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Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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WELCOME TO OUR KITCHEN: We're talking about the step-by-step process of publishing a cookbook!

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Manage episode 477006733 series 1895781
Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Writing a cookbook is only one part of the process. And we should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks under our own names, plus more for celebrities and GI doctors.

It's a long process to get a cookbook into a bookstore (and into your hands). We thought we'd take the time and explain why it takes about two and a half years for a cookbook to finally be for sale.

Join us for an insider look at the steps to creating and publishing a cookbook. Plus, a one-minute cooking tip. And the answer to "what's making us happy in food this week?"

Would you like your own copy of our latest cookbook, COLD CANNING? Click this link right here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:58] Our one-minute cooking tip: Freeze fresh ginger to keep it tasty!

[02:54] An insider look at the many steps to get to a cookbook: from proposal all the way to publication.

[31:08] What’s making us happy in food this week? Citarella for gefilte fish and goose eggs!

  continue reading

304 episodes

Artwork
iconShare
 
Manage episode 477006733 series 1895781
Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Writing a cookbook is only one part of the process. And we should know! We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks under our own names, plus more for celebrities and GI doctors.

It's a long process to get a cookbook into a bookstore (and into your hands). We thought we'd take the time and explain why it takes about two and a half years for a cookbook to finally be for sale.

Join us for an insider look at the steps to creating and publishing a cookbook. Plus, a one-minute cooking tip. And the answer to "what's making us happy in food this week?"

Would you like your own copy of our latest cookbook, COLD CANNING? Click this link right here.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:58] Our one-minute cooking tip: Freeze fresh ginger to keep it tasty!

[02:54] An insider look at the many steps to get to a cookbook: from proposal all the way to publication.

[31:08] What’s making us happy in food this week? Citarella for gefilte fish and goose eggs!

  continue reading

304 episodes

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