Big news, everyone! I’m officially opening up public recipe testing for my next book, which will be called The Heritage Cookbook. I expect the cookbook to be released in 2018.
This book will focus on recipes developed to align best with your individual heritage and DNA ancestry results. As such, I’ve developed recipes from all over the world, highlighting the unique ancestral makeup of the US population (and giving similar consideration for readers living in countries with historically high immigration, like Canada and Australia). This book is a massive undertaking (300+ recipes!) and has taken over two years to put together – I’m excited to see how you like it!
Here’s the lowdown:
** Follow this link to choose a recipe and complete the submission form.
** Within 48 hours, my lovely wife Janey will email you the recipe plus a link to our feedback form.
** Please test the recipe and submit feedback by January 28th!
I’d love your help in sharing the word about this new book! Definitely share photos and your thoughts with family and friends on Facebook, Twitter, and Instagram, and feel free to use the hashtag #heritagecooking. I only ask that you keep the actual recipes to yourself, since the final product may change before the book publishes.
If you are on Facebook, please consider joining The Heritage Cookbook Facebook group. There are over 3,400 members in the group, and we’ll be using this platform to share more info, respond to feedback, and answer any questions you may have.
Please let me know if you have any questions. Thank you for your support, and enjoy the food!
*** Allergen information: please note that because this book is closely tied to genetic studies and food history, there is a likelihood that some ancient items native to a specific region (wheat in the Middle East, dairy in Europe, or corn in the Americas) will be included in recipes. This is not necessarily a Paleo, Primal, Whole30, AIP, or even gluten-free cookbook – instead, it will be focused on helping you find a personalized approach to diet for your unique heritage. To accommodate today’s evolving dietary challenges, I’ve listed common allergens in the Recipe List that you’ll find in the form (including annotation for recipes where gluten-free substitutions are provided). When developing recipes with wheat, I used ancient einkorn wheat (available on Amazon), which has a low gluten content.
11 thoughts on “The Heritage Cookbook – now accepting recipe testers!”
I would love to test the kottbullar (meatballs) for you. As a heads’ up, I will need to make them GF. (Family heritage – Swedish) Another option would be the ratatouille. (Family heritage – Alsace)
Hi Kjerstin, thanks for the response – if you could, please fill out the form from the blog post (http://tdman.us/HeritageRecipeTest) so that we can track your request! Thanks!
I would like to point out that I wrote under “questions & comments” that you’re missing Italy because I couldn’t find it grouped anywhere. It turns out it’s not grouped, it’s separated. So ignore that part of my comment in the submission form I sent.
Can’t wait for the new book! :)
Amazing! Just sent you a request :)
I would love to do this. My husband has Celiac We love your recpes