Announcing my first Sneak Peak for the NYC Chefs section: It's Mario Batali!
That's right! The first Chef that I'm announcing to be included is Chef Mario Batali, who I must thank for all of his continued support. So excited to have him included and his recipe looks so hearty, homey and delicious!
What is Brooklyn Munch Anyway?
Brooklyn Munch is a website of recipes, restaurant reviews & all things food. The idea is to make eating good food more accessible to everyone, especially those of us on a budget. Food for the people!
After lots of success, exposure, and happy eaters, I decided it was time to make a cookbook that anyone and everyone can appreciate. Well, to call it a cookbook would be unfair, because it's going to have a lot more than just recipes.
So, what will this book contain?
- 70 + Recipes
- Lots of tips and writingabout cooking, shopping and saving ($30 a week for food? It's possible!)
- Home Recipes from some favorite New York City chefs
- A special section dedicated to my truest love, tacos
- A nice picture of my mom and I
What kinds of food will we see?
A little bit of everything. I'm Italian, so there will be lots of Italian recipes, but I started cooking in an area with little access to ingredients that weren't primarily used in Latin & Mexican cooking. So, a lot of my influences come from there, too. And of course, if you've ever read my site, you know I love spicy foods, Indian cuisine, and Mediterranean foods too.
As time goes on, my cooking has become a bit of a worldwide collage of my favorite ingredients: Lots of spice, lots of shrimp and seafoods, steaks, refreshing salsas and sauces, big plates of veggies, tons of garlic, rices and pastas, and more. I don't have any formal culinary training, which is why I advocate the fact that anyone can cook.
On that note...
That's exactly the reason that I wanted to write this more-than-a-cookbook anyway. It's all about a little of this, a little of that. Thinking about what's sensible together, what staples to always have on hand, important spices to always have, what foods cost the least, and how to get creative with a little bit left.
The idea is to share with you a mindset that develops a sustainable culinary intake that's easy on the wallet, good to the body, and most importantly, tastes good.
So what's all this money for?
Luckily, I've got a super-smart engineer friend who does cost estimates for bridges in New York City. I proposed a trade: Indian food for some budget help (I knew that was a sure sell). After some serious Vindaloo, we got down to business. After a few hours and some serious Excel skills, we'd hit the magic number. Here's what the funds will go towards:
- Food. That's a big one. Lots of recipes need lots of food.
- Manufacturing Costs. That's another big one. Publishing and shipping cost quite a bit.
- Marketing. Postcards, business cards, online promotion, it's all in the works.
- Rewards. Because I love you!
- And a small error margin (about 5%). Just in case something goes wrong; recipes can be improved, mail can get lost, zombies can attack...
Some Additional Notes:
The book will be available for purchase online. You can buy it in print or as an e-book (gotta love technology). It will be out in December 2013.
Looking into the future: I've got long-term investment in Brooklyn Munch. Any profits I make, I plan to put into the next big project: After the cookbook, I'm thinking of a mobile app, I'm thinking of manufacturing my secret shrimp taco sauce, maybe selling tacos at Smorgasburg next year, and of course expanding to new cities. So while your support is officially for this cookbook, please know that your money and your support will ultimately go much further and last much longer. And for that I am of course so very appreciative! Eventually, when I've got more to invest and therefore more to give back, I have my sights set on a charitable cause, maybe investing in small food related entrepreneurial ventures around the world, or maybe something about educating children in nutrition and food sustainability.
Here's a link to my website, Brooklyn Munch, so you can see what I'm all about.
Risks and challenges
To address potential setbacks systematically and logistically:
Recipe production is a big part of it. Luckily, I've been cooking and creating food for a long time, and a big part of that has always been budgeting, too. I am sure I will have to adjust and re-make recipes, but I feel confident my funding has been adequately estimated.
Publishing (and mostly shipping) is another thing to think about. I'm utilizing an online, self-publisher. They'll serve as the printer and the retailer. It's comforting to know that I have the support of a large and successful company when it comes to actually producing these books. As for the writing and creative content, that's all me. I was an art major, so I very much so enjoy the creative aspects of compiling and formatting the book.
As for shipping, my online retailer handles the shipping for the books that are purchased online. For rewards (and if funding is extra-successful, pre-order books available on my site), I have researched flat-rate boxes, which I think will be well suited to this project's needs.
Of course, things happen. That's why I've factored in an error margin, which I listed above in the breakdown.Learn about accountability on Kickstarter
- (30 days)