What inspired you to write your book?
As a kid, my parents owned a bar/cafe in a small town. Their big concern was that my brother and I not eat up the slim profits. At that time if you ate one candy bar, the profits from the whole box were lost. As a grownup, I have worked as a mystery shopper, a billing clerk, a freelance writer and as a food taster for a large corporation. I am fascinated by restaurants, but have no desire to start one or work in one. I am also fascinated by how food tastes. Writing Chez Tulips took all that into consideration and was a lot of fun to write for all the above reasons.
About your Book:
These inspired stories of adultery, revenge, death, and mental illness remind us that humor also depends on sadness as surely as having a proper meal after a funeral. Comedy and sadness are often intertwined with a good meal and so the author has offered a recipe from each story. The stories also have an element of magical realism as when a woman’s deceased husband comes back as a bug that won’t go away. Chez Tulips is a sinfully delicious book of short stories to be read in short bursts, like enjoying a chocolate truffle, a simple, delicious recipe that is also mentioned in the book.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
3 oz semisweet chocolate (do not use chocolate chips)
¼ cup of butter
2 T heavy cream
7 T sifted confectioners sugar
2 T hazelnuts chopped fine. Walnuts work also.
Chocolate shot for coating
Melt chocolate with butter on a low heat.
Stir in confectioners sugar.
Stir in hazelnuts.
Let mixture stand in cool place 12-24 hours. Form balls using a small teaspoon of mixture. Roll each ball in chocolate shot to coat. Keep refrigerated until 2 hours before serving.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
Chez Tulips – Recipes and Stories was different because it is a mixture of both stories and recipes about a fictional restaurant and the people who own it and work there.
Advice to someone that is thinking about or currently working on a food book or cookbook
Enjoy the process. Do it because you love to do it, not for the money because the money may or may not come. Life is too short for anything else. Just be sure to test all the recipes and make sure they work.
How did you decide how to publish your book and where is it published through:
I had written some short stories about my two favorite topics – food and restaurants. My parents owned a small restaurant and bar when I was a kid and I have always been fascinated by the people who own and work at restaurants. Also I worked as a food taster for a large corporation, so I’m also interested in cooking and everything to do with food and how it tastes. After writing three long historical works of fiction, I decided to add the recipes referred to in the stories. Chez Tulips Recipes and Stories is the result. It is published at Amazon.com as an e-book.
Over the years I have published articles, poetry, essays, short stories, editorials books and just about everything else. I also worked as a professional food taster for a large corporation. These days I do what I love to do most, which is make up stories, cook and check out new restaurants. What influended me to publish with Amazon was how easy they make it to self publish and how much support they give their authors. I would advise new authors to explore all the wonderful oportunities there are to promote your book like this one from Book Goodies.
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