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Our back yard is home to three maple trees of varying sizes. Two towering silver maples bump up the ground with their thick, extended roots, while a lone sugar maple spits out “helicopters” and drops large yellow leaves. The trees offer our home and backyard much shade, so I try to overlook the nuisances they produce. In addition to the above varieties of maple trees there are over eleven more maple species native to North America. But it’s three varieties in particular – the sugar maple, black maple, and red maple – that comprise most of the trees tapped for the sweet sap used to produce pure maple syrup. Kentucky might not be the first state that comes to mind when one thinks of maple syrup, but with an abundance of native maple trees, and nights with below-freezing temperature and days with above-freezing temperature, Kentucky produces syrup that rivals anyNew England, or Vermont-produced, syrup.

The cover article in the February 2012 issue of Kentucky Monthly tells the story of Federal Grove the southernmost maple syrup producer in the United States. Located in Auburn, a small town southwest of Bowling Green, Federal Grove is not only a source of Kentucky-produced maple syrup, but is home to a Maple Syrup Festival, as I discussed in The Kentucky Fresh Cookbook.  Federal Grove proudly hosts their annual festival during the last weekend of February, just as the sap for producing pure maple syrup starts to flow. Although, I can’t help wonder this year if the warmer winter we’ve had in KY has affected the maple sap.

Pure maple syrup is an amber-colored sweetener produced from the clear sap of sugar maple and red maple trees, and not to be confused with pancake syrup that is largely made of corn syrup and maple flavoring. During the first hard thaw after a late winter freeze, workers at Federal Grove (or any other syrup producer) drill holes in maple trees to house a spout through which the sap flows and on which a bucket hangs to collect the sap. After collecting gallons and gallons of the clear sap, maple syrup producers evaporate the sap. They boil it down, waiting for the fine line between thick, pancake-worthy syrup and a boiled mess. It takes about 40 gallons of clear maple sap to produce 1 gallon of maple syrup.

Pure maple syrup comes in four grades according to the flavor and color of the syrup. Sometimes the subtle differences correspond to the point in the season where the sap was collected and the syrup produced. Grade A light is the earliest spring sap syrup with a light amber color and has a mild maple flavor. Grade A medium has a more pronounced flavor and is the most popular grade for table syrup. Grade B dark, sometimes called grade-A dark amber, is darker in color and more robust in flavor than other Grade A syrups because it is made later in the season. Grade B, made at the end of the season is the strongest and darkest syrup and is great for cooking and baking. Pure maple syrup contains no preservatives and is best stored in the refrigerator. What’s not to like about pure maple syrup that’s warmed just before serving so it melts the butter and keeps the pancakes, waffles, or French toast piping hot.

Federal Grove 3rd Annual Maple Syrup Festival
February 24-25, 2012

Schedule:
Pancake Breakfast – served 8am-8:30pm (all you can eat!)
Kentucky Proud and Craft Vendors Tent – 9am-4pm
Sugarhouse Tours – 9am-4pm

Federal Grove Restaurant
Lunch menu served 11am-2pm
Dinner menu served 5pm-8:30pm

Back in March 2011 I interviewed Jeanne about her cookbook contract with Chronicle for The Art of Gluten-Free Holiday Baking.  Since our interview, Jeanne and I have kept in touch via Twitter and Facebook and I’m excited that I’ll get to meet Jeanne *in person* at the Roger Smith Cookbook Conference in just a few weeks. Thanks, Jeanne, again for sharing your experience, and if you place to stay while on book tour in my area, you’re more than welcome to stay at Casa Green.

Needless to say, Jeanne has been working very hard on her cookbook and I’d like to provide this update on her book.

Is everything still on track for pub date of Fall 2012?

Yes.

What stage of production are you in? Have you finished the manuscript?

I am currently waiting for the proofs. This is the stage where I look over the book one final time to make sure there are no glaring/obvious mistakes.

What is your biggest piece of advice to an aspiring cookbook author who has a contract, but now must write the manuscript?

I would highly encourage folks to make a schedule with all the deadlines for themselves. Among other things, they should put on it when recipe testing will be done, when each chapter will be done, when the whole thing should be done, etc. This makes things so much less stressful. You can see what work you have to do, and what work you have done, and how close you are to finishing on a day to day basis. This helps avoid the last minute freakout.

Any words of advice about developing and testing recipes?

