What inspired you to write your book?
When my two oldest grandkids were younger, they had a wonderful interest in learning to cook (which granddaughter Tori still does). As well, my daughter used to ask me a plethora of cooking questions when she was first learning her way around the kitcchen. I realized there was a need for this kind of book, and at the time I started writing it, there were few books for novice cooks. There are more now, but I like to think mine is written with more of a sense of humor and a better sense of “I’ll be the friend at your side that you need as you navigate this unfamiliar world of cooking.”
About your Book:
Most people need to learn to cook at some point. You may have just left your mother’s “nest” and be out on your own for the first time. You may be recently divorced or widowed from the spouse who formerly did all the cooking in your household. You may be learning to cook for the first time at some other stage of your life and for some other reason. But if you don’t know what a garlic press is, don’t know the meaning of the term “parboil,” don’t know what foods go well with what foods, aren’t sure how long you can safely keep a particular food in the fridge, and feel helplessly lost with a stove in front of you, you need this book. LOST IN THE KITCHEN? will be the friend at your side that will guide you through your early efforts and give you confidence to try new recipes and new culinary challenges as you become more confident and more adventurous. There are even some step-by-step recipes included along with a wealth of other information.
Cuisine Style or Food Genre
Advice for novice cooks
Sample Recipe or Food Advice
Specialité de la maison
Learn to cook one impressive dish well. It can be a dish that’s impressive because a lot of work goes into it, or it might be something astoundingly easy yet astonishingly delicious. But master one dish and make it yours, then serve it fearlessly to guests.
Of course, you can’t serve the same dish every time you have guests…that is, not unless none of your guests ever returns for dinner on another occasion. (And if that’s the case, your cooking may need more help than this book can give…or, alternatively, you may need a new deodorant or mouthwash.)
But that all-important first impression will be virtually assured. (I say “virtually” because even the best cooks err occasionally—or buy an inferior piece of meat, causing their dinner to suffer. Or you might serve a flawless flounder but overcook the asparagus drastically and undercook the scalloped potatoes.)
So master one dish till you’re utterly comfortable with it. Serve it to all your guests on their first visit. Bask in the self-confidence you’ll have in knowing you’re serving a sure-fire, no-fail dinner. And worry about the next dinner later.
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.”