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.
About your Book:
Even a dedicated “meat-and-potatoes man” can get tired of eating the same few kinds of potatoes night after night after night. And his spouse or Significant Other is likely to tire of the same dull rotation even quicker. Here’s the answer: A plethora of potato recipes. Mostly, of course, these are recipes for warm potato side dishes, but there are also recipes for potato soups, potato salads, and more. From simple, quick, and easy recipes for nights when you want to keep your kitcchen time to minimum through more complex–and impressive–recipes for nights when you want to go all-out or perhaps impress guests. NO-DUD SPUDS insures you’ll never run out of inventive, creative ways to prepare potatoes.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
4-6 large potatoes, peeled
12 ozs bacon (including 2 Tbs of the drippings)
1/4 cup butter
4 cups chicken broth/stock, or more if needed
1/2 cup cream, or more if needed
1 cup Parmesan cheese (fresh grated or from the deli case, not the stuff that’s down the spaghetti aisle of the market)
1-2 tsp chopped fresh thyme
salt & pepper to taste
In a large saucepan or other deep pot in enough salted water to cover, over medium heat, boil the potatoes till soft, and then mash. In a large, heavy skillet over medium heat, cook the bacon until nicely crisp. Remove, pat dry with a paper towel, and crumble into little bits. Transfer 2 Tbs of the bacon drippings to a large saucepan, add the butter, and heat until mixture begins to brown (about 2 minutes). Add 4 cups broth, 1/2 cup cream, and bring to a simmer. Reduce heat to lowest setting. Mix in the cheese and thyme, then add the bacon.
Now add the mashed potatoes and stir well, season with salt & pepper, and stir again. If needed, thin with more broth and/or add more cream. Serves 6-8.
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.”