Cookbook Love Podcast

Welcome to another episode of the podcast! Several times a year, outlets like Eater, Food Network, Epicurious, Publishers Weekly, and others publish their roundup features: What's hot in cookbooks this season? They're the pulse checks of the cookbook world and offer a lens into what's resonating now. Today on the show, we'll dive into trends in cookbooks published this spring, each tied to what cookbook buyers are craving and what publishers are publishing in Spring 2025. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP for September 2025

Over the years, I've coached hundreds of cookbook writers. And as a cookbook writer myself, I've noticed something: the way we write shifts with the seasons. So does the energy you all bring to your projects. Without a doubt, January and September are your power months. Something about the clean slate of the new year—or the back-to-school feeling of fall—makes it easy to say yes. The urgency feels good for a while. But urgency doesn't last.  Pressure wears you out.  And cookbook writing—at its best—is built on bringing the full you to the page, year-round. So today I want to offer another way. A way of writing that moves with the rhythm of summer. With more daylight.  With more warmth.  With more time to reflect, to gather, to savor, and to create. Summer isn't about pushing. It's about presence.  And that's exactly what Cookbook Camp is built for.  So, whether you're poolside with a notebook or cooking with the windows open, let's explore how this season can support your most nourishing work yet. Things We Mention In This Episode: Registration for Cookbook Camp, a guided summer experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.    

Welcome to another episode of the show. If you have gathered recipes for years, hosted holiday parties and meals, preserved family traditions, or become the go-to source for meals in your family, then you may want to turn your recipes into something more: a cookbook. In this episode, I'm sharing 7 tips to help you move from recipe keeper to cookbook writer, everything from why calling yourself a writer matters to how your kitchen and keyboard habits create momentum for your project. If you're sitting on a goldmine of recipes, this episode will give you some food for thought to help you start your cookbook. Things We Mention In This Episode: Registration opens Monday, June 16, 2025, for Cookbook Camp, a laid-back summertime experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.  

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with Kasey Lobb—a self-professed food nerd, registered dietitian nutritionist, and plant-based chef. Kasey is the author of The Gluten-Free Sourdough Cookbook, a flavorful new release that brings together her personal passion and professional expertise. Her new book marks a stirring new chapter for Kasey's personal and professional journey. Most days, you'll find her experimenting in the kitchen or tending to “Mother”—her well-loved gluten-free sourdough starter. For over 20 years, Kasey has helped clients transform their health through food, with a focus on food sensitivities and autoimmune conditions. With this cookbook, she's on a mission to help home bakers ditch dry, dense gluten-free breads and bake with confidence using accessible, nourishing ingredients the whole family will love. Kasey and her book designer Rae are both students inside my cookbook coaching programs—Cookbooks on KDP and Get Paid to Get Published—and it's been a joy to watch this cookbook come to life. Things We Mention In This Episode: Appetite to Travel The Gluten-free Sourdough Cookbook by Kasey Lobb Join the waitlist for the next cohort of Cookbooks on KDP  

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

Welcome to today's episode of the Cookbook Love Podcast! I'm delighted to be joined by Jessica Merchant, the force behind the wildly popular blog How Sweet Eats and the bestselling author of Everyday Dinners, The Pretty Dish, and Seriously Delish. Jessica is a full-time recipe developer and writer known for her down-to-earth approach, vibrant flavor combinations, and deep passion for all things food. In this episode, we dive into her newest book, Easy Everyday, and explore her tried-and-true strategies for making dinner doable, without sacrificing flavor. From her game-changing "Big 3" dinner shortcuts to her 10-Minute Meal Prep Strategy and go-to list of kitchen gear, Jessica shares how to bring ease and joy back to mealtime. She also opens up about her journey as a self-taught cook and offers valuable advice for aspiring cookbook authors looking to turn their passion into a published book. Things We Mention In This Episode: How Sweet Eats Easy Everyday by Jessica Merchant Entertaining by Martha Stewart Publish in a Day VIP Experience  

Welcome to another episode of the podcast. I'm excited to be here today for an interview with Sarah Ahn. Sarah is a digital storyteller and creator of Ahnest Kitchen, where she shares and documents her mother, Nam Soon Ahn's recipes. In their new book Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes, Sarah and Nam Soon take a deep dive into Korean home cooking along with decades of wisdom and techniques that help anyone cook like a Korean umma. Today on the show we talk all about Sarah's building of her presence online with Ahnest Kitchen, the journey with her mother writing their book Umma, helpful tips for building a pantry that brings out the three key flavors: sweet, salty, and tang and what recipes to start with when using the book, as well as a mother's love and wisdom and how far they will go for their children.  Things We Mention In This Episode: Ahnest Kitchen Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes  

Welcome to another episode of the podcast. Today, I'm excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna's journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna's tips for first-time cookbook writers.  Things We Mention In This Episode: Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice. Connect with Sapna @bespiced Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.

If you've ever dreamed of writing a cookbook—but the book isn't here yet—you're not alone. In this installment of Being a Cookbook Writer, I'm sharing exactly what I did to move from dreaming to actually writing my cookbook. I'll walk you through the daily and weekly routines that helped me stay connected to my goal, even in the midst of a busy life. From journaling to documenting meals to typing just two recipes a day, I'll show you how small steps can lead to a finished book. If you're ready to stop waiting and start writing, this episode is for you. Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.  

