September 5th
2008
I guess it was symptomatic, that I had just submerged my fingers in a gooey meass that was supposed to become an elastic, smooth and speckled pasta dough with poppy-seeds (basic recipe: 275g all-purpose flour, 25g ground poppy-seeds, a pinch of salt, a pinch of cinnamon, 3 medium eggs, 1 tbsp sunflower oil, 1 tbsp water, if necessary), when the door bell rang. With a sigh, I hastily cleaned my fingers and answered the door: “Hello? … Hello? … Helloooho???” Silence. I despise when that happens. With another sigh, this time a little louder and a tad frustrated I returned to the kitchen and continued kneading the pasta dough.
But the door bell rang again. This time twice and seemingly with more emphasis. Don’t you just hate that? Since I couldn’t think of any outstanding orders I had made the previous days and wasn’t expecting any friends – for a moment – I simply thought about ignoring it. But I’m glad my never ceasing curiosity forced me back to the door. I wiped my fingers clean again and I guess my voice wasn’t as friendly as the first time when I answered the door: “HEEELLLLLOOO???!!” (as in ‘dude, you better get your act together’). Finally somebody answered with a calm and gentle voice: “Where do you live?” What?!? Was there somebody playing a trick on me? It took me a second to realize that the person downstairs was referring to the actual floor we live on and his next sentence made me forget all the annoyance and made my heart jump for joy: “I’m delivering a parcel from Gräfe und Unzer.” Could this be the delivery of the first bound copies of my book? It indeed was. ***sigh of utter felicity***
I spent the next hour reading and completely forgot about my semi-finished pasta dough. But don’t worry, it turned out fine anyway (cooked in vanilla milk and served with browned butter and cherry compote, thank you for asking). And I started thinking about an appropriate way to introduce the book to my dear readers. Why not with a little Q and A? Over the last year I received numerous emails from readers who where interested in the whole process of writing a cookbook, some wanted advice, others had specific questions. Same with neighbors, friends & colleagues. Listed below you’ll find some of them, and my very personal answers, garnished with visual appetizers from the book.
delicious days – the book
is now available on amazon.de
German version – English version ,at the Gräfe & Unzer online-shop
German or English version
or in bookstores throughout Germany……and will become available on amazon.com shortly.
English version
How does it feel to hold the finished book in your hands?
(Probably THE question these days. Everybody wants to know, my neighbors, the customers at my friend Kristin’s coffee bar, my family, my friends, colleagues … And I still haven’t come up with a witty answer.)
Weird. Great. Unreal. Proud. Happy. Did I mention UNREAL?
How do I get published? How can I land a book deal?
(Probably the most frequent question I received via email.)
There’s no simple answer to this one. Almost every step from the very first contact with my publishing house to signing the contract was very untypical compared to other cookbook author’s experiences. I never wrote a book proposal, I never talked to an agent. On the other hand I had to deliver various concept presentations, convince skeptical editors as well as board directors and negotiate my contracts all by myself (ok, my pre-blog-pre-design law studies might have helped here a bit). While I was scared as hell in the beginning, I quickly learned that a compelling concept gives you enough confidence to fight for it, which – luckily – worked out in the end.
How do I know, if it’s the right publishing house for my book?
Of course you’re flattered when a publishing house shows interest in a book deal with you. But there’s no need to hurry. Just like when applying for a new job, you should try to get a closer view on the people you would have to work with (sometimes on a daily basis, sometimes under stressful conditions). Don’t let yourself be talked into something you really don’t want to do, trust your gut feel. I’ve spoken to other publishing houses before I signed my contract, some of them had a completely different idea about “my book”.
Besides, I was lucky to not only have my publishing house within walking distance, even my editors do live in the same neighborhood. A benefit that couldn’t be rated high enough, as spontaneous meetings were never much of a deal.
How did you come up with your own concept?
In the beginning it was less of a concept, more an idea, a potpourri of different features I enjoy in other cookbooks. I wanted to write a book I myself would be dying to buy when spotting it in a bookstore. Beautiful and mouthwatering – yet down to earth with realistic photography, and lots thereof. I mean LOTS OF IT. Because cooking and eating occupies such an important part in my life, I connect every recipe to a certain moment, a little story or experience. Hence personal anecdotes to recipes, just like I write them for my blog, were a must. But there is so much more to tell!? That’s when we decided to have the main recipe part take turns with little, inserted chapters about friends, traveling and such, which – naturally – would be accompanied by related recipes and more photography. All in all it took at least three months of continuous adaptation until the final concept was carved in stone.
