This is a post about you, not me. Along those lines, I have some questions, I want to get to know you better. To find out what you like, and also what you need.
Why? I’m thinking of writing another cookbook. For the past ten years, I’ve had cookbook writing on the brain. And in the past four years I’ve created two of them. Now, I’m entertaining the idea of writing a third book. If I do, I’d like it to be of benefit to my readers. So here are my questions:
- What, if any, are your dietary restrictions?
- Are there foods you are not allergic to that you avoid?
- Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
- Of the cookbooks you own, which sections do you find yourself using most frequently?
- What is your definition of “healthy food”
- If you could ask for one thing in a cookbook, what would it be?
Feel free to answer all of the questions above, or just a couple. I’m really looking forward to hearing from you, and getting to know you a little bit better.
I will (as always) read each and every comment left below and while there may be competing requests and wishes, I will do my best to incorporate them into my future projects.
Tiffany says
What, if any, are your dietary restrictions?
– gluten, lactose, hazelnuts, unfermented soy
Are there foods you are not allergic to that you avoid?
– corn and reduce my rice intake and sugar intake (basically leaning towards paleo but not quite there)
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
– fancy dinners, appies, potluck dishes. I like some dessert recipes but rarely buy cookbooks that are all desserts
Of the cookbooks you own, which sections do you find yourself using most frequently?
– I use your almond flour cookbook the most out of all my cookbooks. one or two flour recipes are the ones I like the best. Plus I love your quiches.
What is your definition of “healthy food”
– paleo, raw, low sugar, vegetarian
If you could ask for one thing in a cookbook, what would it be
– pictures of every recipe. I want to know what it’s supposed to look like.
Rebecca says
Hi Elana, It’s wonderful to hear you’re contemplating writing another book. What I would like on my bookshelf is a book of gluten-free (and grain-free, as this is your field of expertise) recipes that I can use when I’m entertaining people. The world certainly doesn’t need another gluten-free baking or dessert cookbook, and I have lots of recipes for homestyle cooking, but not many for having people over. I am most interested in recipes for starters, canapes, mains, entrees, party snacks, etc (not desserts). I hope this is helpful. All the best x
Celia says
I have a couple of auto-immune disorders and would love more ideas for auto-immune protocol (paleo) foods. Specifically well-flavored night-shade free stuff.
I only have major reactions to gluten, but have minor/moderate problems with all sorts of other goodies if I don’t eat them in strict rotation.
Julie says
I am thrilled by my recent discovery of this blog. Thank you! I have been plagued with acne since my early twenties and it has only gotten worse since the birth of my first child who is now 13. My skin does clear up a bit when I eliminate dairy, white flour and sugar. I would love to see a blog on this subject if you have any information to share. My fear is that it is just hormones and there is no cure.
Cookbook? One pot meals without dairy/gluten.
Thank you Elana!
Lisa says
I love your cookbooks.
I have no allergies or intolerances but prefer to eat no gluten, no dairy, minimal grains, no soy.
I yearn for main dishes, side dishes (i often make a meal of sides for my family) and soups.
I own a variety of cook books and tend to like to keep the recipes on the simply side, full of fresh ingredients, no processed foods, lots of veggies.
I consider healthy food food that is not processed, is close to the source, based on veg/fruit/nut/meat and less on grain/dairy (although I like both grain and dairy). REAL FOOD.
if i could ask for anything in a cookbook it would be simplicity, fresh ingredients, generally quick to make (some exceptions of course) and family friendly.
Jennifer says
Hi Elana,
I have your other cookbooks and love them! However, I do try to stick with a strict Paleo diet (we use your dessert recipes for special occassions), so I would be thrilled to have a cookbook with your Paleo recipes (now that you are Paleo as well). I would prefer little to no nuts and sugar, but there certainly would have to be a small dessert section :)
The Main dish section is often used in my cookbooks, and I also love having a homemade/condiment/sauce section to add to meals. Crockpot/Dutch Oven meals are also a favorite in our home. Memorable flavors in a meal, would be worth having a few extra ingredients or steps in the recipe for me.
Also, lots of pictures are a plus! :)
Karen says
Hi Elana,
I have both of your cookbooks and if you are going to write a third, I know I’ll be jumping on it. My husband is a diabetic so I cook low-carb using sweeteners like Stevia. We gave up gluten because of the carbs and since doing so I seem to have shed a propensity for migraines. (Nice benefit!)
We avoid bad oils, soy, processed food, including agave, wheat and sugar but love raw milk.
I would love more recipes using coconut flour as that has become a go-to ingredient in baking. Also love anything made with coconut milk.
The recipes I use the most are for desserts, low-carb/gluten-free side dishes and breakfast items. I use a lot of America’s Test Kitchen recipes for entrees (but often have to substitute for gluten or sugar).
Healthy food for me is basically unprocessed food.
One thing I want in a cookbook? Fewer ingredients, faster, easier preparation as I work all day and just don’t have the time to belabor meals.
Love your site and look forward to more delectable recipes!
Wendy says
Dear Elana,
1. Gluten, soy, diary, coconut intolerant
2. All
3. It varies
4. & 5. A cookbook which incorporates all the body needs to function optimally i.e. how to make fermented foods as a natural probiotic and incorporate this in the diet, some raw food recipes using superfoods as well as cooked using the superfoods, plus ‘treats’ in order to provide a well rounded cookbook. Always enjoy lots of photos and ‘how to’ as I need lots of instruction!
Thank you, Elana, there are two things which make going to your website and using your recipes a joy…the wonderful recipes and I feel I am cooking them with you and the family. Your warmth and passion is so evident. Wishing you so much fun, inventiveness and great success with your new book. Wendy
Danielle C says
I’m paleo, but I have an egg sensitivity. I LOVE your other books, I use them so much for our baking, even if I do modify things for us.
Vicky says
As someone who is gluten sensitive, have you tried einkorn wheat? Does that bother you as well? I am trying to stay away from modern wheat (re the book Wheat Belly), so have started purchasing einkorn wheat. I understand the gluten in ancient wheat (like einkorn) is not the same as the gluten in modern wheat and may not be as unhealthy. Problem is, it doesn’t behave exactly like modern wheat and there are not many recipes out there–at least not yet. I’m not one of these creative cooks that love to experiment. I like to have a recipe before I make anything. Just wondering if it is something you can eat and, if so, have you thought of creating some recipes using it?? I am not allergic to gluten, but think it is healthier to avoid it. I love your almond flour recipes but would like to be able to use wheat flour as well.
In any case, would love a cookbook that has more bread recipes. I make your almond flour basic bread all the time, but would like some more alternatives, especially healthy breads that use a variety of flours.