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 have tried sooooo many of your recipes and you’re the first person where your recipes are consistently delicious!!
I would love to see a bun rieu or a pho in your cookbook!
I can’t believe I didn’t know about you earlier. I came across your recipes quite by accident a bit over 12 months ago, and now you are my go to almost every day. SO many yummy recipes, love them all ❤️
Everything I’ve tried is awesome and I have never had a failure with any of your recipes. I do have two favorites:
Kung Pao Chicken (I used this one in my restaurant, everyone LOOOOOOOOVVVVED it, and I learned of new ingredients I never knew existed)
Vanilla Cake (Like you said, moist for three days, the step by step instructions are very specific and it quickly became our favorite cake)
Congratulations!! I look forward to ordering the book.
Congratulations Nagi!
I love knowing the preferred brands that you use, I hope your able to include this in your book. Do you have a favourite stock brand, is it powdered or liquid? I’ll add more ideas if think of any.
x
Every recipe that I have made of yours is awesome! However, the ones that stand out that I had been unable to find that “perfect” recipe for are:
Chow Mein
Crispy Chow Mein
Hot and Sour Soup!!!!!!!
Thank the Lord 🙏🏼🙏🏼🙏🏼🙏🏼
It’s about time. In our cookbook we need the following:
Red Thai Chicken Curry
Carrot Cake
Fish Cowder
Christmas Salmon
Salmon Quiche
There are too many others
Baby steps Nagi….
First a cookbook and then cooking classes. I’m in Melbourne and would break Covid rules to come to one of your classes.
It’s exciting times and congratulations 🍾 on making our cookbook real
Love
Natalie 😘🙏🏼😘🙏🏼😘🙏🏼😘
Hi Nagi,
Whatever you choose for your recipe book will be appreciated by all your fans.
Congratulations on launching your Recipe Tin Meals, such a wonderful idea and I am sure brings joy to many. You continue to be generous and inspiring! Take care in Lockdown.
Love your recipes, how about some recipes for a pressure cooker or air fryer.
Top tips, tricks and useful charts.
Quickest way to chop/prepare ingredients.
I love when you explained how you wash your veggies.
All your recipes include so many great cooking tips. But not everyone wants to make every recipe, while I have read so many of your recipes in full, I haven’t read them all. I sometimes read recipes that aren’t my families taste just trying to learn all I can from you.
Hi Nagi and team,
I agree regarding marinades, sauces, casseroles being able to be prepared with various sauces etc.
The ability to literally chop ingredients and then change their destination for different dishes at the same time would be great.
I love all the various curries.
Basically, I save numerous recipes.
Good luck and great community spirit you bring to food
So excited I loveee your recipes! They have never failed me EVER!
For the cookbook I would love to see Chicken and Mushroom Risotto, Stew, Beef Soba Noodle, Thai Curry, Pie, Brownies, Cookies and everything else on the website because it’s all amazing 😂
Congrats on the book deal! SO well deserved. Can’t wait, especially to see you succeed with an ever-larger audience. You have greatly enriched my family’s foodie love.
Pictures, pictures and more pictures! 🤣🤣 let’s face it we eat with our eyes and it amazes me how many cookbooks don’t have photos.
I love your recipes Nagi and I have tried quite at few and they have all turned out wonderful!
All the best to you and your new endeavor!!! You deserve it!!!
Cheers from Canada!
Lori L.
I don’t get why any cookbook these days would not have a photo for every single recipe??! Why?? Why!!??
Perhaps I can explain why many cookbooks do not have photos. The cost of color printing versus black and white printing is often enough of a difference such that independent authors and small presses can not make a profit if the cookbook is in color. Large publishers with big budgets can often negotiate a discount for a big print run making it cost effective to print in color. In my first print cookbook (self published) I had to go with a black and white interior because the price difference to upgrade to color would have meant that I would have lost money printing and distributing each cookbook while simultaneously trying to sell at a price competitive to Amazon discount prices. Also the cost of a food stylist and photographer can be very pricey. Nagi, you are an excellent food stylist and photographer so you can do that yourself with little cost. My first electronic cookbook I did the food styling and photography myself and found I spent more time on that than on developing the recipes and laying out the cookbook. For subsequent electronic cookbooks I licensed inexpensive stock photos that looked like the recipe (in some cases adding an ingredient or two to the recipe to match the photo!). Good luck on your cookbook, you are lucky to have a publisher that will have discounts with printers and who will do the cookbook layout for you. In the event that you are laying out the book yourself I recommend Adobe InDesign which is capable of creating output files that integrate well with most printers. Going with a big publisher means keeping less of the pie but if you sell enough cookbooks you will come out better in the end.
Right!?!? Lol
You go girl. Can’t wait for the finished product. 👍🏻💕
Can’t wait. Your recipes are so reliable. Good luck.
Nagi, You are my goto chef for just about everything. In particular I have searched the world over looking for a good mexican pulled pork recipe. Once again yours came out on top. Please include the Pork Carnitas and the Mexican Shredded Beef. Can’t wait to get your cookbook
It will be so great to have a cookbook. Love your recipes specially the Chinese stir fry.
For the cookbook: No Knead Soft Rolls
Creamy Pasta Bake (with anything)
Spinach Ricotta Pasta Bake
Pizza
Creamy Vegetable soup with Noodles
Help How do I cook and use Asian noodles! I shop at Uwajayma in Seattle but can’t read the directions and seem to always buy the wrong kind
Hi Nancy, it really depends the type and brand – the directions should be on the pack 🙂 N x
I would love instant pot recipes for ribs, pulled pork, pasta and whatever else you think would work.
I am so excited for you to create a wonderful Nagi Cook Book…..you are my favorite chef to follow! I HAVE A SPECIAL Nagi folder in my recipes on my computer just for your creations!
Please include:
Pad See Ew
General Tso Chicken
Broccoli Chicken Fritters
xoxoxo