serves as the current chair of their third cookbook, A Century of Serving, which celebrates 100 years of volunteer efforts in the Omaha area. On this episode of the podcast Katy and I discuss the history of cookbooks for Junior League, sourcing Junior League cookbooks, her favorite JL cookbooks, as well as her experience being the chair of JL and her involvement in the marketing and sales for their recent centennial project. Things We Mention In This Episode: The Association of Junior Leagues International Junior League of Omaha, NB A Century of Serving Cookbook Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today on the podcast I feature an interview with Darien Gee. Darien is the founder and recipe curator for Friendship Bread Kitchen, a website dedicated to Amish Friendship Bread recipes and what you can make with one cup of starter. Darien has five novels published by Penguin Random House, including her novel, Friendship Bread, which was published in 11 countries. The heart of the Friendship Bread Kitchen is sharing what we have with others, as each recipe of Amish Friendship Bread yields two loaves, one for you and one for a friend. Today on the podcast Darien and I talk about her journey as a writer and her love of Amish Friendship Bread. Listen To This Episode: Apple Podcast AppStitcher Spotify Things We Mention In This Episode: Friendship Bread Kitchen Darien's website Writing Prompts on Darien's website Friendship Bread novel Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today on the podcast I feature an interview with Lindsay Taylor. Lindsay Taylor is a cookbook author, doula, researcher + nutrition coach who is on a mission to give women clear and complete prenatal nutrition information that is less "don't eat this or else!" and more "here's what you can eat to build a healthy mom and baby - and yes, that includes cookies." After my pregnancies and subsequent doula training, I felt strongly that a cookbook was needed that would help bridge the gap between the research and what real life actually looked like in pregnancy and postpartum. One without guilt, rules, or judgement, that made eating well during this stage feel doable and still delicious. On the podcast we talk about Lindsay's journey as a cookbook writer, about her experience with a publisher reaching out to her through IG, her work on IG and her experience developing recipes for her cookbook. Things We Mention In This Episode: Instagram Lindsay Taylor, MA @the.food.doula The Food Doula Cookbook Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today on the podcast I feature an interview with Sarah Long. Sarah is a CPA from Charleston, WV and the author of "College Cooking 101- Fast Food Without a Kitchen". When Sarah's daughter went away to college, she did not like the cafeteria food and it became clear that she was going to have to start cooking in her dorm room. A series of texts sent to her daughter on what and how to cook turned into a cookbook proposal that Sarah pitched to publishers, and for which she received 3 offers to publish. In this episode we talk about Sarah's journey to become a published cookbook author as well as the importance of the balance between the business of writing a cookbook proposal and the creativity of writing a cookbook manuscript, as well as Sarah's tips for cookbook writers who want to get published without an agent. Things We Mention In This Episode: College Cooking 101: Fast Food without a Kitchen Authors Guild Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today I feature an interview with Julie Laing. Julie has been a writer and editor for more than 25 years and is the creator of Twice as Tasty, a food blog focused on eating well year-round. Julie was raised in a family that loved books and homemade food, so cookbooks have always been part of her life. She won her first canning cookbook at the county fair when she was 14 and when her grandmother passed at 104, she inherited her well-loved 1930 edition of the "Fruit and Flower Mission Cookbook." Last year, to cap this all off she published her first cookbook, "The Complete Guide to Pickling." In today's episode we talk about Julie's journey as a writer and published cookbook author as well as how to develop self-accountability as a writer. Things We Mention In This Episode: Julie's blog Twice as Tasty The Complete Guide to Pickling Fruit and Flower Mission Cook Book Linda Ziedrich Joy of Pickling Sandor Katz Wild Fermentation Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today I'm excited to welcome Christine Dyan, The Money Mindset Dietitian to the podcast. Christine is also the creator & host of the "Make More Money as a Dietitian'' podcast and Founder/CEO of Christine Dyan International. Christine supports Registered Dietitians who desire to increase their earning potential so they can better market themselves and charge what their services are worth. Today on the show Christine and I have a great discussion about money, how our thoughts truly drive the results we're getting when it comes to our money, and Christine's tips for developing a better relationship with money. Things We Mention In This Episode: Christine Dyan InternationalLearn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today I'm excited to welcome Jason Logsdon. Jason Logsdon is a best selling author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blow torches, foams, spheres and infusions. He has published 15 cookbooks which have sold more than 60,000 copies. He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites, MakeThatBacon.com, a website dedicated to helping bloggers succeed, and is the president of the International Sous Vide Association. Today on the podcast Jason and I talk about sous vide cooking, self-publishing cookbooks, and stepping into your unique interests and expertise in cooking or baking with your cookbook, such as Jason's single cooking method cookbooks about sous vide cooking.Things We Mention In This Episode: International Sous Vide Association Virtual Summit 2020 ISVA.org Under Pressure Cooking Thomas Keller Jason's website Amazing Food Made Easy Free Beginner's Sous Vide ChartLearn more about How to Get Paid to Write a Cookbook Free Masterclass

