Cookbook Love Podcast

Welcome to another episode of the podcast. With the beginning of the school year, I wanted to talk about 20 things we can do to start the school year - to learn something new and grow into a new project or create a new habit. Give yourself some time to complete this exercise. This is the kind of stuff I like to reflect on as I embark on a new school year. I hope you enjoy this reflection. Write down everything you have accomplished this past 12 months. Pat yourself on the back. Tell yourself the story of how awesome you are to accomplish all of that. Write down the name of three people who helped you become the person you are today. Write them a note of appreciation. Write on a piece of paper the story you tell yourself about not being worthy of becoming a writer, author, or business owner, or whatever you dream of doing. Burn this story in the next neighborhood firepit gathering or in your fireplace. Your worthiness is never questioned. Ever. You were born worthy. The end. Practice telling yourself this every morning. Write down something you wanted to accomplish yesterday, but didn't. Write down the reason you didn't accomplish this. Take a look at this reason. If your reason is one that crops up ever so rarely, like, "My son had a fever of 103F and I sat with him and watched movies" then as a mom tell yourself, "I was standing where you were supposed to be standing" as Ron Rohlheiser says. You were doing what you needed to do. This happens rarely so all is well. If your reason for not doing what you want to do repeats and repeats itself over and over in your life, reasons like "I didn't want to", "I'm too busy", or "I decided it wouldn't matter", "I don't have enough time", then…. Understand that sometimes we have to feel discomfort (negative emotion) to get to our dreams of becoming a writer, decluttering our closet, drinking less, or losing weight. And acknowledge that the real reason we don't write, declutter, drink less, or lose weight is because of how it makes us feel to change and do something different. Write a letter to time. Tell time how you feel about it. Reflect on this: Time is truly finite and the one finite thing we have - the minutes of our lives. Are you using the minutes of your life to make a difference? Or watching others make a difference? Update your Instagram app. In the top right corner of the updated app, tap and set the timer to alert you when you've been in IG for 15 minutes/day. IG is fun and I use it too, but in this new school year let's get back to living our lives and not watching others live their life. Write a list of the recipes you love to cook and bake that everyone asks you for. You know - the recipes that make you the hit of the family, neighborhood, or office party. How can you package and monetize these recipes? Maybe write a short PDF eBook for your website, or consider a print cookbook project. Write down one habit you need to break or start for this school year. Write down 10 reasons you can't break that habit. Write down 10 reasons you need to break the habit. Decide which list wins. Every morning, write down in your new notebook all your thoughts. Get them out. Then decide if your thoughts are helping you take action to be the person you want to be, or are your thoughts causing inaction? Or are you just reacting? Did you know you can change your thoughts to take the action you want to take to get the results you want to get? Lifechanging for sure. Download a copy of the Cookbook Publishing Roadmap Please join our Confident Cookbook Writer Facebook Group

When we have a question the first thing many of us do is turn to Google. Google will tell us the answer. Google is amazing, but for finding answers that will help us grow and expand, we have to turn to our brains. My business coach teaches that the secret to anything "better" is better questions - the type of question that inspires high-quality results. When I ask my brain questions I jot the answers in Google Keep, or my iPhone notes app. If I'm in the car or on a walk I'll even record the answers on my iPhone. When I'm near my notebook and have a pen, well that's my favorite spot to answer. Today I want to share some questions for you to consider. Take time to ask. Your brain knows the answer. What would I need to think and feel so that I can make decisions like a writer who wants to find and pitch a publisher? What would my life or book look like if I didn't procrastinate or self-sabotage my project? What do I want to believe about finding a publisher for my cookbook? How could my days or weeks change for the better if I got a grip on my schedule and stopped believing I don't have time? How could I make pitching a publisher so easy that they couldn't do anything but offer me a contract? How can I think, feel, and do to inspire cooks or bakers into action? What new and fun opportunities will I have as a result of being the author of a print cookbook? What thoughts about my cookbook project make me feel inspired? How can I inspire a publisher to take action on me? What would I need to think to feel more confident as a cookbook writer? What would a perfect day as a cookbook writer look like? what would it take to create that day? Do I have to have a perfect day to move forward with my project? 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 is episode 100! The plan for today's show is to list for you 100 "things" to love about cookbooks. So enjoy this episode as I run though features, people, topics, and more - all components of a cookbook that I love. Recipes Stories History lessons Illustration Photographs Ingredient discovery How to use ingredients Techniques Flavor building Boxed tips Mistakes to avoid Chef tips Pro tips Pantry lists Glossaries Shopping lists Endpapers Foreward Acknowledgments Index Introductions Table of Contents Charts for measurements Equivalents Conversions Substitutions Recipe writing style Action method recipes Formula recipes Ratio recipes Step by step photos Ingredient photos Photos of people and cooks Dust jacket Casing Trim Size ISBN Bar codes Copyright Paper selection Paper edging Book design Fonts Recipe and page layouts Authors Chefs Home cooks Home economists Bloggers Celebrities Farmers and growers Dietitians Doctors Photographers Agents Acquisition editors Production editors Line or copy editors Indexer Printer Marketer Public relations expert Book packagers Book distributors Booksellers Readers Publishers Cookbook stores Bookstores Online book shopping Series cookbooks Collectible cookbooks Collecting cookbooks Indian Asian European African South American North American Australia Antarctica Dictionaries Tip books Single-subject Restaurant Inns Cafes Meal courses Appliances Cooking technique Baking Health Healing Chronic disease Regional States Countries First books by authors Historic Food fundamentals All-purpose Cooking schools Armchair travel Road trips Essay or narrative Menus Meal Plans 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 want to talk about writing food memoirs. One of my private coaching clients is discerning the format of the food/cooking book she wants to write. Part of her wants to write a memoir and part of her a cookbook. One would be more story-driven, and the other more recipe-driven. She was then questioned whether she needed to write a book proposal for a memoir and wanted me to tell her what to do. As a coach, I try to avoid telling my clients my opinion about what they should do. I believe that they have internal guidance that directs them what to do and helps them have their own back and feel good about their decision. So, I do feel that not giving a direct response is a challenge because that's often what my coaching clients desire – someone to validate their next step. As a coach, I certainly want to facilitate their decision-making process, and let them create their own results. But, in this instance, I also wanted an informed answer, from someone in the trenches, about whether writing a book proposal for her book concept was necessary. To get an informed answer, I emailed colleagues who are editors at traditional publishing houses and university presses. I asked them if they received a submission for a food memoir, would they expect to see a proposal or manuscript? Much to my delight, they all responded. (Never underestimate the power of asking and never be afraid to ask!) And here are their answers: Editor #1: She needs to write a proposal but does not need to write a full manuscript. Editor #2: I would advise the author to put together a proposal if possible. It is a wonderful and helpful exercise and ultimately will be a strong snapshot for a publisher or agent to gather information quickly about the project. It is important to include marketing thoughts and comparable books as well. Editor #3: My recommendation would be to put together a book proposal first to solicit either an agent or a traditional publisher, whether or not she has a manuscript completed. When soliciting an agent or editor, they are going to be bogged down with submissions so even if she has a completed manuscript, a comprehensive proposal is going to be much more compelling to catch their eye. My recommendation would be to keep it simple but engaging (around 8-10 pages is about perfect because you can include a lot of important information without asking too much time of the agent/editor.) Editor #4: A proposal is a way to go. That's what literary agents and editors/publishers are going to want to see: an outline, sample chapter, author bio, competitive/comparative title overview, marketing strategy. So if you're reading this, and want to find a publisher for your cookbook or your food memoir or any work of non-fiction related to health, wellness, or food, write a proposal. Don't write your entire manuscript. To read more about writing a proposal, here's a bunch of blog posts that will be helpful to you: Writing a Cookbook Proposal – 5 Tips for Success Q & A: How Do I Write a Cookbook Proposal that Attracts Agents and Publishers? Cookbook Proposals are Important Things We Mention In This Episode: Download a copy of the Cookbook Publishing Roadmap Please join our Confident Cookbook Writer Facebook Group

