A Resourceful Mom Writes an eBook Bestseller

 

This is a story about how an intrepid Greek-American mom in Alaska tackled economic problems caused by a family health crisis that forced her to quit her job.  She did it by pouring her family recipes and her memories of her mother and grandmothers into a cookbook that she self-published on the internet as an eBook.  Within less than a month, she had an internet best-seller.

This is also a story about how the internet has made it possible for us to reach out to people around the world to find support, friendship and a marketplace for things that we create with our own hands and talents, no matter how physically isolated we may be. 

The first I heard of Demetra Nerantzini was an e-mail from her on Jan. 9 saying that she would like permission to use a photograph of mine – a view of  Santorini that appeared on my blog in 2010-- for the cover of a Greek cookbook she was writing. She told me what impacted her final decision to publish the book:  The last few years had brought an overwhelming sequence of health emergencies affecting her children and her husband, all of whom had surgeries requiring a great deal of home care while recuperating.  During that time Demetra had no option other than to leave her job.

It was her daughter Marina who pointed out that this would be an ideal time for  Demetra to consolidate all the family recipes into one place.  People were always asking for the Greek recipes she had learned from watching her mother and two grandmothers—recipes that were stored in her mind and on scraps of paper tucked into cookbooks.  And once the recipes were gathered into a manuscript, along with the  cherished memories of the women who created them, then Demetra could self-publish an on-line cookbook that would be available not just to family and friends, but to the whole world.  Marina begged her mother to make the book her single New Year’s resolution for 2012 and kept insisting until  Demetra agreed.

                                                       Demetra & daughter Marina

In her introductory letter to me, Demetra said, “This book will be my most requested family recipes.  I don’t know if it will sell 5 copies or 5,000. I’m not an author and I’ve never published anything before, so my apologies for being very green about this.” She offered to pay for the use of my photo, but I told her she was welcome to use it;  I was delighted that she liked it so much.    

It turns out that Demetra was not green at all about internet publishing.  In her second letter to me she wrote “It appears that Smashwords is really the only aggregator that can help me get this first book out into iBooks and Kindle without a lot of up-front charges. My deadline is to have this book submitted to Smashwords on/before January 25^th since my New Year’s Resolution …is to have this in the eBook stores by February 1^st.”

Demetra kept me posted on the ups and downs of finishing the book by her self-set deadline.  “It’s amazing how hard sticking to a schedule can be at times, having lost my Mother and Grandmothers not too too long ago. (Lost all three between March 2001-Halloween 2006). Some recipes/stories I can sit and smile through typing, while others feel like they’re ripping my heart out…Sometimes I can’t see the screen through tears and need to step away.…Even if this book only sells 10 copies it’s done me a wonder of a soul cleansing”

She finished it by her deadline of Jan. 25,  and the next day wrote me: “A Google search for “Demetra’s Kitchen” already brings up the Smashwords page….  Before the book can be submitted to iTunes,/iBooks/Sony/Kobo, I have to wait until Smashwords does a visual review and then they will assign it to their premium catalog. At that point I can obtain an ISBN through them where I am noted as the publisher.“

Despite getting the book done on time, Demetra was soon disillusioned with Smashwords,  “It is driving me absolutely batty every time I see their screen about the ISBN number. It should say, “Click here to give up your publishing rights…or wait an eternity for us to get to your book so you can keep them!”

By Feb. 3, she was more optimistic:  “Everything is good now. The book has been distributed to Apple and all the other vendors, so I ‘m just sitting on pins and needles waiting for them to update their sites!... It, for sure, is going to be on all the Apple stores (available both in iTunes and iBooks), Barnes & Noble’s e-site, Sony, Kobo, Nook, and then somewhere along the line Amazon too. .. If you happen to be on Facebook, I have made a page for the book itself www.facebook.com/DemetrasKitchen.  There’s already 55 “Likes” on it, and according to the exposure statistics…it’s been viewed and translated for countries from Greece to UAE, to Germany, Switzerland and numerous others.”

On Feb. 11 Demetra gave me the high points of the previous week: On Monday she learned from the Facebook Reach Insight Report that people from  21 countries have been “poking around the Facebook page for the book.”

Tuesday she found out that a chef in Mombasa, Kenya wants to feature a couple of her recipes on his weekly show.

“Thurs—we finally appeared on iTunes/iBooks! (note no sign of it still on Sony, Kobo,  Barnes & Noble, Diesel or Kindle as of today.)”

“Friday—some one at Apple read the book and made it one of 20 categorized as “New and Noteworthy”.

On Saturday she went to the Smashwords home page, clicked on “Cooking” and then clicked on “Best Sellers” and found that “It’s Smashwords #1 cookbook. This is amazing.  I’m honestly floored at all the attention this is getting.  I’ve said more thank-you prayers in this last week than I think I have in the last few months…I’m a housewife in Alaska – I must be dreaming.”