Write down every single thing that happens during the development process.  There were a couple of recipes for which I didn’t write down certain key issues with the recipe and then I had to re-test them (even though they should have been done testing). Also, when your recipes go out to outside testers, make sure your testers understand that they need to follow the recipes exactly and not play around with them. I had some communication problems around this issue with my testers. We eventually got things settled, but it took a bit of time to get things straightened out. Also, I recommend writing the headnotes as you write the recipes. It makes things so much easier.

Has your work been edited? How did that feel for you as the author?

Yes, it has been edited. And I have to say–it completely rocked my world.  I was shocked at how badly I responded to the edits. I have written a Ph.D. dissertation, for goodness sakes, so I assumed that I would sail through the cookbook editing process. My manuscript was a sea of red when it came back from the copy editor. It turns out that the style sheet I thought I was supposed to use (the one on the publisher’s site) was different from the style sheet I should have used. So, every single recipe had major edits to conform to the style sheet, in addition to other edits. Sigh. This made it kind of hard to edit for me because I couldn’t easily see the other stuff I needed to work on. My editor even wrote a note that came with the edited manuscript, telling me that it was a well-done book and not to be put off by the amount of edits. But, I kind of fell apart over the edits. Next time I will know better and, among other things, ask my editor specifically for the style sheet they want me to use. But, now that it is all over, I feel like I am a much stronger food writer after having gone through this process.  That feels terrific!

What plans are you making for the DIY book tour?

Yes, I have been kind of obsessing over the book tour. Since my book comes out in the Fall, and my book topic (Gluten-Free Baking for the Holidays) is such a season-specific book, I need to have a fast and furious tour, which makes me a bit nervous. I am hoping to hit the big cities in person if I can. And I have pals in various places that can put me up. I hope to be able to connect with kitchen stores so I can maybe do some baking classes in connection with the book and maybe pay for part of the tour that way. I am also trying to think of some online book tour stuff to do that would be fun.  I was thinking of maybe having a Gingerbread House contest related to the Gingerbread House recipe in my book. Or, something similar. Also, I am very active on Twitter and Facebook, so I want to try to do some stuff that is specific to those two mediums. If anyone has any other ideas, I would be happy to hear them!

What do you wish you knew then (before contract) that you know now (after manuscript writing-phase)?

Write down everything! It is so much easier to write stuff down the first time around than it is to have to re-test something because you forgot to write down a key piece of info. Also, I would clarify with your editor what style sheet to use (who knew the style sheet would be such an issue?).  Makes things so much easier!

As a Registered Dietitian I am fortunate to be in daily contact with other RD’s around the country. These ladies and gentlemen are smart, savvy, and aware of what it takes to eat healthy and translate the science of nutrition into good food. Sharon is no exception. She willingly participated in this interview series and I wish Sharon all the best with the upcoming publication of her new book.

What is the name of your book, and who published it? When was it published?

The Plant-Powered Diet (The Experiment, 2012).  It’s a diet book that is very food focused and includes 75 recipes.

Do you have any experience writing other books, or is this your first?

I have contributed to several books, and I have been a writer and editor for 11 years.

Can you tell us how you were offered a contract for your cookbook and the working title? Was a blog a part of the contract?

I took an online course on writing a book proposal, completed the book proposal, solicited some agents that had been referred to me, and found an agent, who sent my book proposal to about 20 publishers.  One publisher in particular made an offer for my book.  A blog was not part of the contract, but building a platform was stressed.

Do aspiring cookbook authors need food blogs?  Or any recommendations about building a platform?

Yes, I think you need a blog, Facebook page, Twitter following, and much more.  You need to build a following, so do what ever you can.  Guest blog, write guest columns, do interviews, and send out feelers to everyone you know.

What compelled you to write a cookbook?

It was a career goal to write a book on plant-based eating. I felt that nobody had written a book yet that took on my approach and that it could help so many people.

Tell us about the process of finding a co-author for the recipe part of your book?

I have written all of my own recipes.

Do you find the publishing industry daunting in any way?

I am lucky because I work closely with an independent publisher.  But to get a book published is a minor miracle.  There is such competition.

What are your thoughts about non-Food TV network stars writing their own cookbooks?

It is very difficult to get a book deal, because they want a built in following for the author.  You have to set yourself apart.

What is your advice for an aspiring cookbook writer who is reading this interview?

