About this project
Hi, I’m Billy Deakin, 2 times Amateur Cornish Pasty World Champion, and I’ve set up this Kickstarter campaign because I want to share my passion for the pasty with you.
How To Make An Award Winning Cornish Pasty is a celebration of Cornishness, and a celebration of the pasty. The book will be self published here in Cornwall, in both digital and traditional paper formats, but to get to that stage I need YOUR help.
The book will be a celebration of the pasty, beginning with its long history from the earliest known recipes, right up to the 2012 Pasty Tax scandal and beyond. I also talk in detail about ingredients and techniques, before of course sharing not only my award winning pasty recipe, but also a range of other recipes for traditional and modern sweet and savoury pasties, and some pies as well, plus tips for getting a perfect crust and the all important crimp, and loads more.
Much of the history section has already been written, and of course many of my recipes are too, though there are a few more I’ll be testing and tweaking as the project progresses. I’ve also been chatting to other prominent pasty makers in Cornwall and have a few contributions and quotes ready for inclusion, with more to follow I’m sure. Finally, the foreward to the book will be written by a “prominent” person closely involved with the World Pasty Championships (though I can’t tell you who right now - it’s top secret!!)
Billy grew up in St.Agnes on the North Cornwall coast. Interested in food from an early age, he learned the basics of cooking and baking from his mother and grandmother, and by devouring countless cook books.
In 2008 he appeared on TV’s Masterchef and was lucky enough to cook not only in the Masterchef studio, but also in the famous kitchen of 2 Michelin star holder Anton Mosimann OBE. He was knocked out of the competition before the quarter finals, but was invited back again the following year for the “come back week” and once again had the chance to cook in the Masterchef studios, and 2 different London restaurants.
Since then, his recipes have been published on many websites, and in several magazines and newspapers, often under the pen name Judith Stone.
Publishing is an expensive business, which is why I’ve turned to Kickstarter to get this project off the ground. I plan to self publish the book, initially via Amazon Kindle, and then as a printed and bound “proper” book. To get to that stage however involves photography and artwork, typesetting, editing and proofing and a whole lot more. While it would certainly be possible for me to put together an ebook myself, I want to do this right and to handle the photography, cover design, artwork and formatting costs money.
Kickstarter allows me to “test the water” and see how much interest there is in the book, while offsetting some of the development costs. If I hit my funding goal, then I’ll know there is interest and will be happy to invest in the printing costs to get a few thousand copies of the book printed - and I can give my backers copies of the book as thanks for helping me achieve that. If I raise more, I can print more copies and make it even better.
Read the column on the right for details of all the backer rewards. If you want a digital copy (PDF format that you can read on your computer, iPad/tablet or phone) then pledge £4 or more. If you want a printed copy, pledging £15 will get you one with free delivery if you’re in Cornwall or elsewhere in the UK.
Businesses - if you want to sponsor the project I’m offering a range of banner adverts on properpasties.com please see the rewards column for details. All advertising pledges are for a 6 month placement from the launch date of the book. There is also an official sponsor option for a single backer to get their name/logo added to the book and to get exclusive media coverage (see the right hand column for full details)
My goals for the project are pretty simple. I need £1200 to make the project happen and fund the development of the book. I’ll add 5 more recipes if the funds reach £1500, and give all backers of £4 or more an extra free PDF recipe collection. If it reaches £2000 I’ll also record a video showing exactly how I make my Cornish pasty step by step, giving all my tips and techniques from making the pastry to crimping and everything else. The video will be hosted at ProperPasties.com and all backers from £4 upwards will get access.
The Bottom Line
I’m really excited about the book and I really want to produce it to the highest possible quality, with great pictures and even better recipes and information. Please help me out, tell your friends about the project, share this page on Facebook and Twitter (you can start by clicking the LIKE button at the top of this page!), and do try my pasty recipes when the book comes out! Thanks so much for your interest and support, I really do appreciate it!
Risks and challenges
The biggest challenge with writing and publishing a book is with either finding a publisher, or self publishing. While I’m a software developer, not a writer, I do write a lot (websites, tutorials, software documentation, blogs... and recipes!) so I don’t expect the actual writing of the book will cause any problems. Besides, I’ve always found it easy to write about something that you’re passionate about!
So long as the funding is met, I expect the project to be completed on time, but of course if there are any delays I’ll be sure to keep my backers informed.Learn about accountability on Kickstarter
Yes! I was always planning on including some vegetarian options, but after several people have requested it I will now be adding vegan options too!
Yes! I'm currently working with Michele Vilseck (Author of Gluten-free Made Easy) to develop a gluten free pasty crust recipe to include in the book!
No where right now! I have had a couple of offers from local companies to produce pasties for sale but at this stage I'm not interested in baking them in bulk. However, since several people have requested it, I am adding some new reward tiers which will include freshly baked pasties (made to my award winning recipe). The new tier details will be posted within the next 24 hours once I've worked out the delivery logistics and prices.
Yes! I'm open to any suggestions, and possibly to contributions. Send me a message here (Click the blue "Contact Me" link under my name at the top right of the page). I can't guarantee I'll accept/use your suggestion or contribution, but I promise to take a look and consider anything which is sent in!
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