Hello everybody, let’s have a chat.
Over the previous few months I’ve made a number of hints about the truth that I’m engaged on a brand new cookbook. I’ve been at it for over a yr now, and I’m on monitor to launch it in 2018. I’m not fairly prepared to enter particulars, however I’ll say it’s by far essentially the most thorough and necessary venture I’ve ever labored on.
It’s at all times been a problem to maintain this weblog up and working, between touring for my job within the US Navy and the final busyness that comes with being a husband and father of two kids. And I’ve at all times appreciated the problem of sustaining my “new recipe each Tuesday” customary since 2011, because it helps me plan and manage my cooking life.
However that customary has been more and more tough to take care of over this previous yr, as I’ve to seek out methods to divide my restricted time between weblog recipes and recipes for the brand new cookbook. In reality, it’s actually slowed my progress down, however on the identical time, I don’t wish to disappear for an prolonged time frame, solely to reemerge with a brand new cookbook – to me, blogs must be a steady dialog, and I like participating with you, my readers. So I’ve been on the lookout for methods to maintain Weblog working, and related, whereas I prioritize my new e book.
So right here’s what I’m going to do. I’m going to commit myself full-time to creating recipes for the brand new cookbook, and every week I’ll share a brand new recipe that can later be included within the e book, up till launch date. Consider it like a year-long early entry to elements of my new cookbook. I’ll additionally possible embody recipes that I thought of and developed for the e book, however could not make it into the ultimate reduce.
And here’s what I’m going to ask of you. First, I ask that you simply incorporate these recipes into your cooking lives, simply as you at all times have, and please present suggestions within the feedback – what labored, what didn’t, and so forth. I’ll take your suggestions onboard as I edit the recipes; think about your self an official recipe tester! My hope is that you simply’ll discover these recipes to be acquainted pals by the point you see them in print kind. Subsequent, I ask you to keep in mind that a few of these recipes will change as I am going by the publication course of, particularly the images. As with my earlier two books, I’ll be teaming up with my pricey good friend Giang Cao for the e book’s images, and he will probably be taking over the vast majority of the images duties this time round as I hunker all the way down to analysis and write. The images I share for every recipe right here on the weblog will probably be taken by me as I take a look at every recipe, just like the Boeuf Bourguignon picture you see above.
So what’s going to vary for you? Not a lot, you’ll nonetheless get a brand new recipe each Tuesday. And also you’ll additionally possible see that recipe once more subsequent yr in my e book, however with a brand new picture and a few minor tweaks. A number of the elements may be a bit completely different from what you’ve come to count on on this weblog; for instance, if I’m sharing a conventional dish that requires beans or corn, I’ll embody these elements (albeit in essentially the most considerate, healthful, and historically-appropriate manner doable). Each recipe will proceed to be gluten-free, and largely Paleo-friendly with applicable substitutions supplied.
And don’t fear, I’m not gifting away the entire e book utilizing this technique. Some back-of-the-envelope math reveals me that by posting one new recipe from my upcoming e book each week for a yr, I’ll be sharing lower than 20% of the e book’s recipes – so that you’ll nonetheless be 80% stunned with the brand new cookbook!
As we get nearer to publication date I’ll undoubtedly be sharing extra information concerning the e book, and can solicit for formal recipe testers, as I did for Paleo Takeout, someday close to the tip of this yr.
I admire your assist, and understanding – I’m fairly excited to share this new meals with you. We’ll begin this new method subsequent week, with Boeuf Bourguignon. See you then!