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.
myooks says
1. lactose intolerant
2. i watch my sugar intake but don’t avoid it completely
3. breads, desserts, & sides
4. use them all
5. healthy food – foods that are ‘whole foods’ and are not processed to the point of un-recognition from their intended and natural state.
6. i love a short and simple ingredient list with uncomplicated instructions, which is why I love your blog and recipes!
FR says
Oh yeah, I forgot about the sensitivity to potato, tomato and all nightshade veggies…..and rice.
FR says
A cookbook for someone who’s gluten intolerant, allergic to ALL grains, dairy, egg, soy, and coconut would be great. Most of the gluten free and Paleo cookbooks I’ve looked at use a lot of Coconut products, but that’s out for me. It has made life difficult with the egg and coconut allergy. Oh yeah, and allergic to vanilla, too. :-(
Jen P says
1. No gluten or dairy.
2. I avoid pork and red meat out of preference.
3. I find creative salad recipes very useful. I try to eat a salad for lunch every day and sometimes get bored with my choices. I also enjoy entree recipes that are both hearty and healthy. I typically look for something high in protein and accompany it with some veggies. I enjoy making gluten free desserts from time to time, especially ones that can double as a snack while satisfying a sweet craving. Good side dishes would be welcome too. Sometimes I feel like I am running out of side ideas.
4. I usually go online. I’ve bought your cookbooks but still like to peruse online. When I do use cookbooks I often like to look at recipes for soups, things that can go in the crockpot, and foreign dishes (like thai food).
5. My definition of healthy food is high protein, lots of vegetables, low sugar, and as natural as possible.
6. This is hard to answer. I don’t go to one cookbook for all my needs. Right now I’m most interested in tasty dishes (gluten free) that are filling but wholesome – probably lots of entree and salad recipes.
Aubrey says
I love your quiche recipes! Maybe a couple basics would be great. For example, a dairy free cheese or yogurt. I love easy casseroles too, things that you can just throw together. Im looking forward to another book!
Cat says
I seek recipes that benefit autoimmune conditions (both SCAD and Paleo have been of great benefit to me) and that normal, healthy children will also eat. That is one of the reasons I love your blog and cookbooks. I also appreciate simple.
There are many cookbooks that I love. One thing I do not understand: why haven’t more cookbook publishers utilized a spiral binding or some other method so that the book stays open while you are cooking? Nothing is more annoying than trying to open a cookbook with hands covered in [flour, dough, tomato sauce, etc.]. Now some of the great oldies stay open – Craig Claiborne and my my mother’s Joy of Cooking stay open.
I love the dessert and treats that you do – so do my kids. One of my most used recipes of yours is the chicken with olives and prunes. It’s so simple and a hit every time.
Karen says
My biggest problem is setting up a daily food menu to meet my many food restrictions. It shouldnt be hard but when I do not have a plan all falls apart. I need continued daily/weekly guidance. Like what you are doing with the paleo diet plan and I love all your recipes.
Thanks for being so concerned about our health.
Yvonne Hertzberger says
Food sensitivities: soy, dairy (except feta, butter and mozzarella), dried beans,coconut milk, most grains (except teff and quinoa), corn, eggplant, cabbage, pork, most st oils except olive. It’s an odd list, I know, but it works and was determined by my wonderful nutritionist.
I would love to see more savoury baking recipes, and more non-salad veggie recipes, one dish meals/casseroles/soups.
More substitution suggestions because of my peculiar list of no-nos.
Thank you for the wonderful work you do.I just found a supplier of almond flour in Canada so i will be able to use your two current cookbooks. I tried the chocolate cake – wow! So rich.
loli says
I try to stay away from all processed foods. I make my family meals from scratch.
I keep kosher so no dairy and meat together and also more chicken than meat (cheaper).
Light 3 course meal ideas for Jewish holidays.
Would love more ideas for sauces and salad dressings.
Desserts. My family love your muffins (we sub maple/honey for agave). I do use oat flour (not GF) combined with almond flour.
Vegan or Paleo recipes. .
They love your black and white cake and accidental moca mousse has been a staple when we have visitors.
I was so happy to discover your staff just before Passover 2 years ago…
Jane Suttell Zatlin says
I have your original two cookbooks, and they are fabulous, as they are visually so stimulating, and the results are staggeringly wonderful, even if a person does not need to be gluten-free. I am a celiac, but appreciate the nuts, eggs, and dairy that you include in recipes, because we have to get protein somewhere, and while this is no good if you have multiple allergies, one of the things so frustrating with commercial products is the attempt to cover everyone’s problems, resulting usually in dry, chalky and unusually un-nutritional food. I cook a lot, and tend to hew paleo, so I look forward to whatever you choose as a topic; you have enriched my pantry by the first cookbooks, and I enjoy the website, and appreciate your generosity in sharing info, recipes, etc with us, your followers. You have amassed a vast knowledge to navigating the celiac/paleo/allergy scene; you have such elegant, well-thought out solutions to these problems; go for it!
What do I need? Simply more recipes as good as yours in the past have been, which inspire me to keep on the path, and allow me to serve one meal which those who don’t need restrictions accept as great food, the restrictions invisible. Abundance, not having to live without. You do that brilliantly!