Cookbook Love Podcast

Welcome to the end of year one of the Cookbook Love Podcast! It's been a great year and a year of learning and growing as a podcaster. My original goal was to celebrate Cookbook Love and we have done just that with interviews related to cookbook reading, buying, writing, collecting, and clubbing! Today we celebrate with a look back at the top 10 most popular episodes for the podcast and a contest to celebrate our 52nd episode. It's been a great year! And I hope I have shared more cookbook love with you all. Thanks for your support of the podcast. 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: Follow Cookbook Love Podcast on Instagram Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome to another episode of the Cookbook Love Podcast. Today I'm excited to share an interview with cookbook collector, reader, and author, Ally Lazare. Ally as a young child loved to feel her way around in the kitchen because she was allowed to experiment with food and cooking. As a result, she fell in love with the science, process, artistry, and creativeness of cooking and baking. Ally also loved cookbooks and first considered herself just a cookbook reader. When she started to cook for herself and her children, she started to write down her recipes and share them with others. This led her to start a blog, and then - the idea to write a cookbook of her own. So, in the midst of maternity leave, and a shift to a plant-based way of eating, Ally decided to document her plant-based journey and share the tips, tricks, and secrets behind plant-based comfort food. Out of her desire to debunk the myth that plant-based eating is scary or boring, Ally wrote and published with a Kickstarter campaign her own book Ally's Kitchen Comfort Food. In this interview, we talk about Ally's love for all things of the kitchen, vintage cookbooks, and the process she followed for writing her own book, that includes a Kickstarter campaign that overfunded her cookbook publishing dream. Things We Mention In This Episode: Ally Lazare's blog Ally's book Ally's Kitchen: Comfort Food! Connect with Ally on Instagram @allylazare Watch my Discover Your Inner Cookbook Writer Video Training Series inside the Confident Cookbook Writer Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome to another episode of the Cookbook Love Podcast. Today I am excited to interview Wendy Guerin. Wendy is the co-founder of an online collectible cookbook store called Cookbook Village. In business for over 10 years, Cookbook Village specializes in collectible cookbooks from Junior League and community cookbooks to autographed and restaurant cookbooks. In our interview, Wendy and I discuss her impetus to start on online cookbook store, her love of restaurant and autographed cookbooks, the top 10 collectible cookbooks of all time and their process for buying books for their store. Things We Mention In This Episode: Top 10 Collectible Cookbook - Cookbook Village Cookbook Village Online Cookbook Store If you want to write a cookbook consider attending our Discover Your Inner Cookbook Writer 3-Part Video Training Series which begins August 19 Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today I feature an interview with cookbook collector Linda Soper-Kolton. Linda is a health coach, vegan chef, and runs the culinary program at the Catskill Animal Sanctuary. She is the author of Compassionate Cuisine, a book written for the benefit of the animal sanctuary. As a lifelong foodie, Linda built her cookbook collection via mail-order cookbook clubs. Linda attributes her love of cookbooks to the talented people who write cookbooks and feels that pursuing recipes, photographs, and stories never get old. She uses cookbooks to feel inspired about ingredients and recipes and cookbooks transport Linda into a world of food and cooking, where she "dreams in food." Things We Mention In This Episode: Catskill Animal Sanctuary Compassionate Cuisine cookbook The Good Cook for mail-order cookbooks Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

As a lover of planners, notebooks, pens, setting goals and making plans, today interview is with the owner and founder of 90 x Goal Planner, Alon David. Alon arrived in America without any business leads connections. He had no university network or promising internships. Alon didn't even have a solid business idea. But he did have ambition. And he had drive. He had the dream to make something of his life. So while going to school full-time, Alon decided to get a job working construction for $5.25 per hour. Yet he knew that just getting a degree wasn't enough, so instead of waking up each day complaining of his situation, Alon decided he needed to set a goal to keep him focused on his dreams. The only problem was that there weren't any quality goal-planners or systems out there. So Alon decided to create his own system that could take a minimum-wage job and turn it into an opportunity. Inspired to further test his goal-system, Alon decided in 2010 to start a photography business from scratch. Within a year, the photography business became a 6-figure side-gig and that was when Alon knew that his 90x goal-system was something special. Looking to help others effectively set and achieve goals, Alon put together the first 90x goal-planner. Now, if you've ever shopped around for a planner, you know that there are to-do planners, there are planners to help you schedule, there are planners that act more like diaries, but 90x is the first planner to incorporate all of the essential goal-setting elements into one complete system. So if you're looking for a planner that can act as a to-do list, while also serving as a space where you can jot down any thoughts or ideas, no problem. With each day having at least two-full pages, you could even write out motivational quotes to keep you inspired, if you'd like. But know that each 90x goal-planner comes filled with inspirational quotes from Albert Einstein, Steve Jobs & other minds that have led their respective generations, so even on the most laziest of days, you'll have all the inspiration you need right in your hands. Today on the podcast Alon and I talk about the steps of a vision, the why? The what, and your actions to move forward in a project whether it be writing a book, losing weight, or starting a business. Things We Mention In This Episode: 90x Planner Alon David Take advantage of the discount code Cookbook25 for 25% off of Alon's products Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today we are talking about the Cost of Writing a Cookbook. One of the objections people often have to writing a cookbook is the cost (or money). Truth be told, as a traditionally published cookbook author, I incurred very few direct costs when I wrote my cookbooks. In fact, publishers paid me an advance and royalties when my advance earned out. And, my students who self-publish their books did incur costs of publishing, so today I'll talk about those. I also talk about cost during the pre-publication phase of writing, costs in post-publication, optional costs writers incur, and my feeling about software for cookbook writing. Pre-publication Phase Generate idea Test and develop recipes Write cookbook proposal Book writing software - optional Find agent Find publisher Network with others Platform Website built Website hosting Email list Content creation Social Media presence Facebook group Publication Phase Contract Advance of Royalties Write manuscript Photography Editing Cover Design ISBN Interior Design Index Blurbs Printing Ebook formatting Post-Publication Phase Royalties Book sales Wholesale sales Book fairs Cookbook competitions Public Relations work Things We Mention In This Episode: Are You Ready to Write a Cookbook Checklist Join The Confident Cookbook Writer Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. This is the first in a series I decided to call Search Your Collection. Today I want to talk about Endsheets. Endsheets, also know as endpapers, or ends, are the pages at the beginning and of a hardcover book that are used to glue the inside pages (known as the book block) to the hardcover of the book. Decorated end sheets, while not very common in cookbooks are a relatively inexpensive enhancement to a cookbook. They have the ability to deliver helpful and useful information to the cookbook user, as well as a way to decorate and illustrate the cookbook. In today's episode, I discuss endpapers and take a look at endpapers as I searched my own collection of cookbooks. Things We Mention In This Episode: Endsheets defined The Fannie Farmer Cookbook Jewish Cooking in American Joan Nathan The Food Lab J. Kenji Lopez-Alt Vegetarian Cooking for Everyone Deborah Madison The Cooking of the Eastern Mediterranean Paula Wolfert Better Homes and Gardens Betty Crocker;s Picture Cook Book The Taste of Home Cookbook Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast, today I'm excited to share an interview with Sherry Coleman Collins. Sherry is a fellow Registered Dietitian and lives in Marietta, Georgia. She is an avid cookbook collector, reader, and user, and if my memory serves me correctly, she is the first podcast guest that limits her cookbook collection to a specific number of books due to shelf space. That said, Sherry loves cookbooks, obviously, and to collect cookbooks when she travels internationally and in the US. Sherry has also inherited cookbooks and she now has an interest in collecting vintage cookbooks as well. Join us for the episode where we talk about Sherry's favorite cookbooks collected from her travels, what she learns from international cookbooks, her favorite place to shop for vintage cookbooks, and Sherry's tips for meal planning and cooking almost every night at home. Things We Mention In This Episode: Connect with Sherry on Instagram Connect with Sherry at Southern Fried Nutrition Salt Fat Acid Heat by Samin Nosrat The New York Times International Cookbook by Craig Claiborne From Julia Child's Kitchen by Julia Child Scandinavian Comfort Food by Trine Hahnemann Scandinavian Baking by Trine Hahnemann Rice and Beans and Tasty Things by Dora Romano Louisiana Cooking with Lana & Friends The Natural Foods Cookbook by Beatrice Trum Hunter Want to write a cookbook join The Confident Cookbook Writer Facebook Group Join our Cookbook Love Podcast Facebook Group Connect on Instagram @cookbooklovepodcast or @greenapron

