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 am new to your site and so proud of you not yielding to fads. Food is made to enjoy. One of my favorite recipe groups you have on your site is the classical recipes. I hope you will include them in your cookbook.
Suggestions for recipes:
No oil, butter, or other fat recipes that are plant-based (1 set). Set 2 no oil, etc would be whole food chicken, turkey, fish, and seafood
But where’s the flavour then Melissa???!!!! 😂 N x
Would love to pre order! I’m so excited!! Will be buying a copy for everybody I know!
Please do include your delicious Byron Bay cookies!
I can’t wait for the cookbook, everything I’ve made from your website is amazing. Please make it internationally available as I live in the UK. XX
Hi Lisa! My publisher is working right now on ensuring it’s available in the UK! 🙂 N x
(Hello fellow readers. On September 10, 2021, I went to Nagi’s Contact Us page and sent her a long e-mail. Her response came four days later–she’s true to her word that she will read every message she receives. She asked me to add my cookbook suggestions to the comments section because “it will be very helpful to have everyone’s feedback in the same place”. So, please pardon my lengthy writing below.)
Dear Nagi,
I’m overjoyed to hear about a Nagi cookbook. Congratulations!
Although these may not be the suggestions you’re looking for, I envision your cookbook to have at least one of the following items:
1. The Cover
You. Dozer. Your signature dish. The composition would somehow be like the fifth picture you posted in your cookbook announcement. Since I’ve been staying home for quite some time, I’d love to see a carefree smile under the blue sky, wind blown fur (Dozer), and a non red meat dish (we have Indonesian Rendang on high rotation at the moment. Add some halal-certified beef liver, Nagi. It’s delicious).
2. Tagline
“You don’t know everything though, and that’s ok! Because you’re also smart, you know how to master new skills, and you learn fast.” These sentences were written in your Job Vacancies post. I personally think they–or something along those lines–should be the tagline of your cookbook because 1) the “you” can refer to your reader (read: me!) who revisits old recipes for their memorable taste and nostalgic moments, and loves diversity. That combo spurs me into learning new things about cooking and baking. And 2) they speak volumes about your personality: genuine, encouraging, and diligent.
3. Introduction
This section covers:
a. Equipment
I don’t mind modern kitchen tools, but I enjoy preparing my paste with mortar and pestle (labor of love, I know). When I’m trying a recipe, I also list down the equipment needed. It allows me to guesstimate the amount of time I will spend in the kitchen which includes washing and cleaning. And I prefer metric measurement, especially in baking. Having the exact grams of flour gives me confidence.
b. Ingredients
Besides general explanations about spices and herbs, I really hope there’ll be How-Tos, e.g. how to store fresh aromatic herbs and how to substitute certain ingredients without compromising the taste too much. Just a thought, there should be a Nagi’s special spice mix that’s versatile for multiple recipes in your cookbook.
c. Techniques and Tips
Complicated knife skills morphed into the Nagi way food prep is my favorite. Your cooking and baking techniques are also priceless. And breaking your clever tips down with colored pictures is greatly appreciated.
4. Easy Breakfast
Do your magic, Nagi. I need quick (or make-ahead) and nutrition-packed breakfast recipes. If possible, please sneak in a recipe that can be made with children.
5. Stir-fries
Budget friendly, flexible add-ins, and tasty are what I have in mind.
6. Warm and Comforting
I’d like to have soup and stew recipes that call for the same protein. For example, a soup recipe with homemade chicken broth, and a chicken drumsticks stew recipe. IMHO, this will make meal planning easier. And I love curries. Hopefully, a fish curry recipe isn’t wishful thinking (hint… hint…)
7. Themed Menu
You’re a natural storyteller and it’s fun that you created themed menu (i.e., Thai Week). How about region-based menu for the cookbook? Personally, I’d like to request a South East Asian menu: Indonesian Mie Ayam, Filipino Chicken Adobo, and Singaporean Tang Yuan Soup.
8. Leftovers
Recipes for re-using leftovers from the previous recipe(s) in the book are always welcome. Please include storage instructions and tips for reheating in the notes, Nagi.
9. Breads, Snacks, and Sweets
No knead and no yeast bread recipes would be delightful. As for the snacks, I like bars or slices (squares) that have fruits in them. I’m always in search of Mocha Muffins recipe, though. A lady mentioned about Sticky Apricot Pudding in the comments. That’s intriguing. I’d like to have the recipe, too.