Applications are now open to join the September 2020 Hungry for a Cookbook Mastermind. I started running Hungry for a Cookbook in 2017 and since then have had over 50 cookbook writers go through the mastermind. As a result of the mastermind, have been defined, businesses built, proposals written, agents retained, publishers signed, manuscripts written, and cookbooks published. Here's what Jack Canfield of The Success Principles has to say about masterminds. "We all know that two heads are better than one when it comes to solving a problem or creating a result. So imagine having a permanent group of five to six people who meet for the purpose of problem-solving, brainstorming, networking, and encouraging and motivating each other. This process, called masterminding, is one of the most powerful tools for success presented in this book. I don't know anybody who has become super successful who has not employed the principle of masterminding." Jack is right. Masterminding is a powerful tool. Over the next few days, you have a chance to join a small group of dietitians, cooks, and bakers in the Hungry for A Cookbook Mastermind. In this mastermind, we focus on cookbook concept development, platform building, and writing cookbook proposals. What is a mastermind group? A Mastermind Group is a group of individuals who meet on a regular basis to challenge each other to set goals, brainstorm ideas and support each other in a spirit of compassion, respect, and honesty. Mastermind Groups help participants grow because the other participants are supportive, but can also help to clarify goals through being a devil's advocate to one another. Each Mastermind Group meeting has an agenda, but participation by each group member is key, for the group cannot function without participants who are committed to attend the meetings, set goals, and help others set their goals as they grow alongside each other. Brainstorming and a spirit of community and cooperation are key to the success of a Mastermind Group. Anyone can join a Mastermind Group. Typically there are 5 to 8 people in a Mastermind Group. The members have a shared interest, similar skill or success level, and have a desire to make the next months of their life extraordinary. The want to be in a supportive group that helps them reach or exceed their goals. They are ready to let their desire to reach their goals overcome any fear of change or goal setting that they may have. Mastermind Groups are organized by an individual who is responsible to gather the group, set up the meeting space, set the agenda for the meetings, and ensure that the meetings run smoothly. Because of the group nature of a Mastermind Group, commitment from each member is crucial. Highly motivated participants who are willing to ask, and give, help and support, and who commit to showing up for meetings make the group successful. Mastermind Groups meet at least once a month, but sometimes more frequently such as weekly or every other week. The agenda is the same at each meeting, and every group member has a chance to share their goals and their progress on their goals and gain access to the brainstorming power of the group. Groups meet either in person, on the phone, or in a virtual conference room either through Google Hangouts, Zoom, Facebook groups, or Skype. There are many benefits of a Mastermind Group such as: *Emotional support through brainstorming to lead you to answers to your questions, solutions to your problems, or ideas for moving forward with a project or goal *Social contact and shared experiences add to your knowledge base and enhances your experience *Confidence that your decisions are vetted and decisions are in alignment with your goals *Accountability to get your goals accomplished and that you can make progress on your goals *Connection as you network and gain valuable support from colleagues *Sense of belonging through shared work and knowing there are others who support your goals *Positive mental energy through meeting with others and working towards your goals Who should join? Dietitians, cooks, bakers, health coaches who have recipes, solutions, or stories to share about health, relationships, saving money or budget cooking, healing, history, or how-to. Writers in this group are serious about not just their cookbook project, but moving their cookbook project forward. If you are ready to define your concept, build your platform, and write a cookbook proposal or a cookbook manuscript, I invite you to apply for the September 2020 Hungry For a Cookbook Mastermind Group. Things We Mention In This Episode: Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I want to talk about the anatomy of a cookbook project. I think if you've tuned in to the past several episodes of the podcast, Behind The Scenes of a Cookbook…., you can see that there are many people involved in the production or "publishing" of a cookbook. And whether the cookbook is self- or traditionally- published, the book needs to be edited, designed, photographed, or illustrated, printed, promoted, marketed, distributed, and sold. But, even before those wheels are set in motion, the writer of the book has decisions to make. That's what I want to talk about today. What are the steps to get to the point where you have a cookbook manuscript to edit and a publishing plan in place? I believe that a cookbook is the most profitable and portable way to share your recipes, stories, and solution. If you find yourself repeating yourself record yourself to replace yourself. A cookbook extends you and your message for your readers to their kitchens. And you don't have to be there. And they don't even have to know you for your book to help them. So what are the steps that someone who is thinking about writing a cookbook and getting it published need to do: Identify Goals for Publication: Why are you wanting to write your cookbook and who is your book for. Define Your Cookbook Concept: What is your cookbook about? What is your unique solution? Pick Your Path to Publication: How do you want to get your cookbook published? Build Your Author Platform: Where can your readers find you now? How can they get to know you better? Write a Cookbook Proposal or Write a Cookbook Manuscript Query Agents or Publishers if you want to get traditionally published Sign a Contract and write your manuscript Stay committed. This is a long-game project with a finite end. Share Your Book with your readers. If you are ready to define your concept, build your platform, and write a cookbook proposal or a cookbook manuscript, I invite you to apply for the September 2020 Hungry For a Cookbook Mastermind Group. Things We Mention In This Episode: Download a copy of the Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group

Today on the podcast I'm excited to continue our Behind The Scenes of a Cookbook Series with Barbara Scott Goodman. She has worked as an Art Director and designer of many cookbooks. Her work includes creating cover and interior design concepts, page and typography design, and their execution through all phases of production. She also organizes and supervises photo shoots, working with photographers, food stylists, prop stylists, location scouts, studio managers, and their assistants while overseeing schedules and budgets. Other responsibilities include reviewing page proofs for color and print quality and accuracy. Today on the podcast Barbara and I discuss her work as a cookbook designer as we walk a cookbook manuscript through the production phase of editing, design, and printing. In this interview, we also discuss book packagers and book packaging and the role of book packaging in the publishing process. Things We Mention In This Episode: Connect with Barbara on her website Download a copy of the Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group

Today on the podcast I'm excited to continue our Behind The Scenes of a Cookbook Series with Cynthia Nims. Cynthia is a Cookbook Author, Freelance Food and Travel Writer, and former managing editor of Simply Seafood magazine. Cynthia believes that there's a great deal of value in a well-written recipe. Beyond a reliable outcome, solid recipes build trust in the cookbook author and reflect their source. Today on the podcast we discuss various tips for writing better recipes with everything from drafting the recipes before you test them, to ensuring that as a recipe writer you communicate to the user where you make mistakes or run into problems with a recipe, thus helping them overcome possibly making the same mistake. Things We Mention In This Episode: Connect with Cynthia on her website Mon Appetit Download a copy of the Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group

