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:

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Herbed Chicken and Broccoli Quiche:

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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

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

Shelf Life of Food

I came across this fantastic poster of different foods’ shelf life. It’s really helpful and a great way to visualize everything. I just thought this was so great and informative.

You might want to print out and put on your refrigerator!

Below is the link to the poster (thank you Design Taxi-it’s such a great site):

Shelf Life of Food

C

New Videos!

Hi everyone!

Here are a couple of quick videos K did to show you how to debeard mussels and peel shrimp.

Debearding mussels:
Most mussels have what is commonly called a “beard.” The beard is made of fibers called byssal threads that emerge from the mussel’s shell near the bottom (or the “hinge”) and are what they use to hold onto rocks in the water. It’s best to buy mussels with the beards still attached because removing them causes the mussel to die.

Peeling shrimp:
The main thing you are trying to get out of shrimp when you clean them is the small black tubule running down the back. This is actually the digestive tract. Eeew! So definitely try and get all or as much of that out as you can. You can also often times buy cleaned and already deveined shrimp, but where’s the fun in that?!

 

Enjoy!
C

Cookbook Update and Photo

“…we will now commence with the production process.”
As of an hour ago, all final paperwork was submitted to the publisher for the deadline to receive everything and begin working on it’s publication!

K and I got a great email back from the publishers this morning, with the last few words listed at the beginning of this post. I cannot really begin to tell you how seeing those words made me feel, but I’ll try! I felt satisfaction, excitement, panic, relief, calm, and proud all at the same time. My feelings/response were definitely an experience and quite honestly, it surprised me just how much everything hit me. Not something I will soon forget.

We are so exhausted and are so happy to have everything to them. We could have gone on and on with making tiny corrections here and there and tweaking until the late hours of the evening (which I did many times- especially recently to meet the deadline), but at some point, you have to stop and be thankful there is a deadline there to MAKE you stop. It’s in their hands now, so fingeres crossed!

Here’s a picture of the Balsamic Glazed Carrots that did not make the final cut for the cookbook.

More soon and much love-

C

Balsamic Glazed Carrots

Clever Use of Extra Food

I saw this on twitter (@designtaxi; love them) tonight and just love the creative use of extra food here…
You could pretty easily do a table top piece for a great, much-talked about centerpiece at your next party or dinner. This is way cool!

http://designtaxi.com/news/355794/Tables-Made-Of-Baguettes/

Carol