Alina Eisenhauer has enlisted seven Worcester and local area chefs to provide exclusive stories and recipes for her Cooking from Memory cookbook, which she is funding herself through Kickstarter. (Crowdfunded means the book’s creation is entirely dependent on the support of the crowd – meaning us – through March 24: For a pledge of $30, you get a full-color hardcover book delivered by the end of the year.)
Peter Eco (Fay Club), Jared Foreman (deadhorse hill), Candy Murphy (Figs and Pigs), Jay Powell (Twisted Fork), Christopher Rovezzi (Rovezzi’s Ristorante), Mark DeNittis, and Tim Russo (Lock 50) have all agreed to share memories of favorite dishes growing up and provide or create recipes with Alina for the book.
“I felt this was a great way to connect our memories of food to what is happening around Worcester,” says Eisenhauer. “There are so many wonderful chefs and restaurants who are connected to and connecting this city today. I wanted to celebrate that and work with a few of them to make this cookbook even more fun and capture more of our city’s food spirit.”
In fact, Eisenhauer notes, the memory and recipe that inspired the whole book came from a conversation she had with Rovezzi long before she moved to Worcester and opened Sweet.
“He told me chocolate cream pie was his favorite dessert as a kid, because it was the first thing his dad taught him how to cook. But he hadn’t eaten it since then because he was afraid it wouldn’t taste the same. I knew right then I had to make Chris a pie, and that’s the memory that stayed with me and inspired the book.”
What will the other chefs choose? That’s up to them, says Eisenhauer. The most important thing is that the dish connects to a memory of food that is important to them – something they ate growing up or something someone they loved made. The actual recipe in the book might be that recipe from their families, an elevated version of the dish they cook for customers today, or something inspired by the memory that Eisenhauer creates with them. She and her team will also work with the chefs to capture the memories and recipe in words and pictures.
“But no matter what,” adds Eisenhauer. “The recipe will be exclusive to Cooking from Memory – something you won’t find anywhere else when the book is published.”
That is IF the book is published. As reported previously by Mass Foodies, Eisenhauer is taking a non-traditional route to produce a cookbook that will rival the content and quality of any book she could have produced with a traditional publisher.
But that work – mostly the printing of 5,000 books – is expensive. Kickstarter allows her to try and raise the money herself by asking her thousands of customers, connections, and friends (many of whom have asked her when she would write a cookbook and how they would “totally buy it”) to simply purchase one in advance to make it happen.
“I don’t think many people realize that if there is no funding there will be no book – there will be nothing to buy later!” adds Eisenhauer. “Kickstarter is all or nothing. If we don’t get the funding we ask for, we don’t get ANY of the money we raise to do this. There is no risk to anyone who pledges either. If we fund, they get a book at below the cover price including shipping or one of the other rewards they pledge to buy. If we don’t, they are charged nothing. I promise it will be worth your advance support.”
The Cooking from Memory project ends on Kickstarter on March 24. The book also gives back: for every book sold Eisenhauer will donate at least $1 to her favorite charity: Share Our Strength’s No Kid Hungry campaign.
