The Cookbook and a Call for Recipe Testers

I was at a blogging conference attending one of the sessions entitled, "From Blog to Book." I was there mainly out of curiosity as my authorial leanings usually tended to sway more to literary than culinary instruction. I listened as friends and colleagues discussed how they made the transition, the pitfalls and challenges they faced, how they overcame them, and so on. It was all quite interesting and I took it all to heart but felt that, really, none of this pertained to much to me. After all, I had zero desire to write a cookbook.

I explained as such to my friends. I told them that no, I did not want to write a cookbook, nor did I ever want to. It seemed like too much work. Too much hassle.

Until, suddenly, one day it didn't seem like a bad idea. In fact, the project sounded riveting. Still, I realized I didn't want to go it alone. I called my BBFF (Blogging Best Friend Forever), Stephanie Stiavetti, and talked to her about it. We synced up immediately.

We found a subject we wanted to explore. Something that no one else had done. Something that would kick quite a bit of kitchen boo-tay.

It was cheese. Really amazing, artisanal and farmstead cheeses and how to cook some truly modern and epic recipes with them.

So we started drafting a proposal. Then we found an insightful agent with a good eye and plenty of experience who loved it, and who we developed an immediate and genial rapport with. She then found a publisher who was as excited about the project as we were.

And, so, suddenly, it seems I'm writing a cookbook with my BBFF.

Who would have guessed that this would ever happen?

The book's working title is called, Melt: The Art of Macaroni and Cheese and it's been picked up by Little, Brown and Company. The concept behind the book is to present a variety of macaroni and cheese dishes that embody a modern, minimalist approach that allows each recipe to focus on the cheeses utilized and how the other ingredients compliment and are complimented by them. Fine cheeses truly are amazing on their own, but cooking with them brings out new personalities and flavor profiles that are rarely ever experienced. This book presents the chance to do just that. It'll even have pictures by the infamous duo of Matt Armendariz and Adam Pearson.

It's going to be a crazy ride filled with plenty of laughter, excitement, exhaustion, and probably a break down or two (much future thanks to BF's patience on the latter, but he'll be eating well this coming year so I figure it's an even trade off) and I cannot wait.

Recipe testing has already begun and I'm waist deep in notes, cheese, pasta, and far too many dirty dishes. The thing is, though - and readers, this is where you all come in - Stephanie and I need help.

We're looking for recipe testers. Lots of them. People who are interested in trying hand-crafted cheeses, unique recipes, and providing crucial feedback. We can't reimburse and compensate anyone as it's just not in the monetary stars, but we can give you acknowledgement in the book and you can certainly note in your resume, "Professional Recipe Tester." It's a nice start for anyone looking to get in the business.

Anyways, huzzah! I'm so excited about this project I almost pass out!

We're already quite a few recipes in and ready to just go nuts. Fresh produce, special meats, and an array of amazing cheeses from Stilton and Red Hawk to Keen's are all going to be featured and given the star treatment. We hope you'll love these recipes as much as we do.

I'll keep you all posted as things advance. Until then if you're interested in becoming one of our recipe testers and getting a bit more information e-mail Stephanie and me at meltrecipetesters@gmail.com. We hope to hear from you!