So fabulous eaters, its taken me a long time to write this post, not because Im hiding anything from you but, because how do you tell someone..... I WROTE A COOKBOOK! Wheeeeeee! Yes fabulous eaters, you read that right! If you didn't already know from following me on social media such as Twitter, Instagram or Facebook, then yes I co-authored a cookbook titled
"Food is What I Do" with my chef friend and business partner Chef Joseph JJ Johnson.
I was presented with this project last July while I was working at a new restaurant as a sous chef. When I abruptly got fired from that job, I dove head first in this opportunity to co- author our very first cookbook. Chef JJ, myself, and team spent the next year + figuring out what to write, which recipes to choose, putting photo shoots together, and editing all by ourselves. We put everything together, and this book is even self published. About 2 years prior to getting this offer, I said to myself, wow I want to write a book. Well fabulous eaters, sometimes getting fired is a good thing!
This cookbook focuses on dishes that Chef JJ truly loves to cook and enjoy himself. With focus on the person who loves fresh food and dinning out, just as much as they love to dine in, these restaurant friendly recipes achieve just that; the restaurant experience right in your home amongst friends and family. Every person involved in this project loves food and it shows deeply. I even had to drag my then-boyfriend with me to a editing session one night just to get another point of view, because after you work on something for so long, your mind starts to fool itself. We wanted this project to be perfect for you, the home cook and we weren't going to release it until it was.
|Lobster Salad w/ Chili Lime Vinaigrette pg. 31|
Soups, Salads, Appetizers, Main Courses, Sides, Desserts, and Drinks are all available for your delicious enjoyment in this 100 page cookbook. Invite some friends over and start with shrimp and bacon fritters for appetizers, crab cakes or flaky fried chicken for a main course, and finish the evening off with banana bread pudding for dessert and a hibiscus joy cocktail. These recipes and more are recipes that Chef JJ want you to truly enjoy.
|Braised Oxtails, Caramelized Brussel Sprouts and Carrot Ginger Puree|
"This book will showcase the things I truly enjoy to cook and eat but, most importantly it will bring to light recipes and dishes that you the reader can relate to. I want the reader to turn each page as if you never wanted to leave the last. To make these recipes and share these delicious meals with friends and family . To bring a little piece of Chef JJ into your kitchen and to your life "...
- Chef JJ
To purchase "Food is What I Do" head to Amazon or Barnes & Noble