I can’t help but draw a comparison between making a cookbook and having a baby. Now I have never had a baby, but hear me out. They are both very big endeavors, with long incubation periods. Once combined with everyday duties, keeping up becomes about twice as difficult.
I’m nearing my “due date,” and can hardly believe that I’ll have a finished cookbook someday. I’m scrambling and struggling and suffering from frazzled cookbook brain. I can’t wait to be done, but I’m also a little scared of what may come.
Watching friends produce cookbooks is also similar to watching friends have babies. They’re both stressed and excited, overwhelmed and hopeful. You don’t get the full picture of what they’ve been making until it’s all done and you are so very, very proud of their good work.
That’s exactly how I felt when Jeanine and Jack’s cookbook (they’re the couple behind the blog Love and Lemons) appeared on my doorstep. I think I texted her about ten high-five emojis in a row. The Love and Lemons Cookbook is just perfect—it’s overflowing with colorful photos, gorgeous high-contrast typography, creative recipes, and cooking variation charts that are as helpful as they are beautiful.
It’s truly “an apple-to-zucchini celebration of impromptu cooking,” as the front cover suggests. I flipped through the book and found this amazing Brussels sprout recipe, and I just happened to have everything in my fridge to make it.
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