SURPRISE! I’ve signed a contract for a RecipeTin cookbook! But this won’t be just another cookbook……This is going to be a cookbook filled with new recipes YOU ask for.
Let’s make this cookbook OURS!
PS That’s just a mock cover!!
Finally – a cookbook!
This is real – a RecipeTin cookbook is happening! I’m committed – I can’t back out, I’ve signed a publishing contract with Pan Macmillan, a big name publishing house here in Australia.
Excited, nervous, daunted, scared…. all these words come to mind as I sit here, preparing myself for what will be the the most important and biggest project I have ever undertaken in my professional life.
Which brings me to the main purpose of sharing this news….
I want to make this cookbook WITH you, FOR you!
Let’s fill these pages with recipes YOU want! Mostly new, but even some favourites from the website!
I’m going to be completely honest with you. I am under no illusion about how much work it will take to make a cookbook.
So for me to make this cookbook for myself, because, well, you know, it is kind of an ego boost to see your name on a printed book. That’s not enough motivation for me. I don’t deserve it! 😂
If, on the other hand, I make it for you…….. now THAT is what I call motivation. That gets me excited. That is what will give me the incentive to give this cookbook everything I’ve got, to make it the best it can be.
I want to make a cookbook that you will actually use all the time, rather than gathering dust on the bookshelf.
So tell me what you want in our cookbook! What type of recipes, even little details like adding nutrition information, storage and make ahead tips, or key dietary notes (like gluten free).
They will mostly be new recipes that are exclusively made for the cookbook though I will also include some long standing reader favourites from the website!
Let’s make this cookbook together. Leave your cookbook wish list in the comments section below!!
– Nagi x
PS Reminder – this cover is a fake!! 😂 You know full well I am going to ask for your opinion when choosing the real cover. ❤️
Life of Dozer
I know today’s big announcement is all about me, me, me. But that’s no excuse to skip a Dozer update! Here he is, disrespecting my cookbook already. Or possibly just thinks the photo is real food. It could be either. 🙄
Though he has already expressed he is willing and able to help in any way possible with the cookbook. Thanks Dozer! We all know what your “help” involves….
I’m so excited for your cookbook. Will definitely buy it! I like how your recipes take me to different places of the world. It would be awesome to have more of that.
Whatever the recipes you put in, please make sure to include the very important notes at the end. And pictures for each preparation and cooking stage. It’s super helpful when someone shows the techniques visually, not just with words that get easily get jumbled in my head.
Thanks for all the hard work you do! I really enjoy getting all the praise from my cooking (when it’s your recipes) 😁
I tried your Honey Soy Chicken a couple days ago and, because of it, I’ve become obsessed with your recipes- you have to put it in!
Cookbook idea: “pantry/fridge must haves”. I’ve always only got the blandest sauces, herbs etc so when I go to cook it would be nice to not have to run to the shops.
Nagi, I came to cooking late in life. All of your recipes I have tried have worked out well; but the thing I love best is the bit that says Watch me make it. Regardless, I want to buy your cookbook when it comes out. You are the best!
Nagi.
It’s very exciting you’re making a book. You’ve asked for input, so here’s my two-cents from a follower..
I love your recipes.
It started with the pad thai. It tasted just like I get in a restaurant. And it was made by me!! I felt like a master. Thanks to you.
Then came the chocolate mousse. I’d never made a chocolate mousse before. I served it to my friends. Friends that are chocolate mousse fanatics. They marvelled at my artisan capabilities. Thanks Nagi.
Then your Chicken Tikka Masala. Again, just like the restaurant’s (unlike the authentic saag aloo recipe i’d found elsewhere).
Your Rosti. I have Swiss family. They were surprised I could make it that perfect.
Your asian and french recipes make you stand out by a mile.
What makes your website stand out for me. Aside obviously from the fact the recipes are great and straightforward. Is that you explain why you are doing certain things. It really helps to feel confident about making judgements based on how the food is reacting. So often with other recipes I am left feeling, ‘am i doing this right?’ Your notes are gold dust. And you list substitutions, like you can read our minds about what isn’t in the cupboard. So both of those I’d you keep those in.
QR codes to the videos that someone else has commented… – great idea.
What recipes would I like?
– French summer food such as these meals I’ve had in France – https://photos.app.goo.gl/S7diXcgLToFzTwSS8 Alas I don’t know what they were, but I’m guessing you can make some educated guesses.
– Winter food ->I would love to find some reliable recipes for the Polish/German part of the world. – they produce some tasty food that is complex in flavour but also I suspect tricky to make -> something that you excel in, simplifying without compromise on flavour. For example: Polish Bigos is delicious but hard to find. In germany they do this roll made of rolled meat, covered in bacon, covered in a cabbage leaf – eaten with potatoes and gravy. It’s uniquely flavoured and very tasty.