Hi everybody. Welcome to another episode of the podcast. Sheri is a Chef Instructor/Owner of le pain de vie Culinaire and Cast Iron Skillet. She brings a diverse background which includes culinary arts, nutrition, and food science. In 2014 Sheri began providing "culinary edutainment" experiences through community cooking classes specializing in Creole and African cuisine. Her food journey began watching my grandmother Adele and my mother Viola create so many wonderful dishes in the kitchen. After earning a Bachelor of Science in Dietetics and Management from Northwestern State University in Natchitoches, Louisiana, Sheri began my career in public education. Sheri has taught culinary arts using the ProStart curriculum on the secondary level, and currently teaches at McLennan Community College in Waco, TX. In this episode Sheri and I discuss her journey as a cookbook writer, and how we have to commit to the long-game to become published. Things We Mention In This Episode: Learn more about How to Get Paid to Write a Cookbook Gifts From the Ancestors The Picayune's Creole Cook Book: New Orleans Times-Picayune Cane River Cuisine

Hi everybody. Welcome to another episode of the podcast. Today on the podcast I have a fun interview with Cynthia Samanian. Cynthia is the Founder and CEO of Hidden Rhythm, an experiential marketing agency for natural food and wellness brands. Cynthia is the host of The Experiential Table podcast where Cynthia and her guests discuss why meaningful experiences are the key to a connected life. Cynthia is also a cookbook lover and the creator of the Cooking Class Business School. Cynthia's parents immigrated from Iran during the late 1970s and she remembers having family and friends over for dinner as a way for her parents to create their own community in this rather foreign land. Today she does exactly this through her experiential marketing agency and while instructing her students inside the Cooking Class Business School. Things We Mention In This Episode: Learn more about How to Get Paid to Write a Cookbook during this free masterclass Hidden RhythmCooking Class Business SchoolAmerica's Test Kitchen CookbookBaby and Toddler CookbookSmall Victories Flavor BibleOmnivore Books

Hi everybody. Welcome to another episode of the podcast. So today we're going to explore what success looks like? What does success look like in others? Is it what we see? Cars, books, houses, boats, pools, jewelry, designer clothes, belonging to the right friend group, belonging to the right country club, doing the right social activities, helping the right organization? This is all the tangible things we can see from the outside in photos on social media. This is all based in judgement and comparison. We measure ourselves against them. We decide if we're successful based on others measures of success. And in 2020 we've had no lack of ways we can look around and measure someone else's success and then judge us to see if we measure up to them. Social media followers, the look of a brand, the number of books you've written, the number of books you've sold, the number of downloads on a podcast. So I ask you to write down what does success look like to you? And then we'll define what a successful "day" looks like to me. So I challenge you to ask yourself, what do you think success looks like in other people? And what do you define as a successful day to you? Who are you being as a successful cook, reader, and writer? And are you building in parts of your life where you pay attention to who you are, the gift of your life, and what lights you up at the end of the day? I'm alive. I woke up. If I'm alive, I know I've had a successful night. My body worked, I didn't get woken up, I feel refreshed, I feel ready. I'm breathing. I'm alive. Huge success. Did you know that not everyone has the luxury of this success? Instead we hate mornings, hate getting up, hate our beds, our sleep, our rooms, etc. I can walk and move to the coffee pot. I mean seriously, can you believe we even get to do this. My legs move me across the floor. Lately I've been walking every day around lunch time because I take different parts of me on a walk. One day I take my brain on a walk. Next day I take my legs on a walk. Then I take my business on a walk. I take my faith on a walk. And sometimes I take a friend or my sister on a walk and we talk to each other. So good. Success to me is being able to move. And then I get to take a shower. Huge success! I love the hot water, shampoo, soap, deodorant, perfume, and my sweaters, earring, jeans, and glasses. I have time, because I'm alive to sit for and drink my coffee and read and write. This starts to form the foundation of my life as a writer. Taking time to think and to create high-quality thoughts and ideas is foundational. I have a day to fill with impacting others in a positive way. Who did I connect with today and did I make their day better, because I'm having a good day. I teach, record podcasts, send text messages, answer in facebook groups, call family on the phone, write letters and notes. Cook meals, plan meals, plan gathering. My day is filled with activities that impact others. I can go to sleep at night. This is really key. I know when I'm not able to sleep, something is off track. Maybe it's what I'm drinking or eating. Maybe it's some relationship I need to clean up. Maybe I'm living too much in the future. Maybe I'm not being grateful and appreciative for what I have, which is a life where I can take care of me and make a positive impact on those around me - warren, kids, friends, mom, sisters, brother, extended family, students, email list, social media followers and you. We get to define our idea of success. And for me it's not the things, it's the experience of my life. The experience of my days. The experience of being alive in a ½ awesome ½ messy world where I'm ½ messy and ½ awesome and my family is ½ messy and ½ awesome and I get to decide how I want to show up. I can reevaluate how I want to show up. Life changes. Kids grow up. Pandemics happen. People die. There is sadness, for sure, but we totally have the ability to define what success means to us each day. Things We Mention In This Episode: Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Hi everybody. Welcome to another episode of the podcast. Today I'm excited to have an interview with Erica Julson. Erica is a 'non-traditional' registered dietitian — she's an online entrepreneur and founder of The Unconventional RD. The Unconventional RD is a blog and community — in fact, one of the most popular Facebook groups for dietitians! On this episode of the podcast Erica reviews her best SEO tips for aspiring cookbook writers who want to maximize their traffic, reach, and ability to show up on Google searches. Things We Mention In This Episode: The Unconventional RD The Unconventional RD Podcast Learn more about How to Get Paid to Write a Cookbook during this free masterclass