Do your homework, find a unique theme, build a platform–which may take awhile–solicit professional help in crafting a book proposal that sells.

What will be the biggest challenge in completing your manuscript?

Simply getting it done on time will be difficult!  You can’t give up your day job!

What is your biggest fear about writing a cookbook?

That it will not be as successful as you had hoped

If you had a crystal ball: where is the cookbook industry going with the advent of digital media?

I do believe that people like to hold cookbooks in their hands, they don’t want to bring their Kindle into the kitchen with them.  They are so beautiful and people treasure them.  But the internet offers people quick access to recipes, so it’s hard to compete with that.

Over the past few months I have enjoyed interviewing a variety of cookbook authors. Today I introduce Jaclyn Douma. What I love about Jaclyn is her positive attitude and her willingness to put the work into the success of her book. She also identified a niche audience, newlyweds, and wrote to them. What a neat concept. Here’s more about Jaclyn’s experience as a published cookbook author.

What is the name of your book?

The name of my cookbook is Our First Year: Cost Effective Recipes from the Home of Newlyweds. All of the recipes were written by my husband and I during our first year of marriage.

How is your book published?

Originally, I had it published by a local publisher here in Phoenix, which they were somewhat of a “print-on-demand” type company. It was a tricky situation as I had originally partnered with them to dually promote my book, but during the process of production they were bought out by another company who focused mainly on travel print. The publisher did his best to help but cookbooks were not his forte. Then in September of 2010, I submitted my manuscript to a national publisher who extended me a contract. This also is similar to a print on demand publishing company, but they focus on giving the authors a lot of freedom in the production, while guiding us along with their expertise in each particular department.  I also work along side a marketing representative to brainstorm ideas and helps to promote my book as well.

When was your book released?

The official release date of my cookbook was October 11, 2011

Did you write a cookbook proposal first, or jump straight in the manuscript?

When I approached my first publisher, I provided a proposal to pitch my idea of the cookbook I was planning to write. I felt that I could really narrow my niche market with a unique product that included cost effective recipes along with several how-to tips in the kitchen, party ideas and bits of advice I had learned throughout the years.  I was inspired to first write the cookbook because of the cookbooks I had received as wedding gifts, all including culinary lingo that, although I new bits and pieces of, my husband was completely oblivious too.  I also did not feel that many of the recipes were very practical for every day living. Don’t get me wrong, the recipes sounded and looked delicious, but we were barely paying our bills as newlyweds and just trying to get something on our plate that we both enjoyed was a challenge in some of the cookbooks.  I also realized that through my years of cooking with my family, many things I had learned I took for granted when talking with my friends who were also newlyweds but living on take out and box dinners.

After my original proposal I got to work on my manuscript, which took much longer than expected, especially when I would continue to add little tid-bits of information along the way.

Once I chose to try to work with a national publishing company, my manuscript was already complete from having it previously published. I did add 10 more recipes, plus a bit more information, which was simple to add since I already had the outline.

What were your biggest challenges writing this book?

Control.  I was blessed to work with two publishing companies that did give me quite a bit of freedom, but I had a hard time staying calm when the “ball was in their court.”  Which is just a personal challenge, but none the less, it was my biggest challenge.  I think also a challenge of mine was working with the artists who designed the layout and cover for both my books.  I am from a graphic artist background (my father taught me many things growing up in this field) so when they provided me with samples of artwork that they felt portrayed my style I felt defeated.  I know defeated is a strong word, but when you have so much hope and excitement in a book, and it comes back not the way you envisioned, in that moment, defeated is the feeling. I am pleased to say though that we were able to agree upon a beautiful cover (both times published) that is very marketable while still portraying a beautiful cookbook that can be given as a gift or kept for ones self.

What did you find most rewarding writing this book?

Praises from strangers. Granted, the continued support and encouragement from my friends and family goes beyond words of how thankful I am; but there is just something about the words of a stranger that drive deeper into my soul. They didn’t have to say such nice things like a family member may feel obligated to do. I love seeing comments through my blog, facebook, and comment forms of people being so pleased by my product.

What one piece of advice would you give to an aspiring cookbook author?