Hello and Happy 4th of July. Welcome to another episode of the podcast. Today we are talking about barbecue! Barbecue and July 4th go hand in hand. On this episode of the podcast I talk about how our family is connected to a long-standing barbecue tradition, the difference between grilling and barbecue, some favorite barbecue cookbooks in my collections, and a recipe for Sweet Bourbon Baked Beans from the Kentucky Fresh Cookbook. Sweet Bourbon-baked BeansMakes 12 servings From Kentucky Fresh Cookbook by Maggie Green. I use vegetarian baked beans, but any variety of canned pork (baked) and beans works fine. To make without the bourbon, use 1/2 cup vinegar. 1/2 pound (8 ounces) bacon, cut into 1/4-inch thin strips 3 cups canned vegetarian baked beans (one 28-ounce can) 1 1/2 cups cooked or canned baby lima beans, drained (one 15-ounce can) 1 1/2 cups cooked or canned butter beans, drained (one 15-ounce can) 1 1/2 cups cooked or canned red beans, drained (one 15-ounce can) 1 large onion, chopped (about 2 cups) 3/4 cup brown sugar 1/4 cup Kentucky bourbon 1/4 cup apple cider vinegar 1/2 teaspoon dry mustard powder Place bacon strips in a large skillet over medium heat. Stir and cook until crisp. Remove bacon to drain on a paper-towel-lined plate. Pour all of the bacon grease out of the skillet except for about 2 tablespoons. Meanwhile, preheat the oven to 350°F. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Stir together the baked beans, lima beans, and red beans in the prepared dish. In the bacon grease, cook the onions over medium heat until golden, about 10 minutes. Add the brown sugar, bourbon, and vinegar, stirring to dissolve the sugar and scrape any brown bits off the bottom of the skillet. Let cook for 1 minute. Pour the bourbon-sugar sauce over beans and stir to combine. Sprinkle with crisp bacon bits. Bake for 1 hour until bubbly and the juice has thickened. Listen to Episode 44 below Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Smokestack Lightning by Lolis Eric Elie Smoke and Spice by Cheryl Alters Jamison and Bill Jamison The Kentucky Barbecue Book by Wes Berry Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast, today I am excited to talk to you about 2019 Food Trends and Cookbooks. I was recently involved in a research project to take a look at Health and Culinary Trends for a trends report. I have always enjoyed looking at food trends, and in particular how foods and trends in cooking or food make it into the mainstream. This happened with cilantro, from a relatively unknown and unused herb to an herb that millions of people now eat every day at Chipotle in their Lime Cilantro Rice. Food trends also make it into cookbooks more often than not, in particular, if the food trend is one that is embraced in kitchens and cooking. On this episode of the podcast, I select a few trends and take a look at cookbooks that reflect these trends as well as review the food trends below. 2019 Health and Culinary Food Trends Wild weeds and green such as sorrel, dandelions, chickweed, mallow, amaranth as a replacement for kale. Citrus alternatives such as citron, kumquats, yuzu, shaddocks, and pomelos that provide sourness that's popular as well as unique flavors. Seed butter to augment nut butter such as tahini, sunflower seed butter, roasted watermelon seed butter, pumpkin seed butter offering alternatives for allergies to tree nuts and peanuts. Ugly and misshapen food acceptance and use to reduce food with innovative ways to use all parts of food from nose to tail and stem to root. Digestive health and a newfound appreciation for the microbiome—trillions of bacteria and other microbes that live in our intestinal tract—more products (think fiber, prebiotics, and probiotics) are geared toward improving gut health Fermented drinks and food such as kefir, kimchi, kombucha, tempeh, miso. Adaptogens roots and herbs are a select group of herbs (and some mushrooms) that support the body's natural ability to deal with stress. They are called adaptogens because of their unique ability to "adapt" their function according to the specific needs of the body. Examples include maca, ginseng, Rhodiola Rosea, reishi, ashwagandha holy basil, Schizandra. #veganuary and McVegan burgers tested at the Chicago McDonalds headquarters. Growth of the vegan, vegetarian, and eco-friendly movements, many are turning away from traditional protein sources like meat. Faux meats and plant-based meat options are available everywhere, from local co-ops to Target and Walmart. Meat-alternatives including plants, insects, lentils, soy, dairy-free protein alternatives going mainstream. Innovations highlighting nuts, extruded seeds, beans, water lentils and algae in snack bars, chips, meat-free burgers or sausages, and dairy-free yogurts and cheeses and cell-based meat and protein extracted from animals' cells without killing the animal at all. Hemp hearts, seeds, and oils are in everything from waffle mix to dried pasta, and new interest in the potential benefits stemming from other parts of the hemp plant. Foods infused with CBD oil. CBD, also known as cannabidiol, has a multitude of uses including an ingredient in a variety of edibles defined as food or beverage products that have been infused with cannabis extract. Baked foods, candies, chocolates, wine, and tea are examples. African and Middle Eastern flavors like za'atar, harissa, and sumac. They will be joined by the sour and complex flavors of Filipino food and other Pacific Rim flavors with everything from Hawaiian, to Filipino influences, to Japanese and Californian cuisine. Options include fresh seafood and tropical fruits like guava and dragon fruit. Ready-made meals at grocery stores and gas stations who lead the way and offer healthy pre-made meals to-go. Sustainable seafood combined with an interest in international ingredients will likely make unique seafood options like geoduck, cuttlefish, roe, and squid more popular. Mushrooms are a hearty alternative to meat. In addition to popular mushroom varieties like portobello, shiitake, and button mushrooms expect unique options like enoki, wood ear, oyster, and porcini. Eating for beauty and youth benefits - In addition to lean proteins and plenty of vegetables helps improve collagen's benefits. And the advantages of omega-3-rich fishes are widely popular. Vegetables for dessert. Chefs push culinary boundaries and are experiment with the natural sweetness of corn, carrots, fennel, squash, sweet potatoes, and other vegetables. Listen to Episode 43 below Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Book of Greens Noma Guide to Fermentation Sweet and Savory Sun-Kissed Citrus If you want to write a cookbook I invite you to join The Confident Cookbook Writer Facebook Group Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. In this episode of the podcast, I discuss the difference between cookbook writing and cookbook publishing. Cookbook writing is a solitary act and involves a person writing a book around a single topic. They think of an idea, they decide who they can help or who their ideal reader is, and they create content for the book. Then they work on getting the book published. Publishing is the business of preparing books for sale. The business model for publishing is book sales. The publishers pay authors advances/royalties and count on writers and authors to provide content for their books. The 3 main functions of publishing houses are the editing of the manuscript, preparation of the manuscript for design, book design, book production, and the marketing and sales of a book. Listen to Episode 42 below iTunes or the Apple Podcast AppStitcher Google Music PlaySpotify Things We Mention In This Episode: Confident Cookbook Writer Facebook Group How to Write a Cookbook Proposal Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. This episode was inspired by a letter that I received from a listener about how to start a cookbook club in her neighborhood. In this episode, I read the communication from the listener, and provide tips on starting your own cookbook club. Things We Mention In This Episode: Episode 8 with The Cookbook Club and Judy O'Dwyer Episode 20 with Ridgewood Public Library Cookbook Club Lisa Trent Free Cookbook Writing Masterclass: How to Become a Cookbook Writer Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. After last week's podcast with Monica Llamas, I was invited to submit my top 10 cookbooks for the 1000 Cookbooks Project. The 1000 Cookbook project is building a comprehensive and curated collection of the very best food and recipe content. Their goal with the project is "to help people discover books and recipes which will help them build their knowledge, expand their repertoire, and delight their family and friends". In this episode, I talk about my 10 favorite books in my collection, and I added one book for honorable mention. All of the books are listed below, and also included is a link to my list on the 1000 Cookbooks website. Things We Mention In This Episode: 1000 Cookbooks Project Maggie Green's Top 10 Cookbooks on 1000 Cookbooks Project Outlaw Cook by John Thorne The Kitchen Diaries by Nigel Slater Essentials of Classic Italian Cooking by Marcella Hazen The Food Lab by J. Kenji Lopez-Alt The King Arthur Flour Baker's Companion by King Arthur Flour Company Test Kitchen Moosewood Cookbook by Mollie Katzen The Food Chronology by James Trager Culinary Artistry by Andrew Dornenburg and Karen Page The Victory Garden Cookbook by Marian Morash The Kentucky Fresh Cookbook by Maggie Green Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen Free Cookbook Writing Masterclass: How to Become a Cookbook Writer Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today I'm excited to welcome back Monique Llamas. Since we spoke with Monique on Episode 4, Monique has a new role as the Community Manager for ckbk. As the Community Manager, Monique manages ckbk's presence on social media channels Instagram, Facebook, Twitter, and Pinterest. Monique also tells us more about Ckbk. Ckbk offers free and premium memberships for search and discovery for over 300 cookbook titles, including classic, contemporary, out-of-print, and reference cookbooks. In today's episode, Monique and I talk about her founding the ckbk cookbook club, as well as her interest in other online cookbooks clubs. Cookbook clubs offer opportunities for cookbook lovers to connect online in conjunction with content from a specific cookbook, usually, a cookbook selected each month, or related to one specific recipe choice out of a cookbook. Monique also discusses her tips on starting a cookbook club from announcing the club, spreading the word, setting an intention for the goal of the club, setting up a schedule, and being consistent in the club's rules and postings. Most important is to have fun and use the clubs as a positive way to connect with cookbook-, food-, and recipe-lovers online. Things We Mention In This Episode: Ckbk Contact Monique at ckbk Join ckbk using promotion LOVE 50 for a discount on membership 1000 Cookbooks Project Mrs. Balbir Singh's Indian Cookery Licensing your book on ckbk #ckbkclub Hardcover Cook's Guide to Cookbook Clubs Get Cooking Cookbook Club Tasting Table Cookbook Club Saveur Cookbook Club Rainy Day Bites Cookbook Club Eat Your Books Cookbook Club Food 52 Cookbook Club (and Baking Club) Virtual Cooking Club Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. I'm excited to be sharing this new episode with you. I record a podcast episode every week and have done so since September. I want to first say that I'm so excited I jumped into this space to celebrate cookbook readers, buyers, collectors, writers, and clubs. Not many other podcasts are celebrating you. My journey with cookbooks started with cookbook reading and has taken me on a path through cookbook editing and now writing 4 cookbooks of my own. I love writing cookbooks and there are several advantages I see to writing a cookbook over a food blog. I say this knowing there are many successful, professional food bloggers, but cookbooks suit me well (and they may suit you well too). For today's episode, I share why I choose to write cookbooks over a food blog. Here is the list of whys - and in the episode, I explain each one in more details. Food photography is not my responsibility Cookbook manuscript writing is a finite project Cookbooks are portable and can be carried to events Participation in gifts and giveaways Status of working with a traditional publisher Prove to self could do it Attend Kentucky Book Fair (now called Kentucky Book Festival) Learn and help others in their kitchens Share simple, delicious food Things We Mention In This Episode: Kentucky Fresh Cookbook Tasting Kentucky: Favorite Recipes from the Bluegrass State Essential Pantry Essential Plant-Based Pantry Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today's episode was inspired by a Mother's Day meal we shared with our son and his girlfriend. They both work at high-end restaurants in Cincinnati. It's not uncommon that when we get together we talk about the restaurant and their favorite dishes on the menu. The conversation recently turned to a cold sliced pork dish with tuna sauce. They absolutely adored the dish and the new-to-them pairing of pork and tuna. As a cookbook collector may do after a conversation like that, I turned to my cookbook collection to find the recipe. I found a recipe in Marcella Hazen's Essentials of Classic Italian Cooking, for Vitello Tonnato - Cold Sliced Veal with Tuna Sauce. As I searched for this recipe in four of my Italian cookbooks, I was struck by the abundance of recipes and cookbooks we have at our fingertips. On the internet and in our cookbook collections we can find almost anything. Despite this abundance, we feel like we're still missing the secret, out of alignment with what we have, like we're missing out, overwhelmed, and in general, everything being hard from planning, prepping, shopping, cooking, and doing the dishes. On the podcast today, I explore this: why do we feel negative when we have so much recipe, how-to, and cookbook abundance? I think it's because of how we're thinking about it, and that in order to feel better, we don't need more information and cookbooks, we need to change the way we think about what we have. Tune