If you're a food or nutrition expert who wants to get paid to write a cookbook so you don't have to spend your own money to edit, format, photograph, or print the cookbook then I invite you to watch this free training How to Get Paid to Write a Cookbook without Spending Your Own Money to Get Published. Today on the show I'm excited to have an interview with Ginger Hultin. Ginger is a nationally recognized Registered Dietitian and nutrition and health writer. She owns two Seattle-based integrative nutrition practices, Champagne Nutrition and Seattle Cancer Nutritionist where she helps clients optimize their health and wellness with an integrative approach. She specializes in vegetarian and plant-based diets, ketogenic diets, oncology nutrition, supplements, alcohol and health, and nutrigenomics. She is the author of the Anti-Inflammatory Diet Meal Prep published in August of 2020. On this episode of the podcast Ginger and I talk about her experience being a cookbook writer, how she utilized working with interns for her cookbook project, as well as Ginger's experience having an agent for her cookbook projects. Things We Mention In This Episode: Champagne Nutrition Anti-Inflammatory Diet Meal Prep Cookbook

If you're a food or nutrition expert who has recipes or stories to share and you want to get paid to write a cookbook so you don't have to spend your own money to edit, format, photograph, or print the cookbook then I invite you to watch this free training How to Get Paid to Write a Cookbook without Spending Your Own Money to Get Published. Today on the show I'm excited to have an interview with Deepa Gopinath. Deepa is a veterinarian from Sydney, Australia. In today's podcast we talk about a cooking and cookbook club that Deepa started with some other women she met in a Facebook group related for the Chat 10 Looks 3 podcast. In the episode you can learn Deepa's tips for starting a group of your own, logistics for hosting and organizing the group, as well as the value of a "tribe" of like-minded people to create a community with. Things We Mention In This Episode: Chats 10 Looks 3 podcast

Hi everybody. Welcome to another episode of the podcast. Today I'm excited to have an interview with Kae Lani Palmisano. Kae Lani is an Emmy® Award-Winning TV Host, WHYY's Check, Please! Philly, a restaurant series that invites viewers to experience all that the Philadelphia region's lively and diverse dining scene has to offer. In addition to hosting Check, Please! Philly, Kae Lani is the host and a writer on WHYY's digital series, Delishtory, a YouTube show focusing on the history of food. She is also a contributing Food & Travel Editor for USA TODAY 10Best, and Kae Lani has a collection of cookbooks from the Philadelphia area. Today we talk about her work with Check Please, her collection and favorite titles, and her tips for cookbook collectors who want to start a city-focused cookbook collection.Things We Mention In This Episode: Kae Lani's website Check Please! Philly Delishtory Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Hi everybody. Welcome to another episode of the podcast. Today I'm excited to host an interview with three cookbook writing students from the current Hungry for a Cookbook Mastermind. They are Jennie Gottschalk, Rikki Asher, and Shan O'Fee-Byrom. Jennie Gottschalk Jennie is a composer based in Boston. She holds a bachelor's degree in composition from The Boston Conservatory and a master's degree and doctorate from Northwestern University. She is the author of two books - Experimental Music and Being Time. Jennie is beginning a cookbook project that explores beans and bean techniques. : Rikki Asher Rikki is a New York City visual artist. She is the author of the Art in Queens Cuisine and is working on a cookbook that combines vegetarian cooking, art, and meditation/mindfulness. Asher received her MFA in painting from City University of New York at Lehman College, and earned a Doctorate in Art Education from Teacher's College, Columbia University. She was a professor and Director of Art Education at Queens College, CUNY for 17 years, Asher currently serves as Artist-in-Residence at Lenox Hill Hospital in a program she developed (Art by the Bedside). Shan O'Fee-Byrom As a former corporate trainer, plant-based cook, soccer-mom, and Naples-based triathlete Shan loves experimenting with delicious food to keep everyone in our family healthy, strong, feeling good and performing at our best. Her family has been eating a plant-based diet since 2015 when they started experimenting with it as a way to promote health. Shan is the founder of Plant Fare and is a master at systems and planning to make plant-based suppers, lunches, and snacks a breeze for moms and families on the run. Apply for March 2021 Mastermind Session Learn more about How You Can Get Paid to Write a Cookbook during this free masterclass

