Green Apron Company and Maggie Green – The Green Apron Company

Episode 83: Interview with Cookbook Publicist Amy Stern of 3E Public Relations

April 2, 2020 by Green Apron Company and Maggie Green

Amy is a seasoned marketing & PR professional specializing in food/beverage, home and lifestyle markets. Amy’s expertise includes brand management, media relations, and experiential marketing. In addition to building strong social and digital programs, a key point of difference is her ability to build strategic alliances between brands, talent, retail, and charity partners. From developing national media tours to executing large scale special events, Amy has taken start-ups to the national stage while also growing nationally recognized brands like French’s Mustard, Frank’s RedHot and Perugina Chocolate. Amy is an active member of the New York Women’s Culinary Alliance (NYWCA) and the International Association of Culinary Professionals (IACP) and has served as a Judge for the IACP Cookbook Awards and International Chocolate Awards.

Listen to Episode 83 below:

Things We Mention In This Episode:

3E Public Relations
Amy Stern LinkedIn
Apply for next session of Hungry For a Cookbook Mastermind Group
Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

And, I’d love for you to leave a rating and review. I want to know what you think of the podcast and how I can make this podcast one you love to listen to and share with your friends. Plus, iTunes tells me that podcast reviews are really important and the more reviews the podcast has the easier it will be to get the podcast in front of more people, which is the ultimate goal. You can leave a review for the podcast here.

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 82: Interview with Cookbook Critic and Stained Page News founder Paula Forbes

March 26, 2020 by Green Apron Company and Maggie Green

Paula Forbes is a freelance food and restaurant writer based in Austin, Texas. She reviewed cookbooks for over ten years, for such outlets as Lucky Peach, Eater, Epicurious, and Food52. Stained Page News is her cookbook newsletter that includes information about the latest cookbook releases, book deals, sample recipes, trends, and more. Enjoy this interview as we discuss what Paula takes into considerations when she reviews cookbooks, and what in her opinion are her favorite parts of a cookbook. We also talk about Paula’s cookbook, The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas, published by Abrams.

Listen to Episode 82 below:

Things We Mention In This Episode:

Stained Page News
Apply for next session of Hungry For a Cookbook Mastermind Group
Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 81: Interview with Cookbook Writer and Italophile Juli-Anne Royes Russo

March 19, 2020 by Green Apron Company and Maggie Green

Julie-Anne’s life has always revolved around animals and food. She began my life in food on my family naseberry and mango farm in the hills of St. Catherine Jamaica. Fast forward years later with a Masters in animal and human nutritional Sciences and a PhD in fisheries and aquatic sciences her academic career has covered many aspects of nutritional sciences pursuing scientific research to enhance and improve the nutritional status of beef & dairy cattle; small companion animals; fresh water, marine, ornamental and food fish. In 2016, Juli-Anne started a snack food company utilizing 100% natural ingredients reminiscent of my Jamaican childhood. Juli-Anne’s Tropical Kitchen is the idea of one Jamaican foodie who loves to travel, loves art, and the happy things of life.

Married to an Italian, Juli-Anne is passionate about exploring the similarities between the two cultures through the things I love most – food, art, music and lifestyle.As a certified hatha and vinyasa yoga teacher, she has been led to share with other mothers and families how to prepare healthy meals, eating healthily throughout the day, finding time to exercise and keeping the sanity. She likes to call herself a home chef and traveling between Jamaica, and Italy Juli-Anne learned to combine the flavors of the places I call home.

Listen to Episode 81 below:

Things We Mention In This Episode:

Apply for next session of Hungry For a Cookbook Mastermind Group
Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 80: How Cookbooks Are Sold

March 12, 2020 by Green Apron Company and Maggie Green

Welcome back to another episode of the Cookbook Love Podcast. Today I want talk about the concept of how cookbooks are sold. We often think in terms of a sale of a cookbook idea to a publisher. But in my opinion, it goes much deeper than that.

Publishers aren’t here to save cookbook writers.

They can’t help us believe more in ourselves.

They can’t help us connect with readers in a real and genuine way.

They can’t help us believe in our recipes and stories.

They can’t help us believe in the power we have to help others feel better and feel more excited about cooking or baking.

They can’t help us believe in our reader’s ability to get good results or better emotions from our books.

