What is the name of your cookbook?

Blending Science with Spices:  Tasty Recipes & Nutrition Tips for Healthy Living (Indian, Vegetarian, Gluten-Free)

Is this your first cookbook?

This is my first cookbook.

Did you have a food blog prior to writing your cookbook?

I do not have a food blog now nor did I have one prior to writing and publishing.  However, I had taught Nutrition through Vegetarian Indian cooking for over 10 years during the years my children were growing up.

What compelled you to write a cookbook?

My patients were the driving force behind this project.  I found myself giving the same advise, recipes and tips, over and over again, to my patients and finally decided to go ahead with the project of writing and self-publishing.

What advice do you have for an aspiring cookbook author who wants to self-publish a cookbook?

The advice I would give to an aspiring cookbook author is to buy Julie Beyer’s book.  Julie Beyer, MA, RD, CWPC has self-published You CAN Write a Book: The No-Nonsense Guide to Self-Publishing.  I wasted a lot of time reading lengthy books and articles that got me nowhere.  Here is a short and to the point no-nonsense guide.  www.ic-diet.com.  This book was a big help.  You can read it in one sitting.  Now, you only need the motivation and discipline to go ahead and write.

What was your biggest challenge in writing your cookbook?

The biggest challenge in writing a cookbook was making a commitment and making time to both write and test the recipes as I went along.  I was seeing patients and working while cooking and writing.  It takes discipline and commitment of time but it is all very worth it when you have completed your writing project.

What was your biggest challenge in publishing your cookbook?

With Julie’s book publishing decisions were a breeze.  Very clearly defined pros and cons for various options.  Decision was very easy.

Any thoughts you’d like to share on the marketing and sales of your cookbook?

I am still working on the marketing and sales of the book.  I take every opportunity that comes my way to promote my book.  I take advantage of speaking opportunities to talk and discuss my book.

Bonnie is a fellow RD and has just self-published this beautiful cookbook about Passover. She was kind enough to take some time to share her thoughts about writing a cookbook and self-publishing.

What is the name of your cookbook?

The name of my cookbook is Passover the Healthy Way:  Light, Tasty and Easy Recipes Your Whole Family Will Enjoy!
 
Is this your first cookbook?

My first cookbook is called Recipes to Remember:  Heart Healthy Can Be Delicious.

Did you have a food blog prior to writing your cookbook?

No, I did not.  I started the blog 5 months ago.

What compelled you to write a cookbook?

The reason I wrote this latest cookbook is because of 4 common concerns I hear year after year each Passover from my clients.  First, “I never get out of the kitchen; I am always cooking and baking”.  Second, “I always gain weight over Passover”.  Third, “Passover recipes contain huge amounts of eggs and oil”.  Fourth, “I serve the same recipes year after year with little variety”.

I wanted to show people that they can serve traditional holiday recipes with a healthy twist, which are easy to prepare so they can get out of the kitchen and enjoy their company.

What advice do you have for an aspiring cookbook author who wants to self-publish a cookbook?

Take the time to research and speak to colleagues who have self-published.  Don’t rush the process.  It takes time but you will be very proud once you have finished the book.

What was your biggest challenge in writing your cookbook?

My biggest challenge is that I was under a tight deadline.  I wanted to finish the cookbook, and have it published enough time before Passover so I can sell it.  This is a niche book and if I wanted to be successful in selling, I had to have it available at least 2 months before Passover, when most people will begin to look for recipes and new cookbooks.  There was a lot of pressure and late nights.

You self-published, so what was your biggest challenge in that process?

The biggest challenge in the publishing process was the editing.  I did not hire an editor…I did the proofing myself.  Every time a new PDF was sent to me from the publisher, I had to print all the pages (a lot) and proof each page.  Inevitably, I missed some things, and after it was published, I did do an update and made those corrections.  Next time around (I am working on my 3^rd cookbook now), I think I will hire an editor.

Any thoughts you’d like to share on the marketing and sales of your cookbook?

The self-publishing company I went with was charging a fortune for marketing.  So, I decided to do the marketing myself.  It is very time consuming.  This year, I have some nutrition interns who are helping me with the marketing.  This has been very valuable.  I have also started using social media (Facebook and Twitter) for promoting my book.
Does your book have photos in the interior? If so, who took the photos and how did that affect production?  What about photo on the book cover?

