How to write a cookbook pt.2

How to write a cookbook pt 2

Getting creative 

Dreaming about pursuing that creative idea? About going from vision to final concept, and to share your ideas with as many as possible through a actual book that you could hold in your hands?

This is the second of two blog posts where I’m sharing my best tips and ideas for pursuing a dream of writing a cookbook. In the first part I went trough how to create the best conditions for getting that book deal in the first place, and in this second post I’ll write about the following creative process. I’ll share some tips and ideas that have helped me during the creative work with my cookbooks - AND during other creative projects too!

So. You’ve got the book deal. This is the point when the fun part really begins if you ask me. When dreams and visions turn in to letters, words and art. The creative journey from vague idea to final concept (both when it comes to books but also other projects) might sound all fantastic, fun, cool and easy going. I’d say most of it is true, but at the same time it can easily be romanticised. There will most likely be times when the creativity is long gone, you doubt your idea, you’ve got serious writers block and get stressed out about the whole thing. Don’t worry, that is part of any creative process. Well, it can be anyway. And you could still end up with a book or whatever your creative dream is all about.

Before we go any further I want you to note; As every creative process looks different there is no right or wrong here - this is just my story and my try to give a glimpse of a world I was (and still am) so curious to enter and discover. Anyway - let’s get going!

From synopsis to script - writing, writing, writing

This is when you go from synopsis to the first pages, the draft, of the book. At this point I’m usually quite all over the place, writing a bit about this and that - just collecting a lot of different ideas and thoughts. In the end not all of these bits makes it to the book - but still all of them are (almost) equally important in the final result I’d say! It’s by writing all of them - and then to preform the classic practise of  “kill your darlings” - you end up with the very best part for whatever you want to communicate. 

Recipe developing - from taste palette to paper

A few recipes have often been with me since the very first thought of a new book. Other recipes I make up as the process goes and I see what type of recipes I miss in the collection. It can be based on a veggie that I want to highlight or something I want to add inspired by what I had at lunch put on town the day before. 

Every cookbook often has it’s own specific theme (which would be specified in the synopsis) which usually affects what kind of recipes I take in. I often start with writing down a few ingredients that I want to include in a certain recipe - and then get cooking to set the actual recipe.

Some recipes in my books where made up during the actual photoshoots for the books. Maybe I got an idea that I liked - cooked something according to it and a few months later was happy to see it in the book. 

No matter what works best for you it’s important to make sure that you have a certain “melody”/language throughout your recipes - both when it comes to how you write them (from ingredient list to “how to”) but also making sure servings are corresponding to the rest of the recipes. Could be a thing such as making sure the serving sizes are the same throughout the recipes.  

Text cooking - Finding your thing

As soon as I have a bunch of recipes in mind I move from my computer to my kitchen desk. I’m then cooking, tasting, cooking again, trying a new spice, tasting, inviting friends over to taste new creations. And so it continues.

Some recipes that are in my books I’ve cooked or baked many, many times. Some only needs a tiny touch and some recipes even develops during the photoshoot as mentioned above. It’s a mix that I’ve found works well for me! I appreciate books with recipes that I could easily recognise as a recipe for that certain book. Therefore it’s important for me to follow my “recipe language”, to find my thing, to make sure all of my recipes follow my concept.

The photos - cooking, plating and styling

Sometime between the first draft and deadline it’s time for the photoshoots. And HOW I love this part! Usually we spend between 6-10 days of taking the photos. Before all of my photoshoots - no matter if it’s for a book or an article or a commercial project - I tend to create a mood board. Pinterest is my favourite tool to get going. Creating a mood board is my favourite way to set a specific theme, collect my ideas and also make sure all the creators involved have the same setting in mind. Before shooting I also collect lots of different textiles, ceramics, cutlery, glasses and other pretty things to get all creative with for the photos. 

For my books me and photographer Fanny Hansson have mostly been at home in either her or mine apartment, sitting on the floor in comfy clothing, shooting all days. I’m cooking, plating and styling - she’s capturing it all like the star she is. It’s all very unglamorous but OH so much fun! Fanny, then takes care of the whole photo part. I let her know the name of all dishes and she makes sure my designer gets them and puts them in the design.