You see, publishers are here to create beautiful books and help us sell them.

But in order to sell anything, we have to be sold.

Sold on ourselves.

Sold on our readers.

Sold on our recipes, stories, menus, glossaries, and other content.

Sold on our power to help others.

Sold on our reader’s capacity to get good results.

Sold on how we can add value to a publisher’s list of authors and to their catalog of books.

So if you want to “find” a publisher, get 100 % sold on you.

So sold that if a publisher says “no” you’ll think they’re just confused.

Then, and only then, when a publisher says “yes” it’s a perfect fit – a sold author, a sold publisher, connecting with sold readers.

Cha-ching

Listen to Episode 80 below:

Things We Mention In This Episode:

Apply for next session of Hungry For a Cookbook Mastermind Group
Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 79: It’s March in Kentucky

March 5, 2020 by Green Apron Company and Maggie Green

Welcome back to this first episode of March. Today I want to share some recipes from Kentucky Fresh Cookbook. We are knee-deep in March Madness and KHSAA Boys Basketball tournaments here, so I thought it would be fun to take a look at March in Kentucky, much like I did for Thanksgiving and July 4.

Kentucky Barrel Ale Stew
Makes 6 servings

The end of winter and time for one last cold-weather stew before cooking methods give their nod to warmer weather. This variation of beef stew focuses on simplicity: well-browned meat seasoned with garlic, onions, and herbs. I like to bake the stew to surround the pan with gentle heat. After about 1 1/2 hours I add the carrots to prevent them from overcooking. When the stew is finished I have perfectly fork-tender meat and firm, but tender carrots.

2 1/2 pounds boneless chuck roast, cut into 2-inch pieces

Salt to taste

Freshly ground black pepper to taste

1/4 cup canola oil, divided

2 large onions, cut into chunks

4 cloves garlic, smashed

1 teaspoon dried thyme

2 bay leaves

One 12-ounce bottle dark stout or ale such as Guiness® or Kentucky Ale®

1/2 cup water

8 carrots, peeled and cut into 3-inch pieces

4 ribs celery, cut into 3-inch pieces

Place the beef in a bowl and season with salt and pepper. In an oven-proof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown the beef in batches without crowding the beef. Remove the browned beef to a plate and continue cooking the next batch of beef until browned. Reduce the heat to medium and add 1 tablespoon oil. Stir in the onions and garlic and cook for about 5 minutes to soften Stir in the thyme and bay leaves. Add the stout or ale and the water and cook, stirring and scraping the browned bits of meat off the bottom of the pan. Add the browned meat and bring to a simmer. Cover and bake and after 1 1/2 hours, carefully remove the carrot and celery from the Dutch oven. Recover and bake for about 45 more minutes until the carrots and beef are fork tender. Remove the bay leaves. Remove the excess fat from the pan juices. Return the pan juices to the meat. Serve warm.

Cast Iron Skillet Soda Bread
Makes one 10-inch round loaf

This soda bread has a batter like a quick bread but is similar in texture to a scone. The flavor is best when served on the day it’s baked.

2 cups whole wheat flour

2 cups unbleached all-purpose flour

1/4 cup old-fashioned oats

2 teaspoons baking soda

1 1/2 teaspoons salt

1 large egg

2 tablespoons butter, melted

2 3/4 cups low-fat buttermilk

Preheat the oven to 450°F. Have ready one 10-inch cast-iron skillet. Rub a bit of oil on the bottom of the skillet to be sure the bread doesn’t stick. Stir together the whole wheat flour, unbleached all-purpose flour, oats, baking soda, and salt blending well. In …

Episode 78: How Do Cookbooks Make Us Feel?

February 27, 2020 by Green Apron Company and Maggie Green

Have you ever thought about how your meals, baked goods, recipes, and books make others feel? Because really, that’s why most people interact with food, cooking, recipes, books – to feel better.

I had an experience recently with my son’s friend who wants to eat a better breakfast before she heads to school so that she isn’t starving at lunch. Plus, she wants to fuel her day with a healthy breakfast. She recently traveled and was amazed at the simple hotel breakfast of yogurt, granola, and berries. This summarizes her desire and goal.

