Everything Cookbooks

Molly and Andrea speak with Substack's number one food and drink writer, Caroline Chambers, about her experience building a successful following that led to the release of her new cookbook, What to Cook When You Don't Feel Like Cooking. Caroline shares how the pandemic spurred her shift from freelance recipe developer to newsletter writer in spite of past rejections of her cookbook proposal. She talks about her ethos, writing voice, building an audience, why she prioritizes instruction and how she balances realism and professionalism within the newsletter along with the most important piece of advice she has for aspiring platform builders. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsCaro ChambersSubstackInstagramPodcastWebsite Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showWhat to Cook When you Don't Feel Like Cooking by Caroline Chambers

Kate and Molly speak about cookbook clubs and career shifts with debut author Bebe Carminito. Bebe shares what inspired her love of food and her various career changes, from makeup artist to pastry assistant to food stylist to cookbook author. She followed her curiosity, gathering contacts, classes and experience over the years which eventually led to a beautiful full circle moment with this book, The Curated Board. She talks about starting a cookbook club and how that led to joining, or starting, four others as well as the ins and outs of running them and what grabs her attention when selecting a title. She discusses the experience of styling her own book, working with her photographer and with contributors for the book's recipes before leaving us with some truly inspirational advice. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsBebe CarminitoWebsiteInstagram Mechanics Cookbook Clubqb CucinaThe Proof CollectiveMimi ThorissonThe Whisk and SpoonLeslie JonathLauren RubenSusan SpungenShelley LindgrenChristine GallaryThe Jam LabMarie ReginatoKim LaidlawAnna VoloshynaEmily CooperMolly DeCoudreauxAnne's ToumBalcony People by Joyce Landorf Heatherley Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Curated Board by Bebe Black Carminito

Molly and Kate dive back into the topic of cookbook reviews as they chat with Leslie Brenner, an experienced critic, journalist, editor and consultant in the food media space. Leslie shares how she got into food writing, the inspiration and motivation behind her website and why she focuses on the home cook. She speaks on the mental and physical toll of restaurant reviewing and why she sees cookbook reviews as important before explaining her process and the mechanics involved as well as the rule she abides by while bringing a critical eye to the work. She talks about the role voice plays, the red flags she looks for and what she wishes authors would do before sharing the upcoming cookbook trends and titles she is excited to see in the marketplace.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Leslie BrennerWebsiteInstagramCooks Without BordersCooks Without Borders NewsletterCooks Without Borders Instagram Episode 84: Do We Need Cookbook Reviews? Crave by Ludo Lefebvre Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Memory of Taste by Tu David Phu and Soleil HoTu Casa Mi Casa: Mexican Recipes for the Home Cook by Enrique OlveraFirst Generation: Recipes from my Taiwanese-American Home by Frankie GawNiçoise: Market-Inspired Cooking from France's Sunniest City by Rosa JacksonThe Bean Book from the Rancho Gordo Kitchen by Steven Santo with Julia NewberryMastering the Art of Plant-Based Cooking by Joe YonanOur South: Black Food Through My Lens by Ashleigh ShantiLes Halles by Anthony BourdainOttolenghi Comfort by Yotam OttolenghiCrazy Water Pickled Lemons by Diana Henry

Molly and Kate speak with Betty Liu about the process of creating her second cookbook which she photographed while juggling a demanding day job. She shares how she ventured into the cookbook sphere from her career in wedding photography, blogging and surgical residency as well as where the idea for her first book came from. She talks about why she wanted to showcase Shanghainese food, why she focuses on cooking authentic, not traditional, food and how she incorporates medical school's "see one do one teach one" approach into her books. With her skilled eye for design she was deeply involved in the visual aspects of the book, photographing it all herself, and she talks about the importance of the linguistic and illustration elements to make this the exact book she wanted to write.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsBetty LiuWebsiteInstagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Chinese Way by Betty LiuMy Shanghai by Betty Liu

Molly and Kate speak with Lara Hamilton, the owner of Book Larder Seattle's community cookbook store. Lara shares the motivations behind opening the store, why Seattle was the perfect base and how she sees the connection between food and books. We learn the origins behind the name, location and design of the store as well as some behind the scenes insights into ordering, event planning and curating its unique selection. Lara talks about her thoughts on trends, author platforms and building a space that is a must stop on author tour before revealing her most anticipated Fall titles.Hosts: Kate Leahy + Molly StevensEditor: Abby Cerquitella MentionsBook LarderWebsiteInstagramPodcastYouTube ChannelBook Larder Podcast: Molly StevensBook Larder Podcast: Kate Leahy Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBodega Bakes by Paola VelezEasy Wins by Anna JonesWhat Goes with What by Julia TurshenA Splash of Soy by Lara LeeChinese Enough by Kristina ChoSift by Nicola LambBake with Benoit Blin by Benoit BlinMy Life in France by Julia ChildButter by Asako Yuzuki and translated by Polly Barton

