Everything You Need to Know About My Book “Conversations Behind The Kitchen Door”

flavors unknown podcast

Today’s episode is about my book Converstion Behind The Kitchen Door. The episode is a little different from the usual interview format. To celebrate my first book release, I’ll be dedicating this episode to the adventures of writing and publishing my book, Conversations Behind the Kitchen Door. You’ll hear what inspired me to write a culinary memoir, the unique influence of immigration on American food culture, and you’ll find relevant information about the book writing and publishing process if you’ve been considering writing a book of your own. The book is officially on shelves and available for purchase today, on November, 8th. By purchasing the book directly from my website, you’ll also be supporting the efforts of Chef Jose Andres' association. For every purchase, I will donate $1 to his project World Central Kitchen, an association that helps to bring fresh meals to people in crisis around the world. Where to buy my Book "Conversations Behind The Kitchen Door" Barnes & NoblesAmazon Behind the scenes of Emmanuel Laroche writing his book Conversation Behind The Kitchen Door The first time Emmanuel Laroche thought about writing a book (2:51)Finding the right resources for getting published (5:33)How long the process took from start to finish (7:12)A summary of the contents of the book Conversations Behind The Kitchen Door (7:59)How the book differs from the podcast content (8:31)The structure of the chapters (10:18)What culinary leaders have in common when it comes to process (11:57)Why the kitchen is a metaphor for life (13:08)Why you shouldn’t follow recipes (13:49)Deciding to publish via the traditional route (14:32)Writing a book proposal to submit to an agent (15:50)Culinary leaders featured in the book Conversations Behind The Kitchen Door (17:41)Why I asked Chef Elizabeth Falkner to write the forward (18:37)An excerpt from the book Conversations Behind The Kitchen Door (20:06)How immigration influenced the American palate (21:50)Who should read this book (23:06)Click here to find recipes from the chefs featured in the book (24:19)How I found the time and space to write (26:04)Where to find the book Conversations Behind The Kitchen Door near you and how to request it (27:22)Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Jose Garces’ Endorsement book Conversations Behind The Kitchen Door Jeremy Umansky’s Endorsement book Conversations Behind The Kitchen Door Elizabeth Falkner’s Endorsement book Conversations Behind The Kitchen Door Quote from Chef Dan Kluger Click to tweet The main question that has had in my head was, Am I able to write?, and If I write something, is it going to be interesting? Click To Tweet I explored the future of culinary creativity that is based on 50 conversations that I had with American Culinary leaders on the podcast. Click To Tweet It was important for me to feature the influences from other origins coming from the first and second-generation chefs, and the importance of immigration in the way America eats today. Click To Tweet