The new issue of Edible Magazine just dropped and low and behold we made the cover - and an article featuring the upcoming release of our Etto cookbook. A cookbook from Etto makes perfect sense and to say it wasn't in the back or even front of my mind would be a lie, but it just seemed like such a daunting task with everything else we have going on. 

 

 

Maybe it's the power of thought, but last summer I got a call, or maybe a text from the powers that be at Edible that they wanted to chat. I wasn't sure what to expect, but when they asked if they could do a cookbook with us I was completely surprised and excited. I ran it past our team and we all agreed that this was a wonderful opportunity and we jumped right in. We started on the project right away and initially we thought we might be able to release the book before Christmas 2024. We had a database of recipes that we had to rewrite for consistency and test, but we sill thought we could do it. 

 

Ultimately we came close, but decided that we would be cutting it too close. The blessing in disguise however is that we worked quickly and efficiently to get everything done and then had the luxury of having my friend, Bridget Binns (world renowned cookbook author- click here to check out her tomes) and the rest of the Edible team spiff everything up. With pros by our side the process wasn't nearly as daunting as it could have been.

 

Edible right now is offering our cookbook as a presale item, so it makes sense that we should too. Click the link to pre-order - as a bonus those who pre-order will get first dibs and some type of discount to an Etto cookbook release party. Since we don't know the exact shipment date for the book details about the timing of this even will be forthcoming.