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Steph Pixley. Steph is the deputy food editor for America's Test Kitchen's books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK's new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.  Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist @pixleypics on Instagram America's Test Kitchen Baking for Two Six Seasons  

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Jan Brandenburg. Jan is a cook, digital content creator, and pharmacist from eastern Kentucky. As a vegan and wanting to enjoy the flavors of her childhood, Jan spent years developing plant-based alternatives to traditional Appalachian dishes. Today on the show we talk about her journey from cookbook idea to publication including her favorite vegan Appalachian recipes, her tips for plant-based cooking, and her advice for anyone who wants to write a cookbook and get it published.   Things We Mention In This Episode: Connect with Jan @appalachianvegan The Modern Mountain Cookbook Claire's Corner Copia cookbook Download a free copy of the Art of Cookbook Creation checklist  

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Diane Morrisey.  Diane Morrisey is the founder of @DianeMorrisey on Instagram. She is known for her acute sense of encouragement and humor and her easy and innovative recipes that come with a big side of “you got this” encouragement. A former caterer, Diane was also an executive at Whole Foods where she oversaw the prepared foods business and overall operations for stores in New York and Connecticut. In other words, she knows what people want to eat—and what they can cook in the short window most of us have to get dinner on the table. She lives in Connecticut, with her husband and whichever of her six children happens to be home for dinner. You Got This! is her first cookbook. Today on the show we talk about the emotional side of feeding people and being fed, Diane's journey to writing a cookbook, and Diane's tips for choosing what to cook for supper based on the mood the cook is in.  Things We Mention In This Episode: Connect with @dianemorrisey on Instagram You Got This: Recipes Anyone Can Make and Everyone Will Love Download a copy of the Art of Cookbook Creation checklist  

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Kaleb Wyse. Kaleb is the creator of Wyse Guide and the author of the new cookbook There's Always Room at the Table. When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn't think many people would take notice or even care. After all, his way of life is simple, guided by the seasons—he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him. But it turns out that people from all over the country connected with Kaleb's simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some—and are a breath of fresh air for others. Today on the show we're here to visit with Kaleb, learn all about his journey first on social media, leaning in to his life in south-east Iowa on his family's farm, and then his journey to writing and publishing his first cookbook.  Things We Mention In This Episode: Connect with Kaleb Wyse at Wyse Guide There's Always Room at the Table  Receive a free copy of the Art of Cookbook Creation checklist  

Hello and welcome to another episode of the podcast. As I work on my next cookbook proposal, one thing that keeps coming up is that I am embarking on the long-game of cookbook publishing. From idea to a finished book, traditional publishing takes at least 18 - 24 months. That means the cookbook won't be "in my hands" for quite a while. How do you sustain the journey to a traditionally published book? That's what we're going to talk about today.  Things We Mention In This Episode: Build your Cookbook Author Platform Receive a free copy of the Art of Cookbook Creation checklist  

Hello and welcome to another episode of the podcast. March is birthday month here at our house and gift giving is on my mind. I love to give gifts to celebrate birthdays, especially gifts that my people want and are excited to receive. This makes me think about classes we teach and books we write and how to give people what they're hungry for instead of overthinking and creating something that they won't want or need.  Things We Mention In This Episode: Receive a copy of the Art of Cookbook Creation checklist  

Hello and welcome to another episode of the podcast. Today I gave myself the gift of time to sit and think about what I  love about cookbooks and cookbook writing. All of this has bubbled up as I think about writing a proposal for a 5th traditionally published cookbook. So if you're curious what drives this passion, listen in. And if you share this passion, which I'm sure many of you do, I invite you to join me inside Get Paid to Get Published and our LIVE 90-Day Get Paid to Get Published Accelerator. You can learn more about Get Paid to Get Published and how you can get paid to write a cookbook using the link below.  Things We Mention In This Episode: If you want to get paid to write a cookbook, join us for the next cohort of Get Paid to Get Published    

Hello and welcome to another episode of the podcast. I taught my Get Paid to Write a Cookbook workshop yesterday and we had a great time. Today I want to share three key takeaways from the workshop that will help you think about how your cookbook can earn money for your business. So if you've ever wondered how to turn your recipes into real revenue, this episode is for you.  Things We Mention In This Episode: If you want to get paid to write a cookbook join us for the next cohort of Get Paid to Get Published 

Hello and welcome to the other episode of the podcast. If you want to be the kind of cookbook author that publishers are excited to work with, it's not just about having great recipes and a great book idea—it's about who you are as a writer, creator, and business partner. Today I share 7 ways to make yourself irresistible to a traditional publisher. Things We Mention In This Episode: Register for How to Get Paid to Write a Cookbook LIVE Workshop on Wednesday, February 26, 2025  

