What inspired you to write your book?
I love to cook. When I’m not at my computer, look for me in my kitchen. It was only natural for me to combine my two loves–writing and cooking. And my Significant Other is a serious corn aficionado, so I had an extra incentive to write this particular cookbook.
About your Book:
Corn comes in many forms–fresh or frozen corn on the cob, niblets in a can or frozen–there are many forms and even more methods of preparation through which you, your family, and your guests can enjoy corn. You certainly don’t have to limit yourself to simply corn on the cob…and if anyone in your family wears dentures or has dental problems, they’ll probably appreciate being served delicious corn in some form other than on the cob. This book offers recipes for corn side dishes, corn salads, main dishes, soups, and even desserts! Fresh corn in season, frozen or canned corn year-round–try a new corn recipe tonight!
Cuisine Style or Food Genre
Sample Recipe or Food Advice
Corn Chowder with Sausage
1 lb lean Italian sausage
1 cup chopped onion
3 or 4 garlic cloves, minced
1 can cream of chicken soup
1 can Rotel tomatoes and green chilies
2 cups milk (low-fat OK)
2 cups corn kernels
1 cup shredded cheese (suggestion: Cheddar or colby jack—lowfat OK)
cayenne pepper to taste
2 Tbs chopped cilantro
In a large pot over medium-high heat, brown sausage, onion, and garlic until sausage changes color. Add all remaining ingredients, adjust heat to a simmer, and cook 35-40 minutes.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
You have to have a love of cooking–and I do.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
The market is crowded, and most print publishers are publishing only “name” chefs and restaurateurs, food critics and columnists, and the like. I lucked out in getting my first cookbook (THE COOK-AHEAD COOKBOOK) accepted by a print publisher (the “Nitty-Gritty Cookbooks” imprint of Bristol Publishing) despite not being in any of the above categories, but since then, I have learned that e-publishers are far more receptive to non-“name” cookbook authors, and I have had several cookbooks published as e-books by XoXo Publishing. So if you’re not a food critic, columnist, restaurateur, or well-known chef, try an e-publisher for your book.
Full-time freelance writer/editor Cynthia MacGregor has over 100 published books to her credit, roughly half of them published as print books and the remainder as e-books. She lives in South Florida with her Significant Other, works seven days a week, and loves what she does. She’s available for writing, editing, or ghostwriting assignments (contact her at Cynthia@cynthiamacgregor.com), and besides books has written articles, ads, plays, song lyrics, business materials, web copy, and more. She also edits books, magazines, websites, and other materials, and she has hosted a TV show (not a cooking show) and hopes to be back in front of the camera in the near future. She calls herself “prolific” but won’t argue if you say she’s “driven.” Cynthia says, “There’s no one in the world I’d want to trade lives with.”