in to hear my 6 tips to work with Recipe and Cookbook Abundance to learn something new and create new results in your kitchen. Things We Mention In This Episode: Essentials of Classic Italian Cooking by Marcella Hazen The Italian Country Table by Lynne Rossetto Kasper Marcella Says by Marcella Hazen 1000 Italian Recipe by Michele Scicolone Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today's episode was a lot of fun as I interview Chris Taylor and Paul Arguin. Chris and Paul are cookbook collectors. They are scientists by trade, and one day, about 10 years ago they decided to enter an amateur pie competition. Chris' Lemon Strawberry Pie won 1st place, and from there, they have been on a journey of pie, culminating in a 2017 Best of Show award at the National Pie Championship. As a result of their win their, and an article in the NYT, they were approached about writing a cookbook of their own. In this interview we talk about their journey through pie competitions, writing their cookbook, and their favorite pie and baking books. Things We Mention In This Episode: 1st Prize Pies Alison Kave The Pie Book Louis Pullig-De-Gouy Pie Marches On Monroe Boston Strause Farm Journal's Country Cookbook The Secret Recipes Dominique Ansel The Pie and Pastry Bible Rose Levy Berenbaum The Cake Bible Rose Levy Berenbaum The Family Baking Book America's Test Kitchen Bread: A Baker's Book of Technique and Recipes Jeffery Hammelman Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to this week's episode of the Cookbook Love Podcast. Today I am excited to share with you an episode on Kentucky Cookbooks. This episode holds a special place in my heart and life because I was born and raised in Kentucky and because the Kentucky Derby was always a sporting event that was celebrated by our family. So in today's episode, I share more about Kentucky's literary tradition, what the Kentucky Derby is, how the Kentucky Derby is celebrated, and a discussion of my favorite Kentucky cookbooks. Things We Mention In This Episode: Out of Kentucky Kitchens by Marion Flexner Bluegrass Winners by Garden Club of Lexington Kentucky's Best by Linda Allison-Lewis Kentucky Cooking by Charles Patteson Kentucky Keepsakes by Elizabeth Ross The Kentucky Bourbon Cookbook by Albert Schmid Kentucky Fresh Cookbook by Maggie Green Tasting Kentucky: Favorite Recipes from the Bluegrass State by Maggie Green Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast. Today's topic is an offshoot of my episode last week with Literary Agent Maria Ribas. We talked about upcoming trends in cookbooks, and Maria mentioned illustrations. It's hard to imagine that illustrations will replace photography, but in this episode, I take a look back to illustrated and hand-lettered cookbooks in my collection. My review of these books led me to the discovery that illustrations serve many purposes in cookbooks: design, instruction of step-by-step processes, identification if ingredients or equipment, or in the case of To The Kings Taste, illustrations that displayed elaborate scenes of medieval dinners and kitchen tasks (such as stomping grapes, or churning butter) created from woodcuts. Things We Mention In This Episode: Smoke and Spice by Cheryl Alters Jamison and Bill Jamison Classic Indian Vegetarian and Grain Cooking by Julie Sahni Moosewood Cookbook Anniversary Edition by Mollie Katzen Enchanted Broccoli Forest by Mollie Katzen To The King's Taste by Lorna J. Sass Tassajara Cooking by Edward Espe Brown Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the Cookbook Love Podcast, today I am excited to share an interview with Maria Ribas. Maria is a true cookbook lover. She not only collects cookbooks, and uses cookbooks at home when she cooks, but she also works as a literary agent at Stonesong Literary Agency. At Stonesong, Maria represents authors to publishers, including her favorite genre, cookbook authors. Today on the podcast we discuss the process of acquiring cookbook titles: first, where publishers scout for authors on a particular topic VS authors sending in proposals for their cookbook ideas. We also discuss what's on the horizon for cookbook trends, and her view of just how large a food writer's platform needs to be for consideration of publication at a large publishing house. At home, and due to space limitations, Maria carefully curates her cookbook collection. She loves books that "take [her] away" with beautiful photography and writing, and equally as many cookbooks that offer time in the kitchen as a time to relax, or quiet yourself, rather than seeing cooking as one more chore to get done. Things We Mention In This Episode: Stonesong Literary Agency Maria's Blog Cooks Plus Books Kinokuniya Books Eat at Home Tonight by Tiffany King Salt, Fat, Acid, Heat by Samin Nosrat Moosewood Cookbook by Mollie Katzen Unplugged Kitchen by Viana La Place Register for the cookbook writing masterclass Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I share my thoughts on selling cookbooks, and even more than that with it takes to write and sell a cookbook. Behind every cookbook we own, read, write, or cook from there is a writer. A writer who has a message to share. In order to become a cookbook author, they had to become a cookbook writer first. And I see that there are a few hurdles this writer has to jump before they have a finished book. So, today, we'll talk about these four hurdles, what they are and how we can hurdle them if we want to become a cookbook writer. I also invite you to my upcoming free cookbook writing masterclass where I will share 7 Insider Tip about Writing a Cookbook That Agents and Publishers Might Not Tell You (Because Most of Them Have Never Written A Cookbook). My audience is made up of the most excellent cooks, chefs, or bakers. The best around town. They give away recipes, compete in competitions, write for print publications, teach classes in their homes. They have an abundance of knowledge. They are "known" as the go-to person in their families, communities, workplaces, or for their excellent food, baked good, stories, and solutions. They are acutely aware of how their recipes and knowledge help others helped others learn something new about a specific food, style of cooking, or a culture, heal a disease, gain better health, or have a better, happier, healthier life. They love cookbooks. Every time they go to a bookstore, they gravitate to the cookbook section. They collect and read cookbooks. People close to them, and others they meet ask them if they've ever thought about writing a cookbook. They love cookbooks. Every time they go to a bookstore, they gravitate to the cookbook section. They collect and read cookbooks. They think about writing a cookbook of their own but have heard horror stories about how hard publishing is, how much money it costs to publish a book, and how you have to sell your soul to a publisher to get your cookbook in a bookstore. Plus all of their favorite books are written by TV stars, celebrities, or food bloggers with huge followings and beautiful photos that they take themselves. They can't even begin to imagine that someone like them could write a cookbook like that. So they stop. The dream dies. Following this masterclass with you will be able to implement these tips that guide dietitians, moms, bakers, and cooks on their journey to become confident cookbook writers that can help others live a healthier, happier life. Register for the masterclass here. Things We Mention In This Episode: Register for the cookbook writing masterclass Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I feature an interview with Jordan Hamons. Jordan is the owner of Tablespoon Cooking Co. at the historic Findlay Market in Cincinnati, OH. Tablespoon Cooking Co. teaches home cooks how to cook good food through hands-on classes and private events. Jordan is a cookbook collector and has been reading and using cookbooks since a very young age. In this episode, we talk about Jordan's introduction to cookbooks with her father's travel to New Orleans, how cookbooks were used at her various jobs, and about her monthly cookbook club at Tablespoon Cooking Co. In her spare time Jordan loves to travel –and if not by plane, by cookbook, learning international cooking techniques and sampling food from around the globe. Things We Mention In This Episode: Tablespoon Cooking Co. The Hungry Traveler - Jordan's travel blog Tablespoon's April Cookbook Club Selection - I Am a Filipino Follow Jordan on Instagram Follow Tablespoon Cooking Co. on Instagram David Lebovitz My Paris Kitchen Julia Child Mastering the Art of French Cooking Rosewater and Orange Blossoms Maureen Abood Season: Big Flavors, Beautiful Food Nik Sharma Edna Lewis Taste of Country Cooking Marcella Hazen Essentials of Classic Italian Cooking Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I excited to offer this interview with Melissa Bottorff-Arey. Melissa is the Founder of Cultivated Journey. Melissa and her husband are full-time travelers. They live and work from their motor home while traveling in the United States. Melissa has a passion for farm-to-table cuisine and teaching other travelers how they can eat local and seasonal in every community they pass through. Melissa as a cookbook collector had to purge her collection when they decided to travel full-time, as well as her experiences with cookbooks as an industry-trained chef, and cooking meals for family and friends in her motor home. We also discuss Melissa's desire to write a cookbook and start a cookbook club for full-time travelers. Things We Mention In This Episode: Connect with Melissa at Cultivated Journey Book: Woman's Place is in the Kitchen Whitefish, Montana Fantastic Fans Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I excited to offer this interview with Jeremiah Duarte Bills. Jeremiah will tell you that he comes from a dessert-obsessed family. Growing up close to his grandparents and their Portuguese heritage, he began baking in college to connect to his Portuguese roots. After his first trip to Portugal, he fell in love with the country's dessert and baking traditions. As a self-taught baker, Jeremiah appeared on ABC's 2016 The Great American Baking Show where he baked many Portuguese recipes. This experience connected him to people all over the world who are hungry to learn about Portuguese dessert recipes. Jeremiah is the co-host of the popular baking podcast FLOUR HOUR, is writing a Portuguese Dessert cookbook, and teaches baking classes out of his home. Jeremiah's background is in music. He attended the world-famous Juilliard School and performed as an orchestral flutist all over the world. He lives in Sacramento, California where he keeps bees, teaches aspiring flute and piano students, and of course, bakes. Things We Mention In This Episode: Register for the From Cobwebs to Connection Email Newsletter Workshop Portuguese Homestyle Cooking by Ana Patuleia Ortins HomeBaking: The Artful Mix of Flour and Traditions from Around the World by Jeffery Alford Gourmet Cookbook edited by Ruth Reichel Cake Bible by Rose Levy Berenbaum My Lisbon: A Cookbook From Portugal's City of Light by Nuno Mendes Tartine Bakery Flour Hour Podcast Jeremiah's website Jeremiah Bakes Follow Jeremiah on Instagram Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I share an episode about the seasons of our lives and 5 seasonally-focused cookbooks. Every week when I create a solo show for this podcast I ask myself - What can I share today that will help or inspire the people who listen to this podcast? Most often the answer comes from what's going on in my daily life. So let's start there as I look over the past week. This past week our son's basketball team lost in a tournament game that ended the season. No more Tuesday and Friday night games. No more daily loads of laundry with sweaty uniforms and sock. No more meeting parents at games and cheering on the team. We started observing the season of Lent. This is a 6-week of preparation for the renewal of our baptismal promises at Easter. No more unconscious living with food and drink and prayer. Time to pay attention to how I give, eat, and pray. And the time changed - meaning we lost an hour of sleep on Saturday and hello Daylight Savings Time! No more darkness in the evening. Bring on the light, flowers, warm weather, and spring. Endings and beginnings - seasons - are a common thread in our everyday lives. Our youngest starts to walk. We start a new business. We start a new job. We retire from a life-long job. We are diagnosed with a chronic disease. We embark on the journey of writing a book. We say goodbye to a beloved pet. We watch our children leave home and go to college. Our books are published. Our nests are empty. If we have the privilege of being alive, seasonal living defines us all. Here's the good news: what you are experiencing during this season of your life is the perfect canvas to grow and learn something new. Want to create new content but stuck on what to do a story about? Write or video the story about your day. Or someone else's day. Every day is different. Always new stories to share. Stuck in a food rut and tired of cooking or baking the same food all the time? Cook (and bake) with the seasons. Try new foods, ingredients, and techniques. Use local foods attuned with the farmers in your area. Want to connect with new people? Share your story with real people on your email list, your social media accounts, your Facebook group, your local library, your local schools. People who want to connect are everywhere. This is what the life of an inspired nutrition, food, cooking, or baking creator is all about: Seasonal Creation. Seasonal Cooking. Seasonal Connection. A place where we can create something meaningful for others. Something that helps make their lives better. Then guess what happens? The seasons of our lives are enriched in return. And we can't help but grow all because we had the courage to see a new season in our life as an opportunity to create, cook, and connect. Things We Mention In This Episode: The Fearrington House Cookbook From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce Simply in Season The Kitchen Diaries - A Year in the Kitchen with Nigel Slater The Kentucky Fresh Cookbook Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