By Monday, Feb. 13—“We’ve hit more milestones today.  We made the front page of iTunes cookbooks page and also, when you click through the recent releases (which are default sorted by sales, not release date) I AM #7 AND MARTHA STEWART’S COOKBOOK FROM DECEMBER IS #8!!!  HOLY COW!!!  This is all just so humbling.  It’s very surreal seeing this little thing that I consider my heart on paper being rated well enough to be sold on the same pages as the likes of Martha Stewart, Julia Child and Mario Batali….

“How very humbling this year has been ever since Marina decided this was my New Year’s Resolution.  Thanking God every step of the way for what a miracle this is turning into for our family.”

Feb. 18—“This is just amazing. God’s hand truly is in all this…For days now, when you go to the iTunes cookbooks page there sits the book cover (with your beautiful picture on the cover) interspersed with the likes of Martha Stewart, Mario Batali and Julia Child…God’s hands combined with the power of the Internet.”

Feb. 20—“Your beautiful cover now graces the first spot on the iTunes main cookbooks page and the first spot on the iTunes Regional & Ethnic Cookbooks page.  I couldn’t sleep tonight and thought I’d see where the book was and now I’m just sitting here in a dark and quiet house shaking (also wishing I could wake everyone…except it’s 3:02 a.m. in Alaska.)”

Clearly it’s too soon to write the ending to Demetra’s story of how she used the internet, her family’s recipes and her computer and cooking knowhow to help her family get over a rocky patch in the road.   But whatever the ultimate monetary rewards of “Demetra’s Kitchen”, its success so far has her looking for a hardback publisher.  And she’s now working hard on “Demetra’s Kitchen Volume 2”.

“I’m going to have to set myself a short deadline for Volume 2 and just bury myself in it” she wrote me.  “ Heck, my birthday is April 27^th –why don’t we make that the official “upload to Smashwords” date.  I wrote the first one straight from my heart and out through my fingers (in a hurry).  Might as well try that again, right?”

Is Cooking an Art or Obsolete?

The other day at an auction of Ephemera, I bought, for $10, a batch of vintage cookbooks which included such rarities as “The ‘Silent Hostess’ Treasure Book” (1930), the “Metropolitan Cook Book” (1922), “Dishes Men Like” (1952) the “Southern Cook Book” (1939), “A Book of Good Eating” from “the Woman’s (sic) Auxiliary of the New England Baptist Hospital” (1971), “New Brunswick Recipes” (1958), “Saint Paul’s Parish Album of Good Eating”…you get the idea.

I’m not a foodie or a gourmet cook who can read a cookbook like a novel searching for new culinary tricks. In fact my bible after I got married in 1970 was the “I Hate to Cook Book” by Peg Bracken—as far as you can get from Julia Child’s “Mastering the Art of French Cooking.”

But I did get quite a few chuckles perusing these vintage cookbooks and reading the culinary wisdom so earnestly laid out in them.It was like time-traveling into the past.

Turns out the “Silent Hostess Treasure Book” was produced by the General Electric Company in 1930 to introduce homemakers to that new invention, the Electric Refrigerator:

“First came the electric iron—the steps it saved from the stove to the ironing board and back again amounted to several miles a year. Next, the washing machine, to save backs from aching and knuckles from cracking—and again a saving of time. And then the vacuum cleaner—what a relief from the tiresome and dirty task of sweeping! Each new electric appliance contributes its share to the lightening of household tasks.

“And now the electric refrigerator. Not only can it save the housewife time and energy, but it can actually work for her. With a little planning on her part it can take an active part in the preparation and serving of her meals.”

The book then explains how foods should be placed according to the various temperatures of the various shelves (check out the photo above) and tells the housewife “You can save yourself many trips to market. You can prepare meals in advance.

“For the homemaker without a maid, one of the most informal and enjoyable occasions is to entertain at Sunday night supper (see Page 7) or the late supper ‘snack’ served after the movies or theatre (see menus, pages 28 and 29.)”

Here’s one of the suggested Sunday Night suppers: Russian Canapes, Stuffed Tomatoes in Aspic, Celery Hearts, Cheese Biscuit, Caramel Ice Cream and Tea.

Most of the menus and dishes suggested in this book would not go over very well with men (or women) today, because there is so much reliance on things in aspic and tiny sandwiches filled with pastes like: peanut butter and chopped dates, mixed with mayonnaise. There are also a lot of “surprise” dishes like a multi-layered “Surprise Sandwich Loaf” filled with chopped raw cabbage, pimiento, chopped, cheese relish and “1/2 lb. Yellow or snappy cheese”

The last part of the book, which details how to defrost the refrigerator, describes refrigerator accessories like white enamel containers, glass refrigerator dishes and rubber trays. I suddenly realized: they hadn’t invented plastic yet! I also realized that I probably haven’t defrosted a refrigerator in 30 years.

