I’m delighted to announce the upcoming launch of my first self-published cookbook, When Bakers Cook.
What's When Bakers Cook about?
In addition to great baking, I've also created some wonderful cooking recipes over the years via my food features for the New York Times, Washington Post, Bon Appetit, Food and Wine et al, and of course, for my popular website, www.BetterBaking.com.
Now it's time to take the best of my best and wrap it up in a gorgeous print cookbook. Rather than offer a recipe here and there online, I want to share a total cooking experience with you – the one that comes with the joy of holding a one-of-kind cookbook in your hands. When Bakers Cook is destined to become an well-used, grease-stained beloved book, the foundation of many great meals for family and friends.
What sort of recipes will you find in this cookbook?
Over 175 of my best recipes! When Bakers Cook has only the best recipes from Breakfast (Red Velvet Waffles with Cream Cheese Drizzle, Drive-Thru Breakfast Sandwiches) and the world's most sensational Soups (Carrot Coriander, Bistro Squash Soup, and Pub Style Onion Soup au Gratin) to Chicken (Portugese Grilled Chicken, Morroccan Spice Chicken and Lemon Garlic Chicken), Beef (Guinness Beef Stew, Bistro Pepper Steak) and Sides, Salads, Desserts (Deluxe Banana Cream Pie, Diner Style Baked Apples). I’ve even included a bonus Baking chapter (Salted Caramel Cheesecake, Greek Yogurt Blueberry Muffins and Carrot Cake Biscotti). Each recipe in this wonderful collection is simple, tasty, and at once trendy and classic.
It all makes for a very special cookbook that will become a new classic. This is a black and white cookbook, in the tradition of Silver Palate and Moosewood, cookbooks that are still revered and used by a few generations. I like to think of When Bakers Cook as a Joy of Cooking for the new millennium - it's everything you need and want in a cookbook but with a style and taste like no other cookbook. It's for new cooks and pros, filled not only with great recipes but the best of my tricks and trade secrets as a chef.
Traditional publishing is changing and instead of focusing on great food and timeless recipes, celebrity and social media reign supreme. Alternatively, many cookbooks are also one-subject ones, showcasing the trends of the day. The celebrity cookbooks and TV shows also lack the warmth of a chef who has not only created her recipes for her readers, family and friends but is uniquely connected to her audience. To this end, there hasn't been such a comprehensive, one-voice, go-to cookbook on the market for the longest time; a cookbook that features contemporary classic and tasty recipes that are both easy to prepare and broadly appealing.
What will the money be used for?
Cash is needed to pay the copy editors, proof-readers, indexers, photographers, graphic designers, and publishing formatters for both print and digital production. Funds are also needed to underwrite printing costs retail distribution fees. This cookbook also necessitates re-design and re-launching my website, www.BetterBaking.com so that it is mechanically sound to support my cookbook efforts through e-commerce and promotion.
When Bakers Cook is all but ready to roll: the recipes have triple-tested (thanks to a wonderful volunteer test team) and the manuscript is written. As it heads into production, its official book launch and will be for sale, I’m calling upon my amazing community of subscribers to help me finance a publishing team and get this wonderful book out to the market.
With love from my kitchen to yours, here's cooking at you!
About Marcy Goldman and www.BetterBaking.com
Launched in 1997 by master baker and author Marcy Goldman, BetterBaking.com includes over 2500 original recipes that been featured in publications such as the Washington Post, New York Times, Bon Appetit, and on Martha Stewart Radio.