Today on the podcast I'm excited to interview Jessica Brand. Jessica is a professional graphic designer and website designer. She loves cooking and hosting and is always trying new recipes, tinkering with various ingredients, and learning from my mistakes. When visiting bookstores, the first area she would head to is the cookbook section. Being a graphic designer, she was drawn to beautiful covers, typography, and imagery. She felt like cookbooks are a treasure trove of inspiration and loved flipping through the pages and getting new ideas for recipes and techniques, much more so than scrolling through the Internet or Pinterest. The idea of a cookbook club was introduced to her by my neighbors back in 2012. Jessica and her husband had just moved in and they mentioned their "culinary book club" on numerous occasions. She was secretly waiting for an invitation, but it never came. As it turns out, it was a blessing a disguise. If she had joined their book club, she would have never started her own cookbook club, called Feast. So today on the podcast we talk about Jessica's love for cookbooks, her Feast cookbook club, and her tips for starting a cookbook club of your own. Things We Mention In This Episode: Connect with Jessica on her website A Cookbook Club Feast Cookbook Club on Meetup Paperless Post Download a copy of the Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Ashley Strickland Freeman is an award-winning food stylist, recipe developer and tester, author, and editor. She grew up in Savannah, Georgia, and realized her passion for food and cooking at a very young age. After receiving a degree in Journalism from The University of Georgia and a degree in Culinary Arts from The French Culinary Institute in New York, she moved to Birmingham, Alabama where she worked in the Oxmoor House test kitchens, developing, testing, and food styling recipes for cookbooks for the brands of Southern Living, Coastal Living, Cooking Light, Weight Watchers, Betty Crocker, Pillsbury, Health, and Gooseberry Patch. From there she transitioned to the editorial side and was the Food Editor of over 30 publications before becoming a freelancer in 2013. Her latest cookbook, The Duke's Mayonnaise Cookbook, was officially published this past week. In this episode, we talk about her favorite types of cookbooks she collects, thoughts about the process for photographing cookbooks, and what she as an editor for Oxmoor House looked for in cookbook writers. Things We Mention In This Episode: Connect with Ashley on her website The Duke Mayonnaise Cookbook Savannah, GA: E Shaver Booksellers Charleston, SC: Blue Bicycle Books Charleston, SC: Buxton Books Download a copy of the NEW Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Jackie Alpers is an award-winning professional food photographer based in Tuscon, AZ. Jackie cooks, styles and photographs food and recipes in her natural-light studio and documents food & travel on location. Her popular food photography and recipe blog "Jackie's Happy Plate" showcases her culinary adventures as a Midwesterner transplanted to the Sonoran Desert. She is especially interested in the emotional, psychological and spiritual relationship that people have with food and drink because she believes that food lends itself to vast symbolism and interpretation and she loves the rituals surrounding it. Today on the podcast we talk about Jackie's belief that writing and photographing a cookbook is an inclusive process, along with her experiences as a full-time food photographer, and her ultimate desire to write her own cookbooks, which culminated in two books, one called Sprinkles: Recipes and Ideas for Rainbowlicious Desserts which explores the science of sprinkles (Sprinkology!), shares crafty methods for sprinkling, and offers a comprehensive guide to identifying and cooking with them and her most recent book published in the midst of the coronavirus pandemic - Taste of Tuscon. Listen To This Episode: Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Connect with Jackie at her blog Jackie's Happy Plate orConnect on her website Jackie's Cookbooks: Taste of TucsonSprinkles: Recipes and Ideas for Rainbowlicious Desserts Food photography books: Plate to Pixel That Photo Makes Me Hungry Download a copy of the NEW Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Mardi Balgochian. Mardi is a French-trained pâtissière, recipe tester and cookbook editor. She has degrees in English and Communications, and her professional experience is in corporate communications where she worked in defense, energy, food & beverage, and biotechnology. A few years ago, she had that "if not now, when?" moment and moved to Paris to earn a culinary diploma, specifically in French pâtisserie. Now, she endeavors to pair her professional experience with her passion for pastry. As an editor here are a few tips from Mardi for cookbook writers: (1) get your recipes tested by trained chefs and home cooks (if that's your audience) (2) definitely work with an editor if you decide to self-publish. Things We Mention In This Episode: Connect with Mardi's at her blog Love and Butter Mardi's Go-To Baking and Pastry Books: The Pastry Chef's Little Black Book (Chefs Michael Zebrowski and Michael Mignano) The Pastry Chef's Little Black Book – Volume II (Chefs Michael Zebrowski and Michael Mignano) The Professional Pastry Chef (Bo Friberg) French Pâtisserie (Ferrandi) Classic Baking References:Baking Chez Moi (Dorie Greenspan) Pie & Pastry Bible (Rose Levy Beranbaum) Baking Bible (Rose Levy Beranbaum) Lickerland (Jason Licker) – this is the one Mardi mentioned that was classic pastry with Asian flavors French Patisserie Books by French Chefs (in French): Choux (Philippe Conticini) Fou de Patisserie (Fou de Patisserie – book is out of print, but they have others and a magazine) Armenian Cookbooks: Treasured Armenian Recipes (Detroit AGBU) Harametzek (St. James, Watertown, MA – out of print) Download a copy of the NEW Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Denise Vivaldo. Denise is a seasoned food professional with over 30 years of experience. She is the author of eight books including The Food Styling Handbook, winner of numerous awards, considered to be the food styling bible, and now in its 2nd edition. In addition to books, Denise is a contributing blogger for the Huffington Post as well as her own blog, Denise Vivaldo Blogs. Denise is a featured speaker at culinary conventions all over the globe, has been a featured guest on a variety of television shows. As a consultant, Denise assists companies to better their products, and D has helped many people with their cookbooks, including Skinny Bitch and Vegan Baking with the Skinny Bitch by Kim Barnouin. Enjoy this lively interview with Denise Vivaldo. Things We Mention In This Episode: The Food Stylist's Handbook Connect with Denise Vivaldo Download a copy of the NEW Cookbook Publishing Roadmap Apply for next session of Hungry For a Cookbook Mastermind Group Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Suzanne Fass. Suzanne is truly behind the scenes of cookbook production with her work as a copy-editor, proofer, and indexer. While her work may just land her name in the Acknowledgements section of a cookbook, Suzanne's hand has touched the manuscripts and designed pages of many books with her expertise that ensures recipes are safe for the home cook and that indexes are thorough and complete. This interview covers Suzanne's process for copyediting, working on editing in batches, making style sheets, and tips for cookbook writers in creating recipe titles for an index. Things We Mention In This Episode: Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of the Cookbook Publishing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Welcome back to another Behind The Scenes of a Cookbook episode of the podcast. Today on the podcast I had the pleasure of interviewing Jon Deutsch. John directs the Food Lab at Drexel University. In this episode, Jon talks about how to develop a recipe, the difference between recipe development and testing, the way to test a recipe, and the benefits the Food Lab offers to the authors of the cookbook projects they have been involved with. At the end of the interview enjoy our conversation about trends in recipes, and a quick-response round with Jon about his preferences in the way cookbook ingredients are expressed in cookbooks. Drexel University Food Lab Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of the Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hi and welcome back to another episode of the podcast. Today I feature an interview with Lucy Seligman. Lucy is a lover of all things Japanese. She is an expert in Japanese cooking. Lucy lived in Japan for over 10 years and during that time was a restaurant critic, a food historian, and writer, the editor of Gochiso-sama!—her culinary newsletter on Japanese cuisine, and the owner of her own cooking school, Lucy's Kitchen. In our interview today we talk about Lucy's collection of Japanese cookbooks, her love of Osechi, and Judy's tips for how to stock your pantry with Japanese cooking ingredients to use during our stay-at-home orders to mitigate COVID-19. Things We Mention In This Episode: Lucy's Blog: Thanks for The Meal Lucy's Cookbook: The Wonderful World of Osechi Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of the Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hi and welcome back to another episode of the podcast. Today I feature an interview with Judi Leib. Judi has been in love with food and cooking for as long as she can remember. She is a 1985 graduate of The Restaurant School in Philadelphia and after her graduation worked at every end of the food business from the front of the house to the back of the house and hotels and catering. When her children were young, Judi quit the business and decided to stay home and raise her children. Judi met the late Molly O'Neil former food columnist for The New York Times Magazine and author of three cookbooks, including the award-winning The New York Cookbook. After meeting Molly, Judi was inspired to write her first cookbook, which is currently with an agent being shopped to publishers. In this interview, Judi and I talk about cookbooks, cookbook writing, and the power of having a mentor. Things We Mention In This Episode: Judi's website Diary Of a Lost Chef Replay How to Get a Cookbook Traditionally Published Masterclass Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of my Cookbook Writing Roadmap Please join our Confident Cook and Writer Facebook Group Let's connect on Instagram @greenapron

Hi and welcome back to another episode of the podcast. Today I want to talk about the concept of your cookbook possibility going on trial, in a courtroom~ So what do I mean by this? Have you ever been asked if you've thought about writing a cookbook? Or maybe you've asked yourself this question - Maybe I could write a cookbook and get it published? If you have, it means that either someone else or you, see possibility in this for you. For today's episode let's pretend your cookbook writing and publishing possibility is on trial. The prosecution makes a case for why you the writer can't write the book and get it published. The defense makes a case for the possibility and all the reasons it is possible. And the judge listens to both sides and decided who wins. Here's the rub - all of this judging and deeming what's possible or who's worthy goes on in our own brains. Listen in to hear what happens in the courtroom and who ultimately wins~ Things We Mention In This Episode: How to Get a Cookbook Traditionally Published Free Masterclass on April 22, 2020 Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of my Cookbook Writing Roadmap Please join our Confident Cook and Writer Facebook Group Let's connect on Instagram @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today Rick and I send our love and prayers to everyone during this global pandemic of coronavirus. Rick grew up in the San Francisco Bay Area. Rick's consciousness was raised by the region's great ethnic restaurants and local farms. He began in the food business in high school, and after graduating in Theater from San Francisco State University, Rick moved to New York, where he was instantly immersed in the restaurant and catering world. His catering firm, Cuisine Américaine broke new ground when, as a young American chef, he created events for the Services Culturels of the French Embassy's offices in New York City. It was there that he initially entertained the food editors and executives who would commission his first books and recipe development jobs. Through his work as a personal chef to Jerry Stiller and the late Anne Meara, he met and catered for many of New York's show business elite. These relationships paved the way for his career helping celebrities and chefs tell their own stories. A number of Rick's projects have landed on The New York Times Best Seller list or gone on to win Beard, IACP, and Gourmand Awards and nominations. In addition to his own book such as Comfort Food, Big Book of Side Dishes, Thanksgiving 101, and Kaffeehaus, Rick has worked with many renowned personalities including chefs Alfred Portale (Gotham Bar and Grill), Richard Sandoval (Maya), and Jeffrey Nathan (Abagael's). He counts iconic baker Dan Leader and the late fashion guru, Lilly Pulitzer, among his clients, as well as Oprah Winfrey's former chef Art Smith and two "Real Housewives" from the Bravo TV series. Things We Mention In This Episode: Rick Rodger's Website Thanksgiving 101 Big Book of Sides Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of my Cookbook Writing Roadmap Please join our Confident Cook and Writer Facebook Group Let's connect on Instagram @greenapron

