so this is a New York City
and this is a famous book stop strong
book okay let's go inside hey how are ya
oh man nice to meet you how are you nice
to meet you it's it's hard to believe
that this story started 730 days ago in
Paris in France in lucio this is the
place where I make all my videos but I
cook what I create I love cooking so
much that I enjoy sharing that with
other people you usually I would do that
not by writing recipes but more by
making videos on my youtube channel the
onion month the BET series a dry aged
beef how to make barbecue sauce are the
13 CV I mean that's what I do I make
youtube videos and that's the way I
share my knowledge with all the food is
because of that and also because I'm a
computer engineer I knew nothing about
the whole book industry like publishers
agent bookstore distributor mean to be
honest it's a bit complicated it's not
that comment huh there's a diagram
coming you know it I know it as well
first there is the author which writes a
draft of all clips and then he goes to
an agent who helped refining that
project agency in London I'm like the
Kings angel and this couple go to a
publisher which will hopefully an
eventually turn that refined concept
into a coupe they are called quad Hill
and they have branches everywhere and
that meant a lot for me since my
audience you guys so evenly distributed
like on the planet you will get me into
meeting that
what you need on the table I'm not
talking too loud because I am at my
publishers place you see all those good
books they made all this we are about to
pop in the meeting about publicity like
the sales team is going to come up
tomorrow and I will be selling the
international rights of the wonderful
book by Alex I'm Laura I'm going to be
marketing your book I'm sorry I'm going
on social media I breathe I'm gonna be
working on the publicity and media
campaign hello I'm Caroline I'm the UK
and export sales director cordray oh wow
thanks then comes into play a new entity
called the distributor which basically
handles all the shipping and all the
logistics and then book store like
Amazon or in our case strengths book
store in New York City okay so there are
a hundred recipes within this book and
just because I thought well I already
did the hard work I made all those
videos it's more the transcripting job
than just a writing job so it's gonna be
a piece of cake
bye bye was I wrong both the publisher
and my agent agreed on the fact that
most recipes needed to be new like at
least 75% not exactly a relaxing day at
the beach and if writing recipes wasn't
complicated enough I decided also to add
more spirit more personality to them by
just writing recommendation confessions
memories you know to each and every one
of them there is also something else
that you need to write it's sounds
simple it's not a book title Oh sounds
simple of course it sounds simple why
did it take me so long to come up with
the title and that's with the title as
simple as just a French guy cooking I
can share with you a few titles that
didn't make it till the end
facelift I wanted to express my will to
change the whole culinary world very
Humbert Diaries of a French home cook
but it sounds too much like that French
guy cooking which was a suggestion from
both my publisher and my
the probably thought I was just being
picky by just adding just a French guy
cooking and I think it changed the whole
perspective now we need to talk about
pictures we need to talk about the
photographs of your gorgeous picture
inside this this one or this one or this
one not this one have been taken by a
very talented photographer I'm Dan and
I'm the photographer I'm Joe that's a
lot of people the commissioners I never
forgot assistant stylist stylist assist
one else me on those photo shoots I felt
like my job was the easiest I just
attended the photo shoot and I give my
opinion about each and every picture
they have taken
I think the omelette recipe is a great
example of my influence on the picture
the first picture they had was gorgeous
beautiful and then I introduced just did
that of me that's what we've got a gem
to meet feels a bit like an emoji like a
winking smiley this is something we
haven't discussed so much yet the
cookbooks cup this is mine I'm smiling
I've gots coffee I've got my stripes and
of course I've got a bowl of noodles
okay I just wanted to show you two
covers you've been spared from there is
this one I'm a French cook but I'm a
pirate and also I'm trying to seduce you
French vibes this wasn't my publishers
favorite they wanted to embrace the
legacy of French cuisine and to question
it you know when the book is called just
a French guy cooking it could be
expected to have the main character
flipping caps I think it would have been
a mistake the book would have been
immediately categorized as French food
and wine and beverages I don't want this
it's just not me I'm passionate about
all foods old culture including ramen
Italian food America and Japanese
British I like this cover I got a funny
face it's good to have a funny face you
don't want to at the end I think the
cover should capture who you are you
realize that you're taking advices from
some
you just brought one cookbook where are
you going
and since it blows up okay yeah it is
Hollywood
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I've written eight cookbooks when I
wrote my first one I had no clue what I
was doing like at all and now I feel
like I have it down to at eat the piece
of advice that I will leave you with is
tests tests and tests again because the
sleepless nights I've had over recipes I
fear something may be taken the wrong
way you go back go back again and that's
like my worst habit is rejecting
everything and it's a good worst habit
to have no you're beautiful I love your
touch but man now probably one of the
greatest misconception of all time once
the book is complete once you wrote all
the recipes once the chapters are
clearly defining the photographs they
can you think your job is over you'll
see that just half of your job is done
the other one is still to come book
promotion stuff I feel like a medicine
into the BBC Radio Asia practice
now obviously my biggest strength as a
cookbook author is my YouTube community
I'm starting with something so with that
in mind obviously I used it and I made a
quite a few videos about my book or at
least about the journey I think it's
important that I mentioned the
challenges I have faced within this
cookbook journey because yes I faced
quite a few the first one is my being
French which you might think is a
strength but in fact it's kind of a
drawback when it comes to righties
intercapital Hama and just understanding
things come from a culture point of view
and the second challenge is that I made
this as a side job
my main job make videos for you is just
to try and change the world but over on
YouTube nothing a in a paper format it
was very hard for me to understand the
value to realize how work it was at that
time I wish I could be texting me in the
past while I can so that felt shock but
at the end I'm glad I did because this
good book is a beauty and I'm very
thankful for all the people who have
been working so hard on it including me
this channel is not about being humble
let's face it it's about ego
let me shout a big mercy to all of those
without whom without whom it's clearly
not me who wrote that this cookbook
would have been nothing but a distant
project check now Stewart Celine Emily
then Wendy Becks Alex and
everyone at quadrille it would be unfair
not to think for more people the first
one being Jamie Oliver for writing the
for world of my cookbook Thank You Jamie
so much second one Donal skin for that
brilliant quote shack people of coast or
another brilliant oh and finally you
thank you guys so much for your love the
comment of use of being there for both
supporting my adventures thank you
things are getting emotional I hope you
guys enjoyed this video I hope it gives
you just a nice push you need to write
your own cookbook if you enjoy this
video please give it a big thumbs up
like it and share that everywhere spread
this book like but please comment this
video it does anything you want to
understand any detail that I forget to
tell you about and last people click
subscribe I make new videos every week
it's always about the food but it's
about understanding food as a concept
take care bye bye
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