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.
Yvonne says
Answers
1. My restrictions are grain and dairy
2. I’m nog allergic to any kind of food
3. I’m interesting in any type of recipe
4. Salads, bread en desserts
5. Real foods without grains andere dairy
6. Not to much different products used in one recipe.
nikki says
1. Gluten-free, soy free, cow dairy free (only goat, sheep or buffalo dairy in moderation).
2. Grains, corn, legumes, high sugar foods, eggs in moderation and non-organic foods, highly processed foods, non-organic meat
3. Make it ahead food…Snacks you get organized on Sunday to get you though the week. Large family recipes and school lunch ideas please ;)
4. Sides dishes, snack food and baked goods.
5. Fresh whole foods that are gluten-free, organic, garden grown, hormone + soy free
6. Highlight important steps in baking with photos so you will know…Yes, that is the right constancy for the dough of your gluten-free, grain free, egg free, dairy free bread that you have never made before
Thank you for using ingredients that our family loves to cook with.
Wilma says
1.I restrict my nuts.
2. I avoid gluten, legumes, dairy products and sugar.
3. every recipe I like from the snack to dessert.
4. I look at all sections
5. healthy food is not industrial, is little developed and easy preparation.
6. I would like a recipe book with more paleo use of coconut, photos and italian language.
Carrie says
A cookbook that have recipes combining almond flour and coconut flour would be nice. Or even introducing other user-friendly nut flour.
A lot of yummy bread that actually taste like real bread please!! Honestly so far I like the sweet bread recipes from both your website and your book, but all the savory bread just tastes and smells weird.
Having said that, most of your other recipes are pretty damn good!
Svetlana says
I am in a desperate need of “healthy gluten free school lunches” book. My daughter is starting first grade, and all the ideas for lunches I am finding on the internet are based around bread and deli meat.
DocMama says
I second the “healthy school lunches” idea. Plus add a weekly plan and shopping list that I could download at this website.
Sue Kamens says
I would LOVE to see you write another cookbook!! I have both of yours and, especially since I cut out refined sweeteners, they have definitely become two of my favorite, go-to, cookbooks.
So here’s me:
1) Dietary restrictions… where to start! Gluten-free,refined sugar free, dairy free, and Kosher (aka no meat/dairy together; no pork or shellfish).
2) Tested sensitive to onions (white, red, yellow; shallots and scallions are ok), celery, pear, romaine lettuce. So I avoid them as much as possible but don’t go crazy when I’m not eating at home. I avoid soy because of its’ link to hormone issues, and I’m starting to avoid corn because of the GMO issues.
3) All. I love to read cookbooks and collect recipes from blogs, but when it comes to actually COOKING… entrees, sides/veggies, salads, and desserts are most useful.
4) Quick main dishes (I love crock pot recipes!!) and desserts are probably my most read sections.
5) I’ve been moving towards Paleo….
6) Tough to limit to just ONE. But I like a lot of the things others have said: a cookbook that doesn’t make my restrictions feel like restrictions, recipes where few ingredients can combine for great flavor, Paleo, and kid-friendly (although I have a picky eater who is impossible….)
Brie says
I have celiac and cannot eat gluten. My husband and I eat sort of a modified-to-our-tastes Paleo: no grains, very little dairy, no processed foods, very little sweetener. Mostly we eat meat (lean and otherwise…bacon is a staple food here), veggies, fruits, eggs. Baked goods made with nut flours and coconut flour. Don’t like the taste of agave nectar but use honey, maple sugar, coconut sugar and occasionally white (cane) sugar, all in very limited quantity. That’s also our definite of healthy.
I prefer to create my own dinner recipes. I look at the meat and veggies we have at any given time and create something. So I don’t use entree/side dish recipes much. We don’t eat many sweets and when we do, it’s usually dark chocolate. Don’t need a recipe for that!
I’d love a breakfast cookbook. Sure, we eat a lot of last-night’s-leftovers for breakfast, especially during the week when we’re in a hurry. And I get a lot of use out of your almond flour cookbook for pancakes and such. But I’d love a bigger variety of grain-free breakfast ideas. To me, that’s one of the harder meals to pull off well.
Crystal says
What, if any, are your dietary restrictions?
gluten free, low cal.
Are there foods you are not allergic to that you avoid?
pork
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
breads and entrees, especially dinners with only 4-5 main ingredients without a loss of flavors.
Of the cookbooks you own, which sections do you find yourself using most frequently?
breads
What is your definition of “healthy food”
natural, raw, low meat ratio compared to vegetables, legumes, etc.
If you could ask for one thing in a cookbook, what would it be?
Gluten free breads that are low cal, especially a good sour dough.
Karina says
1. I am sensitive to almonds, eggs, and dairy (These are not permanent; I plan on eating small amounts of these foods in the future).
2. I avoid grains, high-carb veggies, soy, and refined and fake sweeteners.
3. Entrees,salad,and most importantly dessert!
4. My favorite parts of any cookbook are the breakfast and dessert sections.
5. I think Primal/Paleo food is the healthiest food there is (as long as it doesn’t involve fake sweeteners,such as Splenda).
6. I like a cookbook that makes my dietary restrictions feel like they aren’t restrictions!
I would love to see suggestions for different nut meals other than almond meal in you upcoming book. Almond meal is the best, but unfortunatly I developed a sensitivity to it.
Thank you Elana!
Andrea says
1. What, if any, are your dietary restrictions? No gluten, dairy, soy, or sweeteners of any kind (including honey, maple syrup, stevia, etc.)
2. Are there foods you are not allergic to that you avoid? grains
3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? entrees and sides, for sure!
4. Of the cookbooks you own, which sections do you find yourself using most frequently?
Simple entrees!
5. What is your definition of “healthy food”. Lean meat, vegetables, fruit, nuts.
6. If you could ask for one thing in a cookbook, what would it be? A cookbook that includes simple quick strong flavored recipes for lean meat and delicious vegetables.
Write it up!!!