Editing + creating the design

The editing part looks very different depending on project. During the book projects where I’ve been the writer and recipe creator I’ve had very close contact with both my publisher Cecilia Viklund and editor Åsa Karsberg to make sure that the script gets as great as possible. Usually I’d write the whole script, whereupon my great editor then lays her magical hands on it and together we work on the texts and recipes to make sure the book turns out as great at possible. My During the whole process there is also a designer involved. Anna Ågren is the one who designed both my books, and she’s doing the great work of putting all texts and photos and visions in to what in some magic way then turns out to be a book.

The waiting 

Then the whole thing is being sent to the printer, and some weeks later the very first copy of the book is sent home to you. It’s an extra ordinary feeling!

4 tips for a creative project 

• Have a plan - set your milestones

Setting a few milestones/deadlines/notes/whatever you want to call it in your calendar might help you to avoid realising you have heaps of things to finish when the actual deadline is only a few days ahead. Somehow something that seemed so far away tends to get closer in time quicker then you think…Especially when working on other projects at the same time planning and setting small milestones is key.  

• Bring a notebook - wherever you go 

Ideas might surprise you at anytime, make sure to not forget them by writing them down as soon as they appear. Maybe it’s a combination in a certain dinner that you just had at a friends, an interesting question you want to write about in your book or a whole new project you want to start working on. Or maybe it’s just a sweet reminder for yourself. There should always be time for some self love.

• Be structured - but let your mind wander

Have an open mindset and welcome the possibility to discover new ways to do what you first had in mind. Be unpretentious, listen to other peoples ideas. 

• HAVE FUN

This is probably the most important thing. Have fun, create for you- because when it comes from your heart others will most likely enjoy it as well! 

How to write a cookbook pt.1

How to write a cookbook

Part 1 - How to get a book deal

I remember everything about the moment I got my first book deal. I remember the email from my dear publisher writing I got the deal. I remember where I was, what I was wearing, what I did, who I first spoke to. How it felt. For me it was a dream come true, a “confirmation” that I had something really interesting going (as in my take on plant based food) and a possibility to reach out to a lot of people - sharing my food philosophy and love for food in more ways that I could ever imagine.

“Congratulations and welcome to the Bonnier Fakta family!”

- Subject line of the email from my publisher saying we just “sealed the deal” two years ago

Quite often I get the question “How should one do if one wanted to write a cookbook?” and “How does it really work with writing a cookbook?”. So I thought; let’s write it down in the hopes of giving a hand to all of you who have a dream about writing that lovely cookbook. It can be hard knowing where to start, I know that for sure as I didn’t know much at all about the industry when I first started to realize that dream of mine.

This is the first part in a series of two blog posts (might be a couple more - who knows!) where I’ll be sharing my best tips and ideas for pursuing a dream of writing a cookbook*. In this first part I’ll go trough how to create the best conditions for getting that deal in the first place, and in the second post I’ll write about the following creative process and share some tips and ideas that have helped me during the creative work with my cookbooks (AND other creative projects, too!).

Before we start - a few of my own notes on/experiences of the whole business that could be good to take on. Today cookbooks are usually very much in to one specific theme or focus. Cookbooks that are very clear on what they want to bring about, and what the reader can expect from them are often popular ones. Therefore, finding that special subject - that isn’t out there yet - can be the “make it or brake it” for your idea.

And what else. My perception is that people like buying a concept. Not only a book but a whole concept - where the book is a part. Furthermore I’d recommend to also consider thinking even bigger - start creating your concept - when working on your book idea. To take an example; my concept is “The new green” - which is not only in the title of both my cookbooks but also a way of talking, writing, creating and breathing plant based food in a “new”, creative way. I’ve created a concept around it (and I’m stil doing it, every day), are constantly coming back to that concept whenever I’m thinking about new projects. In other words my concept - my brand - permeates most of the things I do. This is to create a space and lifestyle that I hope resonates with and inspires people.

You probably don’t have to think this big when writing your first book, I’m sure there are people doing it in totally different ways - but I wanted to share it with you as this has been working for me!

ANYWAY, on to the juicy bits which I believe you’re here for. To make it easy I’ve written down five steps which will help you to get on with the work. AND, I’m sure you can find them useful in a bunch of different occasions other then writing books (so have I!). It’s really about collecting what’s in your mind, and to get goding. Anyway, again. Find them below!

