Cookbook Status Update and Interesting Links

Hi everyone!

We just completed our 2nd round of editing for the cookbook manuscript! It’s been an intense couple of weeks to get that done, but now it’s off to the publisher again so they can work on the changes. Whew- now we get a little downtime!

In between editing, We’ve come across some interesting and just plain cool (video) food-associate links that we wanted to share. Enjoy!

What Those Food Expiration Labels Mean

And a fantastic piece about food waste:

Profiting from Food Waste is no Longer Just for Bin Divers

Don’t know what to do with all that leftover bread you have from a full loaf you just bought? America’s Test Kitchen helps you out:

Freezing Bread- from America’s Test Kitchen

And this is just flat cool (props to A for finding this!). The cucumber decoration is my favorite part:

[youtube=http://www.youtube.com/watch?v=RjWkO9A-Ckk]

 

Enjoy!
C

 

IFBC 2013, Seattle. Some First Thoughts….

I signed up so long ago. In a galaxy far far away.. (ha! had to randomly throw in a little Star Wars there. I DO have a Vader and Stormtrooper flash drive after all!)
Vader and Stormtrooper
Okay okay, so it was really only 5 months, but still: it seemed to take forever! And after months of patiently waiting for what I had heard was one of the best food blogging conferences in the country, the event was finally here.
And with the event arriving, came wonderful speakers and presentations; who all gave me such great information, tips, and help with how to improve on my photography and blogging experience. It’s been such an overall positive and beneficial experience for me, that it’s hard to sort it all out right now. My mind is just racing around with so many new ideas and things I need to do! So while a more in depth blog post and additional photos will be coming by the end of the week, for now, I just want to throw out a few comments/feelings I have from it so far:
First of all, I would like to thank Sheri and Barney at Foodista for putting on a fantastic event. I can only imagine the long hours that went into making this a success. And a smashing success it has been! Wonderful, wonderful job.

The food throughout has been fantastic, and the people have been so fun, welcoming, and supportive. It has been a really great environment to learn and grow as a blogger and photographer. The most entertaining session by far had to be the Food Photography and Cooking Demo. Andrew Scrivani, Chef John, Jeffery, and Brian all teamed up to do a sushi demonstration. They were awesome! Great interaction with each other and with the audience. I can see why they were “back by popular demand” and hope they are back next year too!

Here they are in action:
[youtube=http://youtu.be/0IWnzqX78II]
Amazing experience, and one that was well worth the wait. As I said, more to come later this week!
I’m already looking forward to next year!

Happy Birthday Ms. Child! Great Quotes to Celebrate a Food Icon

In celebration of what would have been Julia Child’s 101st birthday today, below are a few of her best quotes. Happy Birthday Ms. Child! We love you and all you have done for food and cooking in the home.

“You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients.”

“I was 32 when I started cooking; up until then, I just ate.”

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“Fat gives things flavor.”

“Learn how to cook — try new recipes, learn from your mistakes, be fearless and above all have fun.”

And her inspiration behind all of our extra notes within “Every Bite: How To Make the Most of Your Meals”:
“I found that the recipes in most- in all- the books I had were really not adequate. They didn’t tell you enough… I won’t do anything unless I’m told why I’m doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.”

Cookbook Update and Photos

Just wanted to update everyone that the cookbook is still plugging along. We haven’t received a publishing date yet (not that we’re chomping at the bit to get it out or anything!), but as soon as we finish up this 2nd round of edits that we’re working on with them, which include adding in the photos, things will move onto marketing, and that’s when we’ll get a publish date.

In the meantime, Karen and I got together this past week to take a few additional photos and to redo a few that I was just not happy with. Here are a couple of pictures that didn’t make the cut of the final photos to send to the publishers. Hopefully you still find them mouth-watering and are looking forward to the “official” photo and a recipe to go along with!

Pot Roast with Roasted Vegetables:

Img2087

Herbed Chicken and Broccoli Quiche:

DSC_0464

C & K

Cookbook Update and Some Other Stuff…

Hi all-

Early this week, we got an email from Robert at Vanguard with the 1st copy of the manuscript to proof! To say we were thrilled is an understatement! I (Carol) was particularly taken a back seeing the title/author page and the copyright page. It’s finally becoming really real and is starting to look like a cookbook!

We also got a first idea for the cover for the book. It’s not really what Karen and I had in mind, but we’ll work with them and will get if figured out. We’ll have the first draft to them by next weekend and will move on from there. Not until we’re done with the proofing and it moves onto the marketing department do we get a release date. Which is what we’re particularly excited for! Hopefully just in time for the holidays!