Hello and welcome to the other episode of the podcast. Today on the podcast I share some answers to two commonly asked questions about recipe writing related to recipe inspiration, recipe permission, recipe creation, and writing recipes that are unique to you. Things We Mention In This Episode: Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Hello and welcome to the other episode of the podcast. Right now, your cookbook might just feel like just an idea. A collection of notes, stories, and recipes that live in your head or scattered notebooks or digital files. But the moment you publish the book, everything changes. Instead of flipping through stacks of papers or trying to remember that one ingredient, you have a finished book. Your recipes and stories are in one place, beautifully organized, and ready to be used. And that's exactly what I want to talk to you about today. What changes when you publish a cookbook?  Things We Mention In This Episode: Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Welcome to another episode of Cookbook Love Podcast! In today's episode, I'm joined by Marie-Pierre St-Onge, founding director of the Center of Excellence for Sleep & Circadian Research at Columbia University. Marie-Pierre is a nutritionist and a pioneer in the field of sleep health. Her groundbreaking research combines sleep and nutrition to provide comprehensive strategies for improving overall health. We discuss: The art and science of food and sleep Strategies for a good night's sleep The role of sleep in balancing hormones Insights from her new book, Eat Better, Sleep Better, featuring 75 recipes to help you sleep well at night and wake up energized during the day Guest Bio Marie-Pierre St-Onge is a leading expert in sleep and nutrition, with a passion for advancing health through her research. As the director of the Center of Excellence for Sleep & Circadian Research, she has contributed to a deeper understanding of how sleep and diet are interconnected. Her new book, Eat Better, Sleep Better, empowers readers with actionable advice and delicious recipes to enhance sleep quality. Things We Mention In This Episode: Enroll in the spring cohort of Cookbooks on KDP Sign up here for my email list all about writing, publishing, habits, and writing routines.  Connect with Marie-Pierre on Linked-In The Perfect Loaf  

Welcome to another episode of the podcast. Today I have a fun episode called the Ins and Outs for 2025. This episode was inspired by other Ins and Outs lists I've heard over the past few weeks. First, what is an Ins and Outs list? The Ins are things I did in 2024 that I want to do again, new stuff I want to try. The outs are things I don't want to bring forward to the new year that doesn't serve me anymore or don't help me get the next version of Maggie that I want to be.  I am hosting a LIVE workshop on Tuesday, January 28, 2025, at 12:00 NOON EST called Recipe Prep For Cookbook Success. In the workshop, I will help you get started with your cookbook project by selecting your recipes and organizing your vision for the book. Things We Mention In This Episode: Recipe Prep for Cookbook Success Workshop Sign up here for my email list all about writing, publishing, habits, and writing routines.   

As many of you know I self-published my Christmas Cookie Baking Guide in November 2024. This was my fifth published cookbook and my first self-publishing venture. It's easy for me to sit here and talk all about the book. And how the book is the fruit of the work I do every year as a Christmas cookie baker, And how I managed my time and myself to write and publish it. That's all true. But it's not the full story...and that's the topic for today's podcast. Here's the full quote about being in the arena from Theodore Roosevelt "It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." Things We Mention In This Episode: Join the waitlist for Cookbooks on KDP that starts in January 2025.  Sign up here for my email list all about writing, publishing, habits, and writing routines.   

In today's episode, I am excited to talk to you about my least productive year. I want to tell you about how this least productive year started, how I realized that it wasn't working, and what I did to tweak the “plan” so that I got the results I wanted. Also if you are interested in publishing your book of recipes and stories on Amazon in 2025 there is a link below to join the waitlist. And if you're interested in learning more about writing, publishing, habits, and writing routines I invite you to join my email list by using the link below. Let's make it a great year filled with habits, routines, appointments, conversations, experiences, and the joy of moving forward with the life we want to live.  Things We Mention In This Episode: Join the waitlist for Cookbooks on KDP  Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Happy New Year and cheers to 2025! In today's episode, I am excited to welcome Heather Bell, lovingly known as Mama Bell. Heather is a mother of eight and a viral cooking and lifestyle influencer.  With joy and love, she shares her big family way of life through stories, recipes, and the journeys of her eight children—seven of whom are adopted. For over 28 years, Heather has been a farmer's wife, partnering with her hardworking husband on their Michigan farm, where they raise 4,000 laying hens, providing eggs to local grocery stores and restaurants. Heather's new book, Mama Bell's Big Family Cooking: 100+ Big-Batch Homestyle Recipes Your Family is Gonna Love, celebrates the art of big-batch, homestyle cooking with heartwarming stories of her family and their love of the kitchen. Key Highlights Heather's Big Family Way of Life: How Heather and her husband balance farm life and raising a large family. Stories and lessons from parenting eight children, including seven adoptions. Behind the Book - Mama Bell's Big Family Cooking: Highlights from the 10-chapter book, featuring each family member and their favorite kitchen contributions. Tips for keeping large-batch cooking simple, easy, and filling. Homestyle Recipes and Family Connection: Over 100 recipes designed for big families and gatherings. How food fosters connection and love in Heather's home. Thank you for joining me for today's conversation with Heather Bell. Whether you're cooking for a crowd or looking for inspiration for family meals, I hope this episode fills your heart and table. Things We Mention In This Episode: Register for The State of Cookbook Publishing Workshop Mama Bell's Big Family Cooking Connect with Heather @justthebells10 Land O' Lakes Treasury of Country Cooking  

