Love and Olive Oil

The Making of a Cookbook

The Making of "Breakfast for Dinner"

I thought you all might like a little behind the scenes look at the making of our new book. You know, just in case you thought writing a cookbook was glamorous or something.

The Making of the "Breakfast for Dinner" Cookbook

I promise you, it’s not.

Pajamas? What pajamas?

Pajamas? What pajamas?

The Making of the "Breakfast for Dinner" Cookbook

The entire book (all 58+ recipes) were developed and tested in our kitchen and shot in our living room. From pancakes to margaritas, we did it all.

The Making of the "Breakfast for Dinner" Cookbook

And oh boy, did we make a mess.

The Making of the "Breakfast for Dinner" Cookbook The Making of the "Breakfast for Dinner" Cookbook The Making of the "Breakfast for Dinner" Cookbook

We have three cats, you know. Not that you’d know from these shots. One of them was much more involved in this whole process than the other two. And by involved I mean usually in the way.

The Making of the "Breakfast for Dinner" Cookbook Banana Bread Bundt Cake

Kind of cool to see the process and the final product. The beautiful final product. The book is a sturdy hard-cover book with embossed lettering and thick matte pages, a real testament to the quality and thought that Quirk puts into their books. I can’t stop touching it.

The Making of the "Breakfast for Dinner" Cookbook

Cover shot, take two. Those burgers were not fun. Although they were delicious.

The Making of the "Breakfast for Dinner" Cookbook

Now who wants to come help clean up?

Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! officially hits stores February 12th. That’s like, less than a month away (eep!) And if you’re in Nashville, San Fran, Napa, and Memphis: get your frying pans ready, because we’ve got book signing events planned in your area during the month of February. We’d love to meet you! You can also buy a super special autographed copy directly from us. Signed by the two of us. Not Sgt. Pepper though. Because he can’t hold a pen.

And uh, don’t miss tomorrow’s post. You may (just may) get an opportunity to win one before the publication date. But shh, you didn’t hear that from me.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Great article! I’m curious, what type of tripod do you use? Thanks!!

  2. Hi, I h ave just started in food photography wanted to know looking to buy this for a start: Canon EOS 750D 24.2MP Digital SLR Camera (Black) + 18-55 IS STM Lens, looking for ur feedback

  3. Beautiful post. Having worked in film and photography for many years, a lifetime ago, this took me right back. Your work is lovely. Thanks for the great read.

  4. Hello!
    Where in Napa will you be and when?

  5. I have only found this post now.  These photos are fantastic and  so helpful to me.  Just what I am looking for as I’ve only just started my food blog.  Thank you!

  6. Great post! I loved to see your process of photographing for your cookbook. Inspiring and fun to read. 

  7. Thank you for your post…as I have just completed taking photos for a friends  Venison Cookbook! What publishing company did you use…and thank you for the extra visual ideas!

  8. Really like the BTS on your cookbook. I noticed that you do a lot of vertical food shots. I use an old copy stand for this type of shot.  And I shoot tethered to a large android tablet. That combo will save you from neck pain and it is much easier to frame with the tablet.
    Good luck with your book!

Did you make this recipe? Leave a Review »