Get your name out there and be fully devoted.  Through working with my publishers I am continually reminded that although they are working very hard to promote my book, they also have many other authors under their belt that they are doing the same for too. YOU are the only one that can devote the care, time and concentration into the full success of your book.  Rather than waiting for that one perfect moment where you “become famous”, get out there and find that moment. I have submitted press releases to food blogs, wedding blogs, news stations, newspapers, national television programs, etc. and I am proud to say that there are several pages of articles about me and my book if you search my name on Google.  I have appeared on our local news station Good Morning Arizona doing a live cooking demo, recently won a contest hosted by Paula Deen and the Real Women of Philadelphia and will be guest speaking in front of over 100 women during the month of December. I also have two children under the age of two who I care for each day and although at times I would rather be working on promotions verses being spit up on or changing diapers, I wouldn’t change it for the world.  I am by no means trying to toot-my-own-horn, I am just expressing to all those aspiring cookbook authors out there – your book is your baby, babies develop into strong, successful adults through the attention we give them when they are young.

One other bit of advice that I just have to mention: When asked what you do for a living, introduce yourself as a published author – because you are!

I recently talked on the phone with an aspiring cookbook author who reserved one of the spots in my upcoming Cookbook Camp. And she had a great question for me- so I wanted to pass this along to you too. She asked, “So, what would you say are the top 5 things an aspiring cookbook author does wrong in writing a cookbook?”

Wow. This was a great question. But, since I knew the answer so I dove right in. Here’s what I said:

1. They give all their great content away for free on their food blog.
2. They assume they need an agent before they find a publisher.
3. They submit a full cookbook manuscript to a publishers.
4. They spend very little time building their platform.
5. And the #1 mistake: they write their manuscript first.
6. I know there are only supposed to be 5, but I thought of one more: they sit back and wait to be noticed or found by a publisher. They aren’t proactive.

Anyway, I hope this helps you too. It’s important and your dream of writing a cookbook is important. So, you should be starting on the work of writing your cookbook, right? Right! And then you need to use 2012 as the year to take action on getting your cookbook published.

Like I said above, the spots in my upcoming Cookbook Camp are filling up. If you are interested in getting your cookbook on the road to publication, learn more at www.cookbookcamp.com. I am still accepting applications. Don’t keep doing the same things wrong. In Cookbook Camp I’ll give you all of my essential ingredients to writing a cookbook that I’ve learned from being a cookbook editor and cookbook author.

This week is my favorite week of the year. It’s officially winter, the Christmas season is in full swing, the kids are out of school, and my days are different. The best part too is that this is true for most everyone. To celebrate I’d like to share my list of 175 simple wintertime pleasures. If you can’t get in the spirit of the holiday season, or if you’re looking too far ahead to 2012, take some time to sit and reflect on this list. Maybe you might want to even work on your own list. Every year when I read this it makes me smile. I hope you enjoy it.

