What inspired you to write your book?
A love of cooking which results in friends and family surrounding a table, and loving food, life, and each other.
About your Book:
Cooking Wild & Wonderful is not a “game” cookbook, but rather a labor of love from an author who lives in the west but has travelled over a good part of the world. He’s been a cook by both vocation and avocation, and in fact worked his way through college as the only fry cook for 1,600 students. He is, however, a hunter and fisherman, and has been a camp cook in both the Sierras and Rocky Mountains. If you love good food and a straightforward no-nonsense approach to cooking for yourself, your friends, and your family…and if you love a great narrative, this is a cookbook not only for the palette, but for the heart and mind.
Cuisine Style or Food Genre
General Western Living
Sample Recipe or Food Advice
A gruel of oats can satiate hunger, while a delicately wrought oatmeal cookie laced with walnuts and elusive chocolate chips can not only accomplish the same but also please the palate, the eye, the nose, the finger tips…and human curiosity. Sometimes, even an emotional need.
So great cooking, unlike all other art forms, fulfills not only the most basic needs and requirements, but also becomes art when it tantalizes and teases with smell, sight, taste, touch, and yes, sound that entices, entertains, even exhilarates.
What formats are your books in
Both eBook and Print
How do you see writing a food/cookbook as different from writing other genres of books?
Not a lot different other than having to be a little more precise, particularly when it comes to baking. Cookbooks, like great fiction, can be, and should be, entertaining.
Advice to someone that is thinking about or currently working on a food book or cookbook
Cook your recipes.
How did you decide how to publish your book and where is it published through:
It’s available in both print and ebook. I wish the print version could be spiral bound so as to lay flat on the counter, but I guess one can’t have everything.
L. J. Martin has cooked both as a vocation and avocation, cooked his way through college as the only fry cook for 1,600; has owned his own restaurants, has cooked in camps in both the Sierras and Rocky Mountains, and has travelled over a good part of the world and wormed his way into both commercial and home kitchens to pry secrets from cooks and chefs he admired. He lives in Montana, where he’s the author of over three dozen mysteries, thrillers and westerns as well as a number of non-fiction works. He lives there and winters in California (when not travelling) with his wife, NYT bestselling romantic suspense author Kat Martin.