I do not have photos of the recipes in the book. I have some black and white photos on the chapter/section pages, for example a picture of a chicken dish on the page with the title “Poultry” and other “Meats” section etc. I purchased those pictures through istock. The cover photo and back photo are color, and I also purchased those from istock. The front and back cover was designed by the self-publisher I used. There were several rounds of edits on that until they got what I wanted.

One thing I did learn – people like pictures. So, for this next book I am working on, I am taking pictures of all finished products. I have several nutrition interns working with me and we have become quite good at food photography.

Here’s a link to Bonnie’s website:

www.passoverthehealthyway.comwww.brghealth.com

In February I (Maggie) attended a fun and informative Cookbook Conference in New York City. June Hersh participated on a panel during a pre-conference session on about cookbook publishing. The panel included an agent and several cookbook authors – one of them was June. I loved the energy with which she spoke about writing a cookbook and could feel her passion for her topic. In addition she was encouraging to aspiring cookbook authors in the audience. She passed out her business card and I was excited to contact June when I returned home to ask her to participate in this interview series. She was more than willing and here we are. June has two books under her belt, and a third one is in the works. She’ll be the first to tell you that if you want to write a cookbook, you can do it – just find the fun in your passion. Thanks, June. You’re a wonderful ambassador for cookbooks.

How/why did you become interested in writing your first cookbook, Recipes Remembered?

Recipes Remembered was born from a directive my sister gave me after we sold our family business. She said, “We did well, not let’s do good.” I found myself with time and energy to do something that would be both fulfilling for me and charitable. At that time my family was supportive of the Museum of Jewish Heritage- a Living memorial to the Holocaust.  I thought wouldn’t it be wonderful if I could combine my passion for cooking, my love of writing with my respect for the Museum.  The book evolved from that point.  I gathered a list of Holocaust survivors from the Museum, explained to them I would donate all proceeds the book might earn, and began interviewing survivors; writing their stories and testing their recipes.

Did you work with an agent for your first cookbook?  And if so (or if not) would you recommend that an aspiring cookbook author work with an agent?

I was very fortunate. Because this was a philanthropic endeavor, I was able to attract like-minded people to the project. To that end, a Museum member who is a published cookbook author referred me to her agent and she graciously represented the book without compensation.  Interestingly enough, it was a teacher of mine, Andrew F. Smith, from The New School who actually found my publisher for me, but I thanked the agent appropriately and she represented me on my next book, which she did sell to a mainstream publisher. I found that by working with an agent I had someone to bounce ideas off of and she proofed and critiqued both my proposals and negotiated my second book deal.

As a novice, I found this very helpful, so if you can snag the attention of an agent I would tell new authors to do just that. It helps you gain credibility when approaching a publisher and makes the process less stressful. It does, however, cut into your proceeds, so it is a matter of what is more valuable to you; the assistance or the proceeds. Being mindful, you might not gain the latter without the former.

How was your first book published?

Andy, who I mentioned previously, contacted Ruder Finn Press, a division of Ruder Finn PR and suggested they contact me about the book. RFP looks for projects with a social message and the fact that they are a not-for profit enterprise and I was as too, made us a perfect fit. I had contacted self-publishers, book packagers and on-line publishers to explore those possibilities, but happily, RFP came through and they did an amazing job of editing, compiling, designing and printing the first edition. We are now in our 4th printing and the Museum has taken on the role of publisher. RFP graciously gave me author’s rights after the first printing.

Did you have to write a cookbook proposal, and if so, do you have any tips for writing a cookbook proposal?

I have written several proposals, the first two resulted in book deals, the third is pending. Some people feel writing the proposal is more daunting and often more time consuming then actually writing the book. I feel it should just flow and if it doesn’t you probably need to revisit your idea.

I feel the book you write should be a natural fit, an organic process and if you are struggling with defining your concept
or pitching your idea- the concept and idea probably need to be refined. Once you do get the flow, speak in your voice
and be authentic. Editors are trained to recognize people who are not fully knowledgeable or comfortable with their
idea, and you don’t want to misrepresent. That will only cause lots of trouble during the actual writing of the book.  Furthermore, you want to write with ease and if you start out with a false impression it is way to difficult to maintain that throughout the process.

What was your biggest challenge in writing Recipes Remembered, and what would you tell an aspiring cookbook author that they need to be sure to do (or not do) when the embark on writing their first cookbook?