We're back and starting off Season 6 with grab bag of topics with all our hosts. Kristin, Molly, Kate and Andrea discuss the pros and cons of the (potentially overfull) Fall cookbook season and how to emotionally prepare but keep expectations realistic on pub day while prioritizing celebration. We share our insights and experiences on contracts, printed errors, correction pages and wade into some existential territory as we discuss optional ingredients in recipe writing before diving back into one of our favorite topics, platform. Finally, we talk about the the current cookbook trends we're loving, upcoming releases we're looking forward to and court some potential controversy with our thoughts on pumpkin spice.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsMonique of Hardcover CooksThe Bojon Gourmet Pumpkin Spice MixCookbook Chronicles: The Science and Art and of Recipe Development, by Martin SorgeIf Desired, by Joy ManningThe Truth About Platform, by Kathleen SchmidtKristin Donnelly's Newsletter 52: Matt Sartwell of Kitchen Arts and Letters100: Advice from Our Listeners and Season 5 Wrap-Up42: How to Write Recipe Titles93: The Secret of Cooking with Bee Wilson69: Writing a Menu Cookbook with Amy Thielen Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showHungry Authors: The Indispensable Guide to Planning, Writing, and Publishing a Nonfiction Book by Liz Morrow and Ariel CurryBanjan: 60 Korean American Recipes for Delicious, Shareable Sides by Caroline ChoeThe Chinese Way by Betty Liu

To close out Season Five and celebrate 100(!) episodes, we're sharing some advice, tips and ideas from our listeners for our listeners. Molly, Andrea, Kate and Kristin discuss some of the terrific insights that our listeners have submitted to help aspiring cookbook authors and share their own thoughts on topics like: writing classes, caring the most for your project, the inevitable "dip" in the process, headnote workflow, photography ROI, self-editing and two-book deals.Thanks so much for joining us for 100 episodes! We'll be back with Season 6 soon!Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsEpisode 29: Finding Your Voice with Tori RitchieEpisode 15: Will Write for Food with Dianne JacobEpisode 02: Do You Need a Cookbook Agent?Episode 82: Craft Books for Cookbook WritersEpisode 01: Should You Write a Cookbook?Episode 18: Pro Tips from Cookbook Critic Paula ForbesEpisode 88: On Being a First-Time Cookbook Author with Michelle BraxtonEpisode 69: Writing a Menu Cookbook with Amy ThielenEpisode 94: Insights from Literary Agent Lori GalvinEpisode 27: When Less is More: Ali Slagle on the Art of Short RecipesEpisode 63: On Rejection and RecoveryEpisode 93: The Secret of Cooking with Bee Wilson Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

Molly and Kate speak with two members of the cookbook indexing website Eat Your Books team; Jane Kelly, co-founder and CEO and Jenny Hartin, Director of Publicity. Jane shares where she got the idea to create the website, the way it works and how its grown since its inception with now over 2.5 million recipes indexed. We learn how vital the community experience of the site is and ways authors can use the site in their own work. Jenny talks about the various indexing issues that can arise, the benefits to the manual process, how she chooses which of the myriad of releases to highlight and a peek into the EYB/publisher relationship. They both share how this is still a passion of theirs, what books they've been cooking from lately and the titles they are excited about this fall. Stick around for an exclusive promo code for EVCB listeners to try out Eat Your Books for themselves!Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsEat Your Books website2024 Cookbook Releases Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showRecipe Tin Eats by Nagi MaehashiA Thousand Feasts by Nigel SlaterMooncakes and Milk Bread by Kristina ChoOpen Wide by Benny BlancoDesi Bakes by Hetal VasavadaCook Simply, Live Fully by Yasmin FahrOttolenghi Comfort by Yotam OttolenghiChicano Bakes by Esteban CastilloBodega Bakes by Paola VelezMilk and Cardamom by Hetal Vasavada

Kate and Andrea chat with Singapore based cookbook author Chris Tan about his new book, Nerd Baker 2 and his publishing process. He shares why he wanted to revisit the world of Nerd Baker, how he keeps international readers in mind while writing and how his experience as a cooking instructor informs his work. He talks about the climate obstacles he had while writing and photographing, where his research led him and why he seeks to demystify instructions for his readers and how he goes about doing it. Finally, he shares insights into his social media approach and how his books get internationally distributed along with a few wise words of advice.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsNerd Baker 2: Tales from the Yeast Indies by Chris TanNerd Baker by Chris TanThe Way of Kueh by Chris TanChinese Cooking Demystified: Sourdough Youtube videoKinokuniya Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

Kate and Kristin tackle the topic of cookbook collaboration as they chat with Olga Massov and Sanaë Lemoine about their new book, Hot Sheet. Olga and Sanaë share a bit about their career paths, where the inspiration for this book came from and why partnering on it was the best way to go. They speak about the strengths and expertise each brought to the project, why they focused on sheet pans and go into the nitty gritty of how they worked together. Hint: spreadsheets! They talk about the recipe creating and testing process, the pre-work steps they took before embarking on the projects and advice they'd give to others interested in starting their own creative partnerships.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsOlga MassovSanaë Lemoine Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showHot Sheet by Olga Massov and Sanaë LemoineThe Margo Affair by Sanaë Lemoine

