100 episodes

In this weekly podcast, host Maggie Green celebrates cookbook readers, buyers, collectors, and clubs, with interviews and conversations about the role of cookbooks in our lives. Her mission is to build and celebrate a community of people who would rather read, buy, and put on their shelf a cookbook over any other genre of book.

Cookbook Love Podcast Maggie Green

    • Food
    • 5.0 • 1 Rating

In this weekly podcast, host Maggie Green celebrates cookbook readers, buyers, collectors, and clubs, with interviews and conversations about the role of cookbooks in our lives. Her mission is to build and celebrate a community of people who would rather read, buy, and put on their shelf a cookbook over any other genre of book.

    Happy Pandemic Thanksgiving 2020

    Happy Pandemic Thanksgiving 2020

    Welcome to another episode of the podcast. Today is my traditional day to share stories and recipes here on the podcast. Let’s talk Thanksgiving and today I dedicate this episode to all the front-line health care workers around the world who are doing the work of caring for the seriously ill during this global pandemic.
    Peggy’s Corn Pudding 
    From The Kentucky Fresh Cookbook
    makes 10 servings 
    My mother’s aunt Marietta recommended the addition of vanilla extract; she thought it enhanced the custard. The 2006 edition of Joy of Cooking included the vanilla in a modified version of this recipe, based on my recommendation. This recipe can be mixed a day ahead of time, but it should be baked just before serving. The corn can be fresh (from 8 ears), frozen, or canned (drained) kernels. If desired, substitute 1 cup creamed corn for 1 cup corn kernels. 
    4 cups corn kernels 
    2 tablespoons unbleached all-purpose flour 
    ¼ cup sugar 
    1½ teaspoons salt 
    1 teaspoon pure vanilla extract 
    4 large eggs 
    1½ cups milk 
    ¼ cup (½ stick) butter, melted 
    Preheat the oven to 325°F. Spray a 13×9×2-inch baking dish with nonstick cooking spray. Mix together the corn, flour, sugar, salt, vanilla, eggs, and milk. Stir in the melted butter. Pour into the prepared pan and bake for 55 to 60 minutes, until set around the edges and soft in the middle. For a softer pudding, place the filled baking dish in a water bath (below) and bake for 60 to 70 minutes. 
    Making a Water Bath A water bath is similar to a double boiler, but it is used in the oven instead of on the stovetop. Visualize a small pan (or pans) of food sitting in a larger pan of hot water during baking. It is an excellent way to keep a corn pudding soft or to bake individual cups of custard or bread pudding. The hot water insulates the sides of the custard or pudding from the heat of the oven and keeps them soft. To set up a water bath, select a roasting pan large enough to hold the baking dish (or dishes) described in the recipe. Preheat the oven as directed, and have boiling water ready. Pull out the oven rack and place the roasting pan on the rack. Set the baking dish (or dishes) filled with the custard or pudding inside the roasting pan. Carefully pour the boiling water into the pan, filling it until the water is halfway up the sides of the dish(es). Gently push the rack into the oven and bake for the designated time. When baking is complete, with oven mitts on, carefully remove the baking dish from the water. Let the water cool before attempting to remove the pan from the oven.

    • 12 min
    Pandemics, Politics, and Plans

    Pandemics, Politics, and Plans

    Welcome to another episode of the podcast. I’ll be honest I am tired of what’s going on in the world right now. Maybe a little weary too. The global pandemic. The election in the US. The Thanksgiving and Christmas Plans we aren't making. Maybe you feel the same. So today I want to talk about some thoughts I’ve had this week that have helped me snap out of it so that I can show up here today to talk to you and help you take a new look at your life just as it is right now and understand better where we are now and where we are called to go.

    Things We Mention In This Episode:
    Free masterclass For Food and Nutrition Experts: How to Get Paid to Write a Cookbook

    Libby app - Because thousands of public libraries offer audiobook and eBooks for free

    • 21 min
    How Cookbook Writers Get Paid: Cookbook Author Jill Nussinow

    How Cookbook Writers Get Paid: Cookbook Author Jill Nussinow

    Welcome to another episode of the podcast. Jill Nussinow, aka The Veggie Queen, has been teaching people about the joys of eating whole food, plant-based meals for the past 30 years. For more than 25 of them she has been teaching at Santa Rosa Junior College as adjunct chef instructor specializing in vegetarian and vegetable classes. Jill is a Registered Dietitian who awakens people to vegetable possibilities. She is a cookbook author and freelance writer. Jill is the author of 4 cookbooks and in this episode we talk about Jill’s journey as a self- and traditionally-published cookbook writer. 
    Things We Mention In This Episode:
    Visit Jill The Veggie Queen