So what are the Dishes Men Like? That small cookbook, published in 1952, was produced by Lea & Perrins, Inc. makers of “The Original and Genuine Worcestershire Sauce” and it seems that nearly every dish preferred by men requires Worcestershire Sauce.

Evidently Lea and Perrins Worcestershire sauce is essential in the cocktail hour for dips and cheese spreads and “Mystery Cheese Ball Spread” (probably related to those “Surprise” dishes from General Electric.) It’s even essential in a pick-me-up on “the morning after” to cure your hangover and “immediately set you right for a good day’s work.” Here are two suggestions: “Add 2 teaspoons Lea & Perrins to a raw egg, stir and swallow. Or Add 2 teaspoons Lea & Perrins to an 8-ounce glass of tomato or sauerkraut juice and drink contents as quickly as possible.”

Both those recipes, which sound like something right off my beloved “Mad Men”, would drive me to drink.

The rest of the book demonstrates that Lea & Perrins is the magic ingredient in “Easy Beef Pie with Cheese’, various fondues and meat and chicken dishes, Oven Welsh Rabbit (Rarebit) with Beer and Rink Tum Diddy Rabbit (Rarebit). That last one is NOT the name of a Rap singer.

The “Metropolitan Cook Book” published by the Metropolitan Life Insurance Company in 1922, intends to inform the housewife how to provide healthy, nutritious and economical meals for her family. It warns her that meat “should be removed from the paper as soon as it is received from market and should be kept in a cool place. Always wipe meat with a damp cloth.” (No GE refrigerator back in 1922!)

My favorite recipe in the book is “How to make toast: Cut stale bread into 1/4 inch slices, put slices in a wire toaster, lock toaster and hold over or under the heat, holding it some distance from the fire that it may dry gradually, and then brown as desired.“ The toaster oven was clearly far in the future, much less Pop Tarts and Eggo Waffles.

My favorite cookbook in the batch is “The Southern Cook Book –322 Old Dixie Recipes” (1939). As my daughter pointed out, it’s hopelessly racist with drawings of “darkies” --cooking and napping and eating watermelon, the illustrations embellished with jokes, songs and quotations in stereotypical southern black dialect.

Here’s the quotation that starts the book: “’Case Cookin’s lak religion is—/Some’s ‘lected an’ some ain’t,/ An rules don’ no mo’ mek a cook/ Den sermons mek a saint”.

Indeed the book is racist and clichéd and demeaning to southerners, but where else would you find “Creole Soup a la Madame Begue,” “North Carolina Syllabub (A Builder-Upper)”, “Burgoo For Small Parties”, exactly how to dress and cook an Opossum, and the recipe for “Tallahassee Hush Puppies” as well as a long story about their origins.

“Good Eating” from the “Woman’s Auxiliary of the New England Baptist Hospital" had a wealth of “Food Facts and Fables” including this one: “Pretzels were born about 610 A.D. when an Italian monk took strips of leftover dough and folded over the ends to represent arms crossed in prayer. When baked, the monk gave them to children who learned their prayers. He called them ‘pretiola”…loose interpretation, “little prayers.”

Each one of the vintage cookbooks had nuggets of information and recipes that I’d like to try, as well as recipes I wouldn’t eat on a bet. After paging through all of them, I realized that today, the housewives of America (and I mean ME above all) don’t really cook.

I know several women who are brilliant cooks of the Julia Child ilk—but they treat cooking as a fine art, not a dull daily necessity…because we have so many conveniences and so many kinds of already-prepared food, that no one has to cook every day, the way our grandmothers did. (When I was little my paternal grandmother, born in Norway but reared in Minnesota, would bake bread every morning before breakfast and then call up my mother—her daughter- in-law—to ask if she’d done HER baking already. She hadn’t. My mother was as lackluster a cook as I am, and we had the same weekly series of meals. I believe Thursday was tuna-fish-noodle casserole with crumbled potato chips on top.

Tomorrow I’m serving Pork Roast Florentine filled with ricotta & feta cheeses, roasted red bell peppers and spinach, rolled up in a spiral and finished with a garlic-rosemary sauce. I got it at Trader Joe's and just have to put it in the oven for 40 minutes. Trader Joe’s also has a Tarte de Champignon and Ye Olde Yule Log and Scallops on the Half Shell and Spice Nog Cake. It’s my new favorite store. I’m just sorry Peg Bracken didn’t live to see it.