That’s right, a book everyone on FMB can be in. (This is being sent out as a newsletter too so keep a copy for links and rules!)
Last year, the FMB community created a book called “The Human Behind The Avatar” (you can take a look here). It was a great initiative and we have had hundreds of great comments.
This year we wanted to change things a bit. As Christmas is coming, we thought it would be perfect to join up with Blurb again and this time create something every single person on Fuelmyblog can relate to…FOOD!
So we want to create a global cookbook, our latest research shows that we are represented in our community by just about every country on Earth. This means we can, for the first time, create a truly unique and global cookbook created by us, the community 
How are we going to do it?
Firstly, you must submit a traditional local recipe, for example pie and mash from London is ok, we can’t have Southern Fried Chicken from Delhi – the more local and unchanged, the more interesting the book will become.
So what do you need to do?
Apart from create a recipe and take a photo of it, nothing..We are doing the hard work of creating the book! If you do get a minute to blog this, please do link to this blog post, we really appreciate any help promoting this book.
Who are Blurb?
Blurb is a web based company that allows anyone to create customized books (as in, a real, high quality, tangible book that you can hold). Users simply download their free software (for Mac or PC) and then start creating. Do not underestimate how high the quality is, we were astonished when we created the avatar book, it is incredible.
Ok – the details:-
You need to send us the step by step recipe with measurements (don’t worry, they’ll be a measurement convertor in the final book – cups v tablespoons etc!). And you’ll need to submit your own photo – if you can, size needs to be 300DPI and Max size 2363×3000 pixels if not send full size, we’ll try to adjust it.
Send the recipe & photo to this email address here. And please put your name (for credit) and your blog URL for the readers of the book to find and thank you.
UPDATE – Please specify the country and if need be specific zone or region for the dish too.
Free Books!
Blurb are pretty excited (to say the least) about this book, as a bonus they will give the top ten recipes a free book..as judged by a World Class Chef (to be revealed later during the month of November). Not only that, if you take a look in the section below you will get a 10% discount off your first order or creation with Blurb – you need to use the link provided and codes relevant to your country.
Closing date
We need to have all book entries in by the last day of November, that is plenty of time to put something together, but please remember, if we get too many entries, we’ll have to operate on a first come first served basis for volume 1 !!
Can I see the recipes before the book is produced?
We’ll set up a flickr account and display all new photos weekly or daily on this blog (subscribe here).
Any other questions?
Drop us a mail using the contact form here.
PLUS Special Offer on Blurb Books
If you want to create a book, now is a great time, thanks to Blurbs commitment to Fuelmyblog, they are offering each blogger 10% discount of your first order (can be multiple books too).
Simply visit this page first. You must go here first otherwise the codes below will not work. Below are discount codes required, if outside these zones, chose a currency most relevant to you.
Are you in the:-
UK?
promo code: fuelmyblog08-uk
US
promo code: fuelmyblog08-us
EU
promo code: fuelmyblog08-eu
Good luck – and let us see your books once completed!
Offer valid between 2008-10-22 and 2008-12-05. Promotion only valid for books created by the customer.
*****Update:
The FMB Global Cookbook Flickr Group is now open here.
Put me down for a pan of ’scouse’
oh dear…
Ok,let me confess: I do not like to cook.But I promise to send a local very local recipe!It’s a dish I hate and I DO NOT EAT IT but it’ s local and people come from far to eat it!!(Mystery…)maybe DP knows about it since he has been around the region…I do not know when I’ll be able to send it because it’s not very easy to find the animal…plus I need help to cook it because it really takes a pro to do it…(more mistery)
Sylvie you will love it lol
My Mums tried and tested 100 year old recipe, handed down through my Liverpool Nans
DP would be with Sylvie …… if he was here ….
Crap, I wanted the scouse
I shall have a think……
Christmas wish comes true early this year.
Plus I have just downloaded the software to create my own book, but by the time I finish it the offer will of run out
@ GT does Kevin know????
@ Claire oops soz!
Kevin knows EVERYTHING!!!! – well, he thinks he does ……and that’s the main thing …..
We’ve had loads of entries so far, maybe we should list the recipes every Sat on here, just so we don’t get doubles!
What a great idea, now where’s my collection of grandma’s old recipes.
Oh dear, oh dear … I haven’t finished my cooking lessons yet!! Nor can I think of a traditionally Canadian dish – really must give this some more thought …
Isn’t beer a traditional Canadian dish? or Tim Hortons?
(I am joking!)
Seeing as 70’s has stolen my idea, I may opt for beans on toast.
@Claire – oh how could I forget Timmy Ho’s?!?
Claire you could do Corned beef hash but not as the folk in Manchester do where they try to replicate ‘Scouse’
@tNb after seeing a Canadian chum’s fiendish desire for Timmy Ho’s, I can never forget the stuff
@70’s, Great idea! I have a fantastic recipe.
count me in!
Ooo count me in, of course I need to get my blog snazzed up and running!
[...] Remember you have until the 30th of November to submit your recipe. Full details can be found here. [...]
[...] friends over at fuelmyblog made an awesome book last year called “The Human Behind the Avatar” for the holidays. [...]
[...] Posted on November 17, 2008 by sylvied Over @ Fuelmyblog we are making a global cookbook. The bloggers are invited to submit a recipe that is local to them. Here is my recipe of [...]
[...] the global cookbook we are creating (more here), DaddyP decided to submit his recipe for [...]
My contribution will be a Norwegian fall dish: Lamb in cabbage. I’ll send you a note about it.
Question regarding the photos:
Are the photos supposed to be (copyright as in) our own? I was browsing them (finally) and wondered if everyone was taking their own photo of their dish, or if some were finding a photo online of a dish they make… and submitting that? I ask because publishing photos that don’t actually belong to the individual (and thus aren’t free to be republished by others without permission or payment) might turn into an issue for FMB.
I know it does say in your post, “And you’ll need to submit your own photo…” but I wondered if everyone realized you meant that the photo had to belong to them… not just that they needed to get the photo because you weren’t going to…
For me, that’s been my stumbling block, the effort of cooking up something in order to take the photo. I’m still supposed to be “taking it easy” but finally feel like maybe I can do more than make up “quick” food.
Hope I’ve made sense here. A little birdie tells me sometimes I don’t. The nerve of that bird!
good point dear Frac. I took a photograph of what I had cooked (my it took a few takes and was not as professional as the food photographers took.. I watched a TV programme once about food advertisement and wow what lengths they go to to make the food look yummy. quite scary really)
I am sure that every one on FMB will be careful but you are so right to highlight this…
I do hope you are able to get a quickie recipe up here … I know how difficult it is post op ….everything even the smallest of things is such an effort
x
Thanks Fracas – should be a new newsletter out tomorrow – will explain all, along with offers!
70s xmas meet-up?
I found my photograph pinned up in a telephone kiosk in Soho ………
@Kevin
Sounds goos let me know when you are around and I will sort something out …
@DP what were you doing using a telephone box? Do they still have press button B and a cracking handle like when you were a boy ???
“I am sure that every one on FMB will be careful but you are so right to highlight this… “
Not to be a huge pessimist or anything, but Fuel has so many members now I think it’s impossible to say that. I know what you mean though fraccysis… you’re thinking about all the people we’ve come to know and how we’re sure they’d be careful… but I was thinking about all the people who don’t have anything personal invested here and wouldn’t make being concerned for Kevin and Sylvie’s legal safety a priority.
Now DP will just think he’s got evidence I’m a fracarse.
I really just mean well.
Fracas you are quite right!!!!
[Please nobody read this, Please nobody read this, Please nobody read this]
Kevin and Sylvie need protection ….. sort of like a ‘blogging condom’ if you will ……
[...] team at FuelMyBlog are putting together a cookbook and have invited bloggers to submit recipes and a photo of one of [...]
Have rifled through the folders of (original) photos on the computer, and found some I’d taken months ago that will go with a couple of fraccy recipes. I shall transport them to you before the weekend is up!
Oh hai… I just noticed that your trackback list doesn’t show my illustrious (food porn post) link to the cookbook. I’d linked you in last week’s food porn (The Daikon Dance) but it never found its way here.
Pooshucks.