    Free masterclass enrollment: How to Get Paid to Write a Cookbook 

    • 48 min
    Being a Cookbook Writer: 6 Reasons Cookbook Writers Don’t Pitch

    Being a Cookbook Writer: 6 Reasons Cookbook Writers Don’t Pitch

    Welcome to another episode of the podcast. Today we are going to talk about “not pitching”. In order to become cookbook writers who get paid to write a cookbook, we have to send a publisher our idea for a cookbook. But in reality, we’re not just sending our idea or cookbook concept, we’re sending our belief in ourselves, our readers, and in publishing. Let’s dive into a discussion of 6 reasons that cookbook writers don’t pitch and therefore don’t get paid to write cookbooks.  And if you’re wondering exactly what Cookbook Publishing VS Cookbook Printing, head over to Episode 104.
    They can’t decide on what to write about. They have so many ideas. So they don’t pick an idea. When we’re not willing to pick one idea, we can’t pitch. Episode 109 How to Stop Feeling All Over the Place They are afraid of rejection and in fact this is all that sometimes “publishing gurus” talk about is the rejection. In order to gain a contract with a traditional publisher, we have to be willing to get rejected. They don’t think they are expert enough. Here’s the truth - to truly help others heal, learn, or have fun in their kitchens you only need to be a few steps ahead of the people you can help.  They spend too much time looking at competition or colleagues and saying that it’s all been done before or thinking that they have nothing else to add to the conversation. In order to write a cookbook, you don’t need to be ahead of your colleagues and competitors. That’s not the bar. Stop worrying about what colleagues and competitors are doing. They don’t have a writing and cooking routine. They lack a plan or the discipline to stick to their plan. They don’t have any accountability or a visible path forward. They don’t incorporate the thoughts and actions required to pitch into their week. If you struggle with this, listen in to Episode 108 Commitment Can Feel Terrible. They don’t think their platform is “big” enough. The secret to getting paid to get published isn’t all about the numbers of a platform. Writing a good proposal can overcome platform numbers. Listen to How Cookbook Writers Get Paid: Literary Agent Sally Ekus Episode 112 for more about this topic of “the size of a platform”. Watch free, on-demand free masterclass How to Get Paid to Write a Cookbook 
    Let’s connect on Instagram @greenapron

    • 22 min
    Being a Cookbook Writer: Recipe Development

    Being a Cookbook Writer: Recipe Development

    Welcome to another episode of the podcast. I have received many questions lately about recipe development. And in Episode 88 with Jonathon Deutsch we discussed recipe development at the Drexel University Food Lab. For this episode I think it’s important to take a look at recipe development from the perspective of a home kitchen as we as cookbook writers become students of food and cooking. 

    Things We Mention In This Episode:
    Episode 88 with John Deutsch: Drexel Food Lab

    Episode 54 Recipe Copyright Protection
    Let’s connect on Instagram @greenapron

    • 23 min
    How Cookbook Writers Get Paid: Literary Agent Sally Ekus

    How Cookbook Writers Get Paid: Literary Agent Sally Ekus

    Welcome to another episode of the podcast. Today we continue our series How Cookbook Writer Get Paid with an interview with Sally Ekus. Sally joined The Lisa Ekus Group in 2009. She represents a wide range of culinary, health, wellness, and lifestyle talent, from first-time cookbook authors to seasoned chefs, professional food writers to bloggers, and internet and YouTube personalities. Sally loves being the liaison between an author and their publisher and takes great pride in guiding authors towards their dreams of publication. From concept to contract, she has brokered more than 125 book deals with many of the top US publishers. Sally speaks all over the country about publishing trends and agenting and facilitates workshops that combine the agency’s groundbreaking media training program with applied improv training to help authors hone their authentic message and gain confidence and comfort promoting their work.
    Things We Mention In This Episode:
    Lisa Ekus Group
    Register for free masterclass How to Get Paid to Write a Cookbook

    • 53 min

Customer Reviews

5.0 out of 5
1 Rating

1 Rating

Jay is in the Kitchen ,

Outstanding

I
This is exactly what I have been looking for
I have listened to 4 and am thrilled I am coming late to the game because I can listen everyday until I get caught up
Maggie’s format, experience and conversation speak to me on so many levels
I am a cookbook collector and belong to a Physical Cookbook Club with 7 other women
I am looking to start a website, blog, newsletter. One day I hope a podcast and cookbook will be in my future
This podcast is not only motivating but gives me hope that cookbooks are not going anywhere
On a lighter side when Maggie spoke about journals, pens and writing I was sold.
So I have signed up for anything she is the connected with
Jay Evans

Top Podcasts In Food

Listeners Also Subscribed To