So she thought she’d try to have some granola and yogurt for breakfast. She headed to Kroger and bought granola – a box of a national brand. So excited the next morning, she fixed her breakfast and was excited as she tasted the granola. It wasn’t anything like the hotel granola from her trip. Also, she found the store-bought granola tasted too sweet and hard to chew. It even scraped the top of her mouth, like she had eaten a bunch of sugary candy. She said she felt more unhealthy eating it. So she looked in the natural food section for a small batch brand. There were several that looked good, but it was 4x the price of the national brand. She didn’t feel like she had the budget for boutique brands of granola, but she loves the idea of granola. This is her problem or unmet need and her feelings about this problem.

She knew that every few weeks, we make a homemade batch of granola. She had been at our house and seen us in our kitchen, making granola. This is our cooking habit. And since we have our recipe was written down (this is our writing habit), we were able to share our recipe along with some tips for success so that she could make her own granola. This is how we help people meet their desires, reach their goals, and solve their problems.

She made the granola the next day she texted me to say how much her family loved it. And she loved it! She felt accomplished and successful in the kitchen. And she was excited to have her granola and yogurt for wholesome breakfast. This is a positive result with positive emotions as a result.

And, here’s the best part – she trusts us as a provider of not only recipes but making her feel better. That’s the goal because when our people feel better, they want not just your recipes, but how you made them feel.

This is why we buy cookbooks too. They make us feel better! They help us learn. They have a lot of beautiful features, and many benefits, but the bottom line is cookbooks promise a better feeling. They are a benefit not a burden.

Listen to Episode 78 below:

Things We Mention In This Episode:

Download a copy

…

Episode 77: Interview with Personal Chef and Cookbook Writer Elizabeth Weaver

February 20, 2020 by Green Apron Company and Maggie Green

Owner and Chef, Elizabeth H. Weaver is a Marietta Native, a fourth-generation Marietta girl to be exact. Her southern roots can be found in many areas of her cooking. But don’t peg her as strictly a southern cook. Building your perfect bite is her true goal.

Elizabeth is a graduate of the Culinary Business Academy. Her culinary training began at age 13 when her mom decided it was time for her to plan and prepare one meal a week for her family. From there she has read and studied about food as often as possible. Cookbooks are great novels that Chef Elizabeth savors.

For the last 29 years she has worked for Cobb County Cultural Affairs Division and has directed dozens of musical theatre productions. All during this time food was interwoven in her work life. It might be preparing meals for a dinner theatre, hors d’oeurves for a gallery opening or relieving the stress of the day by baking at home. Her arts career also makes her an excellent event planner and has given Chef Elizabeth the ability to think outside of the box.

Chef Elizabeth’s food will remind you of home with a twist. She promises to help you regain time with your family, eat better and in the end enjoy life more by using her service

Listen to Episode 77 below:

Things We Mention In This Episode:

Connect with Elizabeth Weaver
Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 76: Being a Cookbook Writer: How to Learn New Things

February 13, 2020 by Green Apron Company and Maggie Green

One of the foundational things I teach to all my students inside the Cookbook Writers Academy is the concept of Being a Cookbook Writer. Part of “being a cookbook writer” (who gets their cookbook published) is your habits. And last week we talked all about the habit of cooking, and writing, and using your kitchen as your laboratory. This means that you are most likely either cooking (or baking) and writing a lot during the pre-publication phase of writing a cookbook.

Another foundational part of being a cookbook writer is your willingness to learn new things and to teach yourself new things. And that’s what I want to talk about.

Every day I’m amazed at technology. We have so many opportunities to teach ourselves how to send a newsletter, write a blog, self-publish our cookbooks, run a webinar, set up a sales page, or start a podcast. And as a cookbook writer, there is so much more to learn.

The world is a frontier of knowledge, and our brains have an unlimited capacity to learn. There is so much we can teach ourselves about writing, cooking/baking, or being a cookbook writer.

So how do we get better at… writing? Cooking? Baking? Learning new thing? (fill in the blank with whatever you want to teach yourself about)?