5 steps on getting a book deal

By Thess

Come up with an idea 

First of all you need an idea. I find that the best ideas (or at least the ones with the best chances in a process like this one) are the ones that you truly believe in, that really describes your food philosophy and what you want to bring out there. Those are ideas that I have found often comes naturally, without you having to think too much. 

Scan the market(s) 

In this stage it’s also very important to scan the market. Both in you market (country) but also in other markets (other countries) as the book industry today is a worldwide business. If there’s already a book similar to the one you’re thinking about out there somewhere it reduces the chances for your book being published even in your own country. Plus. The idea of your book being translated in to other language is quite exciting, isn’t it? Much more likely if there isn’t a similar one already out there.

Make sure you’re well engaged in the market to make sure you’re not putting a lot of effort in to something that is already exciting. 

Once you’ve all set on your idea you can start to develop it - this is where the fun bit really starts!

Write a synopsis

A synopsis is a written presentation of your idea, which will be a part on the proposal to a publishing company. To get going I tend to proceed from a few questions. The questions helps me to put words on all the ideas in my head, and to clarify them to make someone else understand the greatness of them (which, sometimes might be a bit tricky…).

What is special with your idea?

How does it differ from existing ideas/books on the market?

Why does the market needs your idea/book?

What will your book do to the ones reading it?

Make sure to do this part carefully, it’s really important to be clear on your idea. Once you’re all set on these bits you are good to go on, and can now start being more specific regarding what the recipes will look like, creating a mood board with photos that shows what you want to create etc. Write down a few recipes, test cook them if you’re not confident they will fly. I find that the publishing companies more often then not want a brief picture of this part (recipes, not all but some, and photo inspiration) too.

Ps. Note that if you do proceed on and get that book deal your publisher/editor/designer/other creative and nice people at the publishing company will develop your idea with you - so nothing is set in stone. But I find it very useful to have a very specific basic idea to start, which you feel very strongly for.

Get in touch

When you’re all set and are happy with your idea and your synopsis it’s time to reach out - to get in touch. Find a publishing company that you like and that you think would publish a book just like yours (for example some publishers don’t publish cookbooks - and those particular publishers shouldn’t, as a suggestion, take any of your time). 

Visit the publishing company’s website to get the contact information and information on how to send in your idea. How they want you to do it (when etc, some companies have “auditions” where you can get the chance on meeting a group of publishers first hand, for example) might differ from company to company, but it’s always a good idea to write a well taught out personal letter describing yourself that you send in with the synopsis. Then comes the waiting.

Don’t give up 

If you do have a great idea it’s worth fighting for. Getting a no at the first place you’re sending your proposal doesn’t mean no-one else won’t believe in your idea. Go on and try with another publishing company if the first one nicely declined your proposal.

So remember; don’t give up - live and love your idea, but be open minded and allow it to be shaped according to inputs from people in the business/as you develop your original idea. That is just a natural creative process.

Don’t give up!

Almost there

The next part in this series; “Pt. 2 Geting creative” will be up on the blog next week. Stay tuned for my best ideas on how to set up a creative space where you can create magic! Ps. It can also be applied to other creative works - not only writing a cookbook!

I hope you’ve liked this post, and that it gave you some ideas and inspiration. I’m sure there are many different ways to getting that book deal, but this was what was working for me. Hope it resonates with you! Would love to read your comments in the field below! 

Take care, and GOOD LUCK!

X

Thess

* Note that my writing is based on working on getting a book deal in Sweden, as that is where I’ve got my ones. The process may differ in different countries. For example: In Sweden it’s possible to get e deal without the help from an agent, which I know to be more of a rule than an exception in other countries.

From illness to wellness, in the costume of fitness

This is close to terrifying. But being able to write it down marks a milestone somehow.

Before I start. Note that this is a post about my own experiences - based on my emotions and thoughts - during more or less 8 years of my life. I’m not giving medical advices and I’m not writing a guide on how anyone else should behave or feel. Nor am I stating that the journey below is the right or best way to recover from eating disorders, anxiety or any kind of compulsive exercising. My intention is to tell my story, in the hopes of helping others and to work for a better understanding for why the way we talk about food and eating is so important. This is for everyone who suffered, or suffers, and for everyone who knows someone who were or are suffering. For everyone who ever felt the slightest anxiety linked to food. 