1. A blank page
2. A clean bill of health
3. A dad and son headed out to run errands
4. A drive through Kentucky back roads
5. A dusting of snow that won’t melt
6. A few priorities for the week
7. A fresh notebook
8. A freshly bathed dog
9. A freshly vacuumed rug
10. A good tear jerker
11. A hard day’s work
12. A hilarious movie
13. A hot shower
14. A job well done
15. A juicy homemade burger
16. A Kroger card for a school family in need
17. A Midnight train to Georgia
18. A new pen
19. A new recipe
20. A new white shirt
21. A nice, wide, smile
22. A note from a friend
23. A photograph that catches a sideways glance
24. A pizza party
25. A pleasant-scented candle
26. A quiet house on Christmas eve
27. A roaring fire in the fireplace
28. A sleeping child
29. A warm pair of socks
30. A young boy with a new watch
31. Accomplishing a task long overdue
32. Aged Gouda Cheese
33. An a ha moment
34. An Aeropress coffee maker
35. An awake child
36. An emergency fund
37. An emphatic yes or no from a child
38. An evening wine and cheese party
39. An organized book bag
40. An unexpected hug
41. Another writer’s perspective
42. Automatic coffee pots
43. Baking Spritz cookies
44. Baking while snow falls
45. Bing and David singing “Little Drummer Boy”
46. Bourbon-barrel ale
47. Ceramic Santas my Aunt Eileen painted
48. Chap Stick
49. Checking something off my list
50. Chili Con Carne
51. Christmas spirit candles
52. Clementine tangerines
53. Constant Comment tea
54. Dave Brubeck
55. Dinner with my sisters and my mother
56. Doing a little bit at a time
57. Dreams
58. Driving the back roads
59. Dusted tabletops
60. Eighty’s music
61. Energy
62. Fingerprint-less kitchen cabinets
63. Freedom to live with intention
64. Fresh Christmas tree
65. Fresh laundry
66. Fresh smelling shower gel
67. Fresh, whole ingredients
68. Frost on the rooftops
69. Getting up early
70. Good health
71. Gratitude and humility
72. Hair falling softly around my daughters face
73. Hand lotion
74. Happy school-aged and high-school-aged kids
75. Having a plan
76. Having the pots and pans cleaned up before dinner is ready
77. Hearing a first grader read
78. Honey bell oranges
79. Hot chai tea with milk and a dash of sugar
80. Hot green tea to warm my hands
81. Hot tea and shortbread
82. Hot, hot water to wash dishes
83. Ice on the trees
84. King Rat nutcracker
85. Knowing I can accomplish a task
86. Krohn Conservatory Winter flower show
87. Lazy mornings at home
88. Leaving a secret note for someone
89. Lentil soup in the slow cooker
90. Less is more
91. Limestone walls in Central Kentucky
92. Lip balm
93. Listening to a good radio interview
94. Listening to children in the kitchen with their father
95. Listening to children play the piano
96. Listening to my kids jump out of a dark place to scare their siblings
97. Living in the present so as not to regret the past nor fear the future
98. Love and compassion
99. Making plans for a summer vacation
100. Morning quiet time
101. Music filling the air
102. Music in the house
103. Music on the mp3
104. New stamp designs
105. Not wanting more
106. Old Saturday Night Live reruns
107. Oven-fries dusted with fine sea salt
108. Packing delicate Christmas ornaments in tissue paper
109. Peppery red wine
110. Planning home-cooked meals before the5:00 what’s-for-dinner emergency
111. Playing pick-up-sticks
112. Potstickers and sauce
113. Powdered sugar dusted doughnuts
114. Putting up the Christmas tree
115. Reading a book that makes me ponder
116. Reading cookbook manuscripts
117. Readingin the morning
118. Reruns of Everybody Loves Raymond
119. Roasting a leg of lamb with mustard, garlic and herbs
120. Routine
121. Shopping for the perfect gift
122. Silent time to pray
123. Snow boots
124. Snow days
125. Snow falling gently
126. Snuggling on the couch and watching a movie
127. Soft Pashmina scarf
128. Soft, clean hair
129. Sour Cream Coffee Cake
130. Spicy red wine and lamb chops
131. Sports “letter” jackets
132. Staycations
133. Staying up late
134. Stepping out for a breath of fresh air
135. Stockings hung by the chimney with care
136. Stone coasters
137. Sun shining through the snow
138. Sunday afternoons
139. Surprise gifts
140. Taking down the Christmas tree
141. Taking the kids out to the local coffee house for a treat
142. The best male cook I know
143. The Boss
144. The first cup of coffee in the morning
145. The longest night of the year
146. The love from a dog
147. The quiet of a snowfall
148. The realization I have everything I need
149. The realization there’s very little I want
150. The smell of a fresh Christmas tree
151. The smell of fresh baked ginger cookies
152. The sounds of children sledding
153. The way someone who loves you folds the laundry
154. The week between Christmas and New Year’s Day
155. The writing of Thomas Merton
156. Thinking about a new book to read
157. Time to read
158. Time to write
159. Twinkling white lights
160. Vacuumed corners
161. Vaseline on chapped lips
162. Visiting with high school friends
163. Waking up without the alarm
164. Washing dishes while looking out the window
165. Watching a movie as a family
166. Watching children build Legos
167. Watching the kids shake the wrap gifts under the tree
168. Watching a child stir a pot of soup
169. When enough is enough
170. Whole-grain toast and marmalade
171. Winter clothing sales
172. Wrapped gifts for someone in need
173. Writing cookbook proposals
174. Writing letters and cards
175. Writing lists of favorite things

A few months ago I was invited to be a speaker at a local library. We talked about seasonal cooking (my other favorite topic in addition to cookbooks). After my talk I was signing books and taking to the attendees when I struck up a conversation with a lady named Susan. She started asking me questions about how I got my cookbook published. Susan didn’t look so happy. She had written a cookbook manuscript and had spent a lot of time and money testing recipes and writing the book, but had yet to get it published. Her voice got shaky and she said, “You know, this writing thing was supposed to be my passion. But now, I feel hopeless. I’m ready to give up.”

