Friday, October 7, 2011

The Cookbook and a Call for Recipe Testers

I was at a blogging conference attending one of the sessions entitled, "From Blog to Book." I was there mainly out of curiosity as my authorial leanings usually tended to sway more to literary than culinary instruction. I listened as friends and colleagues discussed how they made the transition, the pitfalls and challenges they faced, how they overcame them, and so on. It was all quite interesting and I took it all to heart but felt that, really, none of this pertained to much to me. After all, I had zero desire to write a cookbook.

I explained as such to my friends. I told them that no, I did not want to write a cookbook, nor did I ever want to. It seemed like too much work. Too much hassle.

Until, suddenly, one day it didn't seem like a bad idea. In fact, the project sounded riveting. Still, I realized I didn't want to go it alone. I called my BBFF (Blogging Best Friend Forever), Stephanie Stiavetti, and talked to her about it. We synced up immediately.

We found a subject we wanted to explore. Something that no one else had done. Something that would kick quite a bit of kitchen boo-tay.

It was cheese. Really amazing, artisanal and farmstead cheeses and how to cook some truly modern and epic recipes with them.

So we started drafting a proposal. Then we found an insightful agent with a good eye and plenty of experience who loved it, and who we developed an immediate and genial rapport with. She then found a publisher who was as excited about the project as we were.

And, so, suddenly, it seems I'm writing a cookbook with my BBFF.

Who would have guessed that this would ever happen?

The book's working title is called, Melt: The Art of Macaroni and Cheese and it's been picked up by Little, Brown and Company. The concept behind the book is to present a variety of macaroni and cheese dishes that embody a modern, minimalist approach that allows each recipe to focus on the cheeses utilized and how the other ingredients compliment and are complimented by them. Fine cheeses truly are amazing on their own, but cooking with them brings out new personalities and flavor profiles that are rarely ever experienced. This book presents the chance to do just that. It'll even have pictures by the infamous duo of Matt Armendariz and Adam Pearson.

It's going to be a crazy ride filled with plenty of laughter, excitement, exhaustion, and probably a break down or two (much future thanks to BF's patience on the latter, but he'll be eating well this coming year so I figure it's an even trade off) and I cannot wait.

Recipe testing has already begun and I'm waist deep in notes, cheese, pasta, and far too many dirty dishes. The thing is, though - and readers, this is where you all come in - Stephanie and I need help.

We're looking for recipe testers. Lots of them. People who are interested in trying hand-crafted cheeses, unique recipes, and providing crucial feedback. We can't reimburse and compensate anyone as it's just not in the monetary stars, but we can give you acknowledgement in the book and you can certainly note in your resume, "Professional Recipe Tester." It's a nice start for anyone looking to get in the business.

Anyways, huzzah! I'm so excited about this project I almost pass out!

We're already quite a few recipes in and ready to just go nuts. Fresh produce, special meats, and an array of amazing cheeses from Stilton and Red Hawk to Keen's are all going to be featured and given the star treatment. We hope you'll love these recipes as much as we do.

I'll keep you all posted as things advance. Until then if you're interested in becoming one of our recipe testers and getting a bit more information e-mail Stephanie and me at meltrecipetesters@gmail.com. We hope to hear from you!

25 comments:

  1. Congrats! I knew it would only be a matter of time before your name appeared in the cookbook aisle of the bookstore. Looking forward to the book!

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  2. It couldn't happen to two nicer people. I'm happy for you guys and sure that it's going to be a helluva book.

    Sign me up for recipe testing!

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  3. Wow - congratulations! What great news. Can't wait to see the finished product!

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  4. oooooh I just sent this link to a bunch of friends I have spread out across the country. We can test together!

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  5. I'm so excited for you, Garrett! I've always known you'd end up being a book author someday, and lo & behold, your time has come! This is fantastic news and I couldn't be happier for you & SS!

    PS - I am 100% available for recipe testing, so when you're ready for us, let me know! :)

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  6. I already signed up for testing over at Wasabimon but what the hell. Hook a sister up! Can't wait to see the fruits of your labor.

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  7. Great news on getting a publisher! Can't wait to see the finished product.

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  8. This sounds like a great idea for a book. Congrats to both of you!

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  9. Congrats. As a fine cheese lover I think this sounds like a fabulous project. I think one thing I'm particularly curious about (and admittedly haven't really explored myself) is don'ts when it comes to using great cheese in mac and cheese.

    I know that sounds like an odd thought, but for me I kind of think of it like sangria. There is a point of diminishing returns where fancy bottles of wine get lost.

    With really, really good cheeses I tend to keep the prep simple so I won't lose the nuance. It would be curious to compare the taste of the cheese on its own to the finished dish to see what gets lost, what gets enhanced, and what gets transformed entirely.

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  10. Congrats and I'd love to do some testing

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  11. If I could eat cheese, I would do this. As I cannot, I will just wish you good luck! What a cool idea for a cookbook.

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  12. Congratulations to you both! I'd be happy to do some recipe testing. Eating yummy cheese dishes throughout the year? Exploring new cheeses I haven't tried? Yes please!

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  13. I can't wait! I love your writing style and I think a mac n cheese book is a must-have addition to my cookbook shelf!

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  14. congrats! :)

    unfortunately I'm a london student, so I have no possibility of leaving this city, but if you ever have testing in London - sign me up!!

    gox666@gmail.com
    Yummy & Tasty

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  15. Will you be testing any gluten-free Mac and cheese recipes? I would love o help out with that. I make a mean one myself!

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  16. How exciting! You must be flying sky high! It sounds like a wonderful venture, and I'm sure it will be so much fun! Maybe I'll be reviewing your cookbook someday soon!

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  17. Congrats, Garrett! I'm a cheese-o-holic, so I'm really looking forward to seeing what you come up with in your book! How exciting!

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  18. CONGRATS, GARRETT!

    Your ears must be burning because I met Kelly from Gourmet Live this past weekend and we gushed over how wonderful you are :)

    I'd love to help with recipe testing, esp since I'm in the area and shouldn't have a hard time finding the exact cheese you're using.

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  19. Congrats Garrett! I've sent an email about recipe testing :)

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  20. Congrats! And this is so awesome, I can't wait for it! I've been reading your blog and thinking how I'd love to try all these new(to me anyway!) and lovely cheeses, but how much better it would be if it was a recipe instead of just a tasting! GAH! Good luck!!

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  21. You two are going to make this book awesome! Many congrats to you!

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  22. Unless you bring your noms to Austin or Dallas, Texas, I will not be able to indulge...err, test them ;) Much love and many blessings to you in this endeavor! I pray for the best for you! :) Btw, very excited for when it comes out!!

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  23. Congratulations, Garrett. Such wonderful news. So well deserved. Looking forward to Melt!

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  24. I don't know how I missed this post. Congratulations! I would be happy to assist with recipe testing.

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  25. Can I test recipes even if I'm not an official tester (seems like I might have missed the post)? LOL, love my mac and cheese, any way shape or form! If someone falls through, I'm available.

    You need to start a line to be able to buy the book!

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Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.
~Garrett