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.