Amy is a seasoned marketing & PR professional specializing in food/beverage, home and lifestyle markets. Amy's expertise includes brand management, media relations, and experiential marketing. In addition to building strong social and digital programs, a key point of difference is her ability to build strategic alliances between brands, talent, retail, and charity partners. From developing national media tours to executing large scale special events, Amy has taken start-ups to the national stage while also growing nationally recognized brands like French's Mustard, Frank's RedHot and Perugina Chocolate. Amy is an active member of the New York Women's Culinary Alliance (NYWCA) and the International Association of Culinary Professionals (IACP) and has served as a Judge for the IACP Cookbook Awards and International Chocolate Awards. Things We Mention In This Episode: 3E Public Relations Amy Stern LinkedIn Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of my Cookbook Writing Roadmap Please join our Confident Cook and Writer Facebook Group Let's connect on Instagram @greenapron

Paula Forbes is a freelance food and restaurant writer based in Austin, Texas. She reviewed cookbooks for over ten years, for such outlets as Lucky Peach, Eater, Epicurious, and Food52. Stained Page News is her cookbook newsletter that includes information about the latest cookbook releases, book deals, sample recipes, trends, and more. Enjoy this interview as we discuss what Paula takes into considerations when she reviews cookbooks, and what in her opinion are her favorite parts of a cookbook. We also talk about Paula's cookbook, The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas, published by Abrams. Things We Mention In This Episode: Stained Page News Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Julie-Anne's life has always revolved around animals and food. She began my life in food on my family naseberry and mango farm in the hills of St. Catherine Jamaica. Fast forward years later with a Masters in animal and human nutritional Sciences and a PhD in fisheries and aquatic sciences, her academic career has covered many aspects of nutritional sciences pursuing scientific research to enhance and improve the nutritional status of beef & dairy cattle; small companion animals; freshwater, marine, ornamental and food fish. In 2016, Juli-Anne started a snack food company utilizing 100% natural ingredients reminiscent of my Jamaican childhood. Juli-Anne's Tropical Kitchen is the idea of one Jamaican foodie who loves to travel, loves art, and the happy things of life. Married to an Italian, Juli-Anne is passionate about exploring the similarities between the two cultures through the things I love most - food, art, music, and lifestyle. As a certified Hatha and vinyasa yoga teacher, she has been led to share with other mothers and families how to prepare healthy meals, eating healthily throughout the day, finding time to exercise and keeping the sanity. She likes to call herself a home chef and traveling between Jamaica, and Italy Juli-Anne learned to combine the flavors of the places I call home. Things We Mention In This Episode: Juli-Anne Royes Connect with Juli-Anne on Instagram Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today I want to talk about the concept of how cookbooks are sold. We often think in terms of a sale of a cookbook idea to a publisher. But in my opinion, it goes much deeper than that. Publishers aren't here to save cookbook writers. They can't help us believe more in ourselves. They can't help us connect with readers in a real and genuine way. They can't help us believe in our recipes and stories. They can't help us believe in the power we have to help others feel better and feel more excited about cooking or baking. They can't help us believe in our reader's ability to get good results or better emotions from our books. You see, publishers are here to create beautiful books and help us sell them. But in order to sell anything, we have to be sold. Sold on ourselves. Sold on our readers. Sold on our recipes, stories, menus, glossaries, and other content. Sold on our power to help others. Sold on our reader's capacity to get good results. Sold on how we can add value to a publisher's list of authors and to their catalog of books. So if you want to "find" a publisher, get 100 % sold on you. So sold that if a publisher says "no" you'll think they're just confused. Then, and only then, when a publisher says "yes" it's a perfect fit - a sold author, a sold publisher, connecting with sold readers. Cha-ching Things We Mention In This Episode: Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Welcome back to this first episode of March. Today I want to share some thoughts (and recipes) about March here in KY. We are knee-deep in March Madness for our Kentucky Wildcats and headed into our regional tournament for the KHSAA Boys Basketball tournaments here, so I thought it would be fun to take a look at March in Kentucky, much like I did for Thanksgiving and July 4. Kentucky Barrel Ale StewMakes 6 servings The end of winter and time for one last cold-weather stew before cooking methods give their nod to warmer weather. This variation of beef stew focuses on simplicity: well-browned meat seasoned with garlic, onions, and herbs. I like to bake the stew to surround the pan with gentle heat. After about 1 1/2 hours I add the carrots to prevent them from overcooking. When the stew is finished I have perfectly fork-tender meat and firm, but tender carrots. 2 1/2 pounds boneless chuck roast, cut into 2-inch piecesSalt to tasteFreshly ground black pepper to taste 1/4 cup canola oil, divided 2 large onions, cut into chunks 4 cloves garlic, smashed 1 teaspoon dried thyme 2 bay leaves One 12-ounce bottle dark stout or ale such as Guiness® or Kentucky Ale® 1/2 cup water 8 carrots, peeled and cut into 3-inch pieces 4 ribs celery, cut into 3-inch pieces Place the beef in a bowl and season with salt and pepper. In an oven-proof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown the beef in batches without crowding the beef. Remove the browned beef to a plate and continue cooking the next batch of beef until browned. Reduce the heat to medium and add 1 tablespoon oil. Stir in the onions and garlic and cook for about 5 minutes to soften Stir in the thyme and bay leaves. Add the stout or ale and the water and cook, stirring and scraping the browned bits of meat off the bottom of the pan. Add the browned meat and bring to a simmer. Cover and bake and after 1 1/2 hours, carefully remove the carrot and celery from the Dutch oven. Recover and bake for about 45 more minutes until the carrots and beef are fork tender. Remove the bay leaves. Remove the excess fat from the pan juices. Return the pan juices to the meat. Serve warm. Cast Iron Skillet Soda BreadMakes one 10-inch round loaf This soda bread has a batter like a quick bread but is similar in texture to a scone. The flavor is best when served on the day it's baked. 2 cups whole wheat flour 2 cups unbleached all-purpose flour 1/4 cup old-fashioned oats 2 teaspoons baking soda 1 1/2 teaspoons salt 1 large egg 2 tablespoons butter, melted 2 3/4 cups low-fat buttermilk Preheat the oven to 450°F. Have ready one 10-inch cast-iron skillet. Rub a bit of oil on the bottom of the skillet to be sure the bread doesn't stick. Stir together the whole wheat flour, unbleached all-purpose flour, oats, baking soda, and salt blending well. In a separate bowl mix together the egg, melted butter, and the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir to form a soft batter. Dump the batter into the prepared skillet. With knife mark a deep cross into the surface of the dough. Bake for 15 minutes. Reduce the heat to 400°F and bake for about 25 more minutes or until the bread is a deep golden brown. Let cool for a few minutes before cutting. Kentucky Irish CoffeeMakes 1 serving Prepare to have fingers and toes warmed by this drink and if possible retire by the fire to share Irish folk legends or listen to soothing Celtic music. 1 teaspoon brown sugar 6 ounces hot dark roast brewed coffee 1 tablespoon Kentucky bourbon 1 tablespoon Bailey's Irish Cream Have ready Brown Sugar Bourbon Whipped Cream, page 000, for garnish Spoon the sugar into the bottom of a coffee mug. Pour in the hot coffee and stir to dissolve the sugar. Mix in the bourbon and Irish cream. Top with a large spoonful of whipped cream. Serve hot. Things We Mention In This Episode: Kentucky Fresh Cookbook Apply for next session of Hungry For a Cookbook Mastermind Group Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Have you ever thought about how your meals, baked goods, recipes, and books make others feel? Because really, that's why most people interact with food, cooking, recipes, books - to feel better. I had an experience recently with my son's friend who wants to eat a better breakfast before she heads to school so that she isn't starving at lunch. Plus, she wants to fuel her day with a healthy breakfast. She recently traveled and was amazed at the simple hotel breakfast of yogurt, granola, and berries. This summarizes her desire and goal. So she thought she'd try to have some granola and yogurt for breakfast. She headed to Kroger and bought granola - a box of a national brand. So excited the next morning, she fixed her breakfast and was excited as she tasted the granola. It wasn't anything like the hotel granola from her trip. Also, she found the store-bought granola tasted too sweet and hard to chew. It even scraped the top of her mouth, like she had eaten a bunch of sugary candy. She said she felt more unhealthy eating it. So she looked in the natural food section for a small batch brand. There were several that looked good, but it was 4x the price of the national brand. She didn't feel like she had the budget for boutique brands of granola, but she loves the idea of granola. This is her problem or unmet need and her feelings about this problem. She knew that every few weeks, we make a homemade batch of granola. She had been at our house and seen us in our kitchen, making granola. This is our cooking habit. And since we have our recipe was written down (this is our writing habit), we were able to share our recipe along with some tips for success so that she could make her own granola. This is how we help people meet their desires, reach their goals, and solve their problems. She made the granola the next day she texted me to say how much her family loved it. And she loved it! She felt accomplished and successful in the kitchen. And she was excited to have her granola and yogurt for wholesome breakfast. This is a positive result with positive emotions as a result. And, here's the best part - she trusts us as a provider of not only recipes but making her feel better. That's the goal because when our people feel better, they want not just your recipes, but how you made them feel. This is why we buy cookbooks too. They make us feel better! They help us learn. They have a lot of beautiful features, and many benefits, but the bottom line is cookbooks promise a better feeling. They are a benefit not a burden. Things We Mention In This Episode: Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Owner and Chef, Elizabeth H. Weaver is a Marietta Native, a fourth-generation Marietta girl to be exact. Her southern roots can be found in many areas of her cooking. But don't peg her as strictly a southern cook. Building your perfect bite is her true goal. Elizabeth is a graduate of the Culinary Business Academy. Her culinary training began at age 13 when her mom decided it was time for her to plan and prepare one meal a week for her family. From there she has read and studied about food as often as possible. Cookbooks are great novels that Chef Elizabeth savors. For the last 29 years she has worked for Cobb County Cultural Affairs Division and has directed dozens of musical theatre productions. All during this time food was interwoven in her work life. It might be preparing meals for a dinner theatre, hors d'oeurves for a gallery opening or relieving the stress of the day by baking at home. Her arts career also makes her an excellent event planner and has given Chef Elizabeth the ability to think outside of the box. Chef Elizabeth's food will remind you of home with a twist. She promises to help you regain time with your family, eat better and in the end enjoy life more by using her service. Things We Mention In This Episode: Connect with Elizabeth Weaver Download a copy of Cookbook Writing Roadmap Please join Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

