I’ve always loved making cookbooks and you might have seen my latest, The Essential Wok Companion. It’s my fifth cookbook and I still find the whole process exciting and super creative. I like to be hands-on with every part of the process.
The wok book started with an idea I got from someone at one of my pop-up events. They admitted they were terrified of using their wok; the minute smoke started appearing they got frightened out of using it! It made me realise how at ease I am with mine (honestly, I use my wok every single day) and how much assumed knowledge I have that’s worth passing on.
I wanted to create a wok cookbook that went beyond the expected. You might be surprised to know that after a day in the studio, I love cooking with flavours other than Asian. I still use my wok though, whether I’m steaming beetroot for a pickle, making a delicious taco filling, or cooking Middle Eastern-inspired chicken for my Sumac Chicken Salad bowl. It was important to me to celebrate the wok beyond how most people think of using one.
From that initial inspiration, I researched madly, writing special introduction chapters and recipes in the wee hours before anyone else in the house was awake. Once I was content with how it was looking, it was on to recipe testing. This is a team effort because everything needs to be thoroughly tested. Then we move onto another hugely important part of the cookbook process, and that’s the photoshoot. There are so many people involved – stylist, photographer, kitchen assistants, art director – so I always want this part to be fun and for everyone to enjoy the creative vibes. It’s so satisfying watching a book take shape and the whole team loves being a part of it.
What’s different about this book, and my two previous ones, is that now I have my own publishing company. So I’m not just the author, I’m creating the entire ecosystem too, making sure the book is viable and that it’s also what a foodie like you wants. We don’t go through book sellers so our model is a little non-traditional; I’m not thinking about marketing to book sellers, only what my audience wants because we bring all our books directly to you.
It’s a massive challenge but I’m more creative when I am challenged. I know people are fascinated by how cookbooks get made so I hope this gives you a little peek behind the scenes of mine! You can see all behind-the-scenes details in this video if you’re interested in more.
Marion x
What I’m loving this week
- Not just this week but every week, I LOVE my MAKO Black Steel Wok (especially when it’s in these amazing saver sets)
- From the wok cookbook, this Honey Glazed Tea Smoked Salmon is sensational
- This SUPER simple wok recipe:
