Well isn’t this exciting…an actual cookbook preview for you to take a look at! The first thing that you may notice is that the cover is different…again. We went through many, many rounds when it came to choosing a cover for the book had even made a final decision that was printed and shared online. After receiving feedback from the buyers, my publisher made the decision to put my mug on the cover and made the change. What do you think?! It’s a lot different that what we had before, but hopefully it captures an inviting can-do spirit that will make readers want to flip it open and start cooking right away.
In the preview, you’ll get to see a few of the beautiful photographs that Sara Remington took along with three delicious recipes. There’s a snippet from the front matter of the book that talks about stocking an essential pantry and essential tips, tools, and techniques that I think every home cook should have in their back pocket. I’m so proud of the content in this book and believe in every recipe whole heartedly. I hope you love it as much as I do!
One of the recipes featured is my Sautéed Brussels Sprouts with Maple and Pecans. I’m thrilled to be able to share this recipe as I think it’s a perfect (and easy) side dish for Thanksgiving next week. Also, this was the very first photograph we took for the book. Call me superstitious, but there’s something that I like about this being the first recipe that I get to share with you…and isn’t the photo a knockout?!
See the full book preview and get the recipe for my Brussels Sprouts HERE.
Thank you for all of the support I’ve received surrounding the book. It means so much to me! I will be touring for the book and will announce the dates and locations shortly. If you’re interested in pre-ordering the book, you can click the links below. They are also located on my sidebar.