Cookbook Love Podcast Maggie Green

Hello, and welcome to another episode of the podcast. Today, I have an interview with Food TV Executive Producer Karen Katz. Karen has worked on food television shows in various competition, lifestyle, documentary, reality, children's, and music/variety programming. She just completed her first book, GETTING SAUCED—How I Learned Everything I Know about Food from Working in TV, a memoir about her life behind the scenes in TV working with some beloved chefs: Emeril Lagasse, Julia Child, Bobby Flay, and Buddy Valastro, to name a few. Today on the podcast, Karen and I discuss why she wrote her memoir, what she learned from working in TV, highlights of her years at Food Network and why food shows are so popular. Karen also shares her advice with someone who wants to get on a cooking show, the value of promoting books on TV, and the inclusion of recipes in her memoir. 
Things We Mention In This Episode
Join waitlist for Cookbook on KDP
Getting Sauced with Karen Katz
The Katz Tales
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Tapas: A Taste of Spain in America
 

Hello, and welcome to another episode of the podcast. Today is our 300th episode! In preparation for this, I listened to Episode 263 when I celebrated the end of my 5th year of podcasting last September. I talked a lot about the ROI and the tangible benefits of having a podcast, from the people I’ve met to the books I’ve been exposed to and received in the mail to the new students who have entered my programs. These are all amazing external benefits and I fully expect these to grow over time. For today’s podcast, I reflect on something called strategic byproducts when we commit to the long-haul of projects, like a podcast or writing books, and the use of a tool called 7 Layers Deep to help you define your why if you want to write a book or start a podcast of your own.
 Things We Mention In This Episode
Cookbook Love Podcast Episode 263 The ROI of Cookbook Love Podcast
7 Levels Deep
 

Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Debbie Berne. Debbie is a professional book designer and has been designing books for over 20 years for publishers of all sizes, working on projects for authors, editors, agents, poets, artists, chefs, gardeners, and musicians. During the COVID-19 pandemic, Debbie took an interest in how book design interacts with the editorial side of making books, and the result is her new book, The Design of Books: An Explainer for Authors, Editors, Agents, and Other Curious Readers, published by The University of Chicago Press. Today on the podcast, we talk about why she wrote her book with authors and editors in mind, the importance of design in cookbooks, particularly the recipes and trends in cookbook covers, and why it’s important to consider a book designer when you publish your book.
 Things We Mention In This Episode
Debbie Berne Design
The Design of Books by Debbie Berne
Dining In by Alison Roman
 

Hello, and welcome to another episode of the podcast. Today on the podcast, I’m excited to have an interview with Amy Myrdal Miller. Amy is an award-winning dietitian, culinary nutrition expert, and public speaker. Amy is the president of Farmer’s Daughter Consulting and was the collaborator on the 4th edition of Cooking a la Heart with Linda Hachfeld. Cooking a la Heart was first published in the early 1990s by Apple a Day Press and has sold well over 100,000 copies during its publication, from a comb-bound book to this new version with 500 easy and delicious recipes to help make every meal heart-healthy. Today on the podcast, Amy and I discuss her opportunity to co-author this book, her joys and frustrations of writing a cookbook, her belief in honoring food cultures, and her advice to cookbook writers.
Cookbook Love Podcast Interview with Professional Copyeditor Suzanne Faas
Cooking a la Heart 4th Edition
The Book of Bread by Judith and Evan Jones
 

Hello, and welcome to another episode of the podcast. I’ve talked a lot about traditional and self-publishing on the podcast. I’ve noticed recently that some beautiful cookbooks aren’t traditional or self-published but hybrid or custom-published. Today, on the podcast, I have an interview with Georgie Hockett. Georgie is the Marketing Director at Flashpoint Books. Georgie joined Girl Friday Productions (the parent company) in 2018 as a marketing professional with over 20 years of experience in media and magazines. At Flashpoint, Georgie’s passion for helping authors achieve their unique version of success makes her a client favorite, and her support of her talented marketing strategists makes her beloved by her team as well. Today on the podcast, Georgie and I talk about the definitions of hybrid and custom publishing, the ideal client for a hybrid book, and the mindset of the ideal client for Flashpoint. We also dive into a hybrid publisher's services, how to know if hybrid publishing is for you, and Georgie’s advice to a cookbook writer considering hybrid or custom publishing.
 Things We Mention In This Episode:
Flashpoint Books
Lil’ Luna’s So Easy So Yummy by Kristyn Merkley
The Kitchen Commune by Chay Wike
 

Hello, and welcome to another episode of the podcast. When working with people who want to write a cookbook, many hold themselves back from the idea of traditional publishing. So what is traditional publishing? Traditional publishing is book publishing, where you write the book, and a publisher publishes it for you for free, and you make royalties off the book's sales. So, to help you understand more about traditional publishing, I want to share three myths about traditional publishing so that you can see what traditional publishers do for us and what’s possible for your cookbook project.
Before we start, yesterday’s masterclass, How to Master Cookbook Publisher: Secure Your Dream Agent or Editor, was wonderful. Thanks to everyone who attended.  And I’m so excited that the doors are open to Get Paid to Get Published. Get Paid to Get Published is my flagship group coaching program, where I help food and nutrition experts get paid to write a cookbook without spending their money to get published. I love this program and have had so much fun helping food and nutrition experts build their platforms, create their cookbook concepts, write proposals, and pitch their dream agents or publishers. So, if you missed the class and would like to learn more about the Get Paid to Get Published program, head on over to www.cookbookwritersacademy.com/free, and you will receive a replay and learn more about the Get Paid to Get Published program. And we have a super-special bonus available for anyone who enrolls through Monday, May 13th. It would be my honor to work with you. 
 Things We Mention In This Episode:
Master Cookbook Publishing: Secure Your Dream Agent or Publisher