Molly and Kate speak with the owners of Los Angeles based cookbook store Now Serving, Ken Concepcion and Michelle Mungcal, about the crucial role that niche independent bookstores play in the marketplace. Ken shares how his chef background informed his love of cookbooks and led to opening the store and Michelle talks about curating their space to create a specific atmosphere for their community. They speak about what titles they choose to carry, their thoughts on event formats and release schedules along with the obstacles that arise in the retail space and the ones that come with running a small business. Finally, they discuss their thoughts on self published projects and promote their new cookbook club.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsNow Serving BookstoreNow Serving BookclubPlantasia: A Vegetarian Cookbook Through Asia by Pamelia ChiaTacos CDMX by Guia Domingo Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBäco: Vivid Recipes from the Heart of Los Angeles by Betty Hallock and Josef CentenoSauces: Classical and Contemporary Sauce Making by James PetersonFlavorama by Arielle Johnson

Kate, Kristin and Molly venture back into the user experience arena as they discuss recipe presentation in cookbooks. They highlight the need for this section to delight not distract and prioritize form over function as well as the need to write with a specific audience in mind. They discuss their thoughts as a consumer and developer on elements like: ingredients, equipment, serving size, prep time, method, sub-recipes, headnotes and bursts. Finally, they share their advice for recipe developers on things to think through and ways to research to bring clarity and individuality to their own work.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Episode 91: The UX of Cookbook DesignEpisode 28: All About HeadnotesEpisode 42: How to Write Recipe TitlesEpisode 24: Genius Recipes with Kristin MigloreEpisode 59: Lerato Umah-Shaylor on AfricanaEpisode 33: Becoming the Writer You Want to Be with Andy BaraghaniEpisode 93: The Secret of Cooking with Bee WilsonEpisode 88: On Being a First-Time Cookbook Author with Michelle Braxton Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showGenius Recipes by Kristin MigloreBrooks Headley's Fancy Desserts by Brooks Headley

Kate, Kristin and Molly speak with agent Lori Galvin about her long career in the food media space. She shares what spurred her decision to move on from editorial work and how agenting required on the job learning and an entrepreneurial approach. She talks about learning to trust in her own taste, why she enjoys working with both fiction and non-fiction titles and the changes she is seeing in the cookbook sphere. After touching on proposals, comp titles and platform building, Lori gives some advice to authors looking for their own agents and what she in particular looks for in an book. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Lori Galvin at Aevitas AgencyQuery ManagerEpisode 76: Totally Achievable Zero Waste Cooking with Irene and Mei LiSh*t no one tells you about writing article on Query Manager (scroll down)Kristin Donnelly's mini-course about finding an agent Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showNotes from a Young Black Chef: A Memoir by Kwame OnwuachiPie Squared: Irresistibly Easy Sweet & Savory Slab Pies by Cathy BarrowPerfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking by Margaret Li and Irene Li

Molly and Kate talk with prolific writer Bee Wilson about her new cookbook, The Secret of Cooking. Bee explains how she uses her past experience as an academic in her food writing to showcase its breadth beyond restaurants and recipes and what inspired her to write this cookbook. She shares why she settled on a thematic structure for the book, the recipe writing and testing process along with her varied influences and resources. She talks about bringing the joy back into cooking and why she believes that the golden age of home cooking is still to come. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsBee WilsonWebsiteInstagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Secret of Cooking by Bee WilsonConsider the Fork by Bee WilsonFirst Bite: How We Learn to Eat by Bee WilsonThe Way We Eat Now by Bee Wilson50 Ways to Cook a Carrot by Bee Wilson

Kate and Molly speak with Ruth Reichl, an icon and authority in the food media world, about her breadth of writing experience - restaurant reviews, cookbooks, memoirs, articles and even tweets- and her new book, The Paris Novel. Ruth shares why food is a universal framework, her inspirations for this novel and the process of working with a new editor. She talks about being a "writer who hates writing" and how this process differed from others as well as how she accesses memories to include specificities in her scenes. Finally, she shares her advice to push into the unknown and what she is working on next. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsRuth ReichlSubstackInstagram Food and Country Film"Why I Disapprove of What I Do" by Ruth ReichlTumbleweed at Shakespeare and Company Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Paris Novel by Ruth ReichlSave Me the Plums by Ruth ReichlGarlic and Sapphires by Ruth ReichlMy Kitchen Year by Ruth ReichlDelicious! by Ruth ReichlTender at the Bone by Ruth ReichlComfort Me with Apples by Ruth Reichl

Kristin, Molly and Kate tackle cookbook design from a usability perspective. They point out design decisions that authors should consider: packaging and cover design, typeface and font legibility, photographs on matte vs gloss paper and much more. They share their own opinions, experiences and preferences on the elements that enhance or detract from a user's experience of the book and, because there's much more to say on the topic, tease a part two.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsDebbie Berne Instagram83: A Niche Cookbook That Sold 350K+ Copies with Shelly Worcel47: Self-Publishing Cookbooks with Nick Fauchald66: Becoming Your Own Publisher with Katie Parla Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Design of Books by Debbie Berne