Hi everybody. Welcome to another episode of the podcast. Today I'm excited to have an interview with Registered Dietitian Ana Reisdorf. Ana is the owner of Reisdorf Writing Service and the author of 3 cookbooks. At Reisdorf Writing Service, Ana and her team provide high quality content for brands and companies. In this episode we talk about Ana's favorite cookbook, her tips on good habits for nutrition writers, as well as suggestions for getting paid to write. Before I dive in, I want to let you know that this episode of the podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you're a food and nutrition expert and you've been thinking about writing a cookbook or if you've had an idea for a cookbook for a while but you're not sure just how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand. Things We Mention In This Episode: Nutrition Writer | Registered Dietitian Copywriters (anareisdorf.com) The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals: Reisdorf MS RD, Ana, Calimeris, Dorothy Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass

Hi everybody. Welcome to another episode of the podcast. Today I have an interview with food blogger and cookbook collector Julie Wallace. Julie has been collecting cookbooks since 2007. And her collection is almost 300 books. Her collection spans many authors, genres, and cultures. She grew up in Dallas, TX suburbs then moved to NYC in 2004. She collects lots of books featuring Texas/Tex-Mex recipes, as well as Cajun/Creole. Her mom is from central Louisiana, so I grew up eating lots of Cajun/Creole cuisine, as well as Southern American. Julie made sure she knew how to cook that food, as I discovered the hard way that cooking it yourself is literally the only way to access it in the NYC region. Do you want to get paid to write a cookbook? Before I dive in, I want to let you know that this episode of the podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you're a food and nutrition expert and you've been thinking about writing a cookbook or if you've had an idea for a cookbook for a while but you're not sure just how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand. Things We Mention In This Episode: Julie Wallace Blog Jalapeno and Anchovies Alon Shaya Cookbook Donald Link Cajun Cookbooks Robb Walsh Tex-Mex Cookbooks John Besh My New Orleans Cookbooks Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today on the podcast I'm excited to welcome Shruthi Baskaran. Shruthi is a recipe developer, photographer and blogger behind Urban Farmie. She is a former employee of the United Nations World Food Programme and currently as a member of the Social Impact practice at Boston Consulting Group. Sruthi is an expert in food systems, agriculture, and nutrition, with extensive work across Sub-Saharan Africa. In this episode we talk about food insecurity, what food insecurity means, how we can address food insecurity in our own neighborhoods and towns, as well as about Shruthi's cookbook collection gathered from her extensive travel to over 60 countries. Before I dive in, I want to let you know that this podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you're a food and nutrition expert and you've been thinking about writing a cookbook of your own or you don't know how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand. Things We Mention In This Episode: Seasonal, Global Vegetarian Cooking - Urban Farmie World Food Program Share The Meal Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass

Hi everybody. Welcome to another episode of the podcast. Today I'm excited to welcome Kristin to the podcast. Kristin "Baker Bettie" is a baking instructor & trained chef. She teaches workshops in Chicago & surrounding areas along with private classes and corporate events. BakerBettie.com is where she shares recipes, classic baking techniques & approachable baking science. Things We Mention In This Episode: Connect with Kristin at Baker Bettie Bakers Apprentice: Mastering the Art of the Extraordinary Bread The Bread Bible The Bakers Manual Bread Science On Food and Cooking Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass

Hi everybody. Welcome to another episode of the podcast. Susan is a Registered Dietitian Nutritionist, chef, cookbook collector, and dedicated flexitarian. She lives in south Florida where she specializes in living and teaching about flexitarian cooking and eating as well as studying non-alcoholic fatty liver disease. In the episode of the podcast we talk about Susan's interest in cooking, her former work as a chef on a yacht, the influence of Travel and Leisure magazine on her work as a chef, and now her work as a dietitian. We also discuss the variations in the seasonal availability of fresh ingredients across the US and how that differs in the subtropical climate in south Florida where the growing season was in full-swing at the time of the interview. I love as always interviews with cooks like Susan, where we can see direct correlations between the way we cook and eat and our physical health, the way that written recipes and stories influence our work in the kitchen, and the way that we are all truly connected through food, cooking, and the books and magazine we read and cook from. Before I dive in, I want to let you know that this episode of the podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you're a food and nutrition expert and you've been thinking about writing a cookbook or if you've had an idea for a cookbook for a while but you're not sure just how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand. Things We Mention In This Episode: Susan's website Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass

Hi everybody. Happy 2021 and welcome to another episode of the podcast. Today I want to talk about where confidence comes from and how we can translate this confidence in our messaging and into a connection with a publisher via a cookbook proposal. And if you want to join our Confident Cookbook Writer Facebook Group see the link below. We'd love to have you join us. Things We Mention In This Episode: Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass

Welcome to another episode of the podcast. Today I want to share 4 questions we use in Hungry For a Cookbook Mastermind Group. They are helpful questions anyone can ask themselves to start any new year. I send you all greetings for the end of 2020 and here's to a healthy 2021 for us all. Things We Mention In This Episode: 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 3 gifts every cookbook writer can give themselves this holiday season. Merry Christmas. Seasons Greeting. Happy Holidays to you all. Love and hugs all around. Things We Mention In This Episode: 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. Make decisions and move forwardThe 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. Plan your perfect weekOne 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. Honor your planIf 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. Complete itemsDon'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.Treating time like a friendEveryone 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 one 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 matter. 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 any more, 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

Welcome to another episode of the podcast. Today on the podcast I share a letter from a listener and have some words of encouragement for all of my listeners who are cookbook writers, readers, and collectors. Listen To This Episode: Apple Podcast AppStitcher Spotify Things We Mention In This Episode: Free Cookbook Writing Masterclass - How to Get Paid to Write a Cookbook

Welcome to another 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: 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 to another episode of the podcast. Today is my traditional day to share stories and recipes here on the podcast. Let's talk Thanksgiving and today I dedicate this episode to all the front-line health care workers around the world who are doing the work of caring for the seriously ill during this global pandemic. Peggy's Corn Pudding From The Kentucky Fresh Cookbook makes 10 servings My mother's aunt Marietta recommended the addition of vanilla extract; she thought it enhanced the custard. The 2006 edition of Joy of Cooking included the vanilla in a modified version of this recipe, based on my recommendation. This recipe can be mixed a day ahead of time, but it should be baked just before serving. The corn can be fresh (from 8 ears), frozen, or canned (drained) kernels. If desired, substitute 1 cup creamed corn for 1 cup corn kernels. 4 cups corn kernels 2 tablespoons unbleached all-purpose flour ¼ cup sugar 1½ teaspoons salt 1 teaspoon pure vanilla extract 4 large eggs 1½ cups milk ¼ cup (½ stick) butter, melted Preheat the oven to 325°F. Spray a 13×9×2-inch baking dish with nonstick cooking spray. Mix together the corn, flour, sugar, salt, vanilla, eggs, and milk. Stir in the melted butter. Pour into the prepared pan and bake for 55 to 60 minutes, until set around the edges and soft in the middle. For a softer pudding, place the filled baking dish in a water bath (below) and bake for 60 to 70 minutes. Making a Water Bath A water bath is similar to a double boiler, but it is used in the oven instead of on the stovetop. Visualize a small pan (or pans) of food sitting in a larger pan of hot water during baking. It is an excellent way to keep a corn pudding soft or to bake individual cups of custard or bread pudding. The hot water insulates the sides of the custard or pudding from the heat of the oven and keeps them soft. To set up a water bath, select a roasting pan large enough to hold the baking dish (or dishes) described in the recipe. Preheat the oven as directed, and have boiling water ready. Pull out the oven rack and place the roasting pan on the rack. Set the baking dish (or dishes) filled with the custard or pudding inside the roasting pan. Carefully pour the boiling water into the pan, filling it until the water is halfway up the sides of the dish(es). Gently push the rack into the oven and bake for the designated time. When baking is complete, with oven mitts on, carefully remove the baking dish from the water. Let the water cool before attempting to remove the pan from the oven.

Welcome to another episode of the podcast. I'll be honest I am tired of what's going on in the world right now. Maybe a little weary too. The global pandemic. The election in the US. The Thanksgiving and Christmas Plans we aren't making. Maybe you feel the same. So today I want to talk about some thoughts I've had this week that have helped me snap out of it so that I can show up here today to talk to you and help you take a new look at your life just as it is right now and understand better where we are now and where we are called to go. Things We Mention In This Episode: Free masterclass For Food and Nutrition Experts: How to Get Paid to Write a Cookbook Libby app - Because thousands of public libraries offer audiobook and eBooks for free

Welcome to another episode of the podcast. Jill Nussinow, aka The Veggie Queen, has been teaching people about the joys of eating whole food, plant-based meals for the past 30 years. For more than 25 of them she has been teaching at Santa Rosa Junior College as adjunct chef instructor specializing in vegetarian and vegetable classes. Jill is a Registered Dietitian who awakens people to vegetable possibilities. She is a cookbook author and freelance writer. Jill is the author of 4 cookbooks and in this episode we talk about Jill's journey as a self- and traditionally-published cookbook writer. Things We Mention In This Episode: Visit Jill The Veggie Queen Free masterclass enrollment: How to Get Paid to Write a Cookbook