How did you chose your recipes?
My top requirement: I must be able to go into raptures about a particular dish. Even better: guests, test cooks and eaters must do as well. The recipe itself must be doable for a reasonably experienced cook, not rocket-science. Furthermore I wanted to present a broad selection of dishes and cuisine styles. Of course a few favorites from the blog made it in there as well…
Best and worst moments of the whole writing experience?
Worst: I don’t have one worst moment, but I recall the nights before deadlines as particularly exhausting. While I felt extremely tired when I went to bed late at night, it was hard to fall asleep, because my mind was still in “writing-mode”.
Best: We had agreed, that I would send each finished chapter separately to my copy editor and I was pretty nervous when I hit the “Send-Button” for the very first time. Would she like it? Was it good enough for a book ? I’m not sure if she sensed my desire to panic, but within minutes I had an email in my mailbox, saying she didn’t recall any author before who had delivered such well prepared material and couldn’t wait for the next chapters. What a huge relief for me, coming from somebody who has edited some hundred cookbooks before. Maybe food-blogging is not the worst way to prepare for writing a cookbook?
Pitfalls, lessons you have learned, any advice you would give aspiring cookbook authors?
Backup everything, all the time. An extra external hard-disk is a good idea.
Don’t hesitate to fight for your conviction, but – on the other hand – don’t forget, that the contracting party (publishing house, editors, etc.) knows the tricks of the trade by heart. Sometimes everybody profits from a compromise.
Writing a cookbook sounds like a lot of fun, but hands down it’s a considerable amount of hard work. You should already have developed a working routine (especially for recipe testing and writing, or your food photography) before signing a contract.
Would you do it again?
No. Just kidding… Absolutely, the last year may have been the most stressful I can remember in a very long time, but it was well worth it in the end. And I never ate that good and that much, and neither did Oliver ;)
Gratulation, ich habe schon bestellt!
Nein, das ist nicht Dein Ernst, man hat Dir wirklich diese Fragen gestellt?.....Witzig! Wahrscheinlich versinken jetzt die Kochbuchverlage in den Kochbuchanfragen der Blogger.....
Was mir aufgefallen ist, in D. ist das noch nicht so!, in Frankreich hat fast jeder der grossen Kochbloggerinnen ein Buch herausgebracht.
Ich freue mich einfach für Dich und finde es klasse!!!!!!!!!!
LG
Ich hab gestern bereits zwei bestellt, eins für mich und eins zum Verschenken! Kanns kaum erwarten, die Bilder sehen wie immer toll aus.
I fell in love with this site the I first time I laid my eyes on it. I'm glad you got your book out. Thank you for the inspiration and congratulations!
well done! I love reading this blog so very much and to now think that all that passion and personality that makes your blog so readable and recipes so interesting is translated into book form! I wait with baited breath for when I can get my hands on a copy!!1
Congrats honey! How exciting!
I can totally relate to sleepless nights (tonight is one of them, it is almost 5am and I can't shut off my writing mode.)
Excited to get a copy, off to see if Amazon has it now.
xoxo, Jaden
Just ordered your book.. but I guess I'll have to wait a little as shipping to Denmark is a little slower.
Thanks for a great blog, and now (hopefully) also book!
Can't wait to stain it with food and sweat! Congratulationas once again. I wish you all the success you can have.
Congratulations Nicky! I'm going right NOW to buy your book (which I already ordered three weeks ago) ;)
Congratulations! What a wonderful adventure that I have followed step by step.
Is your book on shelves at Hugendubel?
congratulations. can't wait for the english version to become available and shipped to belgium :)
delicious days ahead indeed!
I can't wait til we can buy it over here! Congratulations!
Big time congratulation! I already ordered my copy!
Congrats! Can't wait to get my hands on a copy!
Just pre-ordered and I can't wait!
Bravo! Can't wait to get my copy!
-L
I'm holding it in my hands right now (makes typing tricky, but - what the heck)! Can't wait to read every single word. Congratulations, the biggest.
I can't wait until it's available in the States so that I can add it to my collection!