In today's episode, I am delighted to welcome Heidrun Metzler. Born and raised in Germany, Heidrun grew up surrounded by a family of women who loved to bake—learning from her mother, aunt, and grandmother. After moving to the United States as a young woman, Heidrun missed German baked goods and began creating her baking recipes, blending her German roots with ingredients the best ingredients she could find in the US. Her new cookbook, German Heritage Baking, is the culmination of over a decade of work—a labor of love to preserve and share her family's baking traditions. The book highlights inherited tips, techniques, and ingredient knowledge, alongside the profound joy of creating fresh baked goods at home. Today on the podcast we talk about: Heidrun's Inspiration for Baking: How her family's passion for baking shaped her journey. Blending German baking traditions and techniques. Tips for Baking Success: Heidrun's practical advice for creating consistent and delicious baked goods. Insights into ingredient selection and preparation techniques. Exploring German Baking: An introduction to three types of German baking featured in her book: Mürbeteige (Shortcrust Pastry): The foundation for many traditional German desserts. Cookies: Heidrun's favorite recipes for timeless German cookies. Sponge-Based Tortes: Elegant and flavorful desserts that showcase German baking artistry. Whether you're a seasoned baker or just getting started, I hope this episode inspires you to explore your own heritage through baking.  Things We Mention In This Episode: The State of Cookbook Publishing Workshop 2025 German Heritage Baking: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets Christmas Cookie Baking Guide by Maggie Green Eric Kayser's  Sweet and Savory Tarts  

In today's episode, I am excited to welcome Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, and the author of The Hungry Ghost Bread Book. Jonathan approaches sourdough bread with a unique philosophy: sourdough isn't a style of bread—it is bread. His method revolves around three essential tenets: more hydration, more fermentation, and more heat in the oven. Today on the show: Jonathan's Philosophy on Sourdough: Why sourdough is the essence of bread, not just a style. Insights into his three tenets: more hydration, fermentation, and heat. Recipes and Inspiration from The Hungry Ghost Bread Book: Jonathan's formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more. How the book and bakery merge ancient bread-making traditions with modern techniques and favorite like cookies and scones. Jonathan's Publishing Journey: The story behind getting a book deal and bringing his bread-making philosophy and formulas to print. Whether you're a bread-making enthusiast or simply love the smell of fresh sourdough, I hope this episode inspires you to get baking.  Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green Hungry Ghost Bread The Hungry Ghost Bread Book The Bread Builders: Hearth Loaves and Masonry Ovens Flatbread and Flavors: A Baker's Atlas by Naomi Duguid and Jeffrey Alford

In today's episode, I am excited to welcome Elana Pearlman, author of With Love and Babka: 50 Sweet and Savory Recipes for Everyone's Favorite Braided Bread. Inspired by her grandmother's love of traditional bread, this book explores the versatility of babka, featuring doughs for every preference—from classic and chocolate to gluten-free. Topics of Discussion: From Cakes to Babka: Elana shares her journey from running a wedding cake business to launching a mail-order babka business. The Publishing Path: Insights into Elana's journey of writing and publishing a cookbook, including her tips for building habits and routines while writing. Mastering Babka: Elana's expert advice on making babka less intimidating and how she created her unique flavor profiles. Business Meets Cookbook: How Elana merged her baking business with the creative process of writing a cookbook. This episode is a must-listen for bakers, cookbook enthusiasts, and anyone curious about blending a baking business with cookbook creation! Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green With Love and Babka by Elana Pearlman With Love and Babka on Instagram  

In today's episode, I am excited to welcome Sarah Frison, the author of The Festive Belgian Bakery, a delightful book celebrating chocolate, biscuits, cakes, and desserts enjoyed during the holiday season. Sarah shares her insights into Belgian holiday traditions, culinary techniques, and the journey of writing a cookbook. Topics of Discussion: Belgian Holiday Traditions: From St. Nicholas Day in December to Candlemas in February, Sarah walks us through the festive season in Belgium. The Art of Tempering Chocolate: Why tempering is crucial for achieving the perfect shine and snap in chocolates. Resources for Belgian Baking: Tips on sourcing equipment and ingredients for traditional Belgian recipes and candies. Cookbook Writing and Publishing: Sarah's advice on creating and publishing a successful cookbook. This episode offers a rich exploration of Belgian holiday baking and provides inspiration for anyone dreaming of writing their own cookbook! Things We Mention In This Episode: Christmas Cookie Baking Guide The Festive Belgian Bakery Anniversary House Callebaut Chocolate Sarah Frison on Substack   

In today's episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook's Country and a cast member of the Cook's Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into: The Intersection of Southern Food and History: Inside Southern culinary traditions. Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories. Food as a Lens: How food provides insight into shared history and cultural understanding. Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South. Things We Mention In This Episode When Southern Women Cook Cook's Country Gourmet's vintage 1960s cookbook  

In today's episode, I welcome Jessie-Sierra Ross. Jessie is a former professional ballerina turned food and lifestyle blogger. She's the creative mind behind the blog Straight to the Hips, Baby, where she shares her elegant yet approachable style of cooking, cocktails, and home entertaining. We dive into Jessie's transition from the world of ballet to the arena of home entertaining, discussing: Transition from Ballet to Blogging: Jessie shares her journey from ballet slippers to blogging, detailing how her background in the performing arts shaped her approach to food and entertaining. Building a Brand: Jessie's advice on developing a distinct brand style, centered on content pillars and being true to your interests. Highlights from Seasons Around the Table: A look at Jessie's new book, which celebrates seasonal cooking, floral tablescapes, and effortless entertaining. Thanksgiving Tips: Jessie's top tips for a seasonal Thanksgiving feast, including ideas for tablescaping and decor that will bring warmth and sophistication to the holiday table. Things We Mention In This Episode Straight to the Hips, Baby Seasons Around the Table Mastering the Art of French Cooking Tartine Bread  