Welcome to another episode of the podcast. Today we are going to talk about "not pitching". In order to become cookbook writers who get paid to write a cookbook, we have to send a publisher our idea for a cookbook. But in reality, we're not just sending our idea or cookbook concept, we're sending our belief in ourselves, our readers, and in publishing. Let's dive into a discussion of 6 reasons that cookbook writers don't pitch and therefore don't get paid to write cookbooks. And if you're wondering exactly what Cookbook Publishing VS Cookbook Printing, head over to Episode 104. They can't decide on what to write about. They have so many ideas. So they don't pick an idea. When we're not willing to pick one idea, we can't pitch. Episode 109 How to Stop Feeling All Over the Place They are afraid of rejection and in fact this is all that sometimes "publishing gurus" talk about is the rejection. In order to gain a contract with a traditional publisher, we have to be willing to get rejected. They don't think they are expert enough. Here's the truth - to truly help others heal, learn, or have fun in their kitchens you only need to be a few steps ahead of the people you can help. They spend too much time looking at competition or colleagues and saying that it's all been done before or thinking that they have nothing else to add to the conversation. In order to write a cookbook, you don't need to be ahead of your colleagues and competitors. That's not the bar. Stop worrying about what colleagues and competitors are doing. They don't have a writing and cooking routine. They lack a plan or the discipline to stick to their plan. They don't have any accountability or a visible path forward. They don't incorporate the thoughts and actions required to pitch into their week. If you struggle with this, listen in to Episode 108 Commitment Can Feel Terrible. They don't think their platform is "big" enough. The secret to getting paid to get published isn't all about the numbers of a platform. Writing a good proposal can overcome platform numbers. Listen to How Cookbook Writers Get Paid: Literary Agent Sally Ekus Episode 112 for more about this topic of "the size of a platform". Watch free, on-demand free masterclass How to Get Paid to Write a Cookbook Let's connect on Instagram @greenapron

Welcome to another episode of the podcast. I have received many questions lately about recipe development. And in Episode 88 with Jonathon Deutsch we discussed recipe development at the Drexel University Food Lab. For this episode I think it's important to take a look at recipe development from the perspective of a home kitchen as we as cookbook writers become students of food and cooking. Things We Mention In This Episode: Episode 88 with John Deutsch: Drexel Food Lab Episode 54 Recipe Copyright Protection Let's connect on Instagram @greenapron

Welcome to another episode of the podcast. Today we continue our series How Cookbook Writer Get Paid with an interview with Sally Ekus. Sally joined The Lisa Ekus Group in 2009. She represents a wide range of culinary, health, wellness, and lifestyle talent, from first-time cookbook authors to seasoned chefs, professional food writers to bloggers, and internet and YouTube personalities. Sally loves being the liaison between an author and their publisher and takes great pride in guiding authors towards their dreams of publication. From concept to contract, she has brokered more than 125 book deals with many of the top US publishers. Sally speaks all over the country about publishing trends and agenting and facilitates workshops that combine the agency's groundbreaking media training program with applied improv training to help authors hone their authentic message and gain confidence and comfort promoting their work. Things We Mention In This Episode: Lisa Ekus Group Register for free masterclass How to Get Paid to Write a Cookbook

Welcome to another episode of the podcast. I recently held a series of interviews with food & nutrition experts to find out what they considered to be their biggest challenges when it came to writing a cookbook and getting published. I thought it would be fun today to talk a little bit about these challenges and for you to see that you're not alone if any of these resonate with you too. Things We Mention In This Episode: Register for the free masterclass How to Get Paid to Write a Cookbook Without Spending Your Own Money to Get Published

Welcome to another episode of the podcast. One question I get asked frequently about cookbook writing is, "Is it worth it?" The cost of writing a cookbook could be broken down into the number of hours spent on the project and the money earned reduced to a dollars/hour amount, but what's always missing from a discussion like that are the valuable, intangible benefits of writing a cookbook. To dive into this topic more, I decided to start this series How Cookbook Writers Get Paid. Today I have 2x cookbook author Georgia Freedman on the podcast. Georgia a freelance food and travel writer and recipe developer specializing primarily in Asian destinations and California-style home cooking. She is the author of Cooking South of the Clouds—Recipes and Stories from China's Yunnan Province (Kyle, 2018) co-author of the cookbook The Chocolate Room—Recipes from Brooklyn's Favorite Chocolate Cafe (Rizzoli, 2016). Things We Mention In This Episode: Georgia Freedman's Website There's Always Room for Chocolate: Recipes from Brooklyn's The Chocolate Room (Rizzoli, 2016) Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province (Kyle, 2018) Download a copy of the Cookbook Publishing Roadmap Join our Confident Cookbook Writer Facebook Group

Welcome to another episode of the podcast. Over the past few weeks, I've spent time talking to Food and Nutrition Experts and Food Bloggers who want to write a cookbook. Many of them told me that they feel all over the place. When we feel all over the place, it's typically because our thoughts are all over the place. So in today's episode, I want to break down some ways to rein in your thoughts about your cookbook project and what to do when you feel all over the place: Write down your idea Write down your why for writing a cookbook? Why I Write Cookbook Episode 38 of the podcast What is the burning issue you want to talk about? Where do you want to take them? What story or journey are you going to talk about? Identify your reader. Narrow down or layer the topic with two stories or journeys. Don't bite off more than you can chew. Look at competitive titles. This shows the possibility. How will your topic be different? Create a loose outline for your book. Capture the main topics you want to convey. Do you still feel all over the place - that means your thoughts are still all over the place. What are the main thoughts you want to convey to your reader? Start your research for what you don't know. What recipes will best help you convey the idea you want to talk or teach about? Create a loose recipe list to go with your loose outline Things We Mention In This Episode: Download a copy of the Cookbook Publishing Roadmap Join our Confident Cookbook Writer Facebook Group