In this 27th episode of the podcast, I celebrate my first 6 months of podcasting with a look at a few trends I see my favorite topic for cooking - home cooking. As a registered dietitian and dedicated home cook, I pay attention to what people are eating and cooking. Here's my take on what's going on in the world of home-cooking. 1. Most everyone is on a diet or following a restricted way of eating. This puts us in a group of people who are eating different ways. This could be because of allergies, intolerances, restrictions for dietary reasons, weight loss or trendy ways of eating. 2. Technology influence on what we eat and cook. Food photography influences how we think food should look and can be discouraging if our meals don't turn out photo-worthy. Technology also influences the way we shop for our food with online ordering, delivery, and sourcing local ingredients. 3. Home cooking is a commitment to a process. Being a dedicated home cook requires attention to the steps of the process. a. Planning meals is the first part of the process. I believe that cooks who plan their meals shop differently than those who prepare their meals at home but don't plan. b. The actual food preparation is the next steps. Cooks either cook the meal when it's eaten or they do "meal prep" on the weekend or ahead of time is a trend in home cooking where ingredients are prepped ahead of time, or recipes are prepared ahead of time. c. Then, sitting down and eating the meal together is part of the process. A cook can struggle to get a child or "picky eater" to eat what they cook, and they may modify what they cook based on "no one eats what I cook". I recommend Ellen Satter's book How to Get Your Kid To Eat But Not Too Much for the division of responsibility that states, parents are responsible for what their kids eat, a child is responsible for how much they eat. d. Cleaning up after a meal is required by someone after the meal is over. This is a good chance for others to pitch in and help in the process of cooking. 4. The concept of a stocked pantry is helpful if a cook knows they have on hand what they need to prepare and cook meals. 5. A resurgence in a DIY movement is expanding our interest in fermentation, making cheese, yogurt, beer, kimchee, sauerkraut, and sourdough bread. 6. Focus on snacks and smaller more frequent meals rather than larger meals. 7. Influence of countertop appliances in how we are cooking such as the instant pot, rice cooker, hot pot, panini press, or air fryer. 8. (On the podcast I said this was 10, but it's actually 8) In cookbooks, authors offer the opportunity to help transform the cookbook user into a better cook or a more experienced cook. Improving cooking skills takes practice, and to me, that's what cooking every night is - practice! Things We Mention In This Episode: Ellen Satter's book How to Get Your Kid To Eat But Not Too Much Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome back to another Episode of the Cookbook Love Podcast and today I am talking about cookbook stories. When I interview cookbook readers, buyers, collectors, and clubs on my podcast, Cookbook Love, I like to ask their favorite feature in a cookbook. So many say they love stories. So this brings me to the question of stories, and recipes, and do the two belong together in cookbooks? Are cookbooks mere instruction manuals, or do they do more for us? The stories we tell about our lives, kitchens, meals, and cooking are important. It helps people see themselves in us and offers a place to connect outside of the recipes. This is also true for the stories we share about others. Their traditions, meals, communities, and cultures have a place in the discussion of food and cooking. Here are a few things to consider: Many cookbooks contain stories and are constructed of stories: A good example of this type of cookbook/book is Amy Zaring's Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods. This book is all about stories of refugees, in their kitchens, cooking their foods from home. But cookbooks aren't always instruction manuals. Often, they tell deeper stories of the dish, whether its the history of the ingredients or the way the author came to the recipe. If you love that depth, you may enjoy this list of 8 Cookbooks You Can Read Like Books. This list validates the love for a story around food and cooking. Many cookbooks don't contain stories and are instruction manuals - but as in The Food Lab - the narrative and the book itself is a place for J. Kenji Lopez-Alt to tell about his experiments with food and cooking in the kitchen in long form. And the popularity of Betty Crocker and Better Homes and Gardens Cookbooks over the year are cookbooks without a story, backed by corporate test kitchens, although Betty Crocker was given a fictitious face and persona to make readers and buyers think a person was behind the book. Some don't like the story, they just want recipes and for some, in particular, when searching for recipes on blogs, the stories annoy as described in the piece in Slate magazine. Agents do love the story part, it's what sets you apart. I've had agents tell my clients this. Julia Turshen talks in this Eater piece, with Nik Sharma about voice, and how this was something their editor desired for their books. So it seems that the desire for stories is a little bit all over the place, from story-heavy to no stories. So where does this leave a cookbook writer? I still recommend to new cookbook writers that they include stories in their work. First, to write stories is good practice. Tell a story and share a recipe. Tell a story and share a recipe. Practice, practice, practice. Writing practice of this sort leads us down the path of writing even when we don't know what to write about. We get to practice putting words on a page. All we have to do is tell a story about yesterday, and have the courage to believe someone out there will read it and care. We can become writers using our everyday lives as the material we share. Next, when we add stories, we add personality and voice to our books. They become unique and our own. No one else can tell our story. And, when I have the courage to write and share my story, this gives others the opportunity to connect with my material because they see themselves in me or they can relate to what I'm writing about. Relationships are formed across the page. And third, many cookbook lovers are readers and book people at heart. They buy a cookbook because they while they may cook out of it, they also like to read it. The stories are the part everyone loves to read. So, I keep saying, tell your stories. When you write about traditions, places, and other people, and in particular, stories fit. Cookbooks are more than just a mere collection of recipes. They are personal. They share part of you and part of the story you are telling. What you share and bring to the table draws in the reader. So be personal. Share people, places, stories, and add your own unique voice to make the book your own. And then let the reader decide. Things We Mention In This Episode: Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today is a jam-packed episode as I welcome back for her 2nd interview, Jenny Hartin, of The Cookbook Junkies and publicity director for Eat Your Books. Today in our conversation, Jenny and I discuss what's on the horizon for cookbooks in 2019 and new books Jenny's excited about including Gnocchi Solo Gnocchi and The New Pie. We also discuss the work done by Eat Your Books in their Best of the best cookbooks list for 2018, as well as the upcoming revision of the classic dessert cookbook The Last Course by Claudia Fleming, pastry chef at Gramercy Tavern. The Last Course, as a used book commands over $80/copy, so the new revision is highly anticipated as a way to access this classic book at a lower price point. Jenny and I also discuss cookbook award programs, including how books are submitted to these awards, and how the books are judged, and the method that Eat Your Books uses to look at book sales for their yearly cookbook popularity lists. One last topic we discuss is an article in the Washington Post about Magnolia Table by Joanna Gaines. This book sold over 1M copies but didn't make the "Best of 2018" list published by WashPo. How does this happen that over 1M people buy the book, and presumably like the book, but the WashPo doesn't give it any kudos on their lists? Things We Mention In This Episode: Free Masterclass 6 Practices of a Published Cookbook Author Eat Your Books Digital Books Preview Feature Gnocchi Solo Gnocchi by Christine Hickman Gnocchi Solo Gnocchi Review on Eat Your Books The New Pie on Eat Your Books What's on the horizon for cookbooks in 2019 Cookbook Awards Gourmand Book Awards IACP Cookbook Awards James Beard Cookbook Awards Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Today on the podcast I talk about recipe headnotes. Recipe headnotes are an optional part of a recipe and their appearance determined by the recipe-writing style of the author or the publisher. (To learn more about recipe-writing style you may enjoy listening to Episode 11). But, for many of the reasons I'll discuss today, cookbook lovers and cooks in general love recipe headnotes. They add personality and liven up the writing in a cookbook. It's up to an author if they want to use headnotes in their cookbook, as well as what information an author wants to include in a headnote, but there are many items that can be covered with a recipe headnote: Introduces a recipe Draws the reader into the recipe Lends personality to the recipe Alerts the cook to special ingredients or techniques Provides tips on preparation or presentation Acknowledges a source of recipe inspiration or gives attribution Gives recipe history or origin Helps the cook envision the dish Provides serving tips Discusses ingredients in the recipe Things We Mention In This Episode: Recipes into Type by Joan Whitman and Dolores Simon The Recipe Writer's Handbook by Barbara Gibbs Ostmann and Jane L. Baker Podcast Episode 11: Take a Look at Recipe-writing Style Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the podcast. As we know cookbooks come in all shapes, sizes, formats, and publication routes. Today on this solo show episode of the podcast, I discuss why people write cookbooks and who they write them for. Chefs, dietitians, bakers, and cooks may have a desire to write a cookbook, but they each have their own reasons for wanting to do so. The reasons may include to share expertise, impart knowledge, teach a skill, inform about a cuisine, promote a business, and many more. As a cookbook collector, it's sometimes fun to think about why an author wrote his or her book and to try to identify the audience for the book. While the reasons to write are varied, and an audience diverse, I believe that it's important to remember that the judgment of a cookbook, in the end, belongs to the reader and user, as they answer the question if the author delivered on his or her promise of the book. Things We Mention In This Episode: Podcast Episode: 5 Myths About Writing a Cookbook Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to another episode of the podcast. Today I feature a solo show based on a blog post where I covered what I consider to be the myths many believe about writing a cookbook. My goal is to fan into a flame the spark of cookbook writing interest if you want to write a cookbook, but perhaps believed any of these myths. In this episode, I talk about each myth and how an aspiring cookbook writer can use these myths to their advantage and get started on a cookbook project of their own. Myth #1: I need to have a successful food blog before I write a cookbook. Myth #2: I cannot write a book because someone has already written about my topic. Myth #3: I must have my cookbook published by a major publisher. Myth #4: I do not know enough to write a cookbook. Myth #5: I need to know how to photograph food and design my own book pages before I write a cookbook. Things We Mention In This Episode: Blog post 5 Myths About Writing a Cookbook Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group