In today's episode, I interview Erica Walker, one of the four sisters behind Favorite Family Recipes, a blog that has grown from a family recipe swap into a platform featuring over 1,000 recipes and reaching more than 2 million visitors each month. Erica shares insights from their newest cookbook, Most Requested Copycat Dishes: 101 Homemade Versions of Your Favorite Restaurant Recipes, along with tips on recreating restaurant-quality dishes at home. About Favorite Family Recipes Founded by Erica and her three sisters to share recipes among family Now features over 1,000 recipes with a monthly audience of 2 million+ readers Known for user-friendly recipes and family-favorite dishes Highlights from Most Requested Copycat Dishes Features 101 homemade versions of beloved restaurant recipes Includes insider tips and step-by-step photo instructions for more challenging dishes Perfect for both seasoned chefs and enthusiastic home cooks Discussion Points Popular and Requested Recipes: Erica talks about some of the blog's top recipes and fan favorites Fall Recipe Favorites: A look at Erica's favorite recipes for the fall season Top Ten Tips for Creating Copycat Recipes: Erica's best advice for recreating restaurant dishes at home Things We Mention In This Episode Most Requested Copy Cat Dishes Favorite Family Recipes Salt, Fat, Acid, Heat  

In today's episode, I'm excited to have an interview with Rose Levy Beranbaum. Rose is a legendary baking expert and author whose books have been translated into multiple languages, including Mandarin, Czech, Russian, and Spanish. Known as the "diva of desserts" and "the most meticulous baker who ever lived," Rose has published thirteen award-winning books, including The Cake Bible, Rose's Heavenly Cakes, and Rose's Christmas Cookies. Today, we dive into the exciting release of the 35th Anniversary Edition of The Cake Bible, which Rose has fully revised and updated with her husband, Woody Wolston. This edition brings fresh photography, essential new content, and special occasion cakes designed for weddings or to serve large groups. In this episode, we discuss: Revising The Cake Bible The process of updating a classic cookbook after 35 years New additions, including: Foundational cakes for every baker Showstopper cakes for special occasions Formulas to scale recipes based on the number of servings Photography that brings the book to life for modern readers The Author's Mindset & Longevity Rose's approach to being a back-listed author and keeping her books relevant How she balances creativity with consistency in her writing and recipes The routines and habits that help her stay focused on writing and testing recipes Advice for Aspiring Writers & Cookbook Authors Rose's wisdom on the discipline and patience required to become a successful author Her top tips for aspiring cookbook writers The importance of testing in creating foolproof recipes Things We Mention In This Episode Connect with Rose Levy Beranbaum online The Cake Bible 35th Anniversary Edition  

In today's episode, I'm excited to have an interview with Sonja Overhiser, one of the creative minds behind the award-winning blog A Couple Cooks. Along with her husband Alex, Sonja has built a global following for their healthy, plant-based recipes and expertise in cocktails. Their work has been featured in Food & Wine and The Washington Post, and their blog receives millions of visitors each month. We dive into their journey from fast food to cooking from scratch, the growth of their blog, and the behind-the-scenes process of pitching and reconfiguring their book idea to land a publishing deal. Sonja also shares insights on their new book, A Couple Cooks, offering practical tips for aspiring cookbook writers along the way. In this episode, we discuss: The Evolution of A Couple Cooks How Sonja and Alex transitioned from a fast-food lifestyle to a mostly plant-based, from-scratch diet The inspiration behind starting their blog in 2010 Their mission to connect readers all over the world with healthy, approachable recipes Building a Brand and Getting Published The journey of turning a passion for food into an award-winning blog with millions of visitors each month How they pitched the concept of their book to publishers and reworked it to secure a deal Their experience working with major publications like Food & Wine and The Washington Post Behind the Scenes of A Couple Cooks (The Book) Sonja's and Alex's message for readers and what they hope to inspire The unique cooking method featured in the book: circle and square icons to help couples or friends cook together seamlessly Their rigorous recipe testing process to ensure high-quality, fail-proof recipes for every home cook Tips for Aspiring Cookbook Writers Sonja's advice for aspiring authors seeking a book deal The importance of brand-building and developing a clear message before approaching publishers How to navigate the process of writing, pitching, and refining a cookbook concept Things We Mention In This Episode A Couple Cooks The Way to Cook by Julia Child  

Welcome to this special announcement edition of the Cookbook Love Podcast. Do you want to turn your recipes, stories, and memories into a beautiful keepsake cookbook? I am hosting a bootcamp from Monday, November 4th - Thursday, November 7th at 11:00 AM EST called From Kitchen to Keepsake Bootcamp. Don't wait any longer to create the cookbook you've always dreamed of. This bootcamp gives you the structure, support, and tools you need to turn your favorite recipes and stories into a keepsake you'll be proud to share. Let's make this the year you finally get it done! Here's What You'll Learn Over 4 Days: Gather & Organize Recipes: Finally get those scattered recipes in one place, ready to be turned into a keepsake cookbook. Design Your Cookbook with Ease: Use Canva to create a beautiful layout, even if you're not a designer. Create a Plan to Finish: Break the project into simple, manageable steps so you can complete your cookbook without feeling overwhelmed. Explore Publishing Options: Learn how to self-publish your cookbook with Kindle Direct Publishing (KDP). What's Included: 4 Live Sessions: 30 minutes of teaching + 30 minutes of Q&A each day.  Templates & Tools: Ideas for cookbook layouts, recipe trackers, and more to keep you organized.  Replay Access: Access to watch the recordings if you can't attend live.

