Fall Cookbook Roundup
Fall Cookbook Roundup

It’s time for my semi-annual cookbook roundup. Fall and the Christmas/holiday season traditionally creates a busy time for cooks as well as cookbook sales and publication. My roundup this fall includes links to recently published articles about cookbooks from the perspective of food safety, gift-giving lists, the Frankfurt Book Fair, and the platform and success of Ina Garten.

Let’s start with an article that presents cookbooks as a biohazard because of harmful bacteria clinging to their pages.

And next are 11 best new cookbooks 2016 from the Independent in the UK. Topics for these cookbooks include seaweed, food of Palestine, a new family classics book from Jamie Oliver, foods of Pakistan, Miso cookbook, Cardamom Trail baking book by GBB Show semi-finalist Chetna Makan, food from the Amalfi Coast, Simple food by Diana Henry, Scandinavian comfort food, and Japanese cooking at home.

This list of cookbooks that add a dash of science to holiday meals includes books that explore the idea of science not just in a restaurant kitchen, but in the home kitchen.

This is a hefty report from the LA Times fall cookbook roundup and let me draw your attention to their look at the current state of the cookbook industry. This report takes a look at how cookbook sales responded to the digital and ebook response to recipes. In the end, sales have proven that cookbook users want physical books “with recipes that work, are explained well, and that they can follow.” Amen.

And a follow-up from the Frankfort Book Fair that reiterates that the cookbook sector of the market has been unaffected by a drop in sales unlike other sectors. Cookbooks can evoke emotion and are more visual which helps to explain why hardcover cookbooks still sell well.

Here’s a list of cookbooks [that] make tasteful gifts for foodies.

Ina Garten has written 10 cookbooks. Here’s a look at how she does it and what makes her books successful.

And finally, from the NYTThe Best Cookbooks of Fall 2016.

And if after all this, you still dream of writing a cookbook of your own, be sure to check out my blog for my Steps to Write a Cookbook Series.

Cookbook author and culinary dietitian Maggie Green coaches aspiring cookbook authors in the process of writing cookbooks, cookbook proposals, and building their author platform. Download her checklist “Am I Ready to Write A Cookbook?”

Paying Attention the Wonder In Our Lives
Paying Attention the Wonder In Our Lives

Over the summer, I developed a habit of listening to audio books using the Audible app on my iPhone or iPad. Yes, I do still enjoy reading physical books, particularly at night, but I made the decision to use my time to catch up on some books I’ve been wanting to read instead of listening to the radio or watching the news while driving, folding laundry, or working in the kitchen.

One book I listened to recently was, Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom, and Wonder by Ariana Huffington. In her book, Huffington encourages “readers” (or in my case “listeners”) to develop their “third metric” and to work to redefine success in their lives “beyond money and power”.

One concept presented that resonated with me was creating, or recognizing, wonder in our daily lives. Huffington asks readers to pay attention to the small details that often go unnoticed or under-appreciated as we move through our day. She argues that we’ve gotten so busy in our quest for career advancement and moving ourselves, and our children, up the ladder of success that we’ve lost our sense of wonder.

So, I decided to be more intentional and to pay attention to the small details of things that delighted me. First, the faithfulness of my pet dog “Maggie” – her favorite place is in the same room with me. Not on my lap, but nearby, ready to give me a tail wag or a look in the eye. I also noticed the beauty of the handmade Shaker broom one of my sisters gave me as a gift. It’s the perfect tool for sweeping up Maggie’s hair and the ever-present crumbs of food on the kitchen floor. Made here in Kentucky, in the traditional Shaker style, it’s all a broom should be. And, finally at dinner last night, I wondered at the eyes of my 17-year-old son as he smiled and told me about how great his senior year in high school was going.

Little did I know before I read Huffington’s book that Arianna Huffington and I share the same birthday, smack dab in the middle of the summer. According to Huffington this would be no coincidence. For when we look at the world through eyes of wonder we realize there are no coincidences. It’s just up to us to open our eyes to our own well-being, wisdom, and wonder, and to not brush off coincidences as mere chance, but instead, to see them for what they are – a gift of wonder in our lives.

If you’d like to read the book: Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom, and Wonder

And here’s a link to the Audible audio-version of the book for your listening pleasure: Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom, and Wonder

Cookbook author and culinary dietitian Maggie Green coaches aspiring cookbook authors in the process of

Cookbooks for The Holiday Season
Cookbooks for The Holiday Season

Cookbooks are a favorite gift this time of year to give to cooks, foodies, and parents who want to feed healthy meals to their kids. With this in mind there’s no shortage of list of favorite cookbooks. I’ve linked to several “favorite cookbook” lists below.

Lynn Neary of National Public Radio recently broadcast a story about the survival of independent bookstores. This holiday season, she said, “Cookbooks are the new black.” Print cookbooks continue to have strong sales. Remember, whether you are buying a cookbook for yourself or a friend, or whether you want to write your own cookbook, it seems that print cookbooks are still alive and well.