One of the foundational things I teach to all my students inside the Cookbook Writers Academy is the concept of Being a Cookbook Writer. Part of "being a cookbook writer" (who gets their cookbook published) is your habits. And last week we talked all about the habit of cooking, and writing, and using your kitchen as your laboratory. This means that you are most likely either cooking (or baking) and writing a lot during the pre-publication phase of writing a cookbook. Another foundational part of being a cookbook writer is your willingness to learn new things and to teach yourself new things. And that's what I want to talk about. Every day I'm amazed at technology. We have so many opportunities to teach ourselves how to send a newsletter, write a blog, self-publish our cookbooks, run a webinar, set up a sales page, or start a podcast. And as a cookbook writer, there is so much more to learn. The world is a frontier of knowledge, and our brains have an unlimited capacity to learn. There is so much we can teach ourselves about writing, cooking/baking, or being a cookbook writer. So how do we get better at... writing? Cooking? Baking? Learning new things? (fill in the blank with whatever you want to teach yourself about)? Here are 20 ways to teach yourself new things and enhance your learning: Decide to take control and learn about... Read — a lot. Be curious. Watch how-to videos. Thirst for knowledge. Don't just wonder about stuff - find out and then practice. Carry a physical or e-Book with you at all times. Carry a notebook and pen. Take notes — document what's new or exciting. Write a short story about what you are learning. Challenge yourself to learn new things. Eat good food for brain fuel: fruits, veggies, nuts, fish. Exercise to generate increased endorphins help cognition and a feeling of well-being. Order your environment (desk, pantry, closets). Read about new ideas before you go to bed. Focus, focus, focus on what you want to learn. Have a regular and disciplined routine. Devote time and energy to learning. Be resilient - it's the root of success in life. Do more than you are required to do. Read an encyclopedia version of what you want to learn then ask yourself how I could teach this to an elementary school student? Let's embrace 2020 at the year to teach ourselves something new. Things We Mention In This Episode: Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

One of the foundational things I teach to students inside the Cookbook Writers Academy is the concept of Being a Cookbook Writer. What this means is that we have to think, feel, and act like a cookbook author even before we have a publishing contract. One part of "being a cookbook writer" (some who gets their cookbook published) is your willingness to learn new things. We talked about that in a previous issue of FPS. Today, let's talk about habits, specifically our habits of cooking, writing and using our kitchens as a laboratory for our projects. Your daily habits as a cook, baker, and writer drive your cookbook project. If you don't cook, bake, or write, you project stalls. If you cook, bake, and write your project moves forward. It's time to think about your habits and how they affect your project. Here's the best news: We can build or create new habits as cooks, bakers, and writers. We can decide to create recipes and write content for our cookbook projects. Or we don't. The choice is up to us. Part of my secret to success as a published cookbook author is that I use my kitchen-time as my laboratories where I can develop cookbook concept ideas, recipes, and stories. Evaluate Current Cooking or Baking Habits: For the next week, write down everything you do in your kitchen. Describe what you consistently do every day in your kitchen. Make a pot of coffee, write it down. Make sandwiches for the kid's lunches, write it down. Scramble an egg. Make a smoothie. Fire up the Instant Pot. Write it all down. Decide to Create New Habits of Build On What You Already Do: After a week, be honest with yourself. If you want to write a cookbook, do your habits as a cook, support the work you'll need to do to cook and create recipes? If yes, great! If no, there's room for creating some habits. Set Up a Cooking Notebook: I record everything in a notebook. For 2020 I started a new notebook. Evaluate What You Have: The first thing I do in a new notebook is to write down everything I have in my pantry or freezer that I want to use as a main course for a meal — meat in the freezer, eggs or tofu in the refrigerator, pasta or beans in the pantry. Pick a Consistent Day to Plan: I do this on Wednesday, but you can pick the day that works best for you. Plan Your Next Week: Plan your next week ahead of time. The purpose of this plan is to know what you will be cooking or baking on any given day when you head into your kitchen you know the menu and you have the ingredients on hand to cook or bake. The truth is if this is what we are asking our cookbook readers to do, so there's no better way to communicate your message to readers that to live what you want to teach before you write it. Check the Calendar: Next, I look at the calendar and the week ahead. What is going on in the evenings? Do we have to work late, teach a class, attend a basketball game or outside meeting? Evening activities affect what I cook, so I always consider that. Plan an Entree to Cook Each Day: Next, I write down what we are going to eat each day. Every week I plan one meal that uses meat (chicken, beef, poultry, or lamb), one fish/seafood, one legume/bean, one pasta, one soup/stew, one pizza, and one new recipe. Then referring to the list of ingredients I have on hand, I plug in any main entree items on hand and then fill the plan with ideas for the other days. Make a Grocery List: While I'm planning, I also make my grocery list on this day. (I have a grocery list I typed up and it's available at www. Essentialpantry.net. if you're interested.) Each week we buy fresh fish or seafood, make a new kind of pizza, and enjoy an original recipe, so I know that I need to buy ingredients for those meals. I use up with I have on hand for the meat, bean, pasta, soup/stew meals and add to the grocery list additional fresh ingredients that are needed. I also fill in with items we need for side vegetables, salads, breakfasts, lunches, Sunday breakfast, etc. Shop For Ingredients: I shop on Thursday or Friday morning, but you need to pick a time that works for you. The secret here is consistency. When I consistently shop and have ingredients on hand, it's easier to cook and bake at home. I teach this in my cookbooks too. Cook or Bake Each Day: When it's time to cook, I go to my kitchen and work the plan. Each morning I set out ingredients I'll need for dinner and then at 5:00, I don't have to decide what to cook or make any last-minute trips to the supermarket. Take Notes While You Cook/Bake: While I'm cooking I take notes about recipes I create, ingredients I run out of in my pantry, or notes about package sizes, labels, and volume of cut vegetables, pasta, and cooked grains. I hope this helps you on your journey to develop the habit of cooking or writing on your way to becoming a cookbook author. Things We Mention In This Episode: Download my pre-printed grocery list Download a copy of my Cookbook Writing Roadmap Join our Confident Cookbook Writer Facebook Group Let's conne