In today's episode, I'm excited to bring you an interview with Jessica Battilana. Jessica is the staff editor at King Arthur Baking company and the co-author of The Big Book of Bread. Along with Martin Philip and Melanie Wanders, Jessica helped write and create their newest book that offers a comprehensive collection of over 125 bread recipes for bakers of all levels. During our conversation, Jessica shares insights into the King Arthur Baking Company, the inspiration behind The Big Book of Bread, and what it was like to collaborate on a cookbook for such a renowned brand. We also dive into some of the book's unique features, including an index organized by time, flour type, and baking timelines for each recipe—plus, we explore the helpful King Arthur Baker's Hotline, designed to support bakers at every step. In this episode, we discuss: About King Arthur Baking Company The history and mission of King Arthur Baking Company Why they are a trusted name in baking and cookbooks Creating The Big Book of Bread The inspiration behind the book and its focus on bread The collaborative process with co-authors Martin Philip and Melanie Wanders Key Features of the Book User-friendly design for bakers of all skill levels Indexing by time, flour type, and recipe difficulty Detailed timelines to help bakers plan their day around bread-making Baker's Hotline & Extra Support How the King Arthur Baker's Hotline supports bakers with expert advice Tips on how to get the most out of the hotline for troubleshooting and guidance Jessica's Personal Insights Jessica's favorite recipes from The Big Book of Bread Her personal tips and tricks for perfecting your bread-baking skills Tune in for a behind-the-scenes look at the making of this incredible bread bible and get inspired to bake your next loaf! Things We Mention In This Episode King Arthur Baking Company The Big Book of Bread Zuni Cafe by Judy Rogers  

In today's episode, I'm excited to interview Ryan Alvarez and Adam Merrin, the duo behind the popular blog Husbands That Cook. Since 2015, Ryan and Adam have been cooking together in their cozy kitchen in Eagle Rock, California, and their blog has earned numerous accolades, including being a finalist for Saveur magazine's Best How-To Cooking Blog Award and a nominee for Taste Talks' Best Food Blog Award. Their debut cookbook Husbands That Cook was published in 2019, and now they're back with their latest release, That Takes The Cookie, which hit shelves on November 12, 2024. This beautifully designed book offers 85 brand-new cookie recipes for every craving and occasion—from classic favorites to inventive new twists. Whether you're a fan of sweet, salty, chocolatey, or fruity treats, this book has something for everyone! In this episode, we discuss: The Journey Behind That Takes The Cookie How Husbands That Cook evolved from a blog to a cookbook Inspiration behind their second book, That Takes The Cookie What sets this cookie book apart from others on the market What's Inside the Book 85 brand-new cookie recipes, covering: Sweet and salty combinations Crispy, chewy, and chocolatey options Fruity and nutty variations Creative spins on timeless classics A chapter-by-chapter breakdown of the book, highlighting their favorite recipes The Creative Process How Ryan and Adam test, write, and photograph each recipe The challenges of ensuring consistency in cookie recipes Their approach to making the book both visually appealing and easy to use Tips for Cookie Bakers Baking tips for fall-inspired cookies, perfect for the current season Ideas for customizing and experimenting with your cookie creations Their clever method for making endless vanilla extract at home Things We Mention In This Episode That Takes the Cookie Husbands that Cook Oven Thermometer Digital Kitchen Scale Joy of Cooking The Cookie Book by Rebecca Firth  

Welcome to another episode of the podcast! Today, I'm joined by Kiano Moju. Kiano is a Kenyan-Nigerian American recipe developer, producer, director, video host, and the author of her new book, Afri Cali: Recipes from My Jikoni. Kiano's culinary identity is a unique fusion of her Kenyan and Nigerian heritage, her upbringing in California's diverse food culture, and her experiences traveling abroad. You may recognize Kiano from her time as a creative video producer at BuzzFeed's Tasty, where her recipe videos garnered over 100 million views. Since departing from BuzzFeed in 2019, Kiano has launched her own media company and founded The Jikoni Recipe Archive, a nonprofit dedicated to preserving and celebrating the diverse cuisine of Africa and its diaspora. In this episode, Kiano and I discuss: African food as everyday food: How to incorporate African cuisine into your regular cooking routine, making it both accessible and enjoyable. 3rd Culture Cooking: Kiano shares her perspective on blending cultural influences from different backgrounds into a unique culinary identity. Accessible global flavors: We talk about making African recipes approachable for home cooks, even when certain ingredients may be hard to find. Capturing family recipes: Kiano explains her process for turning oral, unwritten family recipes into structured, easy-to-follow recipes for her cookbook, preserving these treasured dishes for future generations. If you're interested in learning how to incorporate African flavors into your everyday cooking, or you want to hear more about Kiano's journey from BuzzFeed to running her own media company, this episode is for you. Join us for a conversation about culture, food, and the art of preserving culinary heritage. Things We Mention In This Episode Jikoni Recipe Archive Kiano Moju Afri Cali: Recipes from My Jikoni Dishoom: From Bombay with Love  