Kristin and Molly speak with cookbook author Phoebe Lapine about finding pleasure in restrictive diets and her new cookbook, Carbivore. Phoebe shares what led her down a food focused career path, how she learned while blogging and how a health diagnosis pulled her down a different path than originally planned. She talks about writing recipes that keep comfort and pleasure in mind, synthesizing data to communicate science to her reader and why her driving force is "healthy hedonism". She also discusses the concept of a "search term book", the importance of sub-titles and how she balanced blogging, social media and marketing while writing the book.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Phoebe LapineWebsitePodcastInstagram Carbivore pre-order freebies Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCarbivore by Phoebe LapineSibo Made Simple by Phoebe LapineThe Wellness Project by Phoebe LapineIn the Small Kitchen by Phoebe Lapine

Molly and Kristin speak with Sarah Kwak, a senior editor at Harvest an imprint of Harper Collins, to find out what the editing process is like. Sarah shares how she ended up at her current role, the focus Harvest has for cookbooks and what authors should keep mind regarding their proposal assembly before submission. She discusses her thoughts on comp titles, overcoming past book sales, multifaceted ways to grow a platform and what compels her to spend over two years working on a specific project. Finally, she talks about trends in the food world, the changes in the economy of publishing and her advice along with the books she is excited to release this year.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsSarah KwakHarvest an imprint of Harper CollinsEpisode 09: Cookbook Editing Tips from Jennifer SitEpisode 48: Abi Balingit on Learning as You Go Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showMayumu by Abi BalingitThe Book on Pie by Erin McDowellJacques Pépin Art of the Chicken by Jacques PépinHot Sheet by Olga Massov and Sanaë Lemoine

Kristin and Kate discuss author Michelle Braxton's turbulent publishing journey for her new book, Supper with Love. She shares the story behind the "organic" growth of her food career, how she balances social media creation, blogging and book writing with a separate full time career and how the book idea came about. She talks about committing firmly to the book's concept, why she chose her publisher and the tumultuous publishing process that include her editor leaving and the imprint closing. Finally, she discuses who her audience is, why she creates the sorts of recipes she does and her tips and advice for aspiring authors. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsMichelle BraxtonWebsiteInstagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSupper with Love by Michelle Braxton

Kate and Kristin speak with Kathleen Schmidt, an industry veteran with years of experience in editing, publishing, marketing and public relations and now author of the newsletter Publishing Confidential. Kathleen shares her extensive career path, what her focus is as a freelancer and the origins of her newsletter along with what keeps her writing. She talks about the differences between marketing and PR, her dedication to an author centric approach and walks listeners through a hypothetical scenario of book promotion. Finally, she discusses what authors should focus on, thoughts on Authors Equity, the idea of a digital surrogate and her current course offerings dedicating to help author demystify their publishing experience. - Please excuse the audio quality in this one!Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsKathleen SchmidtPublic Relations ConsultingPublishing Confidential NewsletterPublishing Confidential University "Book Publishing is Broken" post"Why Authors Equity Will Work" postEpisode 31: Catch an Agent's Attention with Sally EkusgrossypelosiThe Department of Salad SubstackAuthors Equity Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

Kate and Molly speak with Lelani Lewis, a London born food stylist and culinary activist of Grenadian and Irish heritage now based in Amsterdam. Lelani shares how homesickness spurred her into a culinary career through pop-ups, where the idea for her debut cookbook came from as well as why she chose this title. She speaks about her desire to share the colorful, diverse nature of Caribbean food alongside its dark history and what she hopes readers will get from reading her book. She talks about working with a Dutch publisher, the unique editing and translation process, how she settled on her final recipe list and her ambitious new project. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsLelani LewisWebsiteInstagram Using food as a tool to reconcile history | Lelani Lewis | TEDxAmsterdamSalonJessica B HarrisNijgh Publishing, AmsterdamTra PublishingEpisode 25: Inside a Ukrainian Kitchen with Anna Voloshyna Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCode Noir: Afro-Caribbean Stories and Recipes by Lelani LewisYou and I Eat the SameIron Pots & Wooden Spoons by Jessica B Harris

Molly and Kristin dive into the territory of kid-lit in this talk with Alliah Agostini and Taffy Elrod, authors of The Juneteenth Cookbook. Alliah and Taffy discuss how they both got involved with the project, how they worked together and the goal they had of bringing the celebration of Juneteenth to life with food, history and family activities. They talk about the family representation in the book, the recipe development process and what went into all the extras inside. Alliah and Taffy both speak about tapping into their inner child while writing, what it was like working with their illustrator and the plans they have for the upcoming book tour.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Alliah L. AgostiniTaffy ElrodThe Society of Children’s Book Writers and IllustratorsHighlights Foundation Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Juneteenth Cookbook by Alliah L. Agostini and Taffy ElrodThe Juneteenth Story by Alliah L. Agostini

