Comments on: Over to You…

By: Barbara Hansen

Barbara Hansen — Sun, 08 Nov 2009 05:32:53 +0000

I love the idea of a book that gives the feel of being at Casa Saltshaker for dinner. Your run-throughs of the thinking behind each dinner are so interesting and make one really want to try the recipes. From personal experience, I know how special the food is.

My one hope is that this book gets done quickly so that I can have it in my hands and use it.

By: Donald Zealand

Donald Zealand — Thu, 05 Nov 2009 16:07:40 +0000

I agree with Nancy – lets have both.

But whatever form, I look forward to having a copy.

Almost as much as I look forward to the next dining experience with you.

See you in December.

Donald

By: Nancy Johns

Nancy Johns — Tue, 03 Nov 2009 02:29:25 +0000

I think you need both. I like cookbooks that are more like reading a book with info and history. I think that in the beginning…it should be more straightforward cooking info and basics. Then you could move into some recipes and finally menus with background and more info. That way, I could choose any of three sections to use and spend more time reading or just cut to the chase.

By: dan

dan — Sat, 31 Oct 2009 11:10:05 +0000

Actually, Ken hits on exactly what I’m concerned about – not the latter part, I hate that too, but, I’ve seen half a dozen books come out in the last couple of years from food blog writers that read as nothing more than an extension of their blog. I don’t want that – not one of those books has been worth the time it took to read their title, and all have come across as pretentious. It’s a different audience, a different intent, and requires a different style of writing. This is good feedback from all of you, it helps clarify some ideas bouncing around in my brain. Thanks!

By: Ken Sternberg

Ken Sternberg — Sat, 31 Oct 2009 02:55:28 +0000

I would make it approximately 90 percent recipes and 10 percent history/development. Or maybe 80/20. Not everyone cruising a bookstore is going to be interested in how you came to develop your theme dinners, but I do think the idea for and development of Casa Salt Shaker would be a good read. Expat comes to BA, “secret” restaurant movement takes off, Casa Saltshaker is born, etc.

Also, as an avid cookbook reader but from a non-professional point of view, please adapt the recipes as much as possible to folks like us. Sauces, emulsions, etc. are fine, but please don’t inlcude a recipe step such as “2 cups of whatever [see p. 72] and on p. 72 is some 20-step recipe for making the whatever. This just stops me cold from attempting a recipe.

By: dan

dan — Fri, 30 Oct 2009 21:03:06 +0000

I’ve talked to a couple of agents, and they had opposite points of view on it – and different target markets in mind – and I didn’t come away from either meeting feeling like they were people I wanted to work with, so still looking. I’m leaning towards the easier to cook format for some of the more basic stuff – a section, probably at the back, that is just recipes – basic doughs, sauces, condiments, etc. that we use in a variety of dishes, along with some techniques that may be different from the norm. And then the bulk of the book being presented more as Marc suggested, in the format of Lukins “Celebrate” book – set up by menus along with a bit of a story that, hopefully, keeps it interesting to read, not just use as a reference.