Hello, and welcome to another episode of the podcast. Today, I have an interview with Caitlin Prettyman. Caitlin is the creator and photographer behind the popular food blog "Kalefornia Kravings". Catlin loves sharing fun, vibrant recipes that are full of flavor and made with better-for-ingredients. Being a born & raised San Diegan, she is mostly known for her easy-to-follow recipes utilizing fresh local ingredients found on the California Coast. In our conversation today we talked about Caitlin's new cookbook, Fast & Fresh Cal-Mex Cooking that provides a fresh California spin on Tex-Mex cuisine using an array of nourishing vegetables, fresh herbs, citrus juice, zesty salsas, sauces and healthy proteins. We also discuss Caitlin's publishing journey, her tips for writing a cookbook, and her advice for first time cookbook writers.  Things We Mention In This Episode Fast & Fresh Cal-Mex Cooking Kalefornia Kravings Betty Crocker's Cookbook    

Hello, and welcome to another episode of the podcast. Today, I have an interview with Diana Goldman. Diana Goldman is a chef, food photographer, and culinary educator based in Boston. She is the creator of Beantown Kitchen and author of the new cookbook Plants for You. Diana teaches all about plant-based cuisine and shares her passion for wholesome, flavorful food which shines through in every recipe she makes. In our conversation today we talk all about Diana's journey writing a cookbook, her success with orchestrating testing with over 50 recipe testers for her book, her tips for going PRO as she learned from the book the War of Art and how she invites creative energy to support and inspire her when working on her food and writing projects.  Things We Mention In This Episode Connect with Diana Goldman online Plants for You Cookbook The Vegetarian Flavor Bible  The War of Art by Stephen Pressfield  

Hello, and welcome to another episode of the podcast. Today, I have an interview with Tue Nguyen. Tue is a Vietnamese chef and one of the fastest-rising stars in the culinary space. Since graduating from culinary school and beginning her content creation journey, Tue has showcased her skills through social media as well as sold-out pop-ups, which led her to partnering with the h.wood Group to open her restaurant DiDi in Los Angeles. In our conversation today Tue and I talked all about her new cookbook Di An, The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking and how she got started on her food journey. For her cookbook project she discusses her love for nostalgia, her passion about her Vietnamese food heritage, and the joy of creating a community of food enthusiasts all around Vietnamese cooking. Tue also shares her tips for you getting started with Vietnamese cooking with a discussion of the ingredients to stock in your pantry and we discuss recipes from her book - some that are classics, some that are  internet famous, and some from her pop-up cooking locations in real life. Things We Mention In This Episode Connect with TwayDeBae online Di An - The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking Appetites by Anthony Bourdain  

Hello, and welcome to another episode of the podcast. Today, I have an interview with Anne Byrn. Anne is a New York Times bestselling food writer and author. Her books include the ever-popular Cake Mix Doctor, A New Take on Cake, Skillet Love and her newest book Baking in the American South. In this beautiful book Anne shares the stories and recipes from bakers all over the South - past and present, near and far, seen and unseen, all to answer the question, what makes southern baking so special? During our conversation today Anne and I talk all about the land, people, and history of the south, her idea for the book, along with her process for collecting stories and testing recipes.  Anne also shares the complicated role of sugar in Southern baking and the age-old question of how if you don't live in the South, you can bake like a Southerner? Incidentally, if you're not a cook or baker, but love to read cookbooks, this is a book you will want to add to your collection as it is filled with stories, history, memories, and snapshots of southern ingredients, equipment and baked goods all as an ode to Baking in the American South. Things We Mention In This Episode Anne Byrn Baking in the American South Bill Neal's Southern Cooking  

Hello, and welcome to another episode of the podcast. Today, I have an interview with Gerry Romano and Katelin Maidment. Gerry and Katelin are self-published cookbook authors, and graduates of the spring 2024 session of Cookbooks on KDP. Gerry is a retired magazine editor and the author of More Means Merrier: The Romano-Altman Family Cookbook and Katelin is a Registered Dietitian and author of Recipes for Longevity: Over 70 Recipes and a 4-Week Longevity Meal Plan Designed to Slow Cognitive Decline. During our conversation Gerry, Katelin, and I talked all about their decision to publish a cookbook, what they learned about formatting and publishing their own books inside Cookbooks on KDP, and how they feel now that they have accomplished their goal of publishing a book on Amazon.  If you have recipes, photos, and stories you want to publish in a book for your family, friends, customers, or clients, the door for our fall cohort of Cookbooks on KDP are open. Cookbooks on KDP is a LIVE 12-week group program where I teach you step-by-step exactly how to publish your book - everything from formatting the interior, designing the cover, to setting up your Amazon account for your book. The doors are open now, and they close on Sunday, September 8th at 12:00 MIDNIGHT EDT.  Classes start next week.  Things We Mention In This Episode Enroll in fall cohort Cookbooks on KDP More Means Merrier by Gerry Romano Recipes for Longevity by Katelin Maidment  

Hello, and welcome to another episode of the podcast. Today, I have an interview with cookbook author and food writer Yasmin Fahr. Yasmin is a recipe contributor to New York Times Cooking, Food 52, and the Kitchn and is the author of three cookbooks. Her newest book, Cook Simply, Live Fully, is an ode to flexible, flavorful recipes for any mood. During our episode, Yasmin shares her philosophy and recipes for cooking and feeding ourselves well through real life's inevitable ups and downs as well as some unique features of the book.  Things We Mention In This Episode Join the waitlist for Cookbooks on KDP Yasmin Fahr Cook Simply, Live Fully Science in Kitchen and the Art of Eating Well  