Here are 20 ways to teach yourself new things and enhance your learning:

Decide to take control and learn about…
Read — a lot.
Be curious.
Watch how-to videos.
Thirst for knowledge.
Don’t just wonder about stuff – find out and then practice.
Carry a physical or e-Book with you at all times.
Carry a notebook and pen. Take notes — document what’s new or exciting.
Write a short story about what you are learning.
Challenge yourself to learn new things.
Eat good food for brain fuel: fruits, veggies, nuts, fish.
Exercise to generate increased endorphins help cognition and a feeling of well-being.
Order your environment (desk, pantry, closets).
Read about new ideas before you go to bed.
Focus, focus, focus on what you want to learn.
Have a regular and disciplined routine.
Devote time and energy to learning.
Be resilient – it’s the root of success in life.
Do more than you are required to do.
Read an encyclopedia version of what you want to learn then ask yourself how I could teach this to an elementary school student?

Let’s embrace 2020 at the year to teach ourselves something new.

Listen to Episode 76 below:

Things We Mention In This Episode:

Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

And, I’d love for you to leave a …

Episode 75: Being a Cookbook Writer: Habits of a Cooking or Baking

February 6, 2020 by Green Apron Company and Maggie Green

One of the foundational things I teach to students inside the Cookbook Writers Academy is the concept of Being a Cookbook Writer. What this means is that we have to think, feel, and act like a cookbook author even before we have a publishing contract.

One part of “being a cookbook writer” (some who gets their cookbook published) is your willingness to learn new things. We talked about that in a previous issue of FPS.

Today, let’s talk about habits, specifically our habits of cooking, writing and using our kitchens as a laboratory for our projects. Your daily habits as a cook, baker, and writer drive your cookbook project. If you don’t cook, bake, or write, you project stalls. If you cook, bake, and write your project moves forward. It’s time to think about your habits and how they affect your project.

Here’s the best news: We can build or create new habits as cooks, bakers, and writers. We can decide to create recipes and write content for our cookbook projects. Or we don’t. The choice is up to us.

Part of my secret to success as a published cookbook author is that I use my kitchen-time as my laboratories where I can develop cookbook concept ideas, recipes, and stories.

Evaluate Current Cooking or Baking Habits: For the next week, write down everything you do in your kitchen. Describe what you consistently do every day in your kitchen. Make a pot of coffee, write it down. Make sandwiches for the kid’s lunches, write it down. Scramble an egg. Make a smoothie. Fire up the Instant Pot. Write it all down.

Decide to Create New Habits of Build On What You Already Do: After a week, be honest with yourself. If you want to write a cookbook, do your habits as a cook, support the work you’ll need to do to cook and create recipes? If yes, great! If no, there’s room for creating some habits.

Set Up a Cooking Notebook: I record everything in a notebook. For 2020 I started a new notebook.

Evaluate What You Have: The first thing I do in a new notebook is to write down everything I have in my pantry or freezer that I want to use as a main course for a meal — meat in the freezer, eggs or tofu in the refrigerator, pasta or beans in the pantry.

Pick a Consistent Day to Plan: I do this on Wednesday, but you can pick the day that works best for you.

Plan Your Next Week: Plan your next week ahead of time. The purpose of this plan is to know what you will be cooking or baking on any given day when you head into your kitchen you know the menu and you have the ingredients on hand to cook or bake. The truth is if this is what we are asking our cookbook readers to do, so there’s no better way to communicate your message to readers that to live what …

Episode 74: Cookbook Writing Appreciation

January 30, 2020 by Green Apron Company and Maggie Green

Welcome back to another episode of the Cookbook Love Podcast. Lately, I’ve been thinking a lot about my life as a cookbook writer and how much I appreciate what being a cookbook writer has done for my life. I’ve traveled to new places, met amazing cooks and bakers, sat at the table with other amazing authors, and had the opportunity to speak about writing cookbooks. I’ve been able to be creative, help others feel better, and have more fun and success in the kitchen. This is also so much what I want for you and for my cookbook writing students.

The secret to an ability to generate ideas and create the words for recipes and cookbooks, I believe flows from a state of appreciation and love for our lives just as they are. It’s like appreciation for our lives, our circumstances, and our opportunity to even write a book is the switch to the fun, energetic, and sparkly part of our brains.

And when we are operating from a state of non-appreciation (or what I also like to call lack-i-tude) there is never enough. Never enough time, ideas, energy, money, or assistance for us to reach our cookbook writing goals. We find ourselves strive, search, and chase, and we never catch up. Lack-i-tude has us in a hole and we’re trying to see to the top of the hole and catch a glimpse of the light.