As a soon to be 27-year-old the last years of my life has consisted of studies, travels, self discovering, work, more travels, happenings, parties, dates, quality time with family and friends, even more studies and the start of my dream carrier. So many wonderful, happy, and exciting moments which I look back at with a warm feeling in my whole body. But, underneath all those happy things there are also quite a lot of not so happy things. For more or less 8 years, I suffered from different types of eating disorders and anxiety. With the belief that I knew what was going to make me happier I was imprisoned by physical ideals, false truths and the hunt for something that was going to make me feel better and more appreciated. That was not what happened. Even if I didn’t want to accept it back then I realised that when you set up one such goal you will only find yourself  hunting for more once you get there. Your desire is changing shape and the hunt for something new, something more, something better which will make you feel more continues.

My story

A comment from a coach. An article in a magazine. Triggering, although friendly, comments from people around me. The feeling of having full control over myself. Lack of knowledge and incapability to gather thoughts and emotions in a way that would help me. The reasons why someone ends up suffering from an eating disorder are different for all who suffers, and it can happen anyone. There is no failure involved, and it’s nothing that can ever be dismissed as “you have yourself to blame”. Food and exercising became my (and many others with me) “tools” to get rid of all the anxiety that took hold of me. Extremely unpleasant feelings and anxious thinking that I didn’t know how to handle, even less how to talk about. Even though I had a loving, supportive and understanding family and many dear friends who were there. I was afraid to talk to anyone since that person would most likely try to stop me. Not according to my plan.

I’ve always been an active person in good shape, eating healthy food. But when food and exercising got a new purpose, lots of things changed.  

In the middle of high school I started judging every part of my body quietly in the mirror. Decreased portion sizes, more rules, more exercising and in some periods even self-starvation became a part of my every day life. I was great at avoiding contexts where food was served. I was great at hiding and smuggling away food, and great at coming up with excuses not to eat. Panic when I was put in a situation in which I understood it would be hard to get away. Panic when someone offered me yoghurt with a higher fat percent than what I wanted. Panic when someone offered a chilli or soup and it was hard to define what was in it. Panic when I couldn’t go for a run.

The pain from an empty stomach when I went to bed was proof for a “good day”. The whole body screamed for food, but my mind was strong enough to say no. My favourite feeling was knowing I (as in my mind) was strong, in charge. That was what would take me even further. To become that person I wanted to be and look like.

Exactly what I wanted is hard to remember today, since most things from that time is a bit blurry. My body was running low and the energy that was left was all put on keeping up a wall so that no one would understand what was going on. I knew that what I was doing wasn’t healthy, but my intention wasn’t to be healthy at this point. I wanted to stun the anxiety by controlling myself as I thought that would help me be a better and happier and more successful me.

Then came a time when the very strict way of eating became not as strict, but instead the anxiety made me get rid of the food consumed very quickly as soon as I felt I had lost the control. Then came a time when visible muscles became priority, the already high amount of workouts became even higher and I understood that the food needed to stay in my body. I thought I was recovering from my eating disorders, but I was heading straight ahead in to another. I was reading more fitness blogs, followed more fitness accounts on Instagram and was listening to more fitness podcasts then ever before. I was eating a lot, but extremely strict and what I - and many others - would think of as “healthy”. I was working out A LOT, we’re talking excessive amounts. Eating extremely strict and working out a lot is a combination often termed as “good” or “successful”, from an outside perspective. From a society perspective. From a social media perspective. Not rarely that life seems to be admirable. For me it wasn’t, because my intentions weren’t only about feeling well. I didn’t listen to my body but instead exposed myself to extreme stress.

This was a time when worried, but friendly, comments from my family and friends sounded like nagging and misunderstanding in my ears. My body was to be honest strong, but my mind was like a volcano. Every day and every moment was carefully planned out, to maximise everything that could possibly be maximised. I became an expert on how to wrap everyone around my finger, to make sure my schedule was followed. Maybe everyone was following nicely because it was easier that way, or because most people doesn’t care if they have lunch at 12 or 12.30 pm. For me it was well planned and very important. Once again food and exercising became a way to take full control over myself. And this time to reach what I believed was “optimal health”, and the “optimal me”.

Dealing with my mind

I loved (and still love!) my workouts. Loved the routines, the actual workouts, the community at the gym and the endorphins after an intense workout. I really liked the body which I worked so hard to trim. At the same time the feeling of knowing that I was always on the verge of what the body could cope with was triggering in an almost manic way. I was also triggered by results, comments and achievements. Those triggers are not very helpful when you want to reach both mental and physical health, at least they weren’t for me.