Hello, and welcome to another episode of the podcast. Today, I have an interview with LeAnna Smith. LeAnna is the owner and executive creative director at Weller Smith Design. She has over 22 years of experience in design and publishing. At Weller Smith, LeAnna helps her clients with branding, publishing, and custom products like websites and cookbooks. During the interview, LeAnna and I discussed the main paths to cookbook publishing, her work in custom cookbook publishing, the benefits of custom publishing, and how to know if custom publishing is for you.  Things We Mention In This Episode Cookbook Love Podcast Episode 306 Interview with Julie Evink Cookbook Love Podcast Episode 280 Interview with Lil' Luna's Kristen Merkley Join the waitlist for Cookbooks on KDP Weller Smith Design The Ultimate Cookie Handbook  

Hello, and welcome to another episode of the podcast. Today, I have an interview with John Kanell. John is a former middle school math and science teacher with a knack for breaking down complicated problems. In 2015 he turned his attention to the kitchen and began creating content that empowers and inspires home cooks with his founding of Preppy Kitchen. Preppy Kitchen is now a nationally known cooking and baking destination where John used his decades of homegrown experience to provide knowledge and resources to create memorable recipes. For our interview today, John and I talk about his new book Preppy Kitchen Super Easy, which features his way of making simple everyday dishes that feel special. In the book, John reveals many riffs, swaps, variations, and make-ahead tips, all designed for busy families who want to have meals with a touch of elegance.  Things We Mention In This Episode Preppy Kitchen Website Preppy Kitchen Super Easy Cooking with Bon Appetit Set Join the waitlist for Cookbooks on KDP  

Hello, and welcome to another episode of the podcast. But before we get started, I want to talk for a minute for those of you who have recipes that you have collected or written that you want to publish in a book. Did you know that with a few simple tools, you can easily format and publish your book in about 3 months? This is exactly what I teach in my course Cookbooks on KDP. I help food bloggers and recipe collectors learn how to format and publish their recipes in a book using Amazon's Kindle Direct Publishing platform. So if you have recipes ready to publish and want to publish them in a book before Christmas, we will start our next cohort in September. Get on the waitlist, and I will email you more information.  Today, on the podcast, I have an interview with Ben Tish. Ben Tish is the Chef Director of Cubitt House, a hospitality group in London, England where he oversees the food offerings across a number of London's best pubs and eateries. With an undying love of Mediterranean food and history, Ben is passionate about recreating the flavors and dishes of his travels to the Mediterranean in his own home, cookbooks,  and restaurants. He is the author of five cookbooks, and today we're here to talk about his newest book Mediterra: Recipes from the islands and shores of the Mediterranean. Enjoy this episode as Ben and I take a deep dive into the Mediterranean basin, which includes 18 distinctive countries and a discussion of some ingredients and cooking techniques you might not expect in Mediterranean cooking. Ben shares his philosophy for recipe development and ingredient procurement for his cookbooks, his writing routine when he's actively working on a cookbook project, as well as a discussion of Ben's unique and favorite recipes from each section of the book based on the Northern, Eastern, and Southern Shores, and Islands in the Mediterranean.  Things We Mention In This Episode Do you have Recipes Ready to Publish? Join the waitlist for Cookbooks on KDP Chef Ben Tish Mediterra: Recipes from the Islands and Shores of the Mediterranean Crazy Water and Pickled Lemon Diana Henry Moro The Cookbook Samuel and Samantha Clark  

Hello, and welcome to another episode of the podcast. Today, on the podcast, I have an interview with Renato Poliafito. Renato is a James Beard-nominated pastry chef, restaurateur, cookbook author, designer, and entrepreneur living in Brooklyn, NY. After a career in graphic design and advertising, Renato traded in his laptop for an apron. In 2005, he opened the Red Hook flagship location of Baked, kicking off a culinary renaissance in the waterfront neighborhood and leading the wave of the new Brooklyn food movement. After more than a decade, Renato left Baked to get in touch with his roots. In 2019, he opened the doors of Ciao, Gloria in Prospect Heights. Renato was born to Sicilian immigrants in Queens and sees the restaurant as the ultimate expression of his Italian and American dual identities. His fifth cookbook, Dolci! American Baking with an Italian Accent is the book we talk about today. We discuss Renato's memories of his Italian/American heritage, his early love-hate relationship with Italy, favorite Italian and American sweet treats, skill at creating mash-up recipes, the inspiration for Dolci!, and his tips for home bakers who want to achieve delicious and successful baked goods and sweet treats in their kitchen.  Things We Mention In This Episode Ciao Gloria and Renato Poliafito Dolci: American Baking with an Italian Accent Salt, Fat, Acid, Heat by Samin Nosrat The Complete Cook's Country Cookbook  

Hello, and welcome to another episode of the podcast. Today is part 2 of Shine Up Your Recipes. I started last week with questions about development, writing, testing, confidence about your recipes being yours and not just repeats, and the number of recipes to include in a book or cookbook submission. Today, I will answer more questions about organizing recipes, photos, and anecdotes, gathering recipes and deciding on a theme for a book, developing a practice for recipe development and writing, and discussing portion sizes.  Things We Mention In This Episode Sign up for a complimentary Recipe Refine and Shine Audit Enroll in Recipe Week a 5-part training all about recipe writing  

Hello, and welcome to another episode of the podcast. For the next two episodes, I am going to help you shine up your recipes by answering your most common questions about recipes: development, writing, testing, confidence about your recipes being yours and not just repeats, and the number of recipes to include in a book or cookbook submission.  Things We Mention In This Episode Sign up for a complimentary Recipe Refine and Shine Audit