Welcome back to another episode of the Cookbook Love Podcast. Lately, I've been thinking a lot about my life as a cookbook writer and how much I appreciate what being a cookbook writer has done for my life. I've traveled to new places, met amazing cooks and bakers, sat at the table with other amazing authors, and had the opportunity to speak about writing cookbooks. I've been able to be creative, help others feel better, and have more fun and success in the kitchen. This is also so much what I want for you and for my cookbook writing students. The secret to an ability to generate ideas and create the words for recipes and cookbooks, I believe flows from a state of appreciation and love for our lives just as they are. It's like appreciation for our lives, our circumstances, and our opportunity to even write a book is the switch to the fun, energetic, and sparkly part of our brains. And when we are operating from a state of non-appreciation (or what I also like to call lack-i-tude) there is never enough. Never enough time, ideas, energy, money, or assistance for us to reach our cookbook writing goals. We find ourselves strive, search, and chase, and we never catch up. Lack-i-tude has us in a hole and we're trying to see to the top of the hole and catch a glimpse of the light. So today, I thought it would be fun to focus on the appreciation of cookbook writing and being a cookbook writer. My message to all of my students is that they don't need to be published, or have a publishing contract to be a cookbook writer. They can decide to commit to dream of writing a cookbook, and become the writer that a publisher loves to work with. So, let's think about how we immerse ourselves in Cookbook Writing Appreciation (like a view from the top of a mountain) vs Cookbook Writing Lack-i-tude (with a view from deep in a hole). Appreciation for the gift of life and that we are here to be able to write a cookbook. Appreciation for the capability and a brain to make decisions. Appreciation for the education to learn about recipes, cookbooks, writing, publisher, and agents. Appreciation for our individual food cultures. Appreciation for the possibility that we can become cookbook authors. Appreciation for the cookbook publishers who create beautiful books. Appreciation for the family and friends who have supported us along the way. Appreciation for the people engaged with what we create in the kitchen or on our blogs. Appreciation for the opportunity to create a tangible book. Appreciation for creativity, and access to the sparkly part of our brains. Appreciation for our basic human needs being met. Appreciation for the ability to invest in what we deem valuable. Appreciation to decide if we want to move forward with a cookbook project or not. Appreciation for the capacity to love others and let the energy of our love flow to others through food, cooking, baking, and cookbook. Appreciation for the ability to appreciate and see when we are living in cookbook writing appreciation or the land of lack-i-tude. Listen To This Episode: Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Apply for March 2020 Hungry For a Cookbook Mastermind Download a copy of my Cookbook Writing Roadmap The Hot Sheet by Jane Friedman and Porter Anderson Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hi and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with author and cookbook collector and self-proclaimed autodidactic polymath, Peter Hertzmann. Peter has been the creator, author, and illustrator of the e-zine à la carte since its inception in 1999. He is also the author of 50 Ways to Cook a Carrot and Knife Skills Illustrated. Peter is passionate about teaching people from all walks of life the skills that will enable them to cook almost anything. His obsession and life-long interest in cooking and culinary traditions goes back to the early 1970s and for him, cooking is not just a matter of preparing recipes, it is a total immersion in all things food. As he writes in his e-zine: "I'm obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! For most of his adult life, my interest was Chinese cookery—its preparation, materials, history, politics, and culture. Besides learning all he could about Chinese food and culture, he became involved with Chinese-American organizations and studied Chinese-American food, history, and culture. He collected English-language Chinese cookbooks and eventually amassed one of the largest collections in the world. (The books are now part of the Pond-Hertzmann Collection at the University of California at Davis.) Then one fall, during an eight-day trip to Paris—his first—he had an epiphany - that he wouldn't be able to proceed with my education unless he spent a lot of time in France and learned to at least read some French. In the following two years, he started doing just that. As he was obsessed with Chinese cookery, he is now obsessive with French cookery—its preparation, materials, history, politics, and culture. His e-zine a la carte is part of that obsession. Listen To This Episode: Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Peter's website Hertzmann.com Bibliothèque Nationale de France Archive.org Google Books Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Welcome to this episode today as we talk about perseverance as cooks, bakers, writers, and podcasters. We live in a world where we want everything quick. Better yet, how about immediate, fast, and tomorrow is too late. In an instant-ramen-noodle-style life, we don't want to wait, work hard, or feel challenged. We just want results. The truth is that most book projects are more like making a batch of chicken stock than they are like instant ramen noodles. Stock can't be rushed if we want excellent results. To make the best stock we have to be willing to let the ingredients simmer and allow the heat to extract the flavor and gelatin from the bones. The results are worth the time and effort of preparing stock the correct way. Perseverance is defined as steadfastness in doing something despite delay or difficulty in achieving success. Making the commitment to anything new provides fuel to get you started. When you sign a publishing contract, you commit to completing a manuscript. When you launch an online program, you see it through in spite of any difficulties you may encounter. Ask anyone who is in the middle of a book-writing project, or launching a new program, and they will tell you that determination and persistence, aka perseverance, drives them toward the finish line. You aren't going to find anybody that's going to be successful without making a sacrifice and without perseverance. – Lou Holtz While researching material for this podcast I created a set of questions based on qualities that are present in individuals who persevere. With those in mind, and using my experiences with book and work projects (and marriage and raising children!), I added more qualities that I've found to be helpful for perseverance. So get a piece of paper and a pen and here are the questions you can ask yourself!

Welcome to 2020! And the first episode of the podcast recorded in 2020. Today I had fun sharing with you a passage written by Anne Mendelson and published in the Oxford Companion to American Food and Drink about cookbooks and manuscripts from 1920-1940. At that time, many cookbooks were still focused on all-purpose tomes that covered many aspects of not just cookery but domestic and home economics, but as we learn from Anne, cookbooks started to evolve during the early 20th century even into books that people enjoyed to read and use as armchair cooks and travelers. Things We Mention In This Episode: Oxford Companion to American Food and Drink Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hi everyone and welcome back to another episode of the Cookbook Love Podcast. Cynthia Graubart is a food writer, James Beard Award-winning cookbook author, speaker, former cooking show television producer, and most recently the author of her 8th cookbook, Sunday Suppers for Oxmoor House. Graubart is passionate about food - from researching its origins, writing recipes, teaching technique, to bringing families together at the table. What began as a small number of cookbooks to help me learn the basics, grew into a large research library of 4,000 volumes. While it is a general collection, I do have a sub-specialty in Southern cookbooks. I also have a collection of 500 community cookbooks, about 300 of which are from the state of Georgia and predate 1980. In this interview, we talk about community cookbooks, Junior League cookbook, Cynthia's experience producing television, cooking, and writing cookbooks. Things We Mention In This Episode: Cynthia Graubart Sunday Suppers cookbook Mastering the Art of Southern Cooking Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hi everyone and welcome back to another episode of the Cookbook Love Podcast. Today I have a fun interview with Angela Grassi. Angela Grassi, MS, RDN, LDN is an internationally known nutrition and health expert on PCOS. Named one of the Top 10 Incredible RDNs making a difference by Today's Dietitian, Angela's knowledge, warmth, and charisma have made her the go-to nutritionist for women with PCOS. She provides nutrition consultations in person, phone or online to women around the world. Having PCOS herself, Angela knows how challenging living with this condition can be. She has dedicated her career to being on the leading-edge of helping women with PCOS improve their health and their lives through evidence-based nutrition. Angela is the co-author of The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes To Beat PCOS and the bestselling, The PCOS Workbook: Your Guide to Complete Physical and Emotional Health. Angela's other book, PCOS: The Dietitian's Guide, now in its second edition, is the most comprehensive evidence-based nutrition resource available for PCOS. Today on the podcast we talk about Angela's love of cookbooks and why she decided to set up her own self-publishing company, and how she self-published her very own cookbook, The PCOS Nutrition Center Cookbook. Things We Mention In This Episode: PCOS Nutrition Center PCOS Nutrition Center Cookbook Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I'm excited to share an interview with cookbook collector and baker Tina Zaccardi. Tina is a mom, wife, NY Yankee fan, and competitive self-taught baker. Tina is also the winner of Season 4 Holiday Edition of The Great American Baking Show. Yes, she spent some time last fall in "The Tent"! Tina has been baking for as long as she can remember, but it's only within the past few years that this has become a passion. For Tina, baking is about making others happy! Today on the show we talk about Tina's favorite baking cookbooks, some traditional Italian cookies, and the role of photography in providing visual clues about baked goods with which we are unfamiliar. Things We Mention In This Episode: Tina Zaccardi Follow Tina on Instagram @theitaliancookie and see her beautiful cookies! Download my free Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. I'm excited to talk to you today about Cookbook Publishing Possibility. Last week we talked about Cookbook Writing Possibility. Did you know there is a better way - that it's possible you could write a cookbook? You could possibly document your recipes, stories, knowledge, menus memories in a way that you can create a book - a tangible, portable, and potentially profitable record of your recipes that helps other people. That is Cookbook Writing Possibility. This week I want to talk about Cookbook Publishing Possibility and the 5 ways that you can get your recipes and stories published. My goal today is to highlight the differences between writing a book and getting it published, Things We Mention In This Episode: Download my free Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. I'm excited to talk to you today about Cookbook Writing Possibility. First, I want everyone who is a cook or baker to pay attention here. If you are the go-to person for a cake for the office party, a winning pot of chili for the chili cook or, or a killer appetizer for the neighborhood progressive dinner, I'm talking to you. Because I suspect, that if that is the case people want and ask for your recipes. You dream them up. You dazzle people with food. And you share your recipes. All well and good. I'm not arguing with that at all. But then you may think, I need to share these good recipes in a way that more people can access them. So you start a blog. Did you know there is a better way - that it's possible you could write a cookbook? You could possibly document your recipes, stories, knowledge, menus memories in a way that you can create a book - a tangible, portable, and potentially profitable record of your recipes that helps other people. That is Cookbook Writing Possibility. You could do this. I did it and you can too. So what's involved in Cookbook Writing Possibility? Head on over to the show and listen in. Things We Mention In This Episode: Download my free Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @greenapron