Welcome to another episode of the podcast. In today's podcast, I am going to talk about commitment and how that very often can feel terrible. Join in for today's episode as I discuss commitment, planning, feeling terrible, and how we can move forward with our dream project like a cookbook. Things We Mention In This Episode: Looking for 10 Food & Nutrition Experts who want to get paid to write a cookbook Download a copy of the Cookbook Publishing Roadmap Join our Confident Cookbook Writer Facebook Group

Welcome to another episode of the podcast. First, a sad note to recognize the death of cookbook author and writer Julia Reed. Julia died from cancer at the end of August in Newport, Rhode Island. She was 59. Her books and articles were a joy to read. Which brings me to the topic of this show - cookbooks and food books I love to read. See the links below and listen in as I discuss some of my favorite cookbooks and food books to read. And thanks to all the cookbook readers who are faithful to this podcast. Things We Mention In This Episode: Julia Reed Obituary - Garden and Gun Magazine A Collection of Julia's work in Garden and Gun Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed Big Bad Breakfast by John Currence Chocolate and Zucchini by Clotilde Dusoulier Kitchen Confidential by Anthony Bourdain The Kitchen Dairies by Nigel Slater Lidia's Italian-American Kitchen by Lidia Bastianich Pot on the Fire by John Thorne and Matt Lewis Thorne Outlaw Cook by John Thorne and Matt Lewis Thorne Download a copy of the Cookbook Publishing Roadmap Please join our Confident Cookbook Writer Facebook Group

Welcome to another episode of the podcast. Today on the podcast I discuss the differences between cookbook coaches and cookbook agents. There is a role for both coaches and agents in the writing landscape, just like in sports. Coaches are paid by the writer upfront for their coaching sessions, programs, or services. Cookbook coaches help writers: Achieve their dream of writing a cookbookRefine their book ideaDefine their audiencePitch agents and publishers who accept unsolicited proposalsEdi work on the proposalProvide accountability and move the project alongWith emotional support to writersUnderstand the publishing process With their contacts in the publishing industryAgents are generally not paid upfront by the author. They earn their income from their 15% cut of the earnings of the writer. Agents assist writers with their:Contacts in the publishing industryRole as the middle-person between writers and publishersExperience as a negotiatorContract and advance negotiationInside knowledge about editorial budgetsInside knowledge about what editors may be looking forShaping the proposal to send what publishers wantLeverage subsidiary rights and foreign language translationsListen To This Episode: Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Download a copy of the Cookbook Publishing Roadmap Please join our Confident Cookbook Writer Facebook Group

Welcome to another episode of the podcast. Today I'm excited to have an interview with Patricia Greenberg. Patricia is a best-selling cookbook author, dietitian, chef, fitness expert, wife and mom. In her work with Fitness Gourmet Patricia is ushering in a new era of bite-sized livable health, nutrition and fitness solutions. The Fitness Gourmet is a wellness consulting firm that specializes in teaching seminars nationwide. Patricia has a special interest in enhancing the education of the general public, through television, radio, and her web series, providing accurate nutrition and health information to today's consumer which has had an impact on the lives and health of thousands of people. Today on the podcast we talk about Patricia's four cookbooks, her journey through agent-assisted publishing to self-publishing, and Patricia's belief in the power of storytelling in all of our writing. Listen To This Episode: Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: The Fitness Gourmet Patricia's Amazon Author Page Download a copy of the Cookbook Publishing Roadmap Please join Confident Cookbook Writer Facebook Group