So today, I thought it would be fun to focus on the appreciation of cookbook writing and being a cookbook writer. My message to all of my students is that they don’t need to be published, or have a publishing contract to be a cookbook writer. They can decide to commit to dream of writing a cookbook, and become the writer that a publisher loves to work with.

So, let’s think about how we immerse ourselves in Cookbook Writing Appreciation (like a view from the top of a mountain) vs Cookbook Writing Lack-i-tude (with a view from deep in a hole).

Appreciation for the gift of life and that we are here to be able to write a cookbook.

Appreciation for the capability and a brain to make decisions.

Appreciation for the education to learn about recipes, cookbooks, writing, publisher, and agents.

Appreciation for our individual food cultures.

Appreciation for the possibility that we can become cookbook authors.

Appreciation for the cookbook publishers who create beautiful books.

Appreciation for the family and friends who have supported us along the way.

Appreciation for the people engaged with what we create in the kitchen or on our blogs.

Appreciation for the opportunity to create a tangible book.

Appreciation for creativity, and access to the sparkly part of our brains.

Appreciation for our basic human needs being met.

Appreciation for the ability to invest in what we deem valuable.

Appreciation to decide if we want to move forward with a cookbook project or not.

Appreciation for the capacity to love others and let the energy of our …

Episode 73: Interview with Author and Cooking Expert Peter Hertzmann

January 23, 2020 by Green Apron Company and Maggie Green

Hi and welcome back to another episode of the Cookbook Love Podcast. Today I feature an interview with author and cookbook collector and self-proclaimed autodidactic polymath, Peter Hertzmann. Peter has been the creator, author, and illustrator of the e-zine à la carte since its inception in 1999. He is also the author of 50 Ways to Cook a Carrot and Knife Skills Illustrated. Peter is passionate about teaching people from all walks of life the skills that will enable them to cook almost anything. His obsession and life-long interest in cooking and culinary traditions goes back to the early 1970s and for him, cooking is not just a matter of preparing recipes, it is a total immersion in all things food. As he writes in his e-zine: “I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it!

For most of his adult life, my interest was Chinese cookery—its preparation, materials, history, politics, and culture. Besides learning all he could about Chinese food and culture, he became involved with Chinese-American organizations and studied Chinese-American food, history, and culture. He collected English-language Chinese cookbooks and eventually amassed one of the largest collections in the world. (The books are now part of the Pond-Hertzmann Collection at the University of California at Davis.)

Then one fall, during an eight-day trip to Paris—his first—he had an epiphany – that he wouldn’t be able to proceed with my education unless he spent a lot of time in France and learned to at least read some French. In the following two years, he started doing just that. As he was obsessed with Chinese cookery, he is now obsessive with French cookery—its preparation, materials, history, politics, and culture. His e-zine a la carte is part of that obsession.

Listen to Episode 73 below:

Things We Mention In This Episode:

- Peter’s website Hertzmann.com
- Bibliothèque Nationale de France
- Archive.org
- Google Books
- Download a copy of my Cookbook Writing Roadmap
- Please join our Confident Cookbook Writer Facebook Group
- Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know …

Episode 72: 10 Questions To Gauge Your Perseverance in Cookbook Writing

January 16, 2020 by Green Apron Company and Maggie Green

Welcome to this episode today as we talk about perseverance as cooks, bakers, writers, and podcasters.

We live in a world where we want everything quick. Better yet, how about immediate, fast, and tomorrow is too late. In an instant-ramen-noodle-style life, we don’t want to wait, work hard, or feel challenged. We just want results.

The truth is that most book projects are more like making a batch of chicken stock than they are like instant ramen noodles. Stock can’t be rushed if we want excellent results. To make the best stock we have to be willing to let the ingredients simmer and allow the heat to extract the flavor and gelatin from the bones. The results are worth the time and effort of preparing stock the correct way.

Perseverance is defined as steadfastness in doing something despite delay or difficulty in achieving success. Making the commitment to anything new provides fuel to get you started. When you sign a publishing contract, you commit to completing a manuscript. When you launch an online program, you see it through in spite of any difficulties you may encounter. Ask anyone who is in the middle of a book-writing project, or launching a new program, and they will tell you that determination and persistence, aka perseverance, drives them toward the finish line.

