Welcome to the latest episode of the podcast. I’m excited to be here today with an interview with social media star Jeremy Scheck. Jeremy is the author of the newly released cookbook Cooking Smarter: Friendly Recipes with a Side of Science. Jeremy Scheck has taught millions of hungry cooks to craft elevated recipes on his social media channels @scheckeats. In today’s episode, we’re going to go deeper to learn about Jeremy’s love for cooking as a high school student, his love of teaching how to make a recipe taught at Williams Sonoma, and how his classes in food science at Cornell spurred him on to scatter tips throughout his new book some of which we talk about today about how to clean cast-iron, the truth about bottled citrus juice, and the history of Alfredo sauce.
Before we dive into the show, Traditional publishers get a bad rap in a lot of writing circles. They are made out to be the villain who is out to steal our ideas or, worse yet, our souls. I loved all of my publishers. For my 4 books, I had 3 different publishers. They were partners in helping me create beautiful books so that I could share my recipes and stories with the world. And the team of editors, designers, layout experts, printers, photographers, indexers, marketers, and distributors they paid was amazing too. With traditional publishing, we provide the recipes and stories, and publishers work the book magic. We get to become a cookbook concept machine as we crank out the ideas for new books and the publishers crank out the books. If you want to get published without spending any of your own money to create the book, I can help you learn more about traditional publishing. If you want to learn more, head on over to www.cookbookwritersacademy.com/free to learn more about the Get Paid to Get Published method and the Get Paid to Get Published program.
So, without further delay, let’s talk to Jeremy Scheck about his new book Cooking Smarter.
Listen to Episode 269 below:
Things We Mention In This Episode:
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