Welcome to another episode of the podcast. Today I want to talk about the difference between cookbook printing and cookbook publishing. Many of my students and those I talk to about writing cookbooks, start to look for cookbook publishers. But some are not clear in the understanding of what a cookbook printer does and what a publisher does. So today I thought I'd talk a little bit about that. Printing Printing is ONE aspect of the entire publishing process. The key focus in new technology and adapting to the needs of the people who buy book printing through sales, managing materials. Printers print for hundreds of publisher. Publishers typically don't have their own printing press. A printer manufactures a physical product - a book. A publisher requests a print job. A publisher pays the book printer to produce the book - they print it, and they bind it. A publisher can order one book or a print run. When the book is printed, the author or publisher receives a printed and bound book created to their specifications. The publisher retains rights to the intellectual property of the book. Some printers fulfill orders and some printers distribute books. Publishers The key activities of a publisher are: acquisition of manuscripts, editing, book design, coordinating the printing, and then marketing and sales of the book. Primarily responsible for bringing books to market. Publishers look for manuscripts to publish. Publishers shepherd and move manuscripts through the process. Publishers turn the raw manuscript into print-ready files. Book publishers own the rights to the books they publish. Book publishers make a profit from the sales of the book. Book publishers obtain the rights to publish a book from an author, or if they are self-publishing they already own the rights. Book publishers accept all financial responsibility for the production and promotion of the books they publish in return for the majority of the salves revenue from the sales of the book. The author receives a royalty payment based on a percentage of each book sold. Publishers organize and managing the printing of a book. Publisher market the book. Editing with a professional editor Design to create the layout for the book, choose the fonts, and format the book style as well as design the front and back cover. The legal department of a publisher obtains the copyrights for the book, registers the ISBN and arranges contracts and other legal documents that protect the IP of the book. Market the book through indirect channels like wholesalers and booksellers Reach the audience directly through their website and events like conferences Act as venture capitalists for authors fronting an advance for use during book writing, recipe testing, and development. Marketing to get the book in front of the audience through social media, author appearances, and other marketing strategies. Distribution and warehousing hold the inventory of books and distributes them to retail outlets or the customer directly as the orders are received. Note: some publishers order print-on-demand copies of the book to reduce the need to hold the inventory They also handle book production to include:

Writing a cookbook should not be a mysterious process. Also, writing a cookbook is not a project available only to celebrities and TV stars. If you have a passion for baking, nutrition, special diets, or cooking, and you have an audience who needs something you know about, then you can write a cookbook. Based on my experience with both my own and other author's cookbook projects I'd like to dispel a few myths about writing a cookbook. Myth #1 I need to have a successful food blog before I write a cookbook. While a food blog might help with the promotion of a cookbook or it may provide the way that you connect with your audience, you do not have to have one prior to writing a cookbook. I have written two cookbooks, and am under contract for two more books, and I don't have a food blog. I tried to start a food blog once, but it did not take long before I realized that I didn't enjoy food photography. Also, I am interested more in cooking and building my business than I am in taking the time to learn how to photograph food. There are other cookbook authors who do not have a food blog. However, even if you don't have a food blog, what you do need is a platform. This is how you connect with your audience and how your audience connects with you. If you are a consultant, speaker, cooking or baking teacher, food or nutrition writer, you have a connection with an audience even without a food blog. Agents and publishers like robust platforms, but this is not always specifically a food blog. Myth #2 I cannot write a book because someone has already written about my topic. Let's put this myth to rest. Take a trip to a local bookstore or the Food, Cooking, and Wine section of cookbooks on Amazon.com and look at how many Italian cookbooks or cookie books or Paleo diet books are published and in print. Even if your topic has been written about before, there is room for you and your unique spin on the subject. That is the difference between your book and everyone else's book – YOU! -and your unique approach to the topic. Insert yourself in any topic you write about and provide for your audience what they want and need in a way only you can. No one has written that book before. Myth #3 I must have my cookbook published by a major publisher. There are several routes to the publication of a cookbook. Large publishers look for authors with extensive, robust platforms. If you have that, then a larger publisher with nationwide distribution may be for you. However, I'd argue that small, regional publishers are worthy of your cookbook proposal as well. Smaller publishers create beautiful cookbooks generally on more regionally focused topics that are popular such as micro-cuisines as evidenced by the rise in interest in books about Appalachian cuisine and cooking. Mid-range and regional publishers also have wide distribution in smaller, boutique-like retails spots and non-traditional venues for cookbook sales. One of the best ways to get a feel for a publisher is to spend some time in a cookbook store or the cookbook section of a large bookstore. Browse the cookbooks and find out who publishes books that you like – the topic, the design, and the "feel" of the book. You can also browse the online book catalogs of publishers to get a feel for the cookbooks they are publishing this fall or spring. Myth #4 I do not know enough to write a cookbook. The best thing about working with food is that you always have something to learn. The day any of us thinks we have to know everything before we start our project is the day we get stuck and stalled in our writing. If you have an audience you can help, then give yourself permission to get started on your own cookbook project. I can say without a doubt that I learned the most about writing cookbooks, and about my topic, while in the midst of the research on a cookbook that I was under contract to write. I did not know everything before I started and wrote my proposals but knew I could always learn. I still don't know it all, and I try not to let that lack of complete knowledge get in the way of my writing cookbooks. If every first-time cookbook author let their fears stand in the way, then we would have never seen a written book from many authors we know and love. Moreover, yes, there is always someone out there who knows more than you, but that is still not a good reason to get started, write your proposal, and research the topic for your cookbook. Myth #5 I need to know how to photograph food and design my own book pages before I write a cookbook. Your skillset is food, cooking, nutrition, or baking. Maybe you like food photography, and chances are you may have an interest in good design, but extensive knowledge of either of these skill sets is not a pre-requisite to writing a cookbook. I know I am too impatient to handle my own food photography, and I am not a graphic designer. However, I have a message about food and cooking that my audience needs. This is what's most important. You do not