Hello and Happy Thanksgiving. Welcome back to a special Thanksgiving Day episode of the podcast. When I think of Thanksgiving, for many obvious reasons I think of abundance. Cornucopias. Having plenty. Overflow. Being full. Refrigerators filled with ingredients, ovens stuffed with turkeys, turkeys stuffed with dressing, and tables filled with people. It's easy to imagine and think about abundance and feel abundant this time of year, but did you know that we can feel abundant about cooking all year long. Today is this solo Thanksgiving episode, I talk about the abundance we can feel related to inviting people to our home, planning a menu, buying ingredients, cooking the meal, and sharing it with those we love. Thanksgiving isn't a pursuit of perfection and control, it's a time to let go and really enjoy the bounty of all that we have available to us to cook and create food in our kitchens. Things We Mention In This Episode: Episode 37: Recipe and Cookbook Abundance Episode 63: Seasonal Recipes It's Time to Talk Thanksgiving Download The Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today I'm excited to have an interview with Holly Berfield. Holly is a photographer who embarked on a project several years ago. In an effort to read more, cook more, and look for more beauty in the every day, Holly decided to read a book, cook a dish related to the book, and take a photograph inspired by the book. The result of this project is her Instagram feed and blog where Holly share the books she reads and the photo inspired by the book. Things We Mention In This Episode: Holly Berfield Book Cook Look @bookcooklook on Instagram Download The Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @cookbooklovepodcast or @greenapron

November and Thanksgiving are upon us! And in this episode of the podcast, I'm doing something a little bit different. Today I use my first cookbook, Kentucky Fresh Cookbook, to talk about seasonal eating and cooking here in KY this time of year, and talk a bit about goetta, a breakfast specialty item popular in Northern Kentucky. I also dive into Thanksgiving and share 4 recipes from my book for Carl's Pendennis Club Punch, Roasted Brined Turkey, Bread Dressing, and Peggy's Corn Pudding. Full recipes are available on the show notes page linked below. Things We Mention In This Episode: The Kentucky Fresh Cookbook Thanksgiving Recipes Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @cookbooklovepodcast or @greenapron

