Getting my book published.

When I first decided to write my book I had no idea how to get published. I spent countless hours on the net researching. The first step was the hardest. Coming up with a concept that was not only useful to others but would sell. I decided to write about my passions. Cooking and arthritis. I made it my life's goal to help others who suffer from arthritis , injuries and chronic pain. I wanted my book to be a illustrated guide for the millions of arthritis patients in the world. The second step I took was to write a book proposal and name my book. I thought naming my book was the easy step, so wrong. As a matter of fact it was quite diffucult, I changed my title several times before coming up with A complete illustrated guide to cooking with arthritis. When naming a book, the title has to be catchy but allow readers to know what your content is. Next on my list wasthe proposal, this had to be perfect before it was sent off to the many publishers.

A book proposal is a full description or summary of your book from title to content as well as who is your projected audience. How the book should be marketed is also included. This should be about 20 pages of information. Start with an opening letter inducing yourself, next describe your experience as a writer or your expertise on your book's subject.Research your books subject and include the names of several published books on your subject or a similar subject, and explain how your book is different or how you improved on the subject. in the closing of your proposal include a list of all the items you have attached with your book proposal.This is very important include a SASE (self-addressed stamped envelope) for the editor's convenience to return the materialyou sent, also include a SASE for a acceptance letter if they decide to publish your book. Please never give up! I sent off nearly 20 proposals before I found a publisher. It also took about 6 months before I heard anything. I thought all was lost until I got that call. I hope this is helpful to you. Please feel free to go to amazon.com and look at my first book Yankee cooking with Southern Charm, I call it my practice book preparing for the real deal. I am proud to say my second book will be available world wide in late July, A complete illustrated guide to cooking with arthritis. The recipes in this book are from many ethnic back rounds as well as American dishes sure to please the palate! As you can clearly tell from my title this book was designed to help the physically challenged regain their independence in the kitchen. I hope you search for my book this summer and enjoy it! If you love to cook or have arthritis and love to cook, the many helpful hints and the beautiful pictures will help you feel like a chef.

Here is a recipe from my new book

Decadent Carrot Cake

Yields 12 servings

2¼ c. all-purpose flour

1¾ c. sugar

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon, level

1/8 tsp. nutmeg

¼ tsp. kosher salt

3 eggs

¾ c. buttermilk

1 c. canola oil

3 tsp. vanilla extract

1 c. Breakstone’s sour cream

2 c. shredded carrots

¼ Sun Maid raisins

1½ c. pecans, chopped, divided + 10 whole halves for decorating

Preheat oven to 350°F and prepare three nine-inch round cake pans with nonstick baking spray. In a medium bowl, sift together flour, sugar, baking soda, and baking powder. Add cinnamon, nutmeg, and salt; set aside. Using a standing mixing bowl, set on medium speed armed with the whisk attachment (if you do not have one, use a separate bowl and a hand mixer) mix together eggs, buttermilk, oil, and vanilla. When it is mixed well, add the dry flour mixture to your wet. Start mixer on low then scrape the sides and beat on medium high until creamy, about 30 seconds to 1 minute. Add the sour cream and mix until creamy, about 20-40 seconds on medium high. Fold in carrots, raisins, and ¾-cup pecans. Evenly divide batter among cake pans. Bake for 25-35 minutes or until a pick comes out clean. Remove from oven and let stand in pans for about 5 minutes. Turn out on cooling racks; allow to cool completely. Ice and decorate with the remaining pecans.

Cream cheese Icing:

2 (8 oz.) packages cream cheese, softened at room temperature

¾ c. butter, room temperature

2 T. whipping cream or whole milk

1½ T. vanilla extract

7 c. confectioners’ sugar

In a clean standing mixer bowl, cream together cream cheese and butter until light and creamy, about three minutes. Add whipping cream mix on high for about 30-60 seconds then put mixer on low. Add vanilla while mixing and slowly add confectioners’ sugar when blended. Turn mixer to high mix until creamy and spreadable, about 45-60 seconds.

Assembly:

Cut each layer in half, making six layers. Ice all six layers and sides. However, you can choose not to cut layers and have a three-layer cake, which is also just as good. Cover the sides over the icing in chopped pecans; sprinkle just a few on top. Place three whole halves in the middle to look like a flower, arrange remaining halves around bottom randomly.

Physically challenged: Use method #3—chopping, shredding; #4—transferring batter; #10—sifting and turning out baked goods.