You aren’t going to find anybody that’s going to be successful without making a sacrifice and without perseverance. – Lou Holtz

While researching material for this podcast I created a set of questions based on qualities that are present in individuals who persevere. With those in mind, and using my experiences with book and work projects (and marriage and raising children!), I added more qualities that I’ve found to be helpful for perseverance. So get a piece of paper and a pen and here are the questions you can ask yourself!

Do you feel resilient? When you come upon a challenge or setback in a project, you may feel defeated. The choice is now yours: you can quit or bounce back and keep trying.
Do you ask for help if you’re stuck? Feeling supported and connected in the achievement of your goal help you persevere m. Seek out role models or mentors that you can turn to when you have questions.
Do you practice self-compassion? Take it easy on yourself if you make a mistake. Avoid negative thoughts about setbacks and do give yourself a misstep. Practice positive self-talk and get yourself back on track to completion.
Do you accept that uncertainty of the outcome is a reality? Surrender to the fact that you can’t control a lot of what happens in your life. Focus on what you can control – your hard work and effort.
Do you maintain a sense of humor? There’s a time to be serious and strict, but be sure you balance that with the ability to laugh at yourself and your mistakes and move on.
Are you a mindful person? Focus on today, and the hour

…

Episode 71 l Cookbooks from 1920-1940

January 9, 2020 by Green Apron Company and Maggie Green

Welcome to 2020! And the first episode of the podcast recorded in 2020. Today I had fun sharing with you a passage written by Anne Mendelson and published in the Oxford Companion to American Food and Drink about cookbooks and manuscripts from 1920-1940. At that time, many cookbooks were still focused on all-purpose tomes that covered many aspects of not just cookery but domestic and home economics, but as we learn from Anne, cookbooks started to evolve during the early 20th century even into books that people enjoyed to read and use as armchair cooks and travelers.

Listen to Episode 71 below:

Things We Mention In This Episode:

Oxford Companion to American Food and Drink
Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 70 l Interview with Cookbook Collector, Author, and Former Television Producer Cynthia Graubart

January 2, 2020 by Green Apron Company and Maggie Green

Hi everyone and welcome back to another episode of the Cookbook Love Podcast.

Cynthia Graubart is a food writer, James Beard Award-winning cookbook author, speaker, former cooking show television producer, and most recently the author of her 8th cookbook, Sunday Suppers for Oxmoor House. Graubart is passionate about food – from researching its origins, writing recipes, teaching technique, to bringing families together at the table. What began as a small number of cookbooks to help me learn the basics, grew into a large research library of 4,000 volumes. While it is a general collection, I do have a sub-specialty in Southern cookbooks. I also have a collection of 500 community cookbooks, about 300 of which are from the state of Georgia and predate 1980. In this interview, we talk about community cookbooks, Junior League cookbook, Cynthia’s experience producing television, cooking, and writing cookbooks.

Listen to Episode 70 below:

Things We Mention In This Episode:

Cynthia Graubart
Sunday Suppers cookbook
Mastering the Art of Southern Cooking
Download a copy of my Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 69 l Interview with Registered Dietitian Nutritionist and Cookbook Author Angela Grassi

December 26, 2019 by Green Apron Company and Maggie Green

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

Listen to Episode 69 below:

Things We Mention In This Episode:

PCOS Nutrition Center
PCOS Nutrition Center Cookbook
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 68 l Interview with Baker and Cookbook Writer Tina Zaccardi

December 19, 2019 by Green Apron Company and Maggie Green

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I’m excited to share an interview with cookbook collector and baker Tina Zaccardi. Tina is a mom, wife, NY Yankee fan, and competitive self-taught baker. Tina is also the winner of Season 4 Holiday Edition of The Great American Baking Show. Yes, she spent some time last fall in “The Tent”! Tina has been baking for as long as she can remember, but it’s only within the past few years that this has become a passion. For Tina, baking is about making others happy! Today on the show we talk about Tina’s favorite baking cookbooks, some traditional Italian cookies, and the role of photography in cookbooks for providing visual clues about baked goods with which we are unfamiliar.