My biggest challenge was accurately testing and recording the recipes. As they were not original recipes, but rather recipes that I was given by an aging community who NEVER wrote their recipes down. I had to reinvent much, but remain true to the contributor- not an easy balance. For most authors this isn’t a problem. I would tell cookbook authors to keep very careful notes, have an oven thermometer to be sure your temps are accurate, a kitchen timer set every time you start a recipe and two instant read thermometers to verify internal temps of prepared foods. Have people willing to taste and test your recipes, and beginners who will work from them to be sure they are clear and accurate. I would also have no hubris, and be willing to accept that you don’t know what you don’t know- so ask someone else. Go to the butcher, the spice maker, the gadget guru for advice.

I understand you now have a second book, Kosher Carnivore. Tell us about the way you went from Recipes Remembered to Kosher Carnivore?

Recipes Remembered was kosher out of respect for the survivor community, a style of cooking that while I am very
familiar with, is not part of my daily life. I found it to be an eye opener, so after finishing that book I proposed The Kosher Carnivore, which would help anyone from the “kosher clueless” to the “kosher committed” better buy and prepare
kosher meat. The art of cooking meat without butter or cream, or making sides that are compatible according to kosher laws interested me. I spent countless hours with kosher butchers learning all about the various cuts that are acceptable and how to talk to your butcher to get just the right cut for the right prep. I found it fascinating learning these new tips and techniques.

Any more books in the works?  How do you keep up your momentum and interest in your recipe and cookbook writing?

My husband says I should write a book about cookbook ideas as I have a new one nearly every day. Let’s remember, I’m the crazy woman who had her first two cookbooks released within 4 months of each other on different topics from different publishers! I write cookbooks with what I call a charitable flavor ( all proceeds from Recipes Remembered are donated to the Museum of Jewish Heritage and from The Kosher Carnivore, a portion goes to Mazon- a non denominational group that distributes food to food pantries nationwide). My third book in the works is tentatively titled Simple, Simpler, Simplest. Its concept is to take one central ingredient and present three completely different preparations. The Simple prep would be the most complex, the simpler prep would be for the typical home cook and the simplest would be for the beginner.  St. Martin’s has shown strong interest and the charitable component would be all proceeds benefitting the Bachmann-Strauss dystonia and Parkinson Foundation. Chef David Burke has already signed on to write the foreword. It is a topic I am having fun developing and testing recipes for.  For me, that’s what it’s all about; finding the fun in your passion and moving forward from that point.

One of the best things about social media are the people you can interact with who have similar interests. I am a member of LinkedIn and they offer groups that their members can join. Guess what? There’s a group called Cookbook Writers. The Cookbook Writers group is chock-full of discussions about cookbook writing, it’s various components, and the group has over 200 members. Lynne Curry is one of the members I met there. She responsed to my call for cookbook authors to participate in my interview series. Lynne’s book is due out in May and she was in the middle of her work with the book at the time of this interview. I thank Lynne for her willingness to participate and if you’re interested in the Cookbook Writers group on LinkedIn, visit here:

What is the name of your book?

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

How is your book published?

Traditional publishing house, hardcover book

When is your book released?

May 2012

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

I wrote the proposal first.

What were your biggest challenges writing this book?

Coordinating all the moving parts—researching, writing introduction/informational content/developing recipes/testing recipes—and making sure that it was all on track.

Also, I’m in the steep learning curve of becoming a book promoter/marketer. It really is the second phase of the book process, as you well know. It’s one of those things that you can’t do until you’ve invested all the time and energy in writing the thing, but the promotion component is just as intensive. I’m a little bit shocked, though I can’t say that I wasn’t warned. Happily, I have the full support of my publisher and a publicity manager who is really on the ball. We are in close contact to coordinate all of our efforts to bring this book to market.

What did you find most rewarding writing this book?

Creating a recipe collection that is comprehensive and at the same time conveys my personal tastes and slant on the topic

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

Prepare to dedicate yourself to this one project like you’ve never done before; it is the most involved, intensive and long-lasting as I’ve ever experienced.

About Lynne

Lynne Curry is the author of Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Running Press, 2012). An experienced freelance writer, professional cook and baker, she has written food article and recipes for many regional and national publications, including Relish, Saveur and Fine Cooking. She is a contributing writer for Zester Daily, writes frequently for the food section of Portland’s The Oregonian. She lives with her family in the mountains of eastern Oregon.

Image From Wikipedia

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!