I also came across a couple of interesting food tidbits you might enjoy:

The first is a suggestion on what to do with leftover Sriracha from lifehacker.com. They’re not wasting a thing and we love it!

Last Bit of Sriracha!

The second is just a creative and healthy way to give and eat salads (from the Daily Dish). I just find the photo so pretty:

Salad in a Jar
Enjoy eating every bite!
love

Grits, Bees, Square Watermelons, and Homer.

Some recent food/foodie articles I’ve come across recently that are fun, interesting, and just downright odd!

Food52 has done it again! The link below from them is informative, has great instruction, and lovely pictures. And it’s very “Every Bite”-esque!

1 Pot of Goat Cheese Grits, 5 dinners
This is really a great photo taken at a Whole Foods, to hit home the importance of bees and their importance in nature and our society:

A World without Bees

And this I just found so fascinating. A SQUARE watermelon?! And those had better be some damn good cherries!

Insanely Expensive “Fruit Parlor”

Cookbook update: any day now, we should be receiving cover illustrations for us to review for the front of the book! We’re trying to “patiently” wait for that “any day now”!

And I just have to end with something totally random but great: only the most awesome escalator EVER (click on it to enlarge and to really get the full effect of it’s awesome-ness!! pic via @EarthPics on twitter)

Enjoy and hope you enjoy eating Every Bite! 🙂
C

The Why, When, and How: Smashing Garlic and Cutting Round Vegetables

To Smash or not to Smash? Here we discuss and demonstrate for you, as well as how to easily cut round vegetables that tend to want to roll and get away from you!

Why: smashing garlic helps get the most flavor out of the clove, and it helps make chopping the clove easier, because it doesn’t “roll around” on you.
“Round” vegetables, such as mushrooms and onions, tend to want to “roll” or move around on you when you’re trying to chop them. This video will help you remove the rolling and will help show you how to chop easier!

When: whenever your recipe calls for yummy garlic or vegetables.

How: see Karen in the video below-

Every Bite: Smashing Garlic & Cutting Round Vegetables

Enjoy!

Carol and Karen

I always have a favorite part of these videos that Karen does, and in this one, it’s around the 6:30ish mark, where she starts talking about “ze claw”! So funny! It’s really a great tip and one that has totally stuck with me for years, because even when I’m in the kitchen now and I’m chopping something, I find myself giggling and saying “you hold your fingers like ze claw yes!”   🙂

Olive Oil, “Culination”, and the Rollie EggMaster

Here is a nice piece from The Splendid Table about what “Extra Virgin” olive oil really means. It’s very interesting and informative, and comes complete with a video, recipe, and recommendations.

What “Extra Virgin” Olive Oil really means

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Also, apparently over half of Americans would rather do taxes than making and eating a homemade meal. Holy cow! Now that’s pretty bad!
Culination hopes to help change that, and is an “e-learning community that connects seasoned chefs with home cooks.” It’s designed to be informative and interactive, and is a great way to learn more about food and how to make it not such a chore to make and enjoy a homemade meal.
My favorite line from the article is: “we want your kitchen to be a place of inspiration, not intimidation.”

It is a well said, succinct sentence that is something K and I also firmly believe. We want you to use the Every Bite cookbook as a way to be enthusiastic and inspired to be in the kitchen; not dreading or avoiding it.

Culination

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And this is just something funny I (C) saw on “Sandwich Morning” on NPR. What the heck?! I just do NOT want my eggs shaped like that! GROSS! The video is funny (and that’s it’s an actual thing is a little scary), but it’s the comments that are particularly hilarious!

Rollie EggMaster

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Enjoy!
Carol & Karen

Cookbook Photo (almost!)

It was a hard choice (it always is when we have to get rid of a picture; they’re all our babies!), but this one of our Roasted Chicken didn’t make the final cut. It sure was tasty though to snack on after we took pictures of it! Mmmm mmmm!!

RoastChicken

Great “Every Bite” themed cooking suggestion from Food52 and Cookbook Update

I came across this great piece from Food52 about really using the best part of a Sunday roast. It’s a fantastic idea: particularly in terms of K and I and our cookbook, and eating “Every Bite”! The pictures are really nice as well and there is a delicious spaghetti recipe at the end:

Food52: The Best Part of a Sunday Roast

We also got an update from the Production Coordinator regarding the status of the cookbook: the cover is currently being discussed and drafts are being created, and the inside pages are “currently being formatted”! Whoo hoo!

Next week, we’ll post a new instructional video, as well as more updates and photos that didn’t make the cookbook cut!

Love to all-

C & K