10. Dozer the Star
Perhaps something like the interview you did with Dozer (LOVE it!). This time it’s about his favorite foods along with the recipes. A pet owner commented that (I’m paraphrasing here) he needed a small batch recipe for an empty-nester and his furry pet. Do you think you’ll be up for the challenge, Nagi? [ETA: I must admit that this chapter will be the icing on the cake for me haha!]
Thank you for reading this long mail. Most of all, thank you for everything you’ve done. You are OUR Nagi.
Andine
Thanks so much Andine ❤️ N x
Can’t wait for the cookbook, it will have pride of place on my shelf! It will be great to be able to leaf through your recipes rather than read them on a device… you can tell I am getting on a bit!
You asked for advice on what you should include, I have no preferences recipe wise, I love all cuisines but I would like to see recipes such as the mother sauces and other basics which are so useful to know, for example your chicken stock recipe with all the great tips.
Well done for all the amazing work you are doing for your community, you are an inspiration… and you have a great sense of humour, you always cheer me up.
Please please include the crispy skin pork belly recipe, my absolute favourite recipe. Oh and congratulations on the book, I’ll definitely be buying a copy.
I’m so excited to see this! Every time I try a new recipe of yours, my kids automatically tell me: “let me guess, this is another Nagi recipe”. They are all so good.
With regards inclusions, please have weight measurements for everything (including liquids) like most of your online recipes – super important especially with baking.
Hi Nagi! I just found your website today and spent a lot of the day reading your recipes. I love the way you present and demonstrate. Genious! I’ve already forwarded your quesadillas recipes to a friend who is home schooling now. I really like a hard copy cookbook and here it is. Looking forward to it’s publication. I know I’ll need at least two copies.
Congratulations on the book deal Nagi. Im certainly looking forward to getting my copy! Useful info for me would be the shelf life & if its freezable or not (some dishes I like to do a big batch & freeze for an easy dinner at another time). Keep up the great work & Thank you!
Please include Mmy favourite Quinao salad’. It’s delicious!!
Congratulations on book deal – you deserve it
I love your recipes! I’ll buy my first actual cookbook when you publish yours 😀
I love lots of your recipes but my go to is your artisan bread. So easy and delicious that has to be in there!
Nagi, I LOVE your recipes and have made lots of them with great results. I have been making Irish Soda Bread for years (I’m a 74 year old Irish guy !) but your recipe is the best and most authentic of any that I have used. Maybe it should be in your new cookbook!
An appetizer popular in our valley is Chiles Gueritos Relleno de Camaron ( yellow peppers stuffed with shrimp) they are served with mayonnaise, soy sauce and lemon. I have never found a recipe to make these. Restaurant out here that makes them the best is is El Mexicali Cafe in Indio, Ca.
Hi Nagi. All recipes are a hit. If you can’t include all your classic recipes, please consider a section to store hand written or printed favourites. I would love to see the slow cooked lamb shoulder and truly crunchy potatoes make an appearance.
With the cookbook, you should add QR code’s to links to videos of the recipe being made, this would be helpful to people who are not familiar with any of the recipes.
Nutrition information is key for me when making any new dish as i have to whatch my carb intake due to diabetes.
Love all your dishes i have made so far and your meatloaf is one of my favorite
Congratulations! I can’t wait to see what you come up with. I love all your recipes but would love to see more tacos, especially an Asian inspired fusion taco or a variation on shrimp/ fish tacos!
Congratulations on the cookbook Nagi! Sending love as a fellow Sydneysider.
Would love to see a Malatang recipe (soup or dry wok). I haven’t seen any recipes around and am craving it since lockdown.
Love and respect your work dearly. Stay safe!
Long time follower, first time commenter. Congratulations on this next big project, obviously we’re all super excited!!!
Echoing a few thing that make have already been said:
– photo per recipe
– keep the tips in there for substitute or what might look weird but is normal
– one of my favourite cookbooks, milk street, organizes recipes by speed and I love that! Super helpful for when you think ok. I have 15m to make dinner tonight, or I have 1hr. Being able to flip to the quick section and know that all are within 15-20m is nice.
– keeping the easy to find ingredients
– notes for protein substitutes to be able to make anything vegetarian if it makes sense to
You’re going to do fantastic, really looking forward to getting a copy!!!