For information on ordering the 'Cuisine of the Sun' Cookbook once it's for sale, please visit eattillyoubleed.com/cookbook.
STRETCH GOAL: $30,000!
Now that ‘Cuisine of the Sun’ will definitely be published, we are taking the show on the road. We are putting out a STRETCH GOAL of $30,000 to cover the expenses of a USA BOOK TOUR to help promote and sell the books that will for sure be published. The Book Tour will consist of interviews, book signings, author luncheons, cooking classes, etc. to sell books and get the word out about 'Cuisine of the Sun'. We already have commitments in Phoenix, Charleston, Los Angeles, Chicago and Seattle.
'Cuisine of the Sun' Cookbook Campaign:
Hi, my name is François and I would love your help to make my dream of creating an exciting Provençal cookbook come true.
Good food doesn’t have to be complicated to enjoy. My goal is to teach you to adopt a few restaurant techniques and methodologies to help you create simple, inspired food and have more time with the people you love.
One of the things that made Julia Child great was that she brought French food out of the fancy restaurants and into everyone’s home. I want to pick up the torch from Julia and show a new generation of aspiring cooks that great food is simple and fun to prepare.
This book is the culmination of a lifetime spent relentlessly dreaming of food while toiling away in hot kitchens, both professional and at home. My life story is that of son of an immigrant mother whose Provençal culture and joie de vivre founded and shaped the foodie and person I am today.
My story begins from the very beginnings, in her womb, when grandfather Pépé insisted on feeding my pregnant mother a hearty Perigord diet of goose foie gras and black truffles to ensure that despite growing up in the savage New World thousands of miles from the French motherland, I would become a proper gourmand. The feasting continued on day one when instead of getting the traditional spank and sip of mother’s milk to herald my arrival, I was handed a flute of bubbles and a serious addiction to the good life.
You see, dear old Maman was born in Champagne, France and it is the age old custom to whet the lips of a newborn with a sparkler. The way she recounts my birth is: I was being ingloriously hung upside down like a rabbit about to be spanked when she growled at the doctor with a devil like ferocity that I needed a flute of Champagne immediately. It’s best not to question a command emitting so deeply and forcibly from the guttural bowels of a snarling woman who just had the equivalent of a melon pass through the most intimate part of her anatomy and survive to tell the tale.
My earliest attempts at cookery began with the filleting of my sister’s goldfish at age two and a braised rabbit dish made with my pet rabbits at age seven. I eventually stopped cooking my pets and went to the highly esteemed New England Culinary Institute where I graduated top of my class in 1985.
My cooking style is vibrant, fresh food with Provençal roots. I will help you create beautiful, healthy dishes inspired by Southern France in your home.
Right now you may be intrigued but you’re probably wondering what qualifies me to teach you about Provençal cooking. Fair enough, let’s get into my experience. For 25 years I had a successful career as a professional Chef in America’s top restaurants garnering rave reviews from magazines and newspapers across the country. I was featured in Gourmet, Bon Appetit, the New York Times, London Times and many others. I was honored to have Food and Wine Magazine name my Provençal restaurant Pili Pili as “One of the top ten new restaurants in the world.”
“Chef François de Mélogue is “well traveled, well read with an artistic mentality… The culinary vision is largely his…”
~ William Rice, Senior Food Editor, Chicago Tribune
I have been on a mission to bring real food back into everybody’s lives. I decided to step away from the ranges and focus on other creative food outlets like food writing and photography for my blog EatTillYouBleed.com. I moved to Portland, Oregon with my family to surround myself with some of the most exciting food being produced in America. Portland is blessed with amazing fish from the Pacific and the Columbia River, fantastic small farms and ranches across the Willamette Valley and forests filled with an abundance of wild mushrooms. My book will feature vignettes of small farmers, fishermen, foragers and food artisans who are the ground troops in the food revolution.
Why Provençal Cuisine:
Next question I’m guessing is “Why Provençal cuisine?” Provençal food is all about the sometimes messy collision of culinary cultures. It has greatly evolved and developed from its early roots. Recipes blew across borders like the famous Mistral howling across the region. They are the shared story of conquests, invasions and immigrations. Each gust brought strange new ingredients, habits and techniques to the tables. When the dust finally settled, an artist’s palette of beautiful colors, textures and sensuous flavors were left behind.
This book is the vibrant, reimagined culinary heritage of Provence.
I am so excited about this cookbook. It will be beautifully laid out with 100 pages of classic and reimagined dishes of Provence that will bring the flavors and textures to your family's table. This hard cover book will contain pages and pages of dazzling photographs and interesting vignettes.
The book will come out this Fall just in time for the holidays. This is your chance to pre-order a copy.
I want this book to be a guide to teach you how to shop a farmer’s market like a professional and let your cooking be guided with inspiration from the season. Cooking food is the ultimate act of love.
Are you ready to come on a fun ride with me? Please support my journey to ensure my book moves from a dream to a reality.
The $20,000 needed is for all of the costs of the first edition print-run of 1,000 books.
These costs include:
- Printing by Worzalla Press
- Amazing Design by Lemon Fresh Design
- Photography and Styling
- Recipe Development
- Marketing & PR
Read more about Francois' culinary adventures on his blog: EatTillYouBleed.com. You can also find Francois on Instagram, Twitter and Facebook.
Risks and challenges
The great news is that the book is 95% complete, and the bulk of the work has already been done: photography, recipes, and design. There are still some final edits to make, but mostly what remains is the printing.
Of course there are always possibilities of delays with printing, but we are working with Worzalla to have these books printed and distributed by early-mid November. Once we hand over the book's PDF files to them when the campaign ends, we have just a 6-week turnaround to print!
I’m really thankful for all of your support and the opportunity to share my book with you!Learn about accountability on Kickstarter
- (32 days)