Hello and welcome to another episode of the Cookbook Love Podcast. Today on the podcast, I'm featuring an interview Cookbook Collector and author of The Book Club CookBook Judy Gelman. This is a unique episode for the podcast in that I haven't to this date interviewed a traditionally published cookbook author. The goal of the podcast is to talk to and share stories with cookbook readers, buyers, collectors, and clubs, and so far for the first 20 episodes, I've done just that. But the book I feature today intrigued me, so I reached out to coauthors of the BookClub Cookbook Judy Gelman and Vicki Levy Krupp about an interview. The Book Club CookBook explores the connection between books and food in their own book clubs. Judy and Vicky, we were both intrigued by the idea of pairing books and food, and they found that food and cooking is often a fun and interesting part of book club meetings. In this interview, Judy and I discuss her tips of starting a book club, finding an agent for a cookbook project, and her mid-century cookbook collection, inspired by her work on The Unofficial Mad Men Cookbook. Things We Mention In This Episode: Connect with Judy and Vicky: The Book Club Cookbook Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Hello and welcome to another episode of the Cookbook Love Podcast. Today on the podcast I have a fun interview with Lisa Trent. Lisa lives in NJ and works at the Ridgewood Public Library. At the library, Lisa organizes and maintains The Cookbook Club. The Cookbook Club meets about once a month on Wednesdays. Lisa chooses a cookbook, and then after registering for the event, Lisa obtain copies of the cookbook from their own collection, or on intra-library loan. On the night of the club, registrants prepare a recipe from the book, gather to sample the food, and discuss the cookbook. In this interview, Lisa also discusses how the library "weeds" out cookbooks from their collection, sells used cookbooks to their patrons, and her thoughts on trends in cookbooks from her work in the library.

Hello and welcome to another episode of the Cookbook Love Podcast. Today I feature our first interview for 2019 with Laurie Bakke. Laurie lives in Hendersonville, NC, a city about 30 miles south of Ashville. It's safe to say that Laurie's life has been immersed in food, cooking, and cookbooks. Laurie's mother, a self-taught cook with a garden, inspired Laurie's career in fresh and flavorful cooking. After graduation from culinary school and a stent at Highland Lake Inn, where Laurie cooked from the inn's organic garden, Laurie ventured into a world of fresh, seasonal cooking where she ran the show. Laurie opened her own cafe, Cafe Laurie, and then a kitchen store and wine cellar, Sage Gourmet. As you will hear Laurie say in our interview, anyone can make food taste good with cream and butter, but in her cafe and the subsequent wine dinners at the shop, Laurie leaned on her love of from scratch cooking with, fresh seasonal ingredients, and her cookbook collection, to inform her menus, soups, salads, hot entrees, and desserts. In fact, when Laurie sold Cafe Laurie, she left some of her cookbooks behind for the next owners. Laurie has since self-published her own cookbook and tends to her cookbook collection of over 1000 cookbooks. Laurie loves cookbooks to keep up with cutting-edge ingredients and techniques, to plot her next cookbook club meeting for the Adventure Cooks, and or for her next cookbook writing project. Things We Mention In This Episode: Laurie's Lavender Shortbread Cookies Laurie's favorite books for pairing food and wine The Food Lovers Guide to Wine What to Drink with What You Eat Perfect Pairings Wine Bites Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist for first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Happy New Year! Welcome to our first episode of 2019. For me in business, 2019 is all about transforming cooks and bakers into confident cookbook writers. Becoming a cookbook writer is not about publishing, at least in the initial stage of writing a cookbook. To become a cookbook writer, every writer must first encounter themselves, their time, and others. Enjoy this episode where I share my 7 Steps to Becoming a Cookbook Writer, as well as an invitation to become a founding member of the Cookbook Writers Academy. Things We Mention In This Episode: Join the Cookbook Writers Academy Download my checklist for aspiring first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome back to our final episode of the Cookbook Love Podcast for 2018! Today I feature an interview with Cookbook Collector and Food Librarian Sara Bir. Sara has a great love for cookbooks and this began as a child when she used her mom's cookbooks to "make messes in the kitchen." Sara went on to attend the Culinary Institute of America because she wanted to write about food. Sara describes herself as a cookbook reader and collector and believes that cookbooks have made her who she is today. In our interview, we talk about a variety of topics including her collection of cookbooks from the 1950s-1980s as well as resources available online and through your public library for those who love food history and research just like Sara does. Listen to Episode 17 below: iTunes or the Apple Podcast App Stitcher Google Music Play Spotify Things We Mention In This Episode: Culinary Pamphlets Online:A collection of promotional recipe pamphlets from the 1930s-1960s. Feeding America: The Historic American Cookbook ProjectThe Feeding America project has created an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes page images of 76 cookbooks from the MSU Library's collection as well as searchable full-text Food Timeline:An interactive timeline of the history of food on earth. The interface is very basic, but the scope is massive. Librarian Lynne Oliver runs this, using a lot of her own cookbook and cookery book collection. JSTOR:Thousands of full-text academic journals, papers, magazines, and books. This one leans more toward heavy-duty research; Of the resources here, this is the only one behind a paywall. It is possible, if not probable, that you can log in to it for free using your public or college library card. Just call your library and ask--they'll walk you through it. New York Public Library Buttolph Collection of Menus:Tens of thousands of restaurant menus collected by a slightly eccentric New Yorker. No recipes here, of course, but looking at menus tells us a lot about how people ate when they didn't eat at home, and who ate out in the first place. NYU's Early American Cookbooks:Full-text cookbooks in a very easily browsable format. Choice title: "The Bachelor and the Chafing Dish" from 1896. Most of the books here were written for homemakers, though--presumably women. They also have a lot of infographics illustrating how recipe writing in America has evolved between 1800 and 1920. Download my checklist for aspiring first-time cookbook writers "Are You Ready to Write a Cookbook" Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome to another episode of The Cookbook Love Podcast. I'm excited today to interview Cookbook Reader and Military Spouse Jenna Miller. Military family life most typically involves relocations. In this episode, Jenna discusses the locations her family has lived with her husband who is Active Duty Air Force. As a result of these relocations, Jenna has leaned on cookbooks for many reasons. Cookbooks help her recreate familiar foods when they were living overseas. Then when they moved back to the states, cookbooks helped her recreate the foods they experienced in Italy and around Europe. In order to keep the number of books that Jenna has to pack, ship, and move to a minimum, she is an avid user of her local public library. She enjoys the library for not only browsing new titles but for recipe development as well. Listen to Episode 16 below: iTunes or the Apple Podcast App Stitcher Google Music Play Spotify Things We Mention In This Episode: Jenna's Delicious Creations Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome to this episode of the Cookbook Love Podcast. Today I'm excited to interview Janine Kolotyluk who is the Senior Community Educator at ATCO Blue Flame Kitchen in Edmonton, Alberta (Canada). ATCO Blue Flame Kitchen has provided household advice and recipes for 85 years. Through their toll-free Answer Line, and their Calgary Learning Centre, Edmonton Retail Store and Kitchen, and website they provide reliable information on a variety of daily living, household, and cooking topics. The original home service department at ATCO was established in 1930 to help homemakers get the best results when using the "exciting new cooking fuel, natural gas." "You can do it better with gas" was the motto of the time. Even as time marches on and appliances and recipes have changed, ATCO Blue Flame Kitchen keeps in touch with their customers with recipes, classes, and direct-to-customer hotline service to answer cooking questions of any kind. One of the ongoing traditions at ATCO is the production of their Holiday collection cookbook. Enjoy this interview today as we learn more about Janine and her love of cookbooks as well as about the history of the Holiday Collection cookbooks written by the home economists and community educator at ATCO Blue Flame Kitchen. Things We Mention In This Episode: ATCO Blue Flame Kitchen Purchase ATCO cookbooks online Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