Molly, Kristin, Andrea and Kate tackle the topic of cookbook criticism, spurred on by recent online conversations. They discuss what it could look like, its importance and what the lack of rigorous criticism means for cookbook publishing. They talk about the unique obstacles to reviewing cookbooks, the elements reviews should highlight and why we need to be wary of echo chambers. Our hosts speak on the idea that this genre isn't taken as seriously as others, what that means for cookbook quality and share what they specifically want to see in a good cookbook.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Cookbooks And Criticism by Tim MazurekCooks Without Borders by Leslie BrennerWhere the Heck Is All the Cookbook Criticism? by Paula ForbesA Wine Guide for a Changing World (for Better and for Worse) in NYTEpisode 19: Do Cookbook Awards Matter? | Charlotte DruckmanEpisode 49: Cookbook Media Coverage with Bonnie BenwickKitchen Bookshelf on Instagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showModern Proper by Holly Erickson and Natalie MortimerPlenty by Yotam Ottolenghi

Kristin and Molly speak with author and blogger Shelly Worcel about breaking into speciality markets and writing niche, single subject cookbooks. Shelly speaks about growing her skills while blogging, how she was tapped to write her highly successful second book, and how her open mindset allowed a natural escalation of her brand and career. She shares the pitching process, how photography and styling fits into her workflow and how she is able to keep each new project fresh. She talks about marketing her books as "gifts", how she keeps merchandising in mind during the writing and the upcoming project she is concentrating on now.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Shelly WorcelWebsiteInstagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showEvery Season is Soup Season by Shelly WorcelPlatters and Boards by Shelly WorcelTables & Spreads by Shelly WorcelVegetarian Heartland by Shelly Worcel

Kate talks with Kristin, Molly and Andrea about the challenges faced when beginning a writing career and the resources they use to help improve their writing skills. They discuss which interest came first, the writing or the food, how reading with a critical eye can help one move beyond the basics and why it is vital to always keep the reader at the forefront. They each share the specific books and tools they turn to for guidance, inspiration and exploration as they constantly look to advance their craft.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions The Complete Recipe Writing GuideRecipes Into Type (Out of Print)Grammarphobia websiteEpisode 69: Writing a Menu Cookbook with Amy ThielenEpisode 15: Will Write for Food with Dianne Jacob Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDyrer’s EnglishSeveral Short Sentences About Writing Smart BrevityRefuse To Be DoneFlavoramaThe Flavor Thesaurus - Volume OneThe Flavor Thesaurus - Volume TwoThe Flavor BibleHow To Write AnythingBird By BirdThe Copy BookWhen in French Love in a Second LanguageI Dream of Dinner so You Don't Have To by Ali SlagelNative American Ethnobotany by Daniel E MoermanOn Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

To mark our 2 year anniversary, we're re-releasing our very first episode! Kate leads today's discussion on the most important question to ask before you sit down to write your cookbook: Should you write a cookbook? Molly, Andrea and Kristin share their individual journeys as authors and provide some insights into what goes on behind the decision to move forward with a project. They chat about the importance of hustle, platform and studying the elements in your favorite cookbooks as well as some of the books they decided against creating. Finally, Molly shares a Tip of the Week and Andrea lets us know which cookbook has captured her attention lately.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella Mentions:Jane Friedman.comHeidi Swanson's 101 Cookbooks websiteSusan Chang's Podcast: The Level TeaspoonThe New York Times Magazine article about why dictionaries are valuable Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showTaste & Technique by Naomi PomeroyMister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food by Brandon Jew

Andrea, Molly, Kristin and Kate sit down to wrap up another incredible season of the show: taking listener questions, highlighting our top takeaways and hinting at the upcoming Season 5. They discuss how they individually approach recipe testing, what they learned about community this season and take time to celebrate the recent World Central Kitchen fundraiser and the evolution of our Insider Series. Thank you for your support and stay tuned for future episodes in the coming weeks!Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Follow EVCB on InstagramHeidi Swanson Episode 16: Listener Questions: Recipe Testing, Family Cookbooks, Agents, and Should I Use a Scale?Episode 72: Nichole Accettola and Malena Watrous on Co-Authoring Scandinavian From ScratchEpisode 36: Celebrating Colombia with Mariana VelásquezEpisode 74: Crafting a Drinks Book with Danny ChildsEpisode 79: Collaborating with Family on a Cookbook with the Wang SistersEpisode 73: Writing For the Culture with Klancy MillerEpisode 77: Politics, Food and Cooking with Clarissa WeiEpisode 76: Totally Achievable Zero Waste Cooking with Irene and Mei Li Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

Kristin and Kate speak with cookbook author Adeena Sussman about her career, her new book and what its like working with Chrissy Teigen. A self described "late bloomer" Adeena shares her experience collaborating on over a dozen books, how she got her start and what she learned on the job as she hustled her way into food media. She talks about how she sees herself and her audience, what shabbat means to her and how she views social media recipe development. Finally, she discusses the value she sees in book events, how she stays organized and what her next book is about.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsAdeena SussmanWebsiteInstagram The Little Rituals That Keep Us Going - The New York Times Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSababa by Adeena SussmanShabbat by Adeena SussmanCravings by Adeena Sussman and Chrissy TeigenCravings: Hungry for More by Adeena Sussman and Chrissy TeigenCravings: All Together by Adeena Sussman and Chrissy Teigen