Listen to Episode 68 below:

Things We Mention In This Episode:

Tina Zaccardi
Follow Tina on Instagram @theitaliancookie and see her beautiful cookies!
Download my free Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 67 l Cookbook Publishing Possibility

December 12, 2019 by Green Apron Company and Maggie Green

Hello and welcome back to another episode of the Cookbook Love Podcast. I’m excited to talk to you today about Cookbook Publishing Possibility. Last week we talked about Cookbook Writing Possibility. Did you know there is a better way – that it’s possible you could write a cookbook? You could possibly document your recipes, stories, knowledge, menus memories in a way that you can create a book – a tangible, portable, and potentially profitable record of your recipes that helps other people. That is Cookbook Writing Possibility. This week I want to talk about Cookbook Publishing Possibility and the 5 ways that you can get your recipes and stories published. My goal today is to highlight the differences between writing a book and getting it published,

Listen to Episode 67 below:

Things We Mention In This Episode:

Download my free Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 66 l Cookbook Writing Possibility

December 5, 2019 by Green Apron Company and Maggie Green

Hello and welcome back to another episode of the Cookbook Love Podcast. I’m excited to talk to you today about Cookbook Writing Possibility. First, I want everyone who is a cook or baker to pay attention here. If you are the go-to person for a cake for the office party, a winning pot of chili for the chili cook or, or a killer appetizer for the neighborhood progressive dinner, I’m talking to you. Because I suspect, that if that is the case people want and ask for your recipes. You dream them up. You dazzle people with food. And you share your recipes. All well and good. I’m not arguing with that at all. But then you may think, I need to share these good recipes in a way that more people can access them. So you start a blog. OK, truth time. I did the same thing. I started a blog in 2009. It was called From My Kitchen Table. I learned a few things. I strongly disliked Food Photography. And writing the content for the blog was an infinite job and I had nothing to show for all my work. And, my recipes we stuck online in a google search among the millions of other Google searches. So this is maybe where you are today. Maybe you have a blog, or maybe you’re starting about writing one? Did you know there is a better way – that it’s possible you could write a cookbook? You could possibly document your recipes, stories, knowledge, menus memories in a way that you can create a book – a tangible, portable, and potentially profitable record of your recipes that helps other people. That is Cookbook Writing Possibility. You could do this. I did it and you can too. So what’s involved in Cookbook Writing Possibility? Head on over to the show and listen in.

Listen to Episode 66 below:

Things We Mention In This Episode:

Download my free Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you …

Episode 65 l Thanksgiving 2019 and Abundance

November 28, 2019 by Green Apron Company and Maggie Green

November and Thanksgiving are upon us! And in this episode of the podcast, I’m doing something a little bit different. Today I use my first cookbook, Kentucky Fresh Cookbook, to talk about seasonal eating and cooking here in KY this time of year, and talk a bit about goetta, a breakfast specialty item popular in Northern Kentucky. I also dive into Thanksgiving and share 4 recipes from my book for Carl’s Pendennis Club Punch, Roasted Brined Turkey, Bread Dressing, and Peggy’s Corn Pudding. Recipes can be found on the show notes page.

Listen to Episode 65 below:

Things We Mention In This Episode:

Episode 37: Recipe and Cookbook Abundance
Episode 63: Seasonal Recipes It’s Time to Talk Thanksgiving
Download The Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @cookbooklovepodcast or @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…

Episode 64 l Interview with Holly Berfield of Book Cook Look

November 21, 2019 by Green Apron Company and Maggie Green

Welcome back to another episode of the Cookbook Love Podcast. Today I’m excited to have an interview with Holly Berfield. Holly is a photographer who embarked on a project several years ago in an effort to read more, cook more, and look for more beauty in the every day. The result of this project is her Instagram feed and blog where Holly creates inspired photos and recipes after she reads both fiction and non-fiction books.

Listen to Episode 64 below:

Things We Mention In This Episode:

Holly Berfield Book Cook Look
@bookcooklook on Instagram
Download The Cookbook Writing Roadmap
Please join our Confident Cookbook Writer Facebook Group
Let’s connect on Instagram @cookbooklovepodcast or @greenapron

Here’s How To Subscribe

I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.

How to Leave a Review:

Let’s Keep The Conversation Going…

Do you have an idea for a cookbook concept?

Would you like to know more about writing cookbooks?

Do you collect cookbooks and want to be interviewed on the show?

Comment below and share your story or visit me on Instagram which is currently my favorite way to connect outside of the Cookbook Love Podcast Facebook Group.…