In many ways I felt very good, I think. I was happy and strong and felt comfortable. That’s how I remember it anyway. Sometimes I even wonder if it really was that bad. And those wonders scare me. Because deep inside I know it wasn’t all good, still there is a part of me trying to accept.

I would lie if I wrote that I wake up strong every day. Every now and then I’ve found myself right back there with the anxiety again, and I’m sick of it. My judging inner voice still gets to me sometimes. I believe most of us might have a judging voice which sometimes gets to us, making us feel discomfort. Often when we are the most vulnerable. What the voices “say” is probably different for different people, but what they have in common is that they are nothing but thoughts. And they have nothing to do with reality. The sooner we learn to handle those thoughts, learn and dare to talk about them, the better we’ll feel. I guess it’s a human feature having unpleasant thoughts and emotions sometimes, it doesn’t make you a strange or sad person.

The great thing is that we can actually learn how to note - not believe - our emotions and thoughts, and to take care of them when they appear. 

It is difficult to define the transitions between my different periods during those years when my relationship to food and exercising has been unhealthy. When I look back everything is pretty much one anxious road. During all this time I have also experienced many amazing moments when I’ve felt happy and free from any unpleasant thoughts. When I haven’t had to deal with unpleasant emotions. There have been several long periods when I've done just what I wanted, stood against emotions and thoughts pushing in the wrong direction and landed in what makes both my body and mind feeling well. But still too many periods when I haven’t. 

Food and exercising = happiness to me

I’ve always loved food and cooking. When I was younger that was all it was, but then all the things above happened. To see food from a nutrition and pleasure point of view, instead of a way of controlling myself, has been world changing to me. And it has opened up a healthy lifestyle that I’ve dreamed of, made me so sure of what I want to work with and determined to create a place where I can share these thoughts. Therefore I'm very thankful you are here!

A couple of years ago I came to a place where I had an incredible opportunity to do just what I wanted, to work with food and creativity in so many different ways. In even more ways that I thought could ever be possible. Long days filled with exciting adventures meant there wasn’t as much time left as before for working out since the days were occupied by a new job (internship to be correct). I took the chance to start the career I was dreaming of. I guess you could say I switched one love for another. A love that was kind to me, filled me with joy and that made me realise what well-being really is - to me.

For 8 years I was a person who carefully planned every day and meal, were constantly overthinking and dwelling everything that did not go exactly as planned, lived my life according to rules and controlled everything and everyone around me. Today I am calm, I love being spontaneous, I listen to my gut feeling and can actually let annoying things - or things I cannot affect - go. I have a better relationship with myself and have a different thought on what well-being is. And, I’m probably a much more fun and easy person to be around with and hang out with. I’ve become a person who usually feels good, but sometimes feels sad. Who loves herself, but sometimes is doubting. Who has good contact with her emotions and thoughts, but sometimes lets them take over. I’m being human doing what makes me feel good.

To wrap it up

The psyche is fascinating and incredibly strong, it can completely take hold of us us when we let the mind go the wrong way - but also help us get stronger, happier and more at ease when used properly. All the hours I spent running without passion, thinking about whether I was going to eat something or not, coming up with excuses, avoiding certain events, thinking about how it would feel if did this or that (as in eating something “wrong”), feeling anxiety because I missed a workout and dwelling over how something would be If I would have done it differently etc, will not come back. But all those hours have made me realise how I don’t want to live my life. And it has given me quite a lot of experience which I can use to hopefully help others who are there. So someone can spare at least one of those hours and do something nice instead. 

How we talk about food

The way we talk about food - which tonality that is used in social media, in companies and among friends - is very personal as I’ve struggled with just that part. And it’s also one of my main trademarks. I want to talk about food in an inspiring, helpful and positive way. Not letting rules or judgments anywhere near.

I'm not at all affected to the same extent as before - but I know there are thousands of others out there who are. I cook, eat and inspire others to eat more plant based, nutritious, fun, exciting and anti-inflammatory food. That’s it. Let’s talk about all the good things, the positive things you want to tell the world.

Food is pleasure and nutrition - let's all work and support each other to make it reality.

Love,

Therese