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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
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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 -
Saknas det avsnitt?
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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
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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
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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.
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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.
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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 BioMarie-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
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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.
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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.
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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.
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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
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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
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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
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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
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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
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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
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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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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
- Visa fler