Glückwunsch! Ein superschönes Kochbuch! Kompliment! Es hätte gar nicht besser sein können - super Bilder und tolle Rezepte!
Weiter so!
Congratulations! I haven't felt this excited about a cookbook for a very long time. The photos you included in the post are amazing. I can't wait to turn the pages!
Congrats! I wish you a well-deserved success with this book. I must confess this will be my very first purchase in Amazon. Can't wait to have it in my hands here in Chile.
I've bought the book last night when I saw it in my favourite bookshop in Düsseldorf - I didn't know it was out already so that was a nice surprise. I have read quite a bit already: I like its mix of personal anecdotes and recipes very much, I find your writing style in German very pleasant and the overall look of the book is, expectedly, very agreeable to the eye without being a copy of the blog. Congratulations!
Hi Nicky, can't wait to order the book, and start cooking. Please, could you make sure it gets sold through amazon.co.uk as well? Thanks!
Congratulations! The World is definitely going to be a happier (and more delicious) place with your fabulous thoughts infusing the stratosphere in kitchens around the globe!
Welcome baby.....best wishes....John and Amy Kunstle
Every time I see your photos my stomach tells me to head to the kitchen and cook. Can't wait for my copy to arrive and wish you all the best and much, much more. You rock ;)
Congratulations, that's so exciting! I can't wait to see what your cookbook contains! :)
I bought it on the spot. I can't wait to read it. and to use it.
Und *zack* bestellt. Da freu ich mich ja seit Monaten drauf.
Schön!!! :-)
Interessant, welche Fragen Dir gestellt wurden... Hm...
Dass sich das Buch so positiv von der Masse anderer herumliegender Kochbücher abhebt, war zum Glück zu erwarten. Großes Lob und Gratulation zu diesem Meisterwerk! :-)
Und jetzt ruhst Du Dich hoffentlich etwas aus?! Urlaub wäre eine gute Idee oder einfach mal etwas anderes tun... Liebe Grüße!
So eine tolle Überraschung Dein Buch heute in der Buchhandlung zu entdecken! Jetzt mache ich mir einen Tee und dann wird auf dem Balkon geschmökert. Was ich bei Durchblättern gesehen habe, ist es echt ein wunderschönes Buch geworden. Kompliment und Gratulation!
Oh dear, Amazon.com is 'temporarily out of stock.'
Have placed an order for it, so fingers crossed they restock soon!
Habe das Buch gestern im Buchladen entdeckt und bin hellauf begeistert. Das Buch lädt mich sowohl zum Lesen als auch Kochen ein.
Herzlichen Glückwunsch!!
Ein neuer Fan Deines Blogs!
liebe nicky, das ist WUNDERBAR! Wußtes gar nicht, dass es schon im Handel ist. Mal sehen ob die Österreicher es auch schon da haben. Schön, dass sich Deine Mühen ausgezahlt haben. Liebe Grüße von den Wienern Erika und Georg
Ich habs auch schon!! Gratuliere! Vor allem die Fotos sind ein Wahnsinn. Moechtest Du nicht mal nach London kommen und ein bissel fotografieren?...
Alles Gute und weiter so
Martina
als begeisterte leserin deiner seite habe mich so auf dein buch gefreut und dann gleich das erste rezept - meine schwestern und ich mochten die pittole aus dem dolce vita auch so gerne, so dass mein eltern sogar ein paar versuche gestartet haben, die zu hause nach zu backen! jetzt klappts bestimmt!
gratuliere ganz herzlich und wünsche dir viele begeisterte leser!
liebe grüße aus regensburg!
Wunder-, wunderschön! Inspirierend, sinnlich, berührend, Lust machend – einfach großartig!
Wahrscheinlich bin ich (noch) eine der wenigen, die über das Buch zum Blog gefunden haben. Es sprang mir in die Hände vor allem durch den zu meiner eigenen Website seelenverwandten Titel :-)
Herzliche Glückwünsche zu diesem tollen Projekt!
This is so great, I can't wait to be able to order the Engish version on amazon!
Habs heute morgen aus der packstation geholt. Wahnsinnig gut, selten so ein schönes kochbuch in den händen gehalten ;)
LG,
Moritz
I'm so glad and impatient to see your book! Hope it will be available very soon on amazon! Congratulations!