Welcome to this episode of the Cookbook Love Podcast. Today I feature an interview with Digna Cassens. Digna lives with her husband of 50+ years on a small ranch in the Mojave Desert of Southern California. They enjoy baking ancient grain bread, cooking, growing fruit trees, chiles, and organic vegetables. Digna is a cookbook collector and this stemmed from her career working as a Registered Dietitian in long-term-care, as well as her background growing up in Puerto Rico with a mother who was not only an excellent cook but a cookbook author as well. In the episode Digna and I discuss collecting cookbooks, downsizing her cookbook collection, collecting the Time-Life Foods of the World Series, and her tips on writing family recipes. Announcing my upcoming Cookbook Writing Masterclass A Tale of 5 Cookbook Writers When: Dec 12, 2018 12:00 PM Eastern Time (US and Canada) Join Cookbook Coach Maggie Green for this live masterclass where she describes the journey of 5 different types of cookbook writers. Register for the masterclass: www.greenapron.com/cookbookmasterclass

Welcome to this episode of the Cookbook Love Podcast. Today I am excited today to interview Cookbook Reader and RPVC (Returned Peace Corps Volunteer) Elizabeth Flamm. Elizabeth was stationed in Koussouka, Burkina Faso for 27 months from October 2012 to December 2014. At the beginning of her training, Elizabeth was given a copy of Where There is No Microwave: A Culinary Survival Guide. Elizabeth read this book cover to cover while she lived with her host family during the initial part of her assignment. Through the reading of this cookbook, Elizabeth educated herself about how to set up a Dutch Oven once in the village, soak beans, prepare grains, and purchase the staples and spices that would soon become part of her day-to-day diet. Since returning to the states, enrolling and graduating from Marquette University, and now serving as the Chief of Staff at City Year in Milwaukee, Elizabeth has begun to appreciate even more reading cookbooks. While not an avid collector, Elizabeth's story of her time in the Peace Corps, and her reading of Where There Is No Microwave, points to the fact that compiled collections of curated recipes are a tool for teaching and education of cooks, especially when the cook is learning unfamiliar with the food preparation of different cuisines or countries Now with a kitchen of her own, Elizabeth enjoys cooking for herself and her friends, as well as using cookbooks as a tool to learn about flavor profiles, spice combinations, and recipes that produce good results. .

