Cook Yourself Thin Book

Cook Yourself Thin Book

Cook Yourself Thin Book

If you’ve ever secretly thought about publishing your recipes in a cookbook, you will want to read the following.
The popularity of cookbooks as a product that’s easy to sell has continued to go up, along with the sheer quality of the recipes, the design of the book and the downright creativity of self-publishers.
Cookbooks have proven throughout the past 50 years or so to be much more than a collection of recipes. Cookbooks are a great public relations tool. They add to local history.
Cookbooks are an important documentation of a nation’s heritage. They are a collector’s item, a family’s memoir and a way to maintain our sense of identity. Passing down recipes from generation to generation has long been a tradition whether published in a cookbook or not.
The cookbook market will never be saturated because the public is always looking for new recipes and for the best possible way to make food taste great.
With more and more cookbooks featuring color photography with their recipes and interesting sidebar information, cookbooks are even leaving the kitchen and finding a home on the coffee table.
Actually most cookbook buyers are referred to as armchair cooks. They really don’t have time to cook but love to read recipes, read about cooking and food, and collect useful and beautiful cookbooks.
I know this is true because I have spent many a bedtime poring over the recipes in my cookbooks — avidly marking recipes that I intend to try — some day!
Food and cooking are a part of everyday life, making cookbooks a staple in every American and European home. Even in a weak or down economy, cookbook sales always remain strong.
Whether people buy cookbooks for casual reading or to fix meals, they continue to sell year after year. We live in a cookbook crazy culture. Actually 80% of cookbooks are sold by word of mouth.
And cookbook sales continue to climb every year. Some years it has been as much as 76%.
The third best-selling book in the world is the Better Homes & Gardens Cookbook. It ranks behind the Bible and the dictionary in sales. And many community and regional cookbooks have been published continually for more than 50 years.
The average American woman owns about 15 cookbooks and three out of ten women collect cookbooks.
Ninety-seven million people gave or have received a book as a gift and the most popular category is cookbooks.
A fast and cheap way would be to publish your recipes is in a simple ebook, which you could do and still work from home. Another option which requires more capital would be in a self-published trade book. It wouldn’t require color photographs to publish a great book with your recipes.
If you have a lot of money to invest in your own self-publishing business then consider publishing a cookbook with color photographs. The choice is up to you.
Promoting, marketing and selling self-published cookbooks can be a lot of fun. You can do public demonstrations of your recipes and give away free soup samples.
You can give away free recipes. You can print up free recipes on bookmarks with your cookbook information. You can print free sample recipes on your fliers.
As you can see, the cookbook market has always been a fantastic market. If you’ve always wanted to publish your recipes, this is a good reason to think about publishing your collection of recipes in a cookbook.

CookYourselfThinBook

Cook Yourself Thin Lasagna Recipes from the Cook Yourself Thin Book

Cook Yourself Thin Lasagne, a light, healthful and delicious recipe from the Cook Yourself Thin Book

Lasagne is a firm favourite with everyone. Unfortunately, with all that pasta, creamy sauce and fatty beef, it can be a huge meal. My version replaces some of the pasta and meat with vegetables, and compared to an additive-filled, processed version, this is much better for the waistline. All the Italian purists that I know will be up in arms, but for me this is a great dish that leaves me feeling full of energy.

This Lasagna Recipe – Serves 6

Ready in 1 hour 35 minutes
Ingredients
The lasagne

* 1 teaspoon olive oil
* 1 onion, finely chopped
* 2 sticks of celery, finely chopped
* 1 carrot, finely chopped
* 4 cloves of garlic, peeled and finely chopped
* 400g lean beef mince (must be the best quality, or you could try and get a butcher to mince it for you)
* Salt and freshly ground black pepper
* 315ml red wine
* 400g tin plum tomatoes
* 1 tablespoon tomato purée
* 1 bay leaf
* 1/2 teaspoon dried oregano
* 2 courgettes, thinly sliced lengthways
* 1 jar of roasted red peppers in brine
* 4 sheets of lasagne

The cheese sauce

* 500ml semi-skimmed milk
* A good grating of whole nutmeg
* Salt and pepper
* 3 tablespoons cornflour
* 1 teaspoon English mustard
* 80g mature cheddar cheese

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Method: How to cook light but luxurious lasagne

1. Heat up a big saucepan and add the olive oil. Sweat the onion, celery, carrot and garlic for around five minutes over a medium heat.

2. Heat a frying pan up until very hot and cook the seasoned beef, without any oil, in batches. Then add the beef to the saucepan.

The point of cooking the beef in batches is to get a good colour on it because this adds more flavour.

3. When all the beef is in the saucepan, turn up the heat and add the wine.

4. Cook until the wine has all been absorbed and then add the tinned tomatoes, tomato purée, bay leaf and oregano. Season and simmer for 30 minutes or until rich and tasty.

5. Preheat a conventional oven to 180ºC, or a fan-assisted one to 160ºC.

6. Heat a griddle pan. Season the courgettes and lightly chargrill or sear on each side, then leave on a plate until assembling time. Drain the peppers and also add to the plate.

7. For the cheese sauce: heat the milk up gently with a good grating of nutmeg, some salt and pepper. Mix the cornflour with 50ml of the milk and whisk back into the milk, continuing to cook for two to three minutes until thickened.

8. Add the mustard and half the cheese. Check the seasoning and set aside.

9. Now for the fun part: Take a baking dish and start layering up the ingredients. Start with a layer of meat, then peppers, then meat, then courgettes, then meat, then pasta and finally cheese sauce.

10. Top with the rest of the cheese and bake for 20 to 30 minutes or until bubbling.

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