Chicago Tribune: Butcher-friendly kitchens
http://trib.in/UCw9cE

Six cookbooks for the chefs on your gift list
http://bit.ly/U9nv4X

Cookbooks will make great holiday presents
http://bit.ly/Z15a0Y

Best cookbooks of 2012: Amazon
http://bit.ly/12lZkoN

“Cookbooks are the new black”
http://bit.ly/UUCzX5

The Crème de la Crème of Cookbooks
http://on.wsj.com/VD0hTM

24 Cookbook Gifts for the 12 Kinds of Cooks in Your Life
http://bit.ly/TIsEmk

10 cookbooks worthy of Christmas gifts to your favorite foodies
http://bit.ly/12lZrkf

Cookbooks for holiday giving
http://bit.ly/ZhLJjw

If you dream of writing your own cookbook, schedule a Cookbook Clarity Assessment with Maggie today. This 30-minute phone call and assessment can help you get your cookbook on the road to publication.

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Goodbye Dish Pan Hands
Goodbye Dish Pan Hands

It’s safe to say that because I spend a lot of time in my kitchen, I also spend a lot of time with my hands immersed in hot, sudsy water. For many years I lived with the consequences – dry knuckles, split and chipped nails, and the constant chore of drying my hands after each dip in dish pan.

Several years ago one of my personal chef clients introduced me to these blue gloves. It was these very gloves that helped me say goodbye to dishpan hands. This sweet lady had hired me to cook for her several times before and after she had hip surgery. During one of these cooking sessions she insisted that I try on her gloves as she watched me scrubbing my stainless steel baking pan with my little green scrub pad.

I never could wear gloves when I washed dishes until I wore her True Blue gloves. Other gloves didn’t fit right and quite frankly they made my hands sweat. I didn’t feel like I could grip anything I was washing, and the gloves were always made from thin, smelly latex. But not these blue gloves. I love, I mean LOVE my pair of blue gloves. They are thick, machine-washable, cotton-lined, and so easy to put on and wear. They allow me to wash my dishes in really, really hot water, and the fingers are textured so it’s easy to grip the items I’m washing.

So, if you’re still being asked “What do you want for Christmas?” put a pair of these True Blue Gloves on your list. They come in different sizes, and some colors other than blue, so plan accordingly. And did I say I love these gloves. My hands thank me. My dishes thank me. My pots and pans thank me. My French manicures even thank me. Oh la la.

(Disclaimer: I am not paid to offer this promotion.)…

Oven Baked Chex Mix Recipe
Oven Baked Chex Mix Recipe

Makes about 12 cups

What’s your favorite tidbit to pick out of the Chex Mix?

It’s a good thing I clipped this recipe from the cereal box a few years ago. I noticed this year (and maybe this was true in recent years too) the recipe for Chex Mix included only a set of microwave directions. I’m a little funny about using the microwave to “bake” something. I’ve never tried making this in the microwave, but knowing what I know about roasting or baking I predict Chex Mix baked in an oven tastes better than Chex Mix stirred in the microwave. It does take a little longer, but that’s a wash in my opinion, because either way you have to cool the mix before eating.  If you want  microwave instructions just look on the back of a Chex cereal box. By the way, this recipe works perfectly fine with a store-brand Chex-type cereal if you so desire.

6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup bagel chips

Preheat oven to 250 degrees F. In an ungreased large roasting pan, melt butter in the oven. Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Stir in chex cereals, mixed nuts, pretzels, and bagel chips until coated. Bake for 1 hour, stirring every 15 minutes. Spread on paper towels until cooled. Store in an airtight container.


Cookbook author, editor, and Culinary Dietitian Maggie Green, RDN, LD coaches first-time cookbook authors during the pre-publication phase of writing a cookbook. 

Would you like to write a cookbook, but feel alone in the pre-publication phase of writing?

Are you stuck thinking about your cookbook idea or has you project fizzled?

Do you feel overwhelmed with publishing options and the recipes, photography, and publishing process?

I’ve been there. I know first-hand that there’s not a lot of support for first-time cookbook authors who don’t have an agent or a publisher yet.  That’s why I started my work as a cookbook writing coach.

Here are a few resources for you as you venture into the world of cookbook writing: 

Checklist
An 11-point checklist that helps you answer the question, “Am I Ready to Write a Cookbook?”

Cookbook Writing Workbook

What Is A Cookbook Coach? 

10 Reasons to Hire A Cookbook Coach

 

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Smoky Spiced Nuts

Yield 1  1/2 pounds

I like adding smoky flavor with smoked paprika not liquid smoke. For a spicer nut increase the cayenne pepper to 1/4 teaspoon. This recipe doubles well, but be sure to bake on two baking sheets in order to acheive the proper crunchiness.

2 egg whites
2 teaspoons salt
3/4 cups sugar
1 tablespoon Worcestershire Sauce
1 tablespoon smoked paprika
1/8 teaspoon cayenne pepper or more to taste
8 ounces whole almonds
8 ounces pecan halves
8 ounces walnut halves
4 tablespoons unsalted butter, melted and cooled

Preheat oven to 325°F. Spray a rimmed baking sheet with non-stick cooking spray. In a large bowl, using an electric mixer, beat the egg whites and salt until very foamy. Gradually add the sugar and beat until soft peaks form when the beaters are lifted from the egg foam. Fold in the Worcestershire Sauce, paprika, and cayenne. Stir in the nuts and butter, coating the nuts well. Spread in a single layer on the baking sheet. Bake, stirring every 10 minutes, until crisp and golden, 30 to 40 minutes. Immediately scrape the nuts from the pan while hot and spread on a sheet of foil until cool. Break into clusters or into individual nuts. Store tightly covered for up to 2 weeks.…