Episodes
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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
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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 dishesHighlights 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 cooksDiscussion 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 homeThings We Mention In This Episode
Most Requested Copy Cat Dishes
Favorite Family Recipes
Salt, Fat, Acid, Heat
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Missing episodes?
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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 recipesThings We Mention In This Episode
Connect with Rose Levy Beranbaum online
The Cake Bible 35th Anniversary Edition
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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 conceptThings We Mention In This Episode
Join the From Kitchen to Keepsake Bootcamp which begins Monday, November 4th
A Couple Cooks
The Way to Cook by Julia Child
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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
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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 CookieHow 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 Book85 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 ProcessHow 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 BakersBaking 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
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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
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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
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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
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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
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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
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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
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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 FahrCook Simply, Live Fully
Science in Kitchen and the Art of Eating Well
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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
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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
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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
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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
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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
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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
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