We interviewed 3 of our authors about what it’s like to publish a cookbook with us here at Meze Publishing. If you’d like to see the full video click the link, and if you’d like to know more about creating a cookbook email firstname.lastname@example.org.
Jenny Jefferies is a South Cambridgeshire based farmer’s wife and mother of two girls. She compiled the successful debut book For The Love Of The Land: A Cook Book To Celebrate British Farmers And Their Food and her second book For The Love Of The Sea: A Cook Book To Celebrate The British Seafood Community And Their Food, both published by Meze Publishing. For The Love Of The Land was shortlisted for Best Cook Book in the Great British Food Awards 2021 and Jenny is a Food Hero with Love British Food.
Jenny said: ‘Meze Publishing are really passionate about food, books and people making them such a straight-forward and fun company to work with.
Phil Turner, the director of Meze Publishing, really believed in it right from the very beginning which was just brilliant.
Personally, the vision of my books didn’t really change throughout the process. Paul Cocker, the very talented designer and another directed at Meze Publishing shared some great ideas, and the brilliant editor, Katie Fisher, who helped with all the copy.
Working with such a first class, talented team of people where you can bounce ideas off each other and they offered you as much freedom and as much guidance as you needed made it all very enjoyable.
I could not be happier with the outcome of these two beautiful books published by Meze Publishing. I put in my heart and soul and they did too.
I can wholeheartedly recommend Meze Publishing.’
Tim Wraith is the corporate and community partnerships manager for Sobell House Hospice in Oxfordshire. Celebrating the inspiring work and ethos of Sobell House, the cookbook Food and Kindness was born. Since 1976, the hospice, which is jointly funded by the NHS and Sobell House Hospice Charity, has been providing specialist end-of-life and palliative care to local people with life-limiting illnesses as well as supporting their families. The staff believe that every adult should be able to die with dignity and without pain.
Tim said: ‘I’d never created a cookbook before and it was just such a fun project to get involved with. I mean, working with Meze is incredibly easy because they are incredibly organised.
My first conversation with Phil was incredibly positive and over the course of a few months we managed to produce the book Food and Kindness. We’ve sold about 1500 copies, I think it’s brought in about £40,000 for the hospice and made as many friends along the way.
Initially we didn’t really know what sort of book we wanted. We had a few ideas but I think through discussions with the people at Meze it sort of just evolved over time.
That’s their field of expertise, and they do take out a lot of the stress of it but they also involve you in the whole process.
The one thing that we have had in feedback is that we have produced a very very good quality cookbook.
If you want to produce a cookbook, Meze are the people to go to.’
After finishing culinary school in Abruzzo, Italy, Danilo travelled around the country working at some of the finest restaurants in the Peninsula. He moved to the UK in 2010 and has since worked with the likes of Alain Ducasse at the Dorchester and at Zafferano in Knightsbridge. In 2012 he attained his current position at the embassy, giving him the opportunity to cook for some of the most influential people in Europe. In 2014 Danilo launched his own catering and consultancy company whilst last year he fought his way to the final round of BBC MasterChef: The Professionals.
Danilo said: ‘Publishing my first cookbook with Meze was a pretty pleasant experience. It was scary at first because as I said it was my first cookbook but with them on my side it felt pretty safe at every step.
When we started with Meze it was pretty helpful from the beginning to lay out all the possible scenarios on how the book would have looked. I must say we didn’t change the idea too many times because the work was done from the beginning and that I found very reassuring.
They guided me through the layout, they suggested how things should look but they gave me total freedom and I truly appreciate that.
It felt professional, it felt really well-done and you could tell straight away that this was a product done by someone with expertise in producing not only books but cookbooks.’