Thanks for letting us into your cooking world. My volume is already on the way to me!!! Cant wait to receive it. Wish you so much luck!
Carolina
Got a package from amazon yesterday - openend it and for the next hour I was just reading the stories, enjoyed the superb photos and got hungry again ;).
Congratualations for your (first) book - hope that are a more to come. I'm looking forward to the 2nd book with my favourite recipe from you: the olive-chocolate lollies!
One more thing: don't you want to write a blogentry about your foodphotography - your photos are the real thing and not those studioshots and I would like to learn a little about them
thx and congratulations again for your perfect book
werner
Hi Nicky,
Do you have an idea of the day it will be available on amazon? For the moment, your book doesn't appear on amazon.fr.
Many congratulations on the book, Those taster photographs in this blog post look very tempting. I will look out for it on the Amazon UK site. I think the style in which you have written it will be just what I like.
Das Buch ist toll Nicky! Wirklich wunderschön. Ich bin ein Kochbuchfreak: nichts liebe ich mehr als das Kochen und Kochbücher und deins gehört definitiv zu den Schönsten. Die Rezepte, die Bilder, die Texte, das Layout, das Design...
Ich freu mich schon auf Teil 2 ;) Aber erstmal muss ich die Rezepte aus diesem Kochbuch durchkochen.
Wowowow, soooooooo schön ist das geworden! Und ich bin die Sorge los, was ich meinen Freunden zu Weihnachten schenke! Großes Kompliment. Heute Abend steht Dein Parfait auf dem Speiseplan.
Ein wirklich schönes Buch, alle Mühe hat sich gelohnt.
Can't wait till it becomes available on amazon.com! The pictures, oooooh, these lovely pictures!
tried to call you today as i had the same happy moment yesterday... the book, finally in my hands. and how very precious it is, everything i expect of a good cookbook and much, much more. well done you. give yourself a big pat on the back - it's one amazing book and the question "what to give this christmas?" has just answered itself in the most miraculous way... this is going to make many people very, very happy indeed!
off onto the sofa now: i have read the intros already, no i'm going to drool over the recipes ;-)
I've been a longtime reader lurking in the shadows but now I wanted to step in and say a big, big CONGRATULATIONS to you! Will you attend Frankfurt's book fair? I have to go there on business and would love to have my book signed.
God, I'll have to wait to see if amazon.co.jp will carry the book, or else I'll have to order my copy via amazon.com. Can't wait!! Take care, have some well deserved rest, and come back with more great stuff you have to offer to the world. Congrats!!!
Gestern hab ich es nun auch endlich in den Buchladen geschafft! Zuallererst musste ich natuerlich die Oberpfalz-Rezepte anschauen! Ich freu mich schon drauf, endlich etwas daraus zu kochen, sobald ich wieder zuhause in Sydney bin!
PS: Die Hochzeit war wunderbar - aber mehr davon spaeter..;-)
Ein wunderschönes Buch - so ganz persönlich gestaltet! Ich habe bereits 2 Rezepte daraus gekocht bzw gebacken und bin hellauf begeistert; das Erste davon ist schon auf meinem Blog zu sehen:
http://deichrunner.typepad.com/mein_weblog/2008/09/gewrfeltes-riso.html
Glückwunsch zu deinem Kochbuch.
Liebe Grüße aus Norddeutschland
Eva
I'm with David here - cannot wait to see the book, and your photography makes it surely a coffee table book (and not just a bookshelf item).
ich gratuliere von ganzem herzen! und bedanke mich natürlich für inzwischen drei jahre feine rezepte und augenschmankerl.
The book sounds great!!!
Many many congratulations!! You have such a fantastic blog, and I cannot wait to get me a copy!
I am an aspiring cookbook author myself, and I can only hope that I can do such a good job of writing recipes and being so forthcoming with information. Thank you so much for this drool-worthy and absolutely delicious blog!!
I have added you on my blog-roll, please do let me know if that's okay with you.
Have I mentioned already, I am absolutely in love with the pictures?
Some fantastic photographs there, as always.
I'm hungry and you're NOT HELPING it go away!
can't i just find it or don't you have the recipe of the dessert on the cover in your book? looks so delicious and want to know what it is ;)
Nicky: Dear Sini, it is a plain panna cotta (500g heavy cream, 50g sugar, 2-3 sheets of gelatine) to which I added some ground poppy seeds (1-2 tbsp). The only thing crucial: You have to stir the cream until it gels, so the poppy seeds don't sink to the bottom.
