So You Want to Write a Cookbook
An interview with a first-time author Bebe Carminito. Plus! A recipe for Chocolate Chip & Cinnamon Biscotti.
Cookbook lovers, you’re in for a treat. I’m excited to share my interview with Bebe Carminito, food stylist, recipe developer, content creator, professional makeup artist, and author of the new book The Curated Board: Inspired Platters & Spreads For Any Occasion.
I first met Bebe through her recipes. In my former role as Editorial Director at food media agency the Feedfeed, I edited Bebe’s sponsored campaign recipes. Later, we met IRL through the Proof Collective, an SF business-building community for women in food. I recently sat down with Bebe at Omnivore Books on the first stop of her book tour, and she agreed to share all the juicy details with you.
Read on to learn how a DM turned into a dream book deal, the recipes that didn’t make the cut and expert tips for cooking in a 70-square-foot (!) kitchen. Plus, Bebe shares her recipe for Chocolate Chip & Cinnamon Biscotti, perfect for Fall.
How did you get a cookbook deal?
On a cold December Saturday morning while watching the Food Network and having my morning coffee, I received an Instagram message from [cookbook agent] Leslie Jonath. She said “Hello dear! Happy holidays! Are you interested in thinking about doing a book in 2021? I’d love to brainstorm with you!” And I enthusiastically replied “Hi!! Happy Holidays to you too!! Absolutely yes!! Let’s brainstorm!” The rest is history… The proposal coaching and writing process started the spring of 2022. Leslie Jonath is the best agent any author could hope for.
Tell us about the inspiration for the book?
The inspiration for the book has many moving parts. It was fueled by the pandemic in some ways. We were no longer going out to dinner on Fridays, our standing date night, so I brought Friday date-night-in by making cheese and charcuterie boards. They started taking on a thematic presentation and varied from week to week. Every Thursday I would prepare for Friday by making a new dip, cracker or cocktail recipe in preparation for our ritual. I would also shop for cheeses, salami and nuts that we had never tried before.
The writing was also inspired by my online cookbook club co-hosted by my friend Steph Whitten in which we select female penned cookbooks that are globally driven. This cookbook club is called the #getcookingcookbookclub. This club also provided the impetus tailoring my Friday night date night boards to different cuisines. We called this Friday night celebration #nibbleboardfriday. This was our way to reset, restore and toast to a new week.
How did you land on the title The Curated Board?
Originally we had wanted to call it #nibbleboardfriday, however, my publisher and editor wanted to incorporate my cosmetic experience and pull in the artistic piece by using the word ‘curated’. When they revealed the title to me, The Curated Board, Inspired Platters & Spreads For Any Occasion, it was music to my ears and I am thrilled with the title. It encompasses the narrative and all of the visual aspects.
This book has recipe contributors. What made you decide to bring in other voices?
All of the contributors are Bay Area food creatives, although one has moved to the East Coast. I wanted the recipes and content to represent my nibble boards - and the diversity in my cookbook clubs. I wanted to honor their voices and family recipes that represented their culture.
My contributors (in order of appearance):
Micah Siva (Challah Bagel Brunch)
Rezel Kealoha (Filipino Merienda)
Katia Berberi and Steve Drapeau from Anne’s Toum (Lebanese Sheet Pan Brunch)
Anna Voloshyna (Ukrainian Budmo Board)
Eric Lundy (French Apéro Hour)
Christine Gallary (Dim Sum Celebration)
Amisha Gurbani (Chaat-Cuterie inspiration)
Many people don’t realize the work that goes into producing a book. Who was on your team?
My publishing team in Petaluma, Cameron + Co., includes Chris Gruner, Jan Hughes and her assistant Krista Keplinger, my amazing editor Kim Laidlaw, my brilliant designer Iain Morris and his assistant Emily Studer. And of course my agent Leslie Jonath who spearheaded this body of work.
Tell us about the photo shoot?
We shot in San Francisco near our home at photographer Marie Reginato’s studio and family home. I had 2 food styling assistants staggering the entirety of the shoot dates: Lauren Ruben and Emily Cooper. Last but certainly not least David my husband who was and still is my right hand. He oversaw production and made sure I drank plenty of cold sparkling water and took time for lunches and snacks while on set. Otherwise, I probably wouldn’t have.
What was the memorable moment from the photo shoot?
Seeing the images on Marie’s computer screen for the first time on the first shoot day, I was moved to tears.
You are a professional makeup artist. Do you think there are correlations between makeup artistry and food styling?
Yes, it is all in the tiny details and I continue to be inspired by the beauty that surrounds me. Color, composition, lighting, shadows and all of the aesthetic elements come into play in makeup as in food styling. In being a makeup artist, I strive to be a perfectionist as I do with my food styling. I will do everything in my power to get it just right, to artfully beautify my subject matter.
How do you recommend readers use the book?
When I started writing the book, it was important not to overwhelm the reader and home cook. There are 1-3 recipes provided for each board or spread. There are no rules, have fun with it and make it your own. I encourage the reader to pantry-pull, fridge forage, shop at your local specialty grocer, farmers market, bakery or cheese shop. The menus can be scaled up or down. They can be served on boards, platters, sheet pans or in many bowls.
The key is to spend more time with your loved ones and remember as Ina says, “store bought is fine.”
