Today’s “Things I Wish I Knew” post is from cookbook author and award winning blogger Allison Day.
Allison Day is the cookbook author of Whole Bowls (Skyhorse, April 2016) and Purely Pumpkin (Skyhorse, Fall 2016), the voice and lens behind Yummy Beet, as well as a food photographer and nutritionist. Allison won gold in the 2015 Taste Canada Food Writing Awards, the highest honour for culinary writing in the country, in their inaugural blog category. Her work has appeared in the New York Times, Food Network Canada, The Irish Times, Prevention, alive, The Kitchn, Epicurious, the James Beard Foundation, on CityLine and more. She cooks, writes and snaps photos for Hamilton Magazine’s Good Taste column, too.
Today, Allison tells us in her own words 5 Things She Wish She Knew…About Publishing A Cookbook:
- Accept outside input: Taking control of every aspect of cookbook writing, from recipe research and development to testing to writing to photographing, became too much. I began to experience a bit of cabin fever over the many months of working on Whole Bowls! Writing a book, regardless of genre, can often benefit from outside input. For my second cookbook Purely Pumpkin I’ve reached out to friends for their ideas on the recipe set, even getting some assistance on the food styling front. It’s made for a much more balanced, fun job (and has helped me retain both my sanity and a social life!).
- Keep it quick: Writing the book over a longer period of time caused big changes in my writing, recipe and photography style. I’ve found doing a project in a more condensed time period, when I’m given far less time to second guess myself, produces a more consistent outcome.
- If you have a problem, ask your literary agent for help immediately: Don’t suffer in silence! If I wasn’t happy with something regarding my publisher, there are several instances I should have reached out to my literary agent (Carly) for assistance earlier. Now if there’s an issue, I tell her right away. Working through a problem with the author, publisher/editor and agent is much more efficient.
- Set boundaries: Because I work from home, it’s hard to separate work life and regular life, as they generally overlap when “you” are your business. I used to set unnecessary standards for getting work done, working later into the evening than I should. Today, I’m much more efficient if I stop all work by 6 or 7 pm, make dinner and unwind with a friend, walk or good tv show. I’ve also discontinued working on Saturdays when I can help it, which helps refresh my ideas for the week ahead and keeps me happy.
- Embrace change: Writing is dynamic. Every piece of work you do is a little snapshot of who you were at that specific moment in time. Inevitably (and thankfully!), you’ll grow as a writer, changing your style with each new project. Looking back at Whole Bowls, I can see things I’d love to change (recipes, photos, words, etc.), but I’m so proud of the book in its entirety. I don’t sit and stew over minor details anymore – it’s the big picture that matters. When you get the book in your hands, regardless of what it contains, it’s an incredible accomplishment that neither you nor anyone else should diminish. Accepting that my work will change over my career is no longer nerve-wracking to me, but exciting. And the more comfortable I become in my food, photography and writing style, the more enthusiastic the response from my blog (Yummy Beet) and cookbook audience.