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wonder just how well that would sell: only one thing in the book and not something a lot of people like. I know, some really do love it, but am not sure about a book. But if you want to write one, give it a shot. Someone would love to read it.
Oh, I don't know. I don't like eggplant myself, so I know I wouldn't be buying a recipe book and missing anything. On the other hand, if someone did a cookbook with 101 recipes for potatoes or bacon, I'd grab that one in a heartbeat.
It would probably be either a seafood or BBQ/grilling cookbook. My seafood book would have very little to do with salmon as I will only eat it smoked or cured as gravlax. Not a fan of other salmon preparations.
This made me chuckle
You reminded me of my sister - when we were considering starting a catering business together, the plan went south quickly when she stated emphatically that she would not be offering any seafood or mushrooms to our potential future clients because she didn't like to eat those things herself. We all have our particulars in food but each person's taste varies; it's better to include a variety and let the reader decide which dishes they would rather skip. Just my two cents.
My first published cookbook will be popular mainstays, done traditionally and then also revamped for low-carb/paleo/Atkin's/keto. Because sometimes you want to behave and have a low-carb treat, and sometimes you want the full-throttle, 'tastes just like my childhood' version.
You reminded me of my sister - when we were considering starting a catering business together, the plan went south quickly when she stated emphatically that she would not be offering any seafood or mushrooms to our potential future clients because she didn't like to eat those things herself. We all have our particulars in food but each person's taste varies; it's better to include a variety and let the reader decide which dishes they would rather skip. Just my two cents.
My first published cookbook will be popular mainstays, done traditionally and then also revamped for low-carb/paleo/Atkin's/keto. Because sometimes you want to behave and have a low-carb treat, and
***sometimes you want the full-throttle, 'tastes just like my childhood' version.
I like the cookbook by Ellie Krieger, The Food You Crave...
lightens up our childhood/comfort favorites...adds more nutritional value.
I switched many years ago to olive oil. I also use real butter. The truth is that olive oil has a particular molecular structure which is very good for the human body, whereas canola oil has a molecular structure which is not. People do not realize there is no such thing as a "canola" plant. That name stands for "Canada Oil = Canola. Canada was given a multimillion dollar contract to manufacture canola oil from the rapeseed plant many yrs ago and people began to say it was good for you. Far from it. In earlier studies they fed canola to livestock and they became infertile and their skin broke out.
Recent research, for instance, has uncovered damage canola oil consumption triggers in your brain and the effect this may have on your memory and learning ability.3 The study, published in the journal Nature, also found the consumption of canola oil increased weight gain.
Canola Oil Negatively Affects Brain Health and Weight Management
The study was led by researcher Dr. Domenico Praticò from Lewis Katz School of Medicine at Temple University in Philadelphia, Pennsylvania. Praticò commented to the Los Angeles Times that canola oil is perceived by many to be healthy — a widespread misconception:4
"Canola oil is appealing because it is less expensive than other vegetable oils, and it is advertised as being healthy. Very few studies, however, have examined that claim, especially in terms of the brain."
You reminded me of my sister - when we were considering starting a catering business together, the plan went south quickly when she stated emphatically that she would not be offering any seafood or mushrooms to our potential future clients because she didn't like to eat those things herself. We all have our particulars in food but each person's taste varies; it's better to include a variety and let the reader decide which dishes they would rather skip. Just my two cents.
My first published cookbook will be popular mainstays, done traditionally and then also revamped for low-carb/paleo/Atkin's/keto. Because sometimes you want to behave and have a low-carb treat, and sometimes you want the full-throttle, 'tastes just like my childhood' version.
So you're alright with putting something in a cookbook without ever making or developing it yourself? Not my style. Would never represent someone else's recipe as my own.
I'd write one on how to up the nutritional value of your meals, and how to make what you make regularly elevated (cooking it better like searing, etc.).
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Not my style. Would never represent someone else's recipe as my own.
