A holiday cookbook featuring fresh and seasonal drink recipes, sustainable eats and just the right amount of tequila. Maybe more.
What's in the Book?
HOLIDAZED is your survival guide for the holiday season. Chock full of original drink recipes, the 60-page cookbook will feature festive creations using seasonal and organic ingredients, my take on the classics, fan favorites from my blog and other boozy concoctions like my spiked ice creams (see below) and spicy popsicles. Don't worry, I’ll help you soak up all that booze with some small plates, appetizers and some of my secret hangover cures.
Plus it will be packed with so much food porn you'll need a clean set of knickers.
And You Are...
I was a software developer for 10 years before making the jump into blogging. I started off writing about the environment and quickly grew into tech, cars, design and eventually food and wine. I have contributed to Discovery Channel, The Atlantic and MAKE magazine, and I even develop recipes for the James Beard Award winning blog, Dark Rye, started by Whole Foods Market. I also have a recipe on the back of a wine bottle: Cline Cellar's Cool Climate Pinot Noir.
My view on food is both experimental and sustainable. I like to push the boundaries of a single ingredient, like with my Sweet & Salty Celery Popsicles. I believe this creates a deeper and richer relationship with our food and that the combinations are endless. And pretty damn tasty.
You Get Stoned While Cooking?
I started the YouTube Channel in March of last year and the blog a few months later. The name is just a play on my last name along with where I live, San Francisco. My goal: to showcase how versatile vegetarian and vegan food could be without scaring off the carnivores. They're quite timid you know, but so cute! I sorta want one as a pet.
On the very first day, my video--Avocado Baked Egg--received over 10,000 views. I am still in shock. As of today the Cooking Stoned channel has over 500,000 views; the blog itself has reached 1 million viewers.
What's my secret sauce? You. Before I even publish a recipe, you can find the early stages online via Facebook, Instagram, Tumblr and Twitter. I take your feedback and suggestions seriously. Very seriously.
Why Cocktails...Are You a Lush?
Yes. That and I wanted to start small. Sure, I could do a huge 400-page cookbook. But let's face it, Kickstarter is kinda scary. You have to put yourself out there, prove that you are worthy and, well...ask for money. I don't even like asking for directions!
And who even reads these days? The only reason you're going to make it through my 60-page book is because most of it is pictures of food. What...did I forget to mention my centerfold?
Also, my cocktail recipes have been some of the most popular content on my blog. Which I guess is no surprise but c'mon, what's wrong with Curried Sweet Potato Soup? That said, I am very thankful and honored.
Where's Your ****ing Cookbook?
The one thing everyone always asks me is, "where's your cookbook?" And you know what, here it is. That's right, it's about to get real up in here.
Using my years of cooking experience along with my unique take on ingredients, sustainability and food, I am going to create the dopest, most awesomest, most unicorn-saving cookbook out there!
Actually, that's a bit of a lie...we are going to create it together!
I'm No Sucka...Reading Your Blog is Free
That's true, Cooking Stoned is full of lots of great recipes, free for the taking.
As I mentioned above, YOU are the key ingredient to Cooking Stoned being so successful. Well, The cookbook will be no different. And while I will be including some fan favorites, the bulk of HOLIDAZED will be original content developed specifically for this book.
How Are You Spending My Hard-Earned Cash?
Well, creating a cookbook is expensive. Even doing the blog and cooking channel has a pretty big cost, especially when you are using quality ingredients. But let me break it down:
- Extensive Recipe Testing - It's one thing to develop a recipe for a blog (which costs me about $40 on average) but it's a whole other deal to develop it for print. On the blog, if I make a mistake, I can fix it rather easily. Not so much with the book; gotta have it perfect the first time.
- Layout & Design - Since hard copy cookbooks have yet to have Google search, we want to give this thing a smart design and, well, that costs money.
- Reward Processing - The cool thing you want for your contribution...we couldn't steal enough of them. Sorry.
- Shipping Expenses - Our transporter is on the fritz. So we will be doing it the old-fashioned way with boxes and bubble wrap.
Fine, You Convinced Me. How Can I Help?
Well, the fact that you made it this far helps. So let me start by thanking you for letting me ramble on so long. Now, let's get this damn thing made so you can get your drank on!
Here's how you can help:
- SUPPORT my campaign: Any amount helps but let's be real, the bigger amounts help a wee bit more. #justsaying
- SHARE the campaign: Twitter, Facebook or carrier pigeon...I'll take whatever I can get.
- EMAIL a friend (or more): If you know of someone who would love my cookbook, let them know.
- LIKE me on Facebook: Yup, I have a fancy Cooking Stoned Facebook page. How about liking it?
- CONTACT me: I'm available for interviews, articles, special features and other publicity and promotion.
Risks and challenges Learn about accountability on Kickstarter
Starting the process to create and produce, edit, print and ship a cookbook meant for Christmas in August is anything but shy of insane. Especially creating one that is going to be as interesting as this one; as informative as this one.
Let's face it, I will spend most of August and September drunk off my a** getting it right.
But I have faith in myself to get this done and get it done right. At my peak performance, I have produced 20 recipes a month for the blog and YouTube channel. And cocktail recipes are much quicker to develop than other formats like entrees or appetizers. Also, not having to edit any video will save me some time.
One challenge will be obtaining "seasonal" ingredients before they are in season but I am working with small farmers on making this work.
I am also concerned about print quality. I want the book to be as beautiful as the photographs. And that requires getting proofs made and evaluating them. It also could affect the delivery time of the book. But whatever hiccup this poses, I am confident that the e-book will be available by Thanksgiving.
Your constant support and contact will be key here. Let's keep talking over Twitter and everywhere else while I do this. And we can do it together!
Have a question? If the info above doesn't help, you can ask the project creator directly.
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