Happy Thanksgiving! And welcome to this special Thanksgiving Episode of the Cookbook Love Podcast. Thanksgiving here in the US is a holiday all about food, sharing, and cooking, so it's no accident that I planned today's' interview with Sondra Bernstein. Sondra is the chef and owner of the Girl and the Fig in Sonoma, California. In October 2017 one of the deadliest fires in California history swept across Napa, Sonoma, and Mendicino counties in California. In response to the fire, and in addition to cooking thousands of meals for first responders, and those displaced by evacuations, Sondra created and held the Delicious New Chapters cookbook raiser for fire survivors. Listen in this interview as Sondra describes the days after the fires, and how she not only thought of the idea, but planned a day-long event where anyone affected by the fires could come and search for their favorite, or a new cookbook, from the thousands of cookbooks donated for the event. I would like to add that at the time of this part of the recording in early November 2018 California is again experiencing another very serious and deadly fire - the Camp Fire in Butte County. Our thoughts and prayers go out on this Thanksgiving Day to all those affected by the fires in California and to the first responders helping people piece their lives back together.

A basic list of ingredients is not copyright protected. (This is why Coca-Cola and KFC don't share the ingredient list in their products.) That said, a writer's expression of the list of ingredients as set forth in a recipe or a recipe collection (in a cookbook) is most often copyright protected. When a cookbook author writes a book, they have the privilege to determine their own recipe writing style. This style fits the author and communicates to the cook, consistently, what they are trying to convey in the book and recipes. On this episode of the podcast, I take a look at five cookbooks from my own collection and discuss the recipe style of the author. The goal of this episode is to share examples of recipe writing style. I also want to encourage cookbook collectors to look at the books in their collection each as a unique expression of the author. This episode may also be of interest to an aspiring cookbook and recipe writers as they determine their own recipe-writing style.

On this episode of the podcast, I interview the owner of Once Upon a Thyme Book Shop Kristina Heaton. Once Upon a Thyme is an independent bookshop in Beavercreek, Ohio. The mission of Once Upon A Thyme is to provide a community for food admirers. In the interview, Kristina talks about how the shop provides a community space for people to gather around cookbooks, food, and cooking, as well as a place where customers can buy new and used cookbooks and food-related titles, as well as unique kitchenware. Things We Mention In This Episode: Once Upon A Thyme Book Shop website Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron Show notes can be found at cookbooklove.co

On this episode of the podcast, I interview Lisa Goldstein. Lisa is home cook and cookbook collector from the San Francisco Area. Lisa's love for cookbook started at an early age when she read cookbooks he mom had in the house. As Lisa grew up and learned about cooking her desire to try new things expanded. She started with buying cookbooks from James Mc Nair's Pizza and Pie Cookbook. She then added general reference cookbooks, as well as books about food science that piqued her interest in why and how cooking works. As it stands now, Lisa's interest in cookbooks has spanned from single-subject books to specialty cookbooks published by restaurants. In December 2017 Lisa decided to cook through a cookbook, so in the interview, we'll talk more about her cookbook-cook- through and what she has learned from this experiment with cooking every recipe from one cookbook.

Today Maggie interviews Founder and Coordinator of The Cookbook Club at the Villages, Florida, Judy ODwyer. Described as Florida's friendliest hometown, The Villages is an over 55 retirement community. Judy started the Cookbook Club based on a model from a library in Ft. Wayne, Indiana as a way to get to know other residents of the Villages who shared her love for food, cooking, and cookbooks. In today's interview, Judy describes the club including how they select topics, how she communicates with the members, as well as her tips for starting an in-person cookbook club.

In this episode of the podcast, Maggie interviews Stay-At-Home-Dad and Cookbook Collector Eric Lee. Eric is SAHD from St Paul MN who started collecting cookbooks about 5 years ago out of a time in his family's life when he needed to learn to cook for their evening meal. Eric's first venture into cooking has a smoky ending when he prepared a meal with a stovetop smoker and BBQ book but quickly grew into a passion for not only exploring cooking but collecting cookbooks as well. In today's episode, Eric and I talk about his collection of over 2400 books, how he stores and organizes his collections, and his tips for where to begin if you're new to cookbook collecting or cooking.

In this episode of the podcast, Maggie interviews Ally Billhorn. Ally is a food blogger at Sweet and Savory Eats. Ally's cookbook interaction has spanned the gamut. Her first experience with print recipes was when she was in college with Taste of Home Magazine and their companion cookbooks. Ally then subscribed to a cookbook-of-the-month club and started receiving cookbooks as gifts. As a food blogger, now Ally receives from publishers who want her to review their cookbooks on her blog. Ally loves the stories that authors include in cookbooks for the connection to the author including why they make a recipe and who they serve it to. To her, this feels like a conversation with the author, which Ally loves and something that she tries to mimic on her food blog. Listen to Episode 6 below: iTunes or the Apple Podcast App Stitcher Google Music Play Things We Mention In This Episode: Ally's Sweet and Savory Eats Sweet Savory Eats on Instagram Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast Show notes can be found at cookbooklove.co

In this episode of the podcast, Maggie interviews cookbook collector Gina Michak. Gina describes herself as a Pittsburg gal living in Virginia and as a self-proclaimed Disney fanatic. Gina owns a business called From Gina's Kitchen where she bakes specialty cakes, cupcakes, and cookies for her clients. Gina's favorite features of a cookbook are the stories, entertainment ideas, and suggestions for wine pairings. In this interview, we talk about Gina's Disney cookbook collection, her love of books about cocktails and bar drinks, as well as how she enjoys finding used and vintage cookbooks at her church parish's festival. Things We Mention In This Episode: From Gina's Kitchen website From Gina's Kitchen on Instagram Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast Show notes can be found at cookbooklove.co

In this episode of the podcast, Maggie interviews cookbook "obsessive" Monique Llamas. Monique participates in online cookbook clubs and loves new release cookbooks. For the past 11 years, Monique has kept a recipe journal to document her use of cookbooks. In our interview, we discuss her journal and how she uses it to inform what she cooks every day. Monique learned her love of cookbooks, and cooking, from her Mom and she bought her first Betty Crocker cookbook when she was in college. In the interview, we talk about Monique's participation in website-, Facebook-, and social media-based cookbook clubs and the features of cookbooks she loves. Hardcover Cook website Hardcover Cook on Instagram Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast Show notes can be found at cookbooklove.co

In this bonus episode, Maggie Green talks about her journey with cookbooks as a reader, buyer, collector, writer, and now as a podcast host that celebrates cookbook readers, buyers, collectors, and clubs.