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  • So this is in New York City, and this is a famous book stuff.

  • Strong book.

  • Okay, let's go inside.

  • Okay.

  • 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.

  • Yes, indeed.

  • It always started.

  • Ah, here in Paris, in France.

  • In list is the place where I make my videos.

  • But I cook.

  • Why 80?

  • When I create love cooking so much that I enjoy sharing that with other people.

  • You usually I would do that not by writing recipes with more by making videos on YouTube.

  • The only item on the White Sea dried beef.

  • How to make barbecue sauce, the 13 c.

  • I mean, that's what I do.

  • I make huge videos, and that's the way I share my knowledge with other food.

  • Because of that.

  • And also because I'm from our computer engineer.

  • I knew nothing about the whole book industry.

  • Like permission of agent books.

  • Don't distribute 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 days after which write a draft, our consent.

  • Then he goes to a kn agent who helped refining that project.

  • I'm strictly I worked for Metro Star, a literary agency in London.

  • I'm stretched like leggings.

  • Agent in these couple go to a publisher which will hopefully and eventually town that refined concept into their cold.

  • Quite a 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's what you need on the paper.

  • I'm not looking too loud because I am at my publisher's place.

  • You see, all those cookbooks they made?

  • All this we have about popping the meeting about publicity like the safe's team is gonna come up here.

  • Margaret and I will be selling the international rights off a wonderful book by Alex.

  • I'm Laura.

  • I'm going to be marketing your book.

  • I mean, I think I'm gonna be working on the publicity and media.

  • Hello.

  • I'm Caroline.

  • I'm the UK and excellent sales director for Whoa.

  • Then comes into play a new entity called the Distributor, which basically renders all the shipping and order logistics.

  • Then bookstore like Amazon or, in our case, strength bookstore in the city.

  • Okay, so there are 100 recipes within this book.

  • And just because I thought, Well, I already did the hard work I made over those videos.

  • It's more the transcript ing job than just a writing job.

  • So it's gonna be a piece of cake by boy, Was I wrong?

  • Both Deep 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 writing recipes wasn't complicated enough.

  • I decided also to had more spirit, more personality to them by just writing recommendation, confessions, memories, you know, each and every one of them.

  • There is also something else that you need to write.

  • It sounds simple.

  • It's not the book tighter.

  • 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 very swift.

  • I wanted to express my will change the whole culinary world.

  • Very Hamburg Diaries off a French home cook.

  • But it sounds too much like the French guy cooking, which was a suggestion from both my publisher and my agent probably thought I was just being picky by just adding just a French cooking, and I think it changed the whole perspective.

  • Now we need to talk about pictures.

  • We need to talk about the photograph off your gorgeous picture inside this thing, this one or this one or this one or this one have been digging by a very talented for Took fell down on the photographer.

  • That's a lot of people.

  • Commissioner, designer, Assistant State ST Lisa's sister, one of me on those photo shoots.

  • I felt like my job was the easiest.

  • I just attended the photo shoot, and I gave my opinion about each and every picture they have taken.

  • I think the only letter recipe is a great example of an influence on the picture.

  • The first picture they had was gorgeous, shot beautifully, and then I introduced that of me Way got Jen to meet feels a bit like an emoji like a winking smiley is something we haven't discussed s O much yet the cookbooks cover.

  • This is mine.

  • I'm smiling of good, scruffy.

  • 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 group, but I'm a pirate and also trying to seduce you.

  • Sound bites.

  • This wasn't my publisher's favorite.

  • They wanted to embrace the legacy of French cuisine and question It's, 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 would have bean immediately categorized as French food and wine and beverages.

  • I don't want This is just not me.

  • I'm passionate about all foods or culture, including Hammond.

  • Italian food, American, Japanese, British, like discover.

  • I got a funny face is good to have a funny face.

  • You don't wantto idea.

  • And I think the cover should capture who you are.

  • You realize that you're taking advice is from somebody who just wrote one book.

  • Where you going on since it broke?

  • Okay.

  • Yeah.

  • This Hollywood I've written books when I wrote my 1st 1 I had no clue what I was doing like at all.

  • And now I feel like I have a dame to teach The piece of advice that I will leave you with is tests tests intense again Because the sleepless nights I've had over arrestees, I fear something may be taken the wrong way.

  • You go back, go back again, and that, like my worst habit, is rechecking everything.

  • And it's a good worst habit.

  • How you're beautiful.

  • I love your book man.

  • Now probably one of the greatest misconception of all time wants The book is complete.

  • Once you wrote all the recipes ones, the chapters are clearly defining the photo.

  • Have steak and you think your job is over.

  • Very.

  • I see that just half of your job is done.

  • The other one is still to come book promotion stuff.

  • I feel like I'm listening to BBC Radio.

  • 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 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 these cookbook journey because yes, I faced point.

  • If you're the 1st 1 is my being French, which you might think is a strength.

  • But in fact it's kind of draw back when it comes to write in Capital Mama and just understanding things from from a culture point of view.

  • And the second challenge is that I made this as a side job.

  • My manger for you is just to try and change the world.

  • But over on YouTube, not in a in a paper format, very hard for me to understand the value to realize how worth it was at that time.

  • I wish I could be texting me in the past, but I can't.

  • So, uh, that felt shot.

  • Well, I'm glad I did good.

  • This cookbook is a beauty, and I'm very thankful for all the people who have been working so hard on including me.

  • This channel is not about being humble.

  • Let's face it, it's about ego.

  • Let me shout big messy 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, Chechnya's to out Selene, Emily than when Becks, bitchy on Lex, and everyone at whether it would be unfair not to think for more people.

  • The 1st 1 being January.

  • Therefore, writing for World of My cookbook.

  • Thank you, Jamie.

  • 2nd 1 Donald Skin for that brilliant quote.

  • Shock People, of course, are another brilliant Quinn.

  • Finally, you think you guys so much for your love?

  • The commander views being there for more supporting my adventures.

  • 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 to enjoy these videos, please, with a big thumbs up like it and shut up everywhere.

  • Spread this book like, but he's coming this video If there's anything you want to understand, any detail that I forget to tell you about last week subscribers.

  • I make new videos every week.

  • It's always about the food, but it's about understanding food as a concept.

So this is in New York City, and this is a famous book stuff.

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B1 中級

他們說任何人都可以寫一本食譜... ...所以我就寫了 (They say Anyone Can Write A Cookbook... So I did.)

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    林宜悉 發佈於 2021 年 01 月 14 日
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