Do you know wether it'll be sold on amazon UK? Can't wait to get my hands (& belly) on your book!!!
Nicky: Dear Tamami, Currently my publishing house doesn't plan to sell the book on amazon.co.uk, but we'll see, what happens in the future ;)
Congratulations! I cannot wait to buy the book. I have been so inpired by you r blog . I have problems getting my comments published so many times I chose nto to comment. Hopefully this one will work.fingers crossed.
Hallo, ich lese gerade dein neues Kochbuch und bin komplett weg. Es ist ein super schönes, ästhetisches und interessantes Buch. Nicht nur eine Rezeptesammlung, auch schöne Geschichten machen Stimmung und Lust auf das sofortige ausprobieren deiner Gerichte. SCHOPPALA haben bei mir spontan die gleiche "OMA" Erinnerung hervorgerufen die du beschrieben hast. Bei uns wurden die Schoppala immer in der Reine in die Mitte des Tisches gestellt und alle haben daraus gepickt als gäbe es nichts Besseres auf der Welt. "Ich glaube es war so".Vielen Dank für die Erinnerungen und ich empfehle das Buch an alle die ich kenne. Gruß Thomas / Dinnerscout / Kochgeflüster
I can't wait until it becomes available here in the US. When will it become available at Amazon?
Nicky: Sadly it's out of our control ;( The books are currently on their way to the States and will become available any day. Besides, they will be sold at Barnes & Noble, too, maybe you can check a branch near you?
Your site is beautiful and I'm happy that you've written a book. Surely I'll buy it.
Thank you for the inspiration and nice moments when reading and looking at your posts. You've got a talent and your own style.
And what about amazon.fr?
Nicky: Dear Botacook, No plans so far, I'm sorry ;(
Oooooooh...... i imagine can have the Book... don't nkow how...
when it will be come to Indonesia? :)
First of all, that pasta is absolutely beautiful. Secondly, I read about the coconut ice cream with saffron on David Lebovitz's site and that ALSO sounds amazing. Congratulations on a well done book!
Congratulations. Santa will be bringing one to my house.
Hi Nicky,
It may interest some of your readers : your book is available on ebay as well!
Congratulationsss! Wonder when will I get to lay my hands on one. Your website amazes every time I visit, one of the most satisfying browsing experience, wonder what all the book has in store.
Wunderbar. Endlich ist es soweit! Freue mich und werde sofort ein Exemplar von hier aus ordern. Dann gibt es noch ein wenig Trinkgeld über den Amazon Shop. Glückwunsch! :-)
Delicious Days THE BOOK does what every cookbook should do (according to Dave, and I agree!): it makes you want to cook each and every recipe in it! Nicky, your cookbook is absolutely stunning... I got it in the middle of our move, and yes, while the movers were carrying our furniture around, I sat down and just started reading. Your hard work is so deserving of your success, and we are so happy for you AND so proud OF you! We are still in the midst of unpacking, having been here only one week, but we threw a dinner party two nights ago (to mark our one week in the house anniversary!) and made your Mushroom Crostini to start us off which you won't be surprised to learn...what a HUGE hit. Served it with a nice '97 Barolo. Hello perfect world. And then we finished the night with your Pears in Saffron-Vanilla Sauce, which I served over homemade goat's milk/Greek yogurt icecream. Absolutely beautiful, the saffron was such a delicate and genius addition and the color was spectacular. Next on my list to try- Kaiserschmarrn... oh heaven. Among all the other delectable recipes in your book. Long live Delicious Days!
That food looks so gorgeous that I've eaten half of my laptop screen. Good luck with the book, it should be very cool.
DELICIOUS DAYS, THE FILM
Nicky, again I can learn a lot from this smart and noble way to tell your readers about your book. Thanks for this. And that book.
But readers, would you please ignore Nickys modesty for this time: There is also a film. About her and her book. And you can watch it on this internet:
http://www.kuechengoetter.de/video/Kuechengoetter-TV-16026/154374/delicious-days.html
(only in German, but with good music, nice people and lots of munich)
i've been to the book shop today, rummaging in the cooking section when your delightful book attracted my attention. i truly love it and now i'm rapt away by your blog. thank you for the inspiration, on the cooking and as well on the blogging aspect.
Just went to Amazon to get a copy and they're out of stock! That's awesome! Congratulations and am looking forward to getting my hands on a copy.
Auch ich habe es getan: gekauft, gelesen, geliebt* und nun freue ich mich auf die delicious:days, die mir das schöne Buch in Zukunft bereiten wird.
Glückwunsch, Nicky, haste gut gemacht!
*dauert an
Liebe Nicole,
ich habe soeben das letzte Stück Bananen-Kokos-Kuchen verspeist (Rezept aus Deinem deliziösen Buch) und muss ein großes Kompliment loswerden. Bereits das dritte nachgekochte Rezept und jedes war bei mir und meiner Familie ein voller Erfolg. Weiterhin viel Erfolg für Dich und Dein Buch!
Congratulations! I look forward to finding your book here in the US. And thank you for all the publishing information. Very, very helpful — I appreciate it!
Melissa
Hi Nicole
I received my copy a couple of days ago, and I've already read it from cover to cover. As it lay on the coffee table, every visitor picked it up to admire it. It's a beautiful object, the photos are wonderful, and I want to cook every single recipe :-)
Though I normally don't like "irrelevant" stuff in cookbooks, I love the balance of recipes and your personal stories. And this is the only "blogger book" I have ever considered buying!
note to those in the UK/other parts of Europe: you can easily order the English version from amazon.de and have it shipped to the UK; I'm in France, and that's where I got mine.
Hi Nicky,
my boyfriend just suprised me with your book and it s so great.I know exactly what I will cook for him when he finally moves back in 2weeks.Can t wait.
But it kept me from learning at least 2two hours,so I have toget back to my chemistry studies.
But you did a really good job on that book and I got it in german:D
Love
Gwen
Hi Nicky, Not long ago I got my English version of your book, It is absolutely fantastic. Thanks for writing it. Today with my friends Kelly, Kathrine and Olga I tried the recipe for green cookies. We
found out that the recipe does not say what to do with 3 egg yolks. Actually, we found out we have eggs left when the dough was already in the fridge. Then we tried to mix it in, which made the dough really sticky. The cookies came out delicious after all :) But, what should have been done with the eggs in the first
place? :) Cheers, Ania
EDIT Nicky: Ooops, I just compared the English and the German book and you are right, they omitted four words in the first step paragraph of the Englisch version, after adding flour and cornstarch it should have said "and finally, the eggyolks". That's why I love listing the ingredients in the same chronological order as they are used, just to be on the safe side. Glad your cookies turned out great nevertheless... but you are right, the dough is pretty sticky and not really a joy to work with. But I think the outcome makes the hassle worth while ;)
Congratulations on the book! Can't wait to read it and try the recipes. The beautiful photos make my mouth water... like you said above about having the dish "rapture" you - the photos are definitely a "sale" for the bliss of food that I always look for.
Hi Nicky,
I finally got your book yesterday and love it, as I love your blog :) Congratulations!
Hi Nicky!
In der englischen Version beim Rezept von "Sherrys Galette" listest du einmal bei der Zutatenliste für den Teig "sour cream", aber im Text sprichst du einmal von "whipping cream" und einmal von "sour cream" (1. Paragraph, 5.Zeile: "whipping cream"). Was soll man nun verwenden? Habe den Teig gestern mir saurer Sahne gemacht und hat toll geschmeckt ;)
EDIT NICKY: Liebe Sini, ich hab' beide Versionen verglichen, der Übersetzer hat anscheinend einmal "whipping cream" mit "sour cream" verwechselt - gut erkannt! In jedem Fall hast Du Dich richtig entschieden und wie in der Zutatenliste angegeben "sour cream" verwendet - toll, dass Dir Sherrys Galette geschmeckt hat :)
i pre-ordered from amazon and your book arrived just the other day. it's wonderful! thank you for your time and effort to make such a wonderful cookbook.
Your photography is amazing, and the styling choices are fantastic. I especially like the color choices you've used in the accesories.
Yay! Can't wait to see the book. If those photos are an indication, it's going to have a permanent place on my coffee table...and in my kitchen-although I may have to get 2 copies, just to keep one pristine : )