– Expanding on the Indian food – such as saag aloo, bombay potatoes, balti etc
When I made your chicken tikka masala I also wanted a side dish. I wanted Saag Aloo. So I made that from an Indian chefs blog. It was a let down. And it made me think… What I have loved from you is the ‘just like a restaurant’ appeal. Your chocolate mousse recipe sums you up perfectly, “This is a classic chocolate mousse made the proper French way, as served in fine dining restaurants”
So maybe you could do some restaurant-at-home meal collections in the books? You’ve mentioned El Bulli I think somewhere so i presume you’re familiar with the ‘Family Meal’ (which is actually not a good recipe book -all style over substance and riddled with errors ) but a nice idea to collate recipes together into events. A bit like sitting down i a restaurant and looking at the menu – what do you order… with an Indian it might be – a curry, a side dish, a bread and a dessert. With thai, it might be a curry, a papaya salad and a tom yum starter. etc. But unlike the family meal that selects what you might chose, you could expand it to be like a menu – with options in each category for that cuisine.
Sometimes it helps to look at the other side of the argument.. what would I not include. You have a lot less space in a book. You photograph all the ingredients on a table for your blog. I don’t find that useful even though it looks pretty. Some of your Italian dishes are delicious, but equally it’s easy to find great reliable italian recipes – so you have peers here. I therefore find your Italian recipes to be less valuable, if that makes sense? (unlike many of your other recipes which are pure gold dust). I must also confess that there have been a couple of your recipes i wont make again due to having had better results from competing recipes – all were Italian. That’s not saying your italian recipes are bad, just saying that there are plenty of valuable voices in that space. So if you do chose to include Italian (which i suspect you will want to), maybe i’d only include the difficult authentic classics – like carbonara; the rare sauces – such as the ones made with vodka; or the often misunderstood ones like ragu (not tomato based). I’d also see this as being ‘on brand’ – making the complex simple… or in the restaurant context – pushing horizons with options that sound great and feel unique.
I’ve made you made your oven baked chicken and rice so many times! I always make the KFC gravy too! Idea to include !
Ok, here are my Top 5 faves from your website Nagi:
5. Slow Cooked Beef Stroganoff
4. Broccoli Salad with Lighter Creamy Dressing
3. Christmas Baked Salmon
2. Slow Cooked Lamb Shawarma
And *drumroll*, where the love affair with your recipes all began….
1. Vietnamese Coconut Caramel Chicken
Can not wait for your cookbook!
Yay!!
Hi Nagi,
Love the cookbook already. Can’t wait to buy a copy. My only request is to use weights and measures that are easy for everyone to use. I’m in the US so prefer to use weights and measures I’m comfortable with. You might need to include both for you fans around the world!
Thanks, Paul
Hi Paul! I absolutely hear you, and I plan to do different measures depending on country. I personally want both, but let’s see what my publisher says! N x
Hi Nagi. Love the idea of having a one stop shop for interesting & easy dressings.
Same for sauces!
Other than that…keep doing what you do now & you will be a winner!!
I found your recipes detailed and easy to follow. Awesome varieties as well. I’m sure your book will be a success I can’t wait. Dozer is a beautiful dog 😍
Hi from Canada< I love your recipes but baking without yeast are great. I am allergic to yeast and I finally have a bread that doesn't taste like a pound cake but like real bread.. Thank you. .
Hi Nagi! This is great news!!!! I can’t wait to buy this, I’ll be getting multiple copies for myself and my friends and family!!! My suggestion would be for a “quick receipes” section, or at least notes on how long each receipe takes (perhaps then cross referenced in an index section). That might allow some users (me!) to still grab it out even for weeknight dinners, and quickly locate quick meals that we know will be AWESOME (like all of your meals are!). I also love the “notes” sections for your online receipes so hopefully they can also be incorporated into your cookbook. Thank you so much for the work you do.
Hi from NZ,
Have a new puppy, border collie, so a section on dog/cat treats/meals might be nice.
Hi from Canada!
I don’t know if the lockdown had anything to do with the cookbook idea, but if it did,, something good came out of it!!!
I’m so excited about the book and hopefully it will ship to Canada. Because you can bet your bottom dollar come hell or high water I will own that cookbook at some point!!!
All your recipes rock!
If I had any suggestions I love the noodle chapter idea. Noodle types are so important to the out come of the texture, moisture level and flavour of the final product. Thanks, Nagi
Hi Marianne, keep my email…if you can’t get the book easily over there I will send it to you.
Sheri
Hi from Canada!
I don’t know if the lockdown had anything to do with the cookbook idea, but if it did,, something good came out of it!!!
I’m so excited about the book and hopefully it will ship to Canada. Because you can bet your bottom dollar come hell or high water I will own that cookbook at some point!!!
All your recipes rock!
I would love easy recipes that are low carb, low sugar, and low sodium. With no seafood and/or mushrooms. Neither are liked in our house.
Can’t wait for your new cookbook! Hope it contains more vegetarian entrees.
Hi!
Things I would love to see included are pictures of all the recipes. I flip through cookbooks with my oldest to decide what to cook but if there are no pictures, oldest has no idea what to expect. I’d also like to see some meal planning ideas similar to the covid meal plans you posted.
I would like to pre-order your cookbook. I love receiving your emails and recipes and tips. I know I will absolutely love your cookbook. 📖💙
Congratulations 🎈🎉🍾🎊 you worked so hard. I when to the page you say , but I don’t see your book 📕. And would like to have. Thank you for everything, your are the best
I absolutely love the variety of all the different cuisines that you include. I’m older and living in the US and it’s amazing to think about where food culture was when I was a child to where it is now. So much more vibrant now.
On a practical note, would love if you could include modifications for different cuts of chicken. For example, if using bone in thigh cook for 20 min but boneless breast cook for 10 min.