My heart went out to Susan. She is like many aspiring cookbook authors. (Maybe even like you?) She’s working so hard and has even written her manuscript! She’s not seeing much return on her efforts.

I used to be there, too. I dreamt of writing my own cookbook, but had to figure out on my own how to get there. Which is why I talked more to Susan and gave her some advice about writing cookbooks. I told her how to find a publisher, that she really didn’t need to submit her full manuscript, and then we discussed ways to find an agent. Her energy began to shift. I could see it, she actually smiled! “Thanks for giving me my passion back”, she said. I smiled too. We had connected over our passion – writing cookbooks.

This is why I’m writing to you today. Maybe you’re like Susan, wanting to figure out how to keep your dream of writing a cookbook alive? Or, maybe you just want someone to “show you the way” in this world of writing cookbooks? Either way, it’s imperative that you learn more about the process of writing a cookbook, what’s needed and what’s not.

I can really help aspiring cookbook authors like you. I can save you time, and help get your cookbook on the road to publication. I’ve edited cookbooks, written my own cookbook, and I know through trial and error what the whole process takes and it doesn’t start with writing a manuscript.

I’m offering a special cookbook coaching program starting in early 2012. This one-time-only program is all about writing cookbooks – and we cover the Essential Ingredients For Writing A Cookbook, plus more. This will help you get your cookbook on the road to publication, plus you won’t feel so isolated and alone.

Since I’m currently hard at work on my writing and consulting business, the space in this cookbook coaching program is limited and at this time available through application only. So you’ll need to act quickly. If you’re ready to go, don’t wait. If you want to save time and have someone walk you through the process of writing a cookbook, you need my help.

All you have to do is visit Cookbook Camp and let me know you’re interested. I will write you back and send you an application.

If you have the dream of writing a cookbook but wonder where to start, how to find a publisher, whether there’s money to be made, or if you need an agent, then you need to keep reading. As a cookbook editor and cookbook author I have experienced cookbook writing from both sides of the fence. Because of these experiences it’s not unusual for aspiring cookbook authors ask me questions about writing cookbooks. It’s funny, but in answering their questions I soon realized how much I enjoy helping others with their cookbook writing questions. For example, a food blogger who worked with me felt unclear and confused about her cookbook concept. After we reviewed together my Essential Ingredients For Writing A CookbookTM the “light bulb went on.” Her cookbook concept became crystal clear. She was thrilled and confident about moving forward with her cookbook project.

We all know there are several ways to get a cookbook published. But, the problem is that there aren’t many places that an aspiring cookbook author can turn to get their cookbook writing and publishing questions answered. In fact it seems that during the pre-publication stage of writing cookbooks there’s just not much support out there leaving aspiring cookbook authors feeling frustrated, isolated, and confused.
For these reasons, and for a limited time in early 2012, I am offering a new cookbook coaching program. This program contains a combination of group and private coaching calls, and if you so desire, assistance with writing a solid cookbook proposal.

Everyone who signs up for one of the cookbook coaching programs will receive support and lots of checklists and assessments about whipping their cookbook into shape. More importantly, aspiring cookbook authors who participate will feel supported as they are given the direction and confidence they need to move forward with their dream cookbook project.
In the end, participation in this cookbook coaching program will save you time. In this day and age where everything moves so quickly this is key because it’s possible that someone else is out there working on a cookbook with the same concept you want to write about. Now is the time to stop trying to answer all the cookbook writing questions on your own. Now is the time to get some direction and focus in your cookbook writing project.
So, here’s the rub:

I’m currently hard at work on my own writing and consulting business, and because of the nature of the program, and the personal interaction we will have, space is limited. To get a spot you’ll need to act quickly because I don’t know how many times next year I will offer this particular cookbook coaching program. To learn more all you have to do is send me an email at info (at) greenapron (dot) com let me know if you are interested. I will then send you all the details. I sincerely hope you will join me. It’s going to provide the direction you need and boost your confidence so you move forward with your cookbook project.

PS: I have a feeling this program will fill up quickly. I’ve never offered a program quite like this before and am not sure how many times it will be offered next year. And I’m giving away all my checklists and assessments to whip your cookbook into shape. You might want to hit reply now, before I change my mind. Smile!