Where there any recipes or menus you had to cut?
Yes, in fact there were 2 boards cut - “The Grab the popcorn and let’s watch a movie” and the “Pizza and Rosé all day board.” We just didn’t have the page space although I will still share the recipes. One of David’s favorites was from the movie theme, my Munster Doggie Pinwheels. They are a puff pastry recipe that is really easy and a great party trick.
Recipe everyone on set was obsessed with?
The Tahini Halva Blondies and the Cashew Brittle
What is the “Gateway recipe?”
The Curried Deviled Eggs
Favorite recipes for Fall?
Italian stuffed mushrooms, chocolate chip biscotti and chocolate cinnamon shortbread
How did you feel about girl dinner?
I love girl dinner and have been a fan most of my adult life although it has been recently coined “girl dinner”. Sometimes all a girl needs is a ramekin of olives, a few slices of cheese, a few seasonal berries and a few tears off of a good baguette. Olivia Maher coined the phrase on TikTok and now it is mainstream phenomenon which makes me really happy.
Food styling tips for the home cook?
Natural lighting, freshness is key, a spray water bottle and brushes with a few drops of oil to refresh food will take you far. See pages 11-13 for more.
Tips for cooking in a small kitchen?
With a 70 square foot kitchen I have found that you really don’t need every single gadget and gizmo. I also clean as I go and I love my kitchen table because it has shelves underneath for storage. I also keep my food in labeled mason jars for organization. And that classic rule, if you get something new something needs to go. (I am still working on this one.)
Top 3 essential kitchen tools?
Anything from GIR, my kitchen scale and my KitchenAid Mixer.
Top 3 essential ingredients?
Garlic salt, olives and of course butter.
What’s an ingredient you don’t like?
Oysters
Tell us about your cookbook clubs?
I run and co-run 5 cookbook clubs, 2 virtual and 3 that meet in person. The #getcookingcookbookclub and #qbcookbookclub are both virtual and the Proof Collective, San Francisco Cookbook Club and the Mechanics’ Institute cookbook meet regularly in person.
Where can people follow you?
My Instagram is @champagneandcookies and my website is atinysoiree.com. Follow me on IG for the latest on my tour dates.
Chocolate Chip & Cinnamon Biscotti
My first restaurant job and my gateway into the culinary world was working at A16 restaurant in San Francisco. I was a pastry assistant and one of my assigned morning duties was to bake all of the cookies for the cookie plate on the dessert menu. Sometimes, there were thumbprint cookies, jam bars, pignoli (pine nut) cookies and shortbread, but always the classic biscotti. Here, these crunchy cookies are studded with mini chocolate chips and scented with zesty cinnamon. Make them in advance so you can chill the dough overnight before baking the next day; the pre-baked logs can also be frozen for up to 3 months. These also make wonderful gifts for a cookie swap or to ship and share with loved ones during the holiday season.
Makes about 5 dozen biscotti
2 3⁄4 cups (345 g) all-purpose flour
31⁄2 teaspoons ground cinnamon, preferably Burlap & Barrel Royal Cinnamon
1 3⁄4 teaspoons baking powder
3⁄4 teaspoon kosher salt
1⁄2 cup (115 g) unsalted butter, preferably European style, at room temperature
1 1⁄4 cups (250 g) organic cane sugar
2 large room-temperature eggs, lightly beaten
2 teaspoons vanilla extract
1 cup (175 g) mini semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, baking powder, and salt; stir with a whisk to blend. In a stand mixer fitted with a paddle attachment, cream the butter on medium speed until light and fluffy, about 1 minute. Gradually add the sugar and continue mixing for 2 to 3 minutes. Scrape down the sides of the mixer and the paddle, then add the eggs and vanilla and mix until blended, about 1 more minute. With the mixer on low speed, gradually add the flour mixture 1⁄4 cup (30 g) at a time until just incorporated. Fold in the chocolate chips using a rubber spatula.
On a lightly floured surface, divide the dough into three equal parts. Roll each part into a log 13 inches (33 cm) long. Wrap tightly in plastic wrap and refrigerate overnight or for up to 1 week.
To bake the biscotti, preheat the oven to 350°F (175°C). Line a sheet pan with two layers of parchment paper. Working with one dough log at a time (leave the others in the refrigerator), unwrap and place the log in the center of the prepared pan. Bake until the log is lightly golden and slightly soft to the touch, 20 to 21 minutes. The log will spread and flatten. Transfer the pan to a wire rack and let cool for 20 minutes.
Meanwhile, lower the oven temperature to 325°F (165°C).
Transfer the cookie log to a cutting board. Using a sharp serrated knife, gently cut the cookies diagonally into slices that are 1⁄4 inch (6 mm) thick; to slice, cut directly down without sawing.
Transfer the biscotti slices back on the sheet pan, cut side up and spaced slightly apart, and bake for 7 minutes. Using a small offset spatula, carefully turn the slices over and bake until light golden brown, about an additional 7 minutes. Let the biscotti cool completely on the sheet pan set on the wire rack. The cookies will crisp as they cool.
To bake the remaining cookies, increase the oven temperature to 350°F (175°C) and repeat as directed, baking one log at a time. Serve now, or store in an airtight container at room temperature for up to 4 days.