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.
Barb says
I’m vegetarian and have IBS. I like to buy
books for separate courses such as main dishes, salads, breads and desserts with
ingredient lists that are not long and the items readily available.
One photo of a dish can establish my interest to make it but only one unless I’m shown how to make a lattice crust on a pie or assemble a three layer cake with filling.
Christy says
I would love a simple straightforward cookbook with dinner salads…big substantial salads with meat incorporated with many. Also, soups and stews that someone with a full time job can tackle on a weeknight if the urge strikes.
Sophie says
Hey Elana- I would love a cookbook that focuses on savory foods as close to their original form as possible. I don’t care about baking- and many cookbooks really focus on creating “comfort” foods. I don’t eat any sweeteners- no stevia, honey, sugar, maple syrup, coconut sugars, etc. I don’t eat any flours (including almond/coconut), grains, legumes.
I eat veggies, animal proteins, healthy fats, and some fruits. I would love a cookbook that doesn’t have a ton of recipes that include sweeteners and such.
Thanks!
Gina says
Vegan, soy free, glutamate free recipes would be wonderful.
Eliana says
1. paleo overall,
2. coconut flour.
3. main dishes and sugar free desserts
4. main dishes and sides, I use your paleo dessert recipes form your website
5. no refined oils, grains, sugar, soy
6. recipes with few ingredients and/or few steps, one dish meals, main dishes I own your almond four cookbook and I used to use it more but for my current diet the amount of sweeteners in it are much too high so I am using paleo desserts from your site and the non dessert recipes you have there. I would love to see that in a cookbook. I also would like to minimize special ingredients.
Barb says
I’m grain free and use only honey, maple syrup and/or stevia as sweetners. We eat whole foods; no processed foods. I would really like to see more baked goods using almond flour and coconut flour together; it seems they complement each other quite well.
Sheila Paxton says
I would love to see a Paleo cookbook. Your Paleo recipes are awesome —
I would like to see all food categories, along with the addition of some yummy soups, and more recipes for sweet potatoes.
I think a great index is a must — too many cookbooks lately are leaving this out.
Lynnette Foster-Horwith says
Hi Elana,
I’d love to know how to make Chocolate with less than 5g sugar and preferably sweetened only with Stevia.
I don’t eat grains, sugar, fruit, corn, dairy. Eggs are ok. I eat 100% grass fed meat, tons of veggies, nuts, seeds, occasional berries. Cant figure out if nightshades are good or bad but I don’t like tomatoes–to acidic or eggplant–must be allergic, anymore.
I make a lot of soups, great variety I’d love to share someday so I love you are so brave.
I eat as alkaline as possible. So 2 veggies per meal.
My friends love my cooking so keep it coming! I’ve cooked vegan for my daughter so I’m used to cooking alot!
I’d also be interested in what you compile, how many people are food sensitive and when it began.
I have friends I share my diet and recipes with all of the time.
Lynnette
Yvonne Hertzberger says
Hi Elana:
Not exactly an response to your question but I have a problem. I am unable to find blanched almond flour in Canada, other than Bob’s Red Mill. Do you know of any sources here? The sources in the U.S. can’t export it. :-( Thanks Yvonne
Erin says
Out of curiosity, I did a quick search and found this: http://www.jkgourmet.ca/ Hope that helps!
Doherty says
1. Dietary Restrictions: 1 Celiac, 1 person allergic to nuts, chocolate
2. Not allergic, but avoid: processed food, packaged food, refined sugars, gluten free baking with too many flours
3. Type of recipe: Nut free celiac baking, entrees… by season?
4. Current cookbook sections: baking… cooking is okay without a recipe
5. Healthy food: no processed ingredients or refined sugars. Whole, natural foods… pasture raised meat, local veggies, healthy fats
6. Ideal cookbook: maybe entertaining gluten free and healthy- including appetizer, entree, desert by season, for example.