Kristin and Kate speak with Pooja Bavishi, the founder of Malai Ice Cream, about her debut cookbook. They ask Pooja about her company's history from stand to scoop shop, why she wanted to revolutionize ice cream by highlighting South Asian flavors and why now was the right time to write a book—even when many publishing professionals told her to wait a year or two. She takes us through the expectations vs. the realities that came up while writing, how she got connected to her agent and why the photoshoot was wildly different from what she expected. Finally she shares her thoughts behind the formatting and the advice she has for other business owners who are interested in writing their own cookbook.

Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen

Editor: Abby Cerquitella

Mentions

Pooja Bavishi

• Malai Ice Cream website
• Instagram
  

Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

• Malai Ice Cream by Pooja Bavishi

Molly and Kate speak with Sarah Billingsley, the publishing director of food and lifestyle at Chronicle Books, about moving up the ranks as an editor and her experience on the other side as an author of her own cookbooks. She talks about how her role has shifted over the years, the first book she acquired and what makes something a "Chronicle Book". We get a glimpse at what goes on during a typical publishing house meeting and learn her thoughts on the state of cookbooks today before she divulges what she's looking for in a book and no, its not just platform! Finally she shares her thoughts on what moves the needle sales wise and what she wants authors to know about the editorial process.

Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen

Editor: Abby Cerquitella

Mentions

Chronicle Books

Chronicle Books Submissions

Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

• Tartine Bread, by Chad Robertson
• Humphry Slocum Ice Cream Book
• Whoopie Pies, by Sarah Billingsley and Amy Treadwell
• Handheld Pies, by Sarah Billingsley and Rachel Wharton
• Tartine Bread by Chad Robertson
• Coastal by Betsy Andrews
• Lavash by Ara Zada and Kate Leahy
• Baking Yesteryear by B. Dylan Hollis
• Six California Kitchens, by Sally Schmitt
• Instant Ramen, by Peter Kim
• Dobre Dobre, Baking from Poland and Beyond, by Laurie Kratochvila

Kristin and Molly discuss how Ozoz Sokoh, an Ontario-based professor of food tourism and culinary anthropologist, went about creating her new book that explores the vastness that is Nigerian food. Ozoz shares her thoughts on Nigerian cuisine, why she loves it and where the inspiration for making this book a 'bridge' came from along with the trepidation she had for writing the proposal and the challenges of writing a project of this scope. We ask her about her audience, publishing in multiple markets and how she landed on the format and the language for the recipe titles and she speaks on how she changed over the course of the book's creation, the photography process and what she hopes to work on next.

Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen

Editor: Abby Cerquitella

Mentions

Ozoz Sokoh

• Website
• Blog: Kitchen Butterfly
• Instagram
• Feast Afrique
• Journey By Plate Tedx Talk

James Ransom photography

Anne McBride

Enid Blyton, British children's author

Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show

• Chop Chop: Cooking the Food of Nigeria, by Ozoz Sokoh
• Mallory Towers, by Enid Blyton