Molly and Kristin speak with the Wang sisters, Stéphanie, Patricia Ho-Yi and Caroline, about their new cookbook, Asian Vegetables and its recently released English edition. They discuss how the idea for the book came about and how they decided to tackle it as a team using their various skill sets as a gardener, dietician and musician. They share their collaboration process, how they divided the labor and what themes they were passionate about including in this all-in-one gardening guide, memoir and cookbook. They talk about crafting one voice, the translation process and design choices including a special connection with their photographer as well as how working on this during the height of the pandemic brought them closer as sisters.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions The Wang SistersAsian Vegetables (French Version) Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showAsian Vegetables (English version) by Stéphanie Wang, Patricia Ho-Yi Wang, Caroline Wang

Molly and Kate discuss serialized cookbooks with author and professor, Darra Goldstein. Darra explains how the idea for the series came about, how the writing team was assembled and the inspirations behind the project. She shares the obstacles that arose as they released two books at once, as well as the relentless schedule this involved. Finally, she speaks on the necessity of switching up her writing voice from academic to author, the hurdles of the design process and where the next installments are in the pipeline.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Darra GoldsteinWebsiteInstagramZarela Martinez Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPreserved: Condiments by Darra Goldstein, Cortney Burns, Richard MartinPreserved: Fruit by Darra Goldstein, Cortney Burns, Richard MartinKirsten ShockeyFood52Modernist Cuisine

Andrea and Molly talk with Taipei-based journalist and author, Clarissa Wei about her debut cookbook, Made in Taiwan and the inclusion of politics in food writing. Clarissa speaks about her career's origins and how her frustration with the outdated coverage of Taiwanese food in media compelled her to write this book. She shares how her journalistic background informed the project, how she worked with the various members of her team and her strategy for weaving in the history with the technical side of cooking. She discusses how she used her writing voice in this format and what she hopes to work on in the future.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsClarissa WeiWebsiteInstagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showMade in Taiwan by Clarissa Wei

Kate and Kristin speak with sisters Margaret and Irene Li about their new book, Perfectly Good Food, and the concepts of shopping your kitchen and foraging your fridge. They discuss the idea behind the book, how they approached its unique structure and landed on its fun, friendly tone and created its flexible recipes. They share how they divided the work of writing and what is next for them.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Food Waste FeastFood Waste Feast on InstagramMei Mei Dumplings Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPerfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking by Margaret Li and Irene LiDouble Awesome Chinese Food by Irene Li, Andrew Li and Margaret LiHome Comforts by Cheryl MendelsonSeeing Science: An Illustrated Guide to the Wonders of the Universe by Iris Gottlieb

In our last episode of 2023, Kate, Kristin and Molly discuss food trends and how they apply to the cookbook world. Whether it's butter boards, nacho tables, "girl dinner" or baked potato bars these stunt foods can loom large yet die quickly in the public consciousness. They discuss ideas on identifying trends, how to capitalize on them and the importance of keeping a variety of demographics in mind when working on "trendy" topics. Finally, we list some things we're looking forward to in 2024. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsKristin Donnelly's Cookbook Proposal Class Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBeautiful Boards by Maegan BrownEveryday Snack Board by Largeman-Roth Rdn FrancesKoreatown by Deuki Hong and Matt Rodbard

Kristin and Molly speak with Danny Childs about his new beverage book, Slow Drinks; its origination, proposal stages and how the pandemic affected its creation. Danny shares his background in ethnobotany, how he altered his writing voice from academic to narrative and the process of making these recipes adaptable to non-local foraging readers. He talks about the book's photography, illustration and design process, the books that inspire him and the new business venture he is starting.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Danny Childs / Slow Drinks InstagramThe Farm and FishermanSlow Food InternationalEdible Magazine Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSlow Drinks by Danny ChildsMeehan's Bartender Manual by Jim MeehanThe Dead Rabbit Drinks Manual by Jack McGarry, Ben Schaffer and Sean MuldoonThe PDT Cocktail Book by Jim Meehan and Chris GallDeath & Co by David Kaplan, Alex Day and Nick FauchaldBitters by Brad Thomas ParsonsAmaro by Brad Thomas ParsonsThe Art of Fermentation by Sandor KatzWildcrafted Fermentation by Pascal BaudarThe River Cottage Preserves HandbookJerry ThomasImbibe MagazineSalt Fat Acid Heat by Samin Nosrat

Kate and Kristin speak with Klancy Miller about her magazine and upcoming book: For the Culture: Phenomenal Black Women and Femmes in Food. She speaks about writing the book she wanted to read when she was younger, how the idea came about and how events in 2020 influenced it. She shares how it evolved from proposal to book, why she included recipes and the ups and downs of its interview format. Finally, she talks about the decision to use illustrations, her self-funded book tour and what is next for her personally and professionally. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsKlancy MillerWebsiteInstagramFor the Culture Magazine Mona Creative Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showFor the Culture by Klancy MillerCooking Solo by Klancy Miller

Kate and Molly get into the nitty gritty of collaborations with Nichole Accettola and Malena Watrous as they discuss their new book, Scandinavian From Scratch. They share how the book came about, how they began to work together and the process they followed so each could bring their own strengths to the project. They talk about the book's unique organization, creating a writing voice, the on-location photography shoot and the most difficult part of the entire process before sharing a few final words of advice for anyone looking to establish their own successful writing partnership. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Nichole AccettolaMalena WatrousKantine Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showScandinavian from Scratch by Nichole AccettolaMy Mexico City Kitchen by Gabriela Camara and Malena WatrousIf You Follow Me by Malena Watrous

Kate and Kristin speak with Ara Zada all about content creation and becoming a social media influencer. Ara shares his decision to pursue a large following and grow his platform as well as how a health scare motivated this choice. He describes a day in his life and the full time requirements of this work as well as the mental toll it can take due to its instant nature, algorithm changes, comments, trolls, monetization strategies and banned content. He talks about the inter-relatedness of his book to his online presence, how he evolves his content over time and a sneak peek into what he is working on next.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsAra ZadaWebsiteInstagramTikTokYouTube LA Times ArticleA journey to Armenia through food: The Armenian bread that’s at the heart of every mealPractical Kitchen Instagram

Kristin and Molly speak with Sara Calvosa Olsen about her new cookbook, Chími Nu’am and its inspiration, creation and message. Sara shares her food writing journey, thoughts on the title and cover and how the pandemic altered the book's approach and voice. She discusses why she calls it "an inconvenient cookbook" and what it was like working with her publisher and learning photography for its images. Finally, she talks about the best advice she received, the concept she returns to in times of doubt and the themes she wants to communicate with this work. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Sara Calvosa OlsonWebsiteInstagramHeyDayEdible Magazine Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showChími Nu’am by Sara Calvosa Olson

Molly and Kate speak with writer Amy Thielen about her new cookbook, Company; its menu format, its inspiration and how its voice differs from her earlier works. She describes confronting her own created persona, why she feels it is important to highlight the bittersweetness in life, and who she writes for. She also discusses the delays with this book, working with her editor, stylist, and photographer, as well as her system for recipe writing, tracking, and testing. Finally, she shares her intimate approach to food writing and what she is working on now. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsAmy ThielenWebsiteInstagramFacebookSubstack Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCompany: The Radically Casual Art of Cooking for Others by Amy ThielenGive a Girl a Knife: A Memoir by Amy ThielenThe New Midwestern Table: 200 Heartland Recipes by Amy ThielenChez Panisse Menu Cookbook

Molly and Kristin talk with Tuscany based blogger, teacher and cookbook author Giulia Scarpaleggia about the concept of cucina povera and creating a community in two languages. She shares her career journey, the differences in publishing in Italy versus the U.S. and how her passion for writing and cooking developed hand in hand. She speaks on the recipe testing process, her translation method, dealing with one star reviews and the version of Italy that was important for her to showcase in this book. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Giulia ScarpaleggiaInstagramIn Jul's Kitchen BlogSubstack: Letters from TuscanyPodcast: Cooking with an Italian Accent Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCucina Povera by Giulia ScarpaleggiaFrom the Markets of Tuscany by Giulia Scarpaleggia

Kristin and Kate speak with food columnist and author, Sandra Gutierrez, about her career path and her newest cookbook Latinísimo, an almost 600 page tome about the cuisines of 21 Latin American countries. She shares her love of challenges, what its like working with a university press and why she wanted to write this specific book. She discusses behind the scenes experiences of proposal writing, recipe creation, research, photography, unexpected hiccups and more before sharing some final advice for aspiring writers.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsSandra GutierrezInstagram Episode 31: Catch an Agent's Attention with Sally Ekus Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showLatinísimo by Sandra A. GutierrezSavor the South: Beans and Field Peas by Sandra A. GutierrezLatin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina by Sandra A. GutierrezThe New Southern Latino Table by Sandra A. Gutierrez

Kate and Molly discuss all things self-publishing with writer, tour guide and (new) publisher, Katie Parla. She shares what motivated her to do some data investigation into her previous cookbooks and ultimately how she decided to start her own publishing company for her newest cookbook, Food of the Italian Islands. She talks about lessons learned, experiences with finding and working with her self assembled team and what is next for Parla Publishing. Listen for her thoughts on touring smaller cities, her recipe development process and why she encourages aspiring authors to nerd out on the numbers. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsKatie ParlaWebsiteInstagramPodcast: GolaFood of the Italian IslandsParla PublishingKatie Parla ShopMaersk ShippingIngramZando BooksZibby BooksKitchen Arts and LettersNow Serving BookstoreThe Vanity Project Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showTasting Rome by Katie Parla and Kristina GillFood of the Italian South by Katie Parla

Kate, Molly and Kristin speak with fellow podcaster Brian Hogan Stewart, of the Salt & Spine podcast. They chat about his career path, the origins of the show and how it has evolved since it began. Brian shares how his journalistic background and love of cookbooks led him to podcasting, how he learned the technical side of things and how he fits it all in his busy schedule. Finally, he describes what goes into a good interview, shares some advice for aspiring podcasters and also what kind of shows he hopes to hear in the future. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Brian Hogan StewartSalt & Spine PodcastSalt & Spine SubstackInstagram The Civic KitchenCompetition Kitchen GameWhetstone Radio CollectiveMilk Street Radio Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

We are kicking off Season 4 with an episode dedicated to listener questions. Molly, Kate, Andrea and Kristin share their insights on everything from time management, "the cool kids club", design planning, building brand awareness and their love for librarians. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Publishing Confidential SubstackEpisode 38: Finding Your People with Carla Lalli MusicEpisode 49: Cookbook Media Coverage with Bonnie BenwickEpisode 55: Making a Documentary-Style Cookbook with Matt RodbardEpisode 11: Understanding Cookbook Design with Alice ChauBad on Paper Podcast: How Libraries Work Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

Today all four hosts sit down to discuss the realities of rejection. They share their own experiences with being turned down along with advice and tips on how to turn that into a learning strategy. They talk about what to keep in mind while waiting for responses, the pain of silent rejections and how they deal with negative comments and bad reviews. Finally, they encourage writers to know their "why", ask questions, build community and to become experienced instead of embittered (with a dash of rejection revenge!).Everything Cookbooks will be back in October with more episodes! Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsEpisode 19: Do Cookbook Awards Matter? | Charlotte DruckmanSubstackJane Friedman Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showNo Meat Required by Alicia Kennedy

Molly and Kate talk with Martha Holmberg, author and former publisher and food editor, about writing single subject cookbooks. She describes her career journey, how she decided to write her first cookbook and what the greatest job of her life was. She shares how her voice and style has evolved, how to make a deep dive into a subject feel complete and the way she switches from editorial brain to writer brain. Finally she talks about the experience writing solo vs. as a co-author and the tip she wants each home cook to do.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsMartha HolmbergWebsiteInstagram PuffModern SaucesPlums Short Stack Fifty Shades of Pâté: New CookbooksMichael Ruhlman: The Art of the Single-Subject CookbookAccused, Yes, but Probably Not a Killer by Harold McGee Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSimply Tomato by Martha HolmbergCrepes by Martha HolmbergSix Seasons by Joshua McFadden and Martha HolmbergGrains by Joshua McFadden and Martha HolmbergThe Bar Book by Jeffery Morgenthaler and Martha Holmberg

Kate and Molly talk with cookbook author Lukas Volger about his career, writing journey and the process of creating a second edition. Lukas shares how he got his start in the food writing world, his experience in publishing industry and the easter eggs he includes in each of his books. He describes where the idea for a second edition of Veggie Burgers Every Which Way came from, how he approached it and what he learned from revisiting his work thirteen years later. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsLukas VolgerWebsiteNewsletterInstagram The Experiment Publishing Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showVeggie Burgers Every Which Way, Second Edition by Lukas VolgerSnacks for Dinner by Lukas VolgerStart Simple by Lukas VolgerBowl by Lukas VolgerVegetarian Entrées That Won't Leave You Hungry by Lukas Volger

Andrea and Kristin chat with writer and recipe developer Hetty McKinnon about her career, books and inspirations. Hetty discusses how her background informs her food as well as the trajectory of her career from providing a salad delivery service in Australia to writing cookbooks in Brooklyn. She explains her thoughts on headnotes, how she stays organized and what inspires her recipes. She also shares how she has developed her writing voice, why she photographs her books and the trust she seeks to build with her audience. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsHetty McKinnonWebsiteInstagramNewsletter "To Vegetables with Love"Peddler JournalPodcast "The House Specials" Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCommunity by Hetty McKinnonNeighborhood by Hetty McKinnonTo Asia with Love by Hetty McKinnonTenderheart by Hetty McKinnon

Molly and Kate talk with Lerato Umah-Shaylor, a UK based chef, food writer and cooking teacher, about her debut cookbook Africana. Lerato shares how she made her passion for food into a career and what made her want to tackle this massive topic for her first book. She discusses how she pairs stories and context with recipes, how she conducted her research and balanced structure and voice in her writing. She provides some insights on the differences between the US and UK publishing experience and the feedback she loves to get from readers.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsLerato Umah-ShaylorSubstackWebsiteInstagramFood ToursBuy the UK version of AfricanaVisit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showAfricana by Lerato Umah-Shaylor

Kate and Kristin talk with writer David Lebovitz about his career and life in France. He discusses how he went from pastry chef to food writer, how blogging strengthened his writing voice and why he pivoted to video during the pandemic. He shares his decision to write "the hardest book he ever wrote", the advice he gives to aspiring writers and his choice to move his writing to Substack. Finally, he tells us how decides what stories to tell and reveals a glimpse into a few new potential projects.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsDavid LebovitzWebsiteInstagramSubstackPodcast The Idle Hour Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDrinking French by David LebovitzL’Appart by David LebovitzMy Paris Kitchen by David LebovitzThe Perfect Scoop by David LebovitzReady for Dessert by David LebovitzThe Sweet Life in Paris by David LebovitzThe Great Book of Chocolate by David LebovitzThe Lost Kitchen by Erin French