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