When we have a question the first thing many of us do is turn to Google. Google will tell us the answer. Google is amazing, but for finding answers that will help us grow and expand, we have to turn to our brains. My business coach teaches that the secret to anything "better" is better questions - the type of question that inspires high-quality results. When I ask my brain questions I jot the answers in Google Keep, or my iPhone notes app. If I'm in the car or on a walk I'll even record the answers on my iPhone. When I'm near my notebook and have a pen, well that's my favorite spot to answer. Today I want to share some questions for you to consider. Take time to ask. Your brain knows the answer. What do I need to think and feel so that I can make decisions like a writer who wants to find and pitch a publisher? What does my life or book project look like if I didn't procrastinate or self-sabotage my project? What do I want to believe about finding a publisher for my cookbook? How could my days or weeks change for the better if I got a grip on my schedule and stopped believing I don't have time? How could I make pitching a publisher so easy that they couldn't do anything but offer me a contract? What can I think, feel, and then do to inspire cooks or bakers into action? What new and fun opportunities will I have as a result of being the author of a print cookbook? What thoughts about my cookbook project make me feel inspired? How can I inspire a publisher to take action with me and on my idea? What do I need to think to feel more confident as a cookbook writer? What does my perfect day as a cookbook writer look like? What needs to happen to create that day? Do I have to have a perfect day to move forward with my project? Things We Mention In This Episode: Please join our Confident Cookbook Writer Facebook Group Let's connect on Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with Jenny Hartin the publicity director for Eat Your Books and founder of The Cookbook Junkies. Jenny is here today to talk about exciting cookbooks coming up for Fall 2019, her new book, 101 Things to Do with a Bundt Pan, trends in cookbook concepts, and what Jenny's seeing in cookbook design. And because it's Halloween, we also discuss a few spooky or Halloween cookbooks that are on our shelves. Things We Mention In This Episode: A Treasury of Great Recipes by Vincent Price The Birth of the Bundt Must Have Books for Fall 2019 101 Things to Do With A Bundt Pan Eat Your Books Cookbook Junkies Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with Marcy Goldman of BetterBaking.com. March collected cookbooks since she was about 8 and started cooking (the Time-Life Good Cook and foods of the World, Joy of Cooking were here go-to's). She always wrote and always cooked/baked and so her interest in cookbooks extends to how food is described in books (and portrayed in films too). She loves cookbooks (Julia Child, James Beard, MFK Fisher) that have a 'voice' and teach as well as share recipes - which is why she probably became fascinated with recipe headnotes which she (seems) known for in my cookbooks (besides which headnotes came from that era wherein most cookbooks didn't have any photos). She published the first of her 11 cookbooks in 1998 (Treasury of Jewish Holiday Baking) and now both traditionally and independently publish cookbooks, as well as hosts her site of 22 years Betterbaking.com. She still buys cookbooks and hones her collection (with a reasonable amount of classic and new - largely on baking). Food is not just about the pleasures of eating or sustenance - cookbooks chronicle our history and social ways. Things We Mention In This Episode: Free Masterclass: The Secret Recipe to Find and Pitch a Publisher Contact Marcy for BetterBaking.com access A Treasury of Jewish Holiday Baking Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Do you love to create recipes and cook for your family and friends? Have you perfected a method to do something that is kitchen or nutrition-related and you want to teach others about it? Could your work in your kitchen be used to guide someone else in their kitchen? If you answered yes to any of these questions, you may have what it takes to write a cookbook of your own. Today I want to share 4 basic steps you can follow to explore your cookbook topic. This is for those of you who haven't even considered writing a cookbook before, with some tips on what to do to hone in on your ideal reader, and what your cookbook might be about. Become a student of food, cooking or baking. Pay attention to what you really enjoy in the kitchen and keep track of what it is that people come to you and ask about. Are they asking for just recipes? Or are they asking other questions about what you do and who you know? Keep track of all of it. Start a dedicated notebook to keep track. Challenge yourself to cook and create baked goods without an exact recipe. Make up your own creations. Keep track of what you create and make it again. Ask others to taste it and see what they think. Keep track some more. Your recipes in any book you write can be inspired by what you experience in the world, but at the end of the day, any recipes you publish need to be expressed in your own ideas and words. When you meet people and they ask you what you're up to tell them that you're thinking about writing a cookbook. When they ask you what about - tell them your possible idea. The purpose of this isn't for you to hear if they like your idea or not. The purpose is to start to identify as a cookbook writer. Becoming a cookbook writer is a change of identity - from a non-writer to a writer. So just practice at this identification as a cookbook writer. Practice believing that you writing a cookbook is totally possible. If I can do it, and if my students can do it you can do it. Your success as a cookbook writer isn't up to a publisher, it's up to you. There are many paths to cookbook publication and I talk about the difference between cookbook writing and cookbook publishing in Episode 42, but if you really want to write a cookbook, the commitment, and the decision is up to you. No one can stop you or tell you you can't and the person you have to face most often in this instance is yourself. Let every cookbook you see published be a beacon of possibility. Things We Mention In This Episode: Free Masterclass: The Secret Recipe to Find and Pitch a Cookbook Publisher Check out the show notes for this episode Please join Confident Cookbook Writer Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I am here to talk to you about an article in the New York Times (October 2, 2019) Would You Write A Cookbook For Next To Nothing? This article leads with a story of a food-blogger whose first publishing contract involved a very short deadline, no advance, and a non-disclosure agreement. When I first read the article I felt like they were making the case that writing a cookbook isn't "worth it". What I soon realized was that their model for measuring the "worth" of the project was all monetary: How much money did the author spend/earn. In today's episode, I talk about the value of writing a cookbook beyond monetary measurement: the value to self, your business, and others. I hope you enjoy this discussion. And take time to read the article and the comments on the article. The link is below. Things We Mention In This Episode: New York Times Article: Would You Write a Cookbook For Next to Nothing? Join the waitlist for Cookbook Writers Academy Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I'm excited to talk to you about cookbooks from "a place". This episode is inspired by a recent cookbook purchase about a restaurant The Noma Guide to Fermentation. In Episode 50 I interviewed the co-founder of Cookbook Village Wendy Guerrin, and in that episode, Wendy talked about her love of vintage restaurant cookbooks. This really got me thinking: many of my favorite books in my collection are cookbooks about "a place". This came to light a few weeks ago when The Best Male Cook and I were moving my cookbook collection, stack by stack, off of the shelves, because we were painting my office. As we moved the books, I kept talking about the books: favorite books, where we bought some of the books, gifts I'd been given, etc. Thus, the inspiration for this show: talk about favorite cookbooks from "a place". I have been trying to figure out why I love these types of books and the best way for me to describe it is because a book from "a place" like a cafe, market, restaurant, or meditation center, is like a book of business secrets. When a business publishes a book of recipes from their business, they are adding an asset to their business. And this book contains the formula for the very thing that makes their business tick: the food. But here's the funny thing: publishing a book of their recipes ADDS to the business, it doesn't subtract. It gives them a place to reveal what they do, yet people still walk through the door to buy their soups, salads, cakes, schnitzel, and bread. That's because a restaurant or cafe isn't just about the recipes, it's about the experience and about us being willing to trade our money for the value a good cafe, market, or restaurant offers: delicious, prepared food served well in an environment that we love. And, a restaurant or market cookbook extends the story of the place far beyond the boundaries of a town or city. It extends it across the world I haven't ever eaten at Noma. But I have read their cookbook. And that's what cookbooks do, they transport us to a place we've been, or back to a place we haven't been, to enjoy the food and stories of the place, and to experience in print, what their cooks, bakers, and chefs offer in real life. So enjoy this episode as I take a journey through cookbooks in my collection from "a place". Things We Mention In This Episode: Zingerman's Guide to Good Eating by Ari Weinzweig Cafe Beaujolais by Margaret Fox Mary Jo's Cuisine Cookbook by Mary Jo McMillan The Berghoff Family Cookbook by Caryn Berghoff Buxton Hall BBQ Book of Smoke by Elliott Moss Moosewood Cookbook by Mollie Katzen Noma Guide to Fermentation by Rene Redzepi and David Zilber the Tassajara Bread Book by Edward Espe Brown Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Do you struggle with regular content creation? Do you start strong with a good idea for a book, blog, or newsletter, but then fizzle out and lack consistency in the producing of the blog posts, newsletters, or cookbooks? Marketing yourself and your business require a strategy to build a relationship with your audience. Be it your future customers, current clients, possible publishers, or your ideal reader, they need to get to know you better to have a relationship with you and perhaps buy from you or publish your book. One of my superpowers over the years has been the ability to create consistent content in my business. Consistent content is queen. Customers like consistency. It's trustworthy. Publishers like consistency. It's dependable. Your readers like consistency. They want to hear from you. They like what you write about. In order to help you move from struggling and overwhelmed, I want to share my five secrets to consistent content creation. Decide if you want to create consistent content. You can do this if you want to. If your answer is yes, then let's do it! If your answer is no, that's ok. Quit beating yourself up and move on to another way to spend your time. Pick one day and a specific time: I write newsletter and blog post content once a week on Mondays. I spend no more than two hours to do this. I get it done and don't have to worry about the newsletter or blog post until the next Monday. On Mondays, my sweet spot is between the hours of 8 – 10 am. I set myself up for success. I don't schedule phone calls during this time. I don't run errands during this time. I don't go get coffee with a friend during this time. This time is for my content. Each and every Monday morning. For you, it might be midnight – 2 am. The time doesn't matter. Just pick a time where you are awake, alert, focused. And I hear what you're thinking: but I've got little kids, I have a job, I have so much to do, I'm so busy. If that's the case, go back to #1 and decide. An added bonus secret is to record or write your content in batches. This means you create content for a few weeks at a time. Then you're ahead of the game and each week it's not a rush to create content for the next week. Get yourself in a good feeling place before you write. I like to show up on Mondays (and every day, quite frankly) refreshed and ready. For me, this means I have completed my morning routine and I'm cleaned up for the day. I can't produce when I'm sitting around feeling and smelling like I just crawled out of bed. I work better when I'm clean, dressed, smell good, and my household tasks that I do on Monday mornings are underway. Show up at your computer or laptop. Sit down (or stand up if you want to), and write (or create). By the time I actually sit down, I have a topic in mind to write about. These topics pop into my head in a variety of ways, but most often they occur to me during my morning routine. (This routine is a no-brainer and consists of some quiet coffee time, breakfast with my son, clean up the kitchen, shower, and morning notebook time.) You'd be amazed at how many ideas pop into my head when I'm focused on other activities. The biggest take away here is to have a way to capture the ideas on your phone's notepad or in a notebook. Creative ideas flow all the time. Write the ideas down. And then, when you sit down to write, you don't have to think of ideas, all you have to do is expand on them. Control your brain. There are times when I sit down that my brain says, "OK, this is too much. You need to quit writing so much. Skip this one time – it's not going to matter anyway. Head back to the kitchen. Get a snack. Watch some YouTube or scroll through Instagram. There's no reason you should keep writing this much." This is what our brains do. When we evolve, grow, write, create content, our brains think there's danger lurking. It tells us the way we stay safe is to stay the same and not rock the boat. For a few minutes, I occasionally entertain my brain's messages. I consider that I should stop writing newsletters, blog posts, and books. But I know better. I can outsmart my brain. Give these secrets a try. My hope is that they take you from the feelings of struggle, overwhelm, and confusion, to feeling good, more consistent with your content, in control of your brain. If you master this, I know you can write that book or build the business you dream of building. Things We Mention In This Episode: Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Writing a cookbook demands a lot of time and energy. You work hard, you write your manuscript, and then after months of editing, design, and production your book lands in your hand. There's not much else like it in the world, with the exception of delivering a baby. Some people even refer to writing a book as a gestation time and then say they've given "birth" to a book. So what do I wish someone had told me before I wrote my cookbook: There will be mistakes in the cookbook. Somewhere, somehow there will be an error. You'll find a recipe where you called for 1 tablespoons instead of 1 tablespoon. Careful editing and even hiring a competent editor will help reduce the number of errors, but just know there will be some errors. Don't worry though - most publishers let you submit corrections before the next printing. Not everyone will like your cookbook. Please, don't let this stop you in your tracks or worry you. It's just the reality of writing a book and putting your work out there. Your book was written with a specific audience in mind and that means that the people outside of your audience might not like or buy your cookbook. Don't focus on them. Focus instead on who loves your cookbook. They are the only group worth worrying about. Please them and reach out to them. Marketing and promoting your cookbook is like another job. Writing the manuscript was the first job. Selling the book and working hard to promote it is another. I know that I have worked as hard and as long to promote my cookbook as I did to write it. Connecting with customers is fun and I've traveled while doing so, but the work of promotion is just as time-consuming as the work of writing. We Mention In This Episode: Cookbook Writing Software Workshop registration Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and today on the podcast I talk about recipe copyright laws. First, congratulations to Lisa Goldstein of @cookinglikeImeanit. She was the winner of our Celebrate The Cookbook Love Podcast Contest for our first anniversary. Lisa is a supporter of the show, was a guest on Episode 9 (I incorrectly said Episode 2 in the show recording!), and I'm thrilled she won the content. Thank you, Lisa. Last year I attended an excellent workshop sponsored by IACP (International Association of Culinary Professionals) and taught by Joy Butler. Joy has a blog called Guide Through The Legal Jungle and in the workshop, she talked about the principles of copyright protection for recipes. What I find interesting is that recipe copyright protection involves all of us who write, use, and interact with recipes and cookbooks: recipe writers, cookbook authors, and cookbook users or cookbook clubs. Listen in to the show as we discuss how the law affects these three different groups, and how we can protect our recipes as cookbook writers, recipe writers, and restaurant or bakery owners. Things We Mention In This Episode: Joy Butler: Guide Through The Legal Jungle Blog Lisa Goldstein @cookinglikeImeanit Cookbook Love Podcast Episode 9 interview with Lisa Goldstein Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome to year two of the Cookbook Love Podcast. Thanks for everyone who tunes in on a regular basis as we celebrate cookbook readers, buyers, writers, collectors, and clubs. Todays' episode is all about mastermind: what is one and why might you join one. Plus there's still time to enter the Celebrate the Cookbook Love Podcast Contest and have a chance to win a package of 5 cookbooks (one of my cookbooks, one new Summer 2019 cookbook, one vintage cookbook, a self-published cookbook, and a classic American cookbook: Leave a rating and review on Apple Podcast App or Screenshot your review Head over to Instagram OR Head over to Facebook Join Cookbook Love Podcast Facebook Group Follow @cookbooklovepodcast DM me the screenshot of your review and you will be entered in the drawing Contest ends September 5, 2019, 11:59 PM PST Things We Mention In This Episode: Apply for Hungry For a Cookbook Mastermind until September 6, 2019 Cookbook Love Podcast on Instagram Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron