A Cook Book Project: Have You Published One?

I cook a lot and do things people don't think of. i've never done a cook book, but my friends are pushing me to do a blog! I just now posted about smoking fish and game, I used to do that a lot and cheese alos, I have a lot of posts here on cooking. I don't like typing so much, your welcome to look them up and use anything you like. Examples are Pesto sauce,( I used to grow my own Basil for this) or fresh Gnocci (it's a potato pasta that's great with the pesto. And home made pirogies are also good It's a polish dumpling. The list goes on and on! tdemex

The closest I got to helping with the making of a cookbook is when my little sister was in kindergarten and they were asking the parents and family members of the children to send in recipes and helpful information to help make a school cookbook. I bought one when they came out and happy to say that my favorites were added to the cookbook and my name also. It cost us $15 for each cookbook that we bought. I think it is a great idea to make one and good luck on your second one.

Our church has published two or three cookbooks. What we do is to give our favorite recipe and they put it in it. We do have our own company and it publishes it that way. Then we sell the cookbook and use the extra money for either donations to the mission field, band trips, etc. I am interested. I will pm a recipe.

What a fun and neat idea... I don't know that I could contribute anything and have never published a book. Not sure what main dish of our country is but think it's hot dogs or at least the rest of the world thinks so. My family it's lazania (can't spell it but am told I make the best in the world) and I'm not Italian :)

Woow.....a cookbook............. My wife has a lot of recipes, but she never write it down.... She has a secret family recipe on how to make a noodle...but as I said, it is "secret" hehehehe... Good luck to you, and let me know if your book published and I will buy one if available to support you as one of my friend here in mylot. Keep the spirit high, and reaching for the sky. BR.b

OOOOH I would LOVE to be a part of this cookbook. Please sent me a private message with more details!! very very cool!!

Being from Kansas, I could say our main dish is wheat and of course in that case, it is bread. I have contributed to a church cookbook for a youth fundraiser. My husband's sister made a family cookbook. She self published, the church one was through a fundraising company. I guess in keeping with that you could look up my recent discussion on bread recipes and use any one of them. Have a great time. What is the purpose of your cookbook, fundraising? Just to do it?

I've never published a project with other people, but I have published a cookbook, in my lifetime. I created this one from my family's Danish recipes. http://www.lulu.com/content/116633 The title "Tak For Mad" (phonetic English pronouncation Tuk Fuh Meh" is Danish for "tahnks for the food."

I have a family recipe book and so does my husband. Neither of us contributed to it, but that's because we didn't know about it until afterwards. Actually, this sounds like a cool idea for a fundraiser! I'm going to have to look into something like this! Thanks!

gtargirl, I'd just like to wish your team here every success in this venture. I saw that this is going to be your second book, I am just wondering if the first book is available online or we just have to get a copy off the shelf. If it is the latter, I hope that you will consider making the first book available online whilst your team go about compiling for the second edition. I do cook a lot in my spare time and/or on special occasions or requests from family members and friends. However, I just haven't spared a thought in compiling my recipes as yet. If I were to do so, then I would publish it online where the outreach will be much wider and much more readily available. Oh, where I am from, we are mainly a rice eating population. So, we will have dishes of vegetables and meat of various in a meal spread. The most popular dish till today is still the Hainanese Chicken Rice and it is so popular that tourists all over the world would stop by to relish this unique rice dish. I will be glad to share the recipe with you if you are interested. Have a nice day and all the best.

I would like to help how could I help. I could contribute some recipes. I would like to do something like that. I think lulu is a good self publishing site. I think that it is one that you would like and wuld work for you. I notice this discussion is a month old so you may have this done already.

Hello my friend gtargirl Ji, I bring out something which is an outstanding sweet dish for all occasions and mostly liked by all. http://www.suzannecorcoran.com/food/rice_pudding.html?gawcfrpdng[b]"I remember my mother making this rice pudding recipe a very long time ago when I was very young. It is good either hot, warm or cold and I love the way the raisins cook up sweet and plump. There are only five ingredients which are easy to find and are inexpensive. use white rice for a traditional look and taste to this dish. Sometimes I use Thai jasmine rice which tastes good, too. I bet that if you try this with basmati rice that this dish will have a nuttier taste and make this a more international dish. I will try that next time. Ingredients and directions follow.... Ingredients: 2 cups cooked rice, cooled, measured after the cooking 1/2 cup sugar 2 cups whole milk (I prefer whole milk instead of 1%, 2%, lite or skim for this recipe) 1/2 teaspoon vanilla 1/4 cup raisins A lot of recipes that you can find on the Internet for rice pudding include egg and cinnamon. You may add these if you like to see what a difference they make. I find that the eggs make the pudding taste more like custard and give the dish a yellow color. I prefer my mother’s recipe without the eggs. Maybe someone will try adding just egg whites to see if that makes a better dish. Variant, add to the above:2 eggs, beaten 1/2 teaspoon powdered cinnamon Place all the ingredients in a bowl and stir to mix. Try to break up any big clumps of cooked rice that have clung together while it was cooling down. Pour everything into an ungreased baking dish or pan. I use a round Pyrex dish and I can serve it right from that dish. Bake about 25-35 minutes in a 350 degree oven. Cool and serve. I like it when it is still a little warm from the oven but I also like it after it cools for a day in the refrigerator. The version without the eggs will form a partially brown skin on top of the dish. That’s ok;you can eat it or discard it. You will have to experiment with the cooking times since your oven may be hotter or cooler than mine. If you cook it too long the finished dish will be too dry and hard like a brick. If you undercook, it will be too runny. Good luck!"[/b]May god bless You and have a great time.

I'm having a cooking blog with lots of authentic indian recipes, You can check my blog link at my profile page... I think it would be quite intresting to be a part of the cookbook, though i really don't understand anything about publishing.. Can you enlighten me a bit about it....

I am not very much interested in Cooking. Actually i hate cooking like anything. So i am not thinking of even publishing a book.