Reading this brought two main issues to mind with modern cookbooks. First, many seem to be more like picture books—visual projects rather than practical cooking guides. Second, about half of all cookbooks share similar flaws, and I think this stems from the publishing industry itself. The problem appears once someone becomes popular enough to guarantee sales of at least 10,000 books based on their social media following. At that point, publishers seem to invest less effort in ensuring the book is cohesive and actually helpful to home cooks. Instead, they focus on aesthetics—photography and design—rather than crucial aspects like thorough recipe testing or verifying that ingredients are readily available to readers. Thanks, loved reading!
Those are both great points! I’d be interested to know how much they expect people to cook from a book versus how much they bank on people leaving good reviews based on initial impressions—ie “the pictures are so great, can’t wait to cook from this!” These comments often make up the bulk of Amazon reviews.
I imagine that the trustworthiness of the book would lead to more longevity, but if the first few weeks of sales are the biggest concern for most books, maybe it’s not a focus. Or if they can rake in enough early 5-star reviews perhaps it doesn’t matter anyway?
I wonder whether the single-use condiment issue is something the book’s editor noticed and mentioned and got pushed back on, or if nobody noticed at all during the editing process.
I so appreciate this. I picked up the book and thumbed through it and I couldn’t quite articulate why I knew it wouldn’t fit into our lives, but you nailed it.
It’s okay that a cookbook isn’t about getting dinner on the table, and sometimes thats the best part, but if you have to get dinner on the table, not just any book will do.
Thanks! I’m happy I was able to help put it into words. Maybe if Matty could have described the type of cookbook he was making more accurately my expectations and then experience would have been a bit different.
These are basically the same critiques that Cult Flav had and this ended up being their lowest scored book to-date (usurping his last book) -- So, yeah... big yikes.
So interesting - as a cookbook writer I wouldn’t hesitate to use a specialist ingredient in a single recipe without including it elsewhere in the book. (Unless, of course, the book is pitched as a budget-friendly or ‘super easy’ cook book.) but might be worth putting more thought into that in future
I don't think it's completely out of the question to use a specialist ingredient in a single recipe. I think the reason it was so noteworthy in this book is that many recipes required a different specialist ingredient that was rarely repeated and that substitutions were never offered.
For example, when he calls for a Kimmelweck bun he notes it can be hard to find outside of a very specific region, but then does not suggest a substitution. I'm the anxious kind of reader that needs to hear "of course it'll still be good if you use a kaiser roll" or some such. But perhaps that kind of neediness is frustrating for authors like you!
Reading this brought two main issues to mind with modern cookbooks. First, many seem to be more like picture books—visual projects rather than practical cooking guides. Second, about half of all cookbooks share similar flaws, and I think this stems from the publishing industry itself. The problem appears once someone becomes popular enough to guarantee sales of at least 10,000 books based on their social media following. At that point, publishers seem to invest less effort in ensuring the book is cohesive and actually helpful to home cooks. Instead, they focus on aesthetics—photography and design—rather than crucial aspects like thorough recipe testing or verifying that ingredients are readily available to readers. Thanks, loved reading!
The two biggest complaints about my book: the cursing (😂) and “I wish there were more photos.”
Ha! Amazon cookbook reviewers definitely love to complain about both those things.
Those are both great points! I’d be interested to know how much they expect people to cook from a book versus how much they bank on people leaving good reviews based on initial impressions—ie “the pictures are so great, can’t wait to cook from this!” These comments often make up the bulk of Amazon reviews.
I imagine that the trustworthiness of the book would lead to more longevity, but if the first few weeks of sales are the biggest concern for most books, maybe it’s not a focus. Or if they can rake in enough early 5-star reviews perhaps it doesn’t matter anyway?
Thanks for taking the time to add your thoughts!
I wonder whether the single-use condiment issue is something the book’s editor noticed and mentioned and got pushed back on, or if nobody noticed at all during the editing process.
I think certain books must get more leeway to be esoteric. It might be part of his brand?
I so appreciate this. I picked up the book and thumbed through it and I couldn’t quite articulate why I knew it wouldn’t fit into our lives, but you nailed it.
It’s okay that a cookbook isn’t about getting dinner on the table, and sometimes thats the best part, but if you have to get dinner on the table, not just any book will do.
Thanks! I’m happy I was able to help put it into words. Maybe if Matty could have described the type of cookbook he was making more accurately my expectations and then experience would have been a bit different.
These are basically the same critiques that Cult Flav had and this ended up being their lowest scored book to-date (usurping his last book) -- So, yeah... big yikes.
I just read it, thanks for bringing it to my attention! Yes, I am very much in agreement.
This is a helpful and honest review. Appreciate it!
Thanks for the kind words, Sally!
Thanks!
So interesting - as a cookbook writer I wouldn’t hesitate to use a specialist ingredient in a single recipe without including it elsewhere in the book. (Unless, of course, the book is pitched as a budget-friendly or ‘super easy’ cook book.) but might be worth putting more thought into that in future
I don't think it's completely out of the question to use a specialist ingredient in a single recipe. I think the reason it was so noteworthy in this book is that many recipes required a different specialist ingredient that was rarely repeated and that substitutions were never offered.
For example, when he calls for a Kimmelweck bun he notes it can be hard to find outside of a very specific region, but then does not suggest a substitution. I'm the anxious kind of reader that needs to hear "of course it'll still be good if you use a kaiser roll" or some such. But perhaps that kind of neediness is frustrating for